Soft Pumpkin Caramel Cinnamon Rolls Recipe

Soft, fluffy, and full of fall flavor - these Pumpkin Caramel Cinnamon Rolls are everything you love about a classic cinnamon roll, just richer, gooier, and topped with salted caramel and cinnamon cream cheese frosting.

I tested these Pumpkin Caramel Cinnamon Rolls so many times to make sure the dough turns out pillowy soft but still sturdy enough to hold all that buttery brown sugar filling. I wanted them to be the kind you pull apart with your fingers - soft in the middle, golden on top, and dripping with caramel. And if you've never poured warm cream over cinnamon rolls before baking - oh, just wait. It transforms them into the gooiest, most over-the-top rolls ever.

For more recipes like this one! Here are my favorite!

• Easy To Make Pumpkin Roll Recipe
• The Most Splendid Caramel Pumpkin Sheet Cake
• Pumpkin Caramel Cookies with Cream Cheese Frosting
• Easy Brown Butter Maple Donut Bars Recipe

Why You'll Love This Recipe

• Soft, gooey centers - thanks to a buttery, pumpkin-enriched dough that bakes up light and fluffy.
• Homemade caramel sauce adds the perfect touch of sticky sweetness without being too heavy.
• Cream cheese frosting with a hint of cinnamon for that warm fall flavor.
• Easy overnight option - the dough cold-proofs in the fridge, so you can bake them fresh in the morning.
• The ultimate sweet treat for your favorite season - cozy, comforting, and completely irresistible.

Ingredients - Pumpkin Caramel Cinnamon Rolls

Here's what makes these pumpkin cinnamon rolls so soft, rich, and full of fall flavor:

• All-purpose flour - gives the dough structure while keeping it light.
• Pumpkin purée - adds moisture, color, and that subtle pumpkin flavor.
• Warm milk - helps activate the yeast for a perfect dough rise.
• Instant yeast - my go-to for fast, consistent results in yeasted doughs.
• Eggs - add richness and tenderness.
• Unsalted butter - makes the dough soft and the filling perfectly rich.
• Granulated sugar - balances the warm spices and pumpkin flavor.
• Ground cinnamon - because what's a pumpkin roll without it?
• Salt - brings everything together and enhances flavor.
• Heavy cream - poured over the rolls before baking for that signature gooey texture.
• Brown sugar - melts into the butter for that classic sticky filling.
• Cream cheese - the base of your cinnamon frosting, creamy and tangy.
• Vanilla extract - rounds out the flavors.

Step-by-Step Instructions

Make the Dough

• In the bowl of a stand mixer, whisk together warm milk, instant yeast, and a little granulated sugar. Let sit for 5-10 minutes, until foamy.
• Add in the remaining ingredients - flour, pumpkin purée, eggs, butter, cinnamon, and salt.
• Using the dough hook attachment, mix on low speed until a soft dough forms. Increase to medium speed and knead 6-8 minutes, until smooth and elastic. It should pull from the sides of the bowl but still cling slightly to the bottom.
• Transfer to a lightly greased bowl, cover with plastic wrap, and let the dough rise in a warm place for about 1 hour.
• Once risen, do one stretch and fold (lifting each side and folding over itself), cover again, and refrigerate 2-12 hours to cold proof.

Make the Filling

• In a mixing bowl, combine softened butter, brown sugar, and cinnamon. Mix until fluffy and spreadable.

Shape the Rolls

• On a lightly floured surface, roll the dough into a large rectangle (about 12x16 inches).
• Spread the buttered dough evenly with the filling, leaving a small bare edge on one long side.
• Use a sharp knife or pizza cutter to slice into 12 equal slices (about 1⅓ inches each).
• Roll each strip into a tight spiral, tucking the end under so it holds.
• Place rolls cut side up into a 9x13-inch cake pan lined with parchment paper or lightly coated with cooking spray.
• Cover with plastic wrap and let rise in a warm spot until puffy, about 45-60 minutes.

Bake the Rolls

• Preheat oven to 375°F.
• Warm ½ cup heavy whipping cream (just to room temperature) and pour evenly over the tops of the rolls.
• Bake for 10 minutes, then lower heat to 350°F and continue baking for 20-25 minutes, until golden brown and baked through.
• If needed, tent with aluminum foil during the last few minutes to prevent over-browning.

Make the Caramel Sauce

• In a small saucepan, combine granulated sugar, water, and light corn syrup. Heat over medium heat until the mixture turns a deep amber color.
• Carefully whisk in warm cream, then stir in butter, vanilla, and salt.
• Let cool slightly - it'll thicken as it cools.

Tips & Tricks - Pumpkin Caramel Cinnamon Rolls

Don't stress when it comes down to making this recipe! I have all the tips and tricks you will need to succeed! 

• Spoon, don't scoop your flour. I know it's tempting to dunk the cup straight in, but that packs in too much flour and makes the rolls dense. Spoon it in and level it off - it keeps the dough soft and fluffy every time.
• Warm, not hot milk! I usually just stick my finger in - if it feels like a warm bath, it's perfect. If it's too hot to touch, it'll kill your yeast and you'll be sad.
• Check that yeast. If it doesn't get foamy after 5-10 minutes, it's probably expired. Save yourself the heartbreak and grab a fresh packet.
• Grease your hands, not just the bowl. A little butter or oil on your hands makes shaping so much easier and keeps that silky dough from sticking everywhere.
• Don't over-flour your surface. You want just enough flour to keep it from sticking, not so much that the dough gets stiff. I always keep a little pile on the side and sprinkle as I go.
• Go slow when rolling. If you rush, the filling can slide around. Roll tightly and evenly so you get those perfect, bakery-style spirals.
• Mark before cutting. I always score the dough lightly with my pizza cutter before slicing - it helps me get twelve even rolls without stressing over size.

Recommended Tools

I have all the tools you will ever need to make these Pumpkin Caramel Cinnamon Rolls! 

• Stand mixer with a dough hook attachment - This dough is super soft and rich, so let the mixer do the work for you. (If you knead by hand, I'm sending you a virtual high-five - but it's a bit of a workout!)
• Rolling pin - For rolling the dough into that perfect large rectangle. I dust mine with a little flour so nothing sticks.
• 9x13-inch cake pan or baking dish - Any sturdy pan works here! I love using my metal one for those crisp, golden edges.
• Parchment paper - Makes cleanup a breeze and guarantees nothing sticks to the bottom of the pan.
• Small saucepan - For the caramel sauce! Use one with a heavy bottom so your sugar melts evenly (and doesn't go from golden brown to burnt in 0.3 seconds).
• Offset spatula or the back of a spoon - Ideal for spreading that buttery brown sugar filling all the way to the edges. I always end up licking a little off the spatula - occupational hazard. 😅

FAQs - Pumpkin Caramel Cinnamon Rolls

• Can I make these ahead of time? Yes! Prepare the rolls up to the second rise, then cover tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for 45 minutes before baking.
• Can I use canned pumpkin puree? Absolutely - just make sure it's pure pumpkin, not pumpkin pie filling.
• Do I have to make the caramel from scratch? Homemade is best, but you can use store-bought caramel sauce in a pinch - just warm it slightly before drizzling.
• How do I get the best results for the dough rise? Keep your dough in a warm, draft-free place (around 80°F). It should double in size during the first rise and look puffy before baking.

Storing and Freezing

• Store leftover Pumpkin Caramel Cinnamon Rolls in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days.
• To reheat, pop one in the microwave for 15-20 seconds - they'll taste fresh again.
• You can also freeze baked rolls (without frosting) for up to 2 months. Thaw overnight and warm before frosting.

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Recipe

Pumpkin Caramel Cinnamon Rolls

Molly Murphy

Soft, fluffy pumpkin cinnamon rolls filled with brown sugar and cinnamon, topped with a creamy frosting and a drizzle of homemade salted caramel.

5 from 5 votes

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 6

Ingredients

  

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For the pumpkin dough

• 1 cup lukewarm milk 240g
• 1 ½ teaspoons instant yeast 5g
• ½ teaspoon granulated sugar 6g
• ½ cup granulated sugar 100g
• 3 large eggs
• 1 teaspoon ground cinnamon
• 5 ¾ cups all purpose flour plus more for dusting 720g
• 1 cup pumpkin puree 240g
• ½ cup unsalted butter softened (113g)
• 2 ¼ teaspoons salt 14g

To Pour on Before Baking

• ½ cup heavy whipping cream

Salted Caramel Sauce

• 1 cup granulated sugar
• ¼ cup water
• 3 tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon kosher salt

Filling

• 1 cup packed brown sugar
• 2 tablespoons ground cinnamon
• ¾ cup unsalted butter softened to touch

Cinnamon Cream Cheese Frosting

• 4 oz cream cheese softened
• ¾ cup unsalted butter softened
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 1 teaspoon ground cinnamon
• Pinch of salt

Instructions

 

• In the bowl of a stand mixer, whisk together the lukewarm milk, instant yeast, and ½ teaspoon sugar. Let sit for 5-10 minutes, or until slightly foamy.
  1 cup lukewarm milk, 1 ½ teaspoons instant yeast, ½ teaspoon granulated sugar
• Add the remaining ingredients, granulated sugar, eggs, ground cinnamon, all purpose flour, pumpkin puree, softened butter, and salt.
  ½ cup granulated sugar, 3 large eggs, 1 teaspoon ground cinnamon, 5 ¾ cups all purpose flour plus more for dusting, 1 cup pumpkin puree, ½ cup unsalted butter, 2 ¼ teaspoons salt
• Using the dough hook, mix on low speed until the dough comes together, then increase to medium speed and knead for 6-8 minutes, or until the dough is smooth, elastic, and slightly tacky. It should pull away from the sides of the bowl but still cling lightly to the bottom.
• Transfer the dough to a lightly oiled bowl. Cover and let rise at room temperature for 1 hour.
• After 1 hour, perform one stretch and fold (lift one side of the dough and fold it over itself, repeating on all four sides). Cover again.
• Place the covered dough in the refrigerator and chill for 2 hours or up to 12 hours overnight. This cold proof develops flavor and makes the dough easier to work with when rolling out. While the dough is proofing, make the caramel sauce.

Salted Caramel Sauce Instructions

• In a medium heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Stir gently to moisten the sugar, then stop stirring completely.
  1 cup granulated sugar, ¼ cup water, 3 tablespoons light corn syrup
• Set over medium heat and cook undisturbed for 5-10 minutes, until the syrup turns a rich amber color. Check out 5 minutes to see and keep an eye out. Meanwhile, warm the heavy cream in the microwave for 1 minute. Be careful - the color can go light to dark (burnt) really fast!
  ¾ cup heavy cream
• Once the caramel is amber (like honey or copper), remove from heat. Carefully pour in the warm cream while whisking - it will bubble up quickly. If you add the cream when the color isn't brown enough, you'll have a more runny caramel.
• Whisk until smooth, then stir in the vanilla and salt. If needed, return to low heat briefly to smooth everything out.
  2 teaspoons pure vanilla extract, 1 teaspoon kosher salt
• Let cool slightly, then transfer to a heat-safe jar. The caramel will thicken as it cools. Refrigerate for up to a week and warm before using.

Shaping and Filling

• In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with an electric hand mixer, cream together the brown sugar, ground cinnamon, and unsalted butter on medium speed until smooth and well combined. You want it fluffy to easily spread! Set aside.
  1 cup packed brown sugar, 2 tablespoons ground cinnamon, ¾ cup unsalted butter
• Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 12x16 inches in size. Flour as needed so the dough doesn't stick to the table. Try to keep the edges as even as possible so the rolls bake uniformly.
• Spread the filling mixture evenly over the dough, using an offset spatula or the back of a spoon to get it all the way to the edges. Leave about ½ inch of dough bare on one long side to help seal the log.
• Starting with the long edge farthest from you, cut the dough into 12 even strips using a sharp pizza cutter. Each piece should be about 1⅓ inches wide. Take your time to keep the cuts straight so the rolls bake up evenly.
• Working one at a time, roll each strip into a tight spiral, starting from the bottom edge and rolling upward until you reach the top. As you roll, gently tuck in any filling that tries to escape and keep light, even pressure so each roll stays compact and uniform. Once rolled, pinch the end seam lightly so it stays closed.
• Lightly grease or line a 9x13-inch baking pan with parchment paper before adding the rolls.
• Repeat with the remaining strips until all 12 rolls are shaped, then place them in the prepared pan, leaving a little space between each one to allow room for their final rise. Let them proof/rise for 45-60 minutes.

Baking Instructions

• Once the rolls have finished their second rise, preheat the oven to 375°F.
Warm ½ cup heavy whipping cream just until it loses its chill (microwave for about 15-20 seconds). Gently pour the cream evenly over the tops of the risen rolls, letting it soak down into the layers.
  ½ cup heavy whipping cream
• Place the pan in the oven and bake at 375°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 20-25 minutes, until the rolls are deep golden brown on top.
• If the rolls begin to brown too quickly, loosely tent the pan with foil during the last 10 minutes of baking.
• Remove the pan from the oven and let the rolls cool for at least 30 minutes before frosting and adding the caramel. Warm the caramel slightly before drizzling so it's smooth and pourable.

Cream Cheese Frosting Instructions

• In the bowl of a stand mixer, beat butter and cream cheese on medium speed for 2 minutes. Scrape the bowl, then beat for 2 more minutes until smooth and fluffy.
  4 oz cream cheese, ¾ cup unsalted butter
• With the mixer on low, add powdered sugar, then vanilla, cinnamon, and salt. Mix until combined.
  1 teaspoon vanilla extract, 3 cups powdered sugar, 1 teaspoon ground cinnamon, Pinch of salt
• Increase speed to medium-high and beat 2-3 more minutes until light and fluffy. If too soft to pipe, chill for 10-15 minutes.

Assembly

• Once the cinnamon rolls have cooled slightly, spread the cream cheese buttercream evenly over the tops of the rolls. I did dollops with a piping bag for a pretty look, but you can do whatever you like!
• Drizzle the homemade caramel sauce over the frosted rolls using a spoon or piping bag. Serve warm or at room temperature.

Keyword pumpkin, caramel, cinnamon roll, bread

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