The Best From‑Scratch Pumpkin Cinnamon Roll Recipe

If you love to bake, I am also willing to bet that fall is your favorite season. This recipe combines my favorite cinnamon roll recipe with all the delicious flavors of autumn. We take our favorite regular cinnamon rolls and elevate them into fluffy pumpkin cinnamon rolls with a soft, enriched pumpkin dough and an indulgent maple cream cheese frosting.

Why This Recipe Stands Out

At The Flour Barn, our micro bakery, everything started with our from scratch cinnamon rolls. As we have grown we have continued to find ways to use our favorite recipe to celebrate the season by experimenting with new flavors and textures. These Pumpkin Cinnamon Rolls are the very essence of fall — from the pumpkin in the brioche dough, to the aromatic cinnamon in the filling, to the espresso and maple notes in the icing.

Every element is crafted so that each bite is tender, flavorful, and unforgettable. Whether you’re baking for yourself, for guests, or for your micro-bakery, this recipe is one to keep on repeat.

Pumpkin Brioche

This Pumpkin brioche dough is a type of enriched dough. The most basic artisan loaves consists of water, flour and yeast. Brioche dough is enriched with milk, butter, sugar, eggs and, in this case, pumpkin. This makes our bread pillowy soft and full of flavor. The addition of the pumpkin puree and spices only elevate the flavor and texture of this dough recipe.

The filling will include brown sugar, cinnamon, and a bit of cornstarch (to prevent leaking). The icing is a cream cheese buttercream — or for those selling under certain cottage food laws, a butter-based glaze instead (no cream cheese allowed).

Now, here we go, step by step.

Creating Your Pumpkin Brioche

1. Add all of your ingredients into your stand mixer fitted with the dough attachment. Have your room temperature butter cubed so that it is able to evenly incorporate more easily into the dough.
2. Knead dough for 12- 15 minutes.
3. Perform the window pane: Take a small piece of your pumpkin brioche and gently stretch it from the center with your fingers. Stretch until it becomes a thin, translucent membrane that light can pass through without tearing. If your dough is unable to stretch and instead tears, it needs to knead longer. If your dough stretches thin, it is ready for the first rise.
4. It’s that easy!

First Rise (Dough Rise #1)

1. Transfer your dough into a large bowl, large enough for your dough to double in size.
2. Cover with plastic wrap (pressed gently against the top) or a clean damp towel.
3. Place the bowl in a warm place — ideally a warm environment or warm spot in your kitchen (about 75–85 °F).
4. Let it rise until doubled in size — about 1 hour, depending on your kitchen climate.
5. As an alternate strategy — for next day or overnight cinnamon rolls — you can refrigerate the dough either before the first rise or after shaping the rolls to slow the rise and develop flavor.

After the first rise, gently degas (punch down to release air), then move to shaping.

Shape the Rolls

1. On a lightly floured surface, roll the dough into a large rectangle, about 10 × 18 inches.
2. Spread a stick of softened butter over the top — you can microwave room temperature butter for 5–10 seconds for the perfect softness.
3. In a small bowl, mix your filling:
   • 1 cup brown sugar
   • 2 tbsp cinnamon
   • 1 tbsp cornstarch
   • (Optionally a pinch of salt)
     
4. Spread your filling over all but the bottom 1 inch of the rectangle. Use your hands to press it into the butter.
5. Starting from the top of your dough, roll the dough toward you into a tight log.
6. Use a sharp knife or bench scraper to cut into equal pieces, yielding about 10–12 pumpkin cinnamon buns depending on your preferred size. Use clean cuts to avoid squashing the spirals.
7. Arrange them in a baking dish with sides (a cast iron skillet or a metal pan works well) leaving a ½‑inch gap between each so they can expand during baking.

Final Proof & Bake

1. Cover loosely with plastic wrap or a damp cloth and place in a warm spot again for the final proof— about 30–45 minutes or until they look puffy (they do not need to double).
2. Preheat your oven to 350 °F (175 °C).
3. Bake until the top of the dough turns golden brown, about 25-30 minutes (depending on size).
4. Make sure the center is fully cooked — use an internal thermometer to get them perfectly down. They are perfect at 186 degrees F.
5. Remove and let cool slightly before icing.

Maple Cream Cheese Icing (or Cottage‑Law Alternative)

Classic Cream Cheese Icing

1. In a stand mixer with the whisk attachment (or paddle works too), beat 8 oz cream cheese (softened) with 1/2 cup room temperature butter until the mixture is pale and fluffy — about 3–5 minutes.
2. Gradually add 2 cups powdered sugar, mixing slowly until incorporated, then beat for another 2–3 minutes.
3. Add 1–2 tsp of maple extract, and stir in a shot of espresso (or 2 tbsp strong coffee) to create that gourmet flavor.
4. Spread over warm rolls — the icing will melt slightly and seep into the spirals just right.

Cottage Food Law Safe Glaze

Disclaimer; I am located in Ohio, and every state is different. Check with your own cottage food laws. If you’re selling under cottage food law where cream cheese is not allowed, try this version:

• Melt 4 tbsp butter, whisk in maple extract (or syrup) and coffee, then slowly whisk in powdered sugar until thick enough to leave a trace.
• Pour over rolls while the glaze is still warm (before it thickens).

If you are looking for packaging here are the aluminum baking tins we use, and here are boxes that fit 4 rolls. Here is an option if you are looking to bake individual rolls.

Serving & Storage (Next Day Tips)

• Serve rolls slightly warm (microwave 10 seconds or reheat in oven at low temp).
• If planning to enjoy next morning, store rolls in an airtight container or wrap in plastic wrap to maintain moisture.
• For best results, reheat and add a dash of extra icing or glaze.

Baking Tips & Extra Notes for Best Results

• This recipe has a lot of yeast, the rise will most likely move fast. Once shaped make sure your rolls do not over proof. If you do not want to bake right away, store in the refrigerator.
• Make sure your rectangle is even and straight, this will help you get more consistent rolls.
• Placing the rolls in a pan with sides helps them support one another and rise upward instead of outwards.
• If your home is cold, proofing near a warm oven or closed cupboard can help.
• Use an internal thermometer to get the perfect bake every time, this prevents you from over baking or under baking your rolls.

Why These Rolls Are So Special

This recipe is the easiest way to get bakery-level results at home, even if it’s your first time making enriched dough. We have spent a lot of time working with our classic brioche recipe. This variation is one we have made over and over again. It is so easy to make and is a great beginner cinnamon roll recipe. I also think it is a great way to get into bread baking because it helps you to understand the basics of gluten development and key baking concepts.

By following this recipe and paying attention to rise times, temperatures, and technique, you’re well on your way to achieving the best pumpkin cinnamon rolls around.

The Best From‑Scratch Pumpkin Cinnamon Roll Recipe

If you love fall baking, this is a must try recipe! Our customers love these rolls and I am sure you and your loved ones will too:)

What are your favorite fall recipes? COMMENT BELOW!