These Frosted Pumpkin Cinnamon Rolls are pure fall comfort in spiral form.

You know what’s better than the smell of cinnamon rolls baking?

The smell of PUMPKIN cinnamon rolls baking.

Pumpkin-spiced dough is rolled up with a buttery cinnamon sugar filling and baked until pillowy soft. These fluffy rolls are smothered with a rich mascarpone frosting that melts into every warm, gooey swirl.

frosted pumpkin cinnamon rolls in a dish.

Why KJ Loves

Frosted Pumpkin Cinnamon Rolls

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Talk about a decadent cinnamon roll! Even though I’m gluten and dairy free right now, I had to sneak a bite of these perfectly pumpkin cinnamon rolls…and I think my tastebuds died and went to heaven! We’ve made multiple batches of these rolls for family and friends and they are a hit every time. Perfect for chilly nights or holiday mornings.

Tips for the Best Pumpkin Cinnamon Rolls

The Secret to Good Pumpkin Dough

Here’s a game-changing tip: pat your pumpkin puree dry with paper towels before adding it to the dough.

This removes excess moisture that could make your rolls soggy. The pumpkin should have an almost a play-dough consistency when you’re done.

Working with Yeast Dough

Don’t let working with yeast intimidate you! The key is getting your water temperature just right — between 105° and 115°F. Too hot will kill the yeast. Too cold won’t activate it. When in doubt, use a thermometer!

For the best rise, place your dough to rise somewhere warm. I like to let mine rise near the fireplace, rotating the bowl every 30 minutes for an even rise. You could also try setting it on top of a warm oven or in a sunny spot.

Frosted Pumpkin Cinnamon Roll Ingredients

For the Pumpkin Dough:

Instant Yeast (make sure it’s fresh!)
Warm Water
Sugar
Butter (melted)
Milk
Pumpkin Puree (patted very dry with paper towels)
Large Eggs
Flour
Salt
Pumpkin Pie Spice

For the Filling:

Butter (softened)
Sugar
Cinnamon

For the Mascarpone Frosting:

Mascarpone Cheese (cream cheese works too!)
Butter (softened)
Vanilla Extract
Powdered Sugar

How To Make Pumpkin Cinnamon Rolls

Start with the dough.

Whisk the yeast with warm water (between 105° and 115°F) and one tablespoon of sugar. Let it get foamy while you work on the rest.

Pat your pumpkin puree very dry with paper towels. It should have a playdough-like consistency.

In a large bowl, mix your melted butter, remaining sugar, milk, eggs, and pumpkin puree until smooth.

Gently fold in the yeast mixture using a rubber spatula. Then, fold in the flour, salt, and pumpkin pie spice until a soft dough ball forms. (It might be a little sticky — that’s perfect!)

Let it rise.

Cover your bowl with plastic wrap or a clean kitchen towel. Find a warm spot for your dough to rise for 2 hours. Try near a fireplace, on top of a warm oven, or in some nice sunlight.

Make the filling.

While your dough is rising, mix up that heavenly filling. In an electric mixer bowl, beat the softened butter, sugar, and cinnamon until light and fluffy. Set aside until you’re ready to use it. (Pro tip: room temperature butter makes this so much easier!)

Roll and fill.

Dust your counter with plenty of flour. Roll the dough into a rectangle about 1/4 inch thick. Spread the cinnamon-sugar butter filling evenly across the dough, getting right to the edges.

Roll and slice.

Starting at the long edge, roll the dough into a tight log. Use a sharp knife (I actually use a meat carving knife!) or unflavored dental floss to cut the roll into 1 ½ inch slices.

Second rise and bake.

You have two options for pans. Place your rolls on parchment-lined baking sheets (spacing them a few inches apart, about 6 rolls per sheet).

Or, place them in a greased 9×13 pan (spacing them about an inch apart).

The baking sheet method will give you rolls with slightly crispier edges, while the 9×13 pan creates softer, more gooey rolls that snuggle together as they bake.

Let them rise for another 30 minutes while your oven preheats to 350°. Bake your pumpkin cinnamon rolls until they’re golden brown, and your kitchen smells amazing.

Make the frosting.

While the rolls are baking, whip up your mascarpone frosting. Beat together the softened mascarpone, butter, and vanilla until smooth. Add the powdered sugar one cup at a time, mixing until you’ve got a dreamy, spreadable frosting. (If it’s too thick, add a splash of milk!)

Frost and devour.

While the pumpkin rolls are still warm, spread them with that luscious mascarpone frosting. Watch it melt into all those beautiful swirls.

Try to let them cool for at least a few minutes before diving in (but I won’t judge if you can’t wait!).

Pumpkin Cinnamon Roll FAQ

Can I make these frosted pumpkin cinnamon rolls ahead of time?

Yes! Prepare them the night before through the first rise and slicing. Place in your baking pan, cover, and refrigerate overnight. In the morning, let them come to room temperature and complete their second rise before baking.

What if I can't find mascarpone?

Regular cream cheese works great, too! The mascarpone just adds an extra luxurious touch.

Do these need to rise twice?

Yes! Don’t skip that second rise. It helps create that perfect fluffy texture we’re going for.

Can I freeze these?

You can freeze them after baking and before frosting. Thaw overnight in the fridge, warm slightly, and then frost.

overhead shot of pumpkin bread rolled out with a sugar, butter and cinnamon mixture spread over the top

Looking for more cozy roll recipes?

Try out Almond Glazed Cinnamon Rolls for a nutty twist!
Espresso Glazed Cinnamon Rolls are perfect for coffee lovers.
Grandma’s Orange Rolls bring some citrus sunshine to your morning.