Pumpkin Cinnamon Buns: Soft, Swirled, and Drizzled with Cream Cheese Frosting

There’s nothing quite as comforting as pulling a warm, golden pan of Pumpkin Cinnamon Buns fresh from the oven. Imagine tender, spiced pumpkin-infused dough, generously filled with a buttery cinnamon-sugar swirl, then finished with a luscious cream cheese glaze that melts into every crevice. These aren’t just cinnamon rolls—they’re a fall-flavored masterpiece that transforms breakfast or brunch into a cozy celebration.

Perfect for chilly autumn mornings, holiday gatherings, or as a show-stopping centerpiece at Thanksgiving or Easter, these Pumpkin Cinnamon Buns combine the best of pumpkin bread and classic cinnamon rolls into one irresistible, pull-apart treat. And the best part? They’re easier to make than you think—even if you’ve never worked with yeast before.

In this comprehensive, SEO-optimized guide, you’ll get a foolproof recipe, step-by-step instructions, expert tips, variations, and everything you need to bake the softest, most aromatic pumpkin cinnamon buns of your life.

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Why You’ll Love These Pumpkin Cinnamon Buns

✅ Moist & Tender – Pumpkin keeps the buns soft for days
✅ Packed with Fall Flavor – Warm spices like cinnamon, nutmeg, and ginger
✅ Homemade from Scratch – No can of dough needed
✅ Crowd-Pleasing – Perfect for holidays, brunches, and potlucks
✅ Make-Ahead Friendly – Prepare the night before and bake in the morning
✅ Gourmet-Looking – Impressive enough for guests, easy enough for weeknights

These buns are like a hug in pastry form—sweet, warm, and deeply satisfying.

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The Magic of Pumpkin in Yeast Dough

Adding pumpkin puree to cinnamon roll dough does more than just boost flavor—it enhances texture and moisture. Here’s how:

• Natural Sweetness – Reduces the need for excess sugar
• Rich Color – Gives the dough a warm, golden-orange hue
• Soft Crumb – Keeps buns tender and fresh longer
• Nutrient Boost – Adds fiber, vitamin A, and antioxidants

Just be sure to use 100% pure pumpkin puree, not pumpkin pie filling (which contains added sugars and thickeners that can throw off the dough).

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Ingredients for Pumpkin Cinnamon Buns

This recipe makes 12 large buns (9×13-inch pan).

For the Dough:

• ½ cup (120ml) whole milk, warmed to 110°F (43°C)
• 2 ¼ tsp (1 packet / 7g) active dry yeast
• ¼ cup (50g) granulated sugar
• 1 large egg, room temperature
• ⅓ cup (80g) canned pumpkin puree
• ¼ cup (55g) unsalted butter, melted and cooled
• 1 tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 3 ½ to 4 cups (440–500g) all-purpose flour

For the Filling:

• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) packed brown sugar
• 2 tbsp ground cinnamon
• ¼ tsp ground nutmeg
• ⅓ cup (50g) chopped pecans or walnuts (optional)
• ¼ cup (45g) raisins or dried cranberries (optional)

For the Cream Cheese Frosting:

• 4 oz (115g) cream cheese, softened
• ¼ cup (55g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• ½ tsp vanilla extract
• Pinch of salt
• 1–2 tsp milk (if needed for consistency)

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Step-by-Step Recipe: How to Make Pumpkin Cinnamon Buns

Follow these detailed steps for soft, fluffy, bakery-quality buns.

Step 1: Activate the Yeast

1. In a small bowl, combine warm milk, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy. This means the yeast is alive and active.

Step 2: Make the Dough

1. In a large mixing bowl or stand mixer with a dough hook, combine the yeast mixture, egg, pumpkin puree, melted butter, salt, cinnamon, and nutmeg.
2. Gradually add 3 ½ cups of flour, one cup at a time, mixing on low speed.
3. Knead for 5–7 minutes by machine (or 8–10 minutes by hand) until the dough is smooth, elastic, and slightly tacky but not sticky. Add more flour, 1 tbsp at a time, if needed.

Step 3: First Rise

1. Place the dough in a lightly greased bowl, turning to coat.
2. Cover with a damp towel or plastic wrap.
3. Let rise in a warm place for 1–1.5 hours, or until doubled in size.

Step 4: Roll Out and Fill

1. Punch down the risen dough and roll it out on a floured surface into a 16×12-inch rectangle.
2. Spread the softened butter evenly over the dough, leaving a ½-inch border.
3. In a small bowl, mix brown sugar, cinnamon, and nutmeg. Sprinkle evenly over the butter.
4. Sprinkle with nuts and dried fruit (if using).

Step 5: Roll and Cut

1. Starting from the long side, tightly roll the dough into a log.
2. Pinch the seam to seal.
3. Use a sharp knife or unflavored dental floss to cut into 12 equal slices (about 1 ¼ inches thick).

Step 6: Second Rise

1. Place the rolls cut-side up in a greased 9×13-inch baking pan.
2. Cover and let rise for 30–45 minutes, until puffy and touching each other.

Step 7: Bake

1. Preheat oven to 350°F (175°C).
2. Bake for 25–30 minutes, until golden brown and cooked through (internal temp should be 190°F).
3. Cool slightly while you make the frosting.

Step 8: Make the Cream Cheese Frosting

1. Beat cream cheese and butter until smooth.
2. Add powdered sugar, vanilla, and salt. Beat until creamy.
3. Add milk if needed to reach a drizzling consistency.

Step 9: Frost and Serve

1. Drizzle the warm buns generously with frosting.
2. Let sit 5 minutes for the glaze to set slightly.
3. Serve warm.

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Tips for Perfect Pumpkin Cinnamon Buns

• Use Room-Temperature Ingredients – Ensures even mixing and better rise.
• Don’t Over-Flour the Dough – Too much flour makes buns dense. Measure by spooning flour into the cup and leveling.
• Warm Environment for Rising – Place dough in a turned-off oven with a bowl of hot water for faster rise.
• Sharp Knife or Floss for Cutting – Prevents squishing the rolls.
• Let Buns Cool Slightly – Frosting melts perfectly when buns are warm but not hot.
• Make-Ahead Option: Assemble rolls, place in pan, cover, and refrigerate overnight. Let sit at room temp for 30 mins, then bake.

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Creative Variations to Try

Make these buns your own:

1. Vegan Pumpkin Cinnamon Buns

• Use plant-based milk, flax egg (1 tbsp ground flax + 3 tbsp water), vegan butter, and dairy-free cream cheese.
• Ensure sugar is vegan-certified.

2. Gluten-Free Version

Use a 1:1 gluten-free flour blend with xanthan gum. May require slight adjustments in liquid.

3. Maple Cinnamon Buns

Replace brown sugar with maple sugar or add 2 tbsp maple syrup to the filling.

4. Pumpkin Pie Cinnamon Buns

Add ¼ tsp each of ginger, allspice, and cloves to the dough and filling for a true pumpkin pie flavor.

5. Streusel-Topped Buns

Skip the glaze and top with a crumbly streusel (¼ cup flour, ¼ cup brown sugar, 2 tbsp cold butter, ½ tsp cinnamon) before baking.

6. Pull-Apart Loaf

Place rolls in a greased bundt pan for a stunning centerpiece.

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How to Store and Preserve Your Cinnamon Buns

• Room Temperature: Store covered for up to 2 days. Reheat in the microwave for 15 seconds.
• Refrigerator: Keep for up to 5 days. Bring to room temperature or warm before serving.
• Freezer: Freeze unfrosted buns in a single layer, then transfer to a freezer bag for up to 3 months. Thaw and reheat in the oven at 325°F for 10–15 minutes. Frost after warming.
• Overnight Baking: Assemble, refrigerate, then bake in the morning—perfect for holidays.

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Serving Suggestions: How to Enjoy Your Pumpkin Cinnamon Buns

These buns shine at:

• Holiday Brunches – A star at Thanksgiving, Easter, or Christmas
• Weekend Breakfast – Serve with coffee, tea, or apple cider
• Potlucks & Parties – Always the first to disappear
• Gifts – Wrap in parchment and twine with a tag: “Warm Wishes & Cinnamon Swirls”
• Dessert – Serve with vanilla ice cream for à la mode indulgence

Pair with:

• Whipped cream or Greek yogurt
• A drizzle of caramel or honey
• Fresh fruit salad

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Nutritional Information (Approximate per Bun, 1/12 of Batch)

Calories	320
Fat	14g
Saturated Fat	8g
Carbohydrates	44g
Sugar	22g
Protein	5g
Fiber	1g

Note: Values vary based on ingredients and frosting amount.

Enjoy as a special-occasion treat—worth every bite.

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Frequently Asked Questions (FAQs)

Q: Can I use instant yeast?
A: Yes. Mix it directly into the dry ingredients. No need to proof.

Q: Why didn’t my dough rise?
A: Likely causes: expired yeast, milk too hot or cold, or a cold kitchen. Always test yeast first.

Q: Can I make these without pumpkin?
A: Yes, but you’ll lose moisture and flavor. Substitute with applesauce or mashed banana.

Q: Can I use canned cinnamon roll dough?
A: Yes, but homemade tastes fresher and allows for pumpkin flavor.

Q: How do I prevent buns from drying out?
A: Don’t overbake, and store in an airtight container. Reheat with a damp paper towel.

Q: Can I freeze the unbaked rolls?
A: Yes. Freeze after cutting, then thaw, rise, and bake as directed.

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Final Thoughts: A Fall Favorite Worth Savoring

The Pumpkin Cinnamon Buns are more than just a breakfast treat—they’re a sensory experience. With their golden swirls, aromatic spices, and creamy frosting, they capture the essence of autumn in every bite.

Whether you’re baking them for family, sharing at a holiday table, or treating yourself to a slow Sunday morning, these buns bring warmth, comfort, and joy to any occasion.

So preheat your oven, warm the milk, and let the sweet scent of pumpkin and cinnamon fill your home. Because life is better with a warm cinnamon bun in hand.

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