The first time I made these Pumpkin Spice Cream Rolls, my entire kitchen smelled like someone had opened the door to fall. You know that warm, spicy cloud that always floats out of bakeries in October? That’s exactly what this felt like.
I actually created the recipe by accident—classic me—after spotting one lonely can of pumpkin puree tucked behind pasta boxes. I wasn’t planning to bake, but once the pumpkin spice craving hits, it’s hard to ignore.
The dough itself is soft and slightly sweet, almost like a cozy sweater in bread form. But the magic? Oh, it’s the cream filling. It tastes like a cross between whipped cheesecake and pumpkin pie.
My friends always joke that these rolls should be illegal to keep in the house because nobody stops at just one. Honestly… same.
There’s something so comforting about the ritual of rolling dough, spreading that creamy pumpkin-spice swirl, and watching it rise into pillowy spirals.
And if you love fall flavors—cinnamon, nutmeg, brown sugar—this dessert practically sings to you.
I’ve made these for brunch, dessert, midnight snacking (no shame), and they never last more than a few hours.
So trust me: this easy pumpkin spice cream rolls recipe is about to become your new tradition.
RECIPE RESUME (8 punchy micro-paragraphs)
Soft, fluffy, bakery-style texture without the bakery effort.
Pumpkin spice cream filling that melts right into the dough.
Perfect balance of sweet, warm, and cozy.
No complicated techniques—great for beginners.
Works for breakfast, dessert, or gifting.
Smells unbelievable while baking.
Customizable spice level.
Freezer-friendly, reheats beautifully.
Why This Pumpkin Spice Cream Rolls Recipe Is the Only One You’ll Ever Need
I started making these for my sister, who basically lives for anything pumpkin. After the first batch, she requested them for every family gathering—birthdays included—so now they’ve become “our” roll recipe. Soft, swirled, fragrant, and ridiculously comforting.
Cuisine: American Fall Baking Comfort Food
What You Really Need to Make This Amazing Pumpkin Spice Cream Rolls (Simplified)
- Dough: flour, sugar, yeast, milk, butter, egg, pumpkin puree
- Filling: cream cheese, brown sugar, pumpkin spice, vanilla
- Extras: cinnamon, nutmeg, salt, powdered sugar (for glaze if wanted)
How to Master the Perfect Pumpkin Spice Cream Rolls (My Secret Method)
Warm the milk just enough so it feels cozy to the touch, then let the yeast wake up—it should look foamy, like tiny bubbles cheering you on. Work the pumpkin puree directly into the dough; it gives the rolls their golden color and soft texture.
When you spread the cream filling, don’t worry if it feels messy or uneven; that’s exactly what creates those pretty marbled swirls when the rolls puff up in the oven. Bake until they’re lightly golden and the kitchen smells like pumpkin heaven.
Chef’s Notes and Tips for a Flawless Pumpkin Spice Cream Rolls
Let the dough rise somewhere warm—a turned-off oven with the light on works perfectly. If the dough feels sticky, a tiny sprinkle of flour on your hands helps, but keep it soft. That tenderness is what gives you bakery-style rolls.
When spreading the filling, leave a small border so it doesn’t spill out while rolling. And always bake in the center of the oven for even coloring and a soft, pillowy texture.
Get Creative! Easy Substitutions and Fun Variations
Swap the cream cheese filling for mascarpone for a richer flavor, or go lighter with Greek yogurt cream. Add chopped pecans, a drizzle of maple syrup, or even chocolate chips.
You can also turn these into mini rolls—just slice thinner and reduce baking time slightly.
Lighten It Up! Simple Swaps for a Healthier Pumpkin Spice Cream Rolls
Use low-fat cream cheese, replace half the sugar with maple syrup, and swap part of the flour for whole-wheat pastry flour.
You can also reduce butter in the dough by adding a touch more pumpkin puree to keep it tender.
Closing (Todd Wilbur Style)
And there you have it—warm, sweet, ridiculously soft rolls that taste like fall packed itself into a swirl. Make a batch, share a roll, keep three for yourself, and don’t forget to check out more of our cozy seasonal recipes.
Are You Curious About Anything Else? Frequently Asked Questions
1. Can I make pumpkin spice cream rolls ahead of time?
Yes—this easy pumpkin spice cream rolls recipe is fantastic for overnight prep. Assemble the rolls, place them in the pan, cover tightly, and refrigerate. The slow chill actually deepens the pumpkin-spice aroma. When you’re ready to bake, let them warm up on the counter and rise slightly before popping them into the oven.
If you prefer, you can also freeze the shaped rolls before baking. Freeze them on a tray, transfer to a bag, and thaw overnight before letting them rise again. They taste just as soft and fresh as the day you made them.
2. Why is my dough not rising properly?
Usually it’s the temperature—either the milk was too hot and harmed the yeast, or the dough was left somewhere cold. For pumpkin rolls especially, moisture balance matters; the pumpkin adds hydration, so use just enough flour to keep the dough soft.
If your kitchen is chilly, place the covered bowl inside a slightly warm oven. A steady warm environment helps the yeast thrive and ensures a fluffy final roll.
3. Can I make these rolls without cream cheese?
Absolutely. Mascarpone, ricotta, vanilla yogurt, or even whipped cream mixtures all work. Each gives the rolls a different personality—mascarpone is luxurious, ricotta is lighter, and yogurt adds tang.
This flexibility is one reason many bakers choose pumpkin spice cream rolls: the filling adapts beautifully without affecting the rise or texture of the dough.
4. Can I use fresh pumpkin instead of canned?
Yes, but roast and mash it well so it’s thick and not watery. Too much moisture can prevent the dough from forming that soft structure you want in a pumpkin roll.
Homemade puree gives a slightly earthier flavor and a lighter orange color, which some people absolutely love.
5. How do I store leftover pumpkin spice cream rolls?
Keep them in an airtight container for up to three days. The cream filling helps them stay soft. If reheating, use a microwave for 10–12 seconds to restore that just-baked warmth.
You can also freeze them fully baked. Wrap individually, freeze, then thaw and warm before serving.
6. Can I reduce the sugar in this recipe?
Yes—pumpkin and warm spices naturally bring sweetness, so you can reduce sugar in both the dough and filling without losing flavor.
Just note that reducing sugar slightly affects browning, so the rolls may look lighter even when fully cooked.
7. Can I add nuts or fruit inside the rolls?
Definitely. Pecans, walnuts, raisins, or even diced apples pair beautifully with the pumpkin spice cream filling.
Add-ins bring texture and richness and turn the rolls into something between a pastry and a dessert bread.
8. Can I double this recipe for a crowd?
Yes, this recipe scales extremely well. Just use two pans, rotate them halfway through baking, and keep an eye on rising time—larger batches sometimes rise faster because the dough stays warmer.
It’s a great make-ahead dessert for holidays, brunches, and family gatherings.
Alex Bala’s Pumpkin Spice Cream Rolls
4
servings30
minutes40
minutes300
kcalIngredients
Dough: flour, sugar, yeast, milk, butter, egg, pumpkin puree
Filling: cream cheese, brown sugar, pumpkin spice, vanilla
Extras: cinnamon, nutmeg, salt, powdered sugar (for glaze if wanted)
Directions
- Warm the milk just enough so it feels cozy to the touch, then let the yeast wake up—it should look foamy, like tiny bubbles cheering you on. Work the pumpkin puree directly into the dough; it gives the rolls their golden color and soft texture.
- When you spread the cream filling, don’t worry if it feels messy or uneven; that’s exactly what creates those pretty marbled swirls when the rolls puff up in the oven. Bake until they’re lightly golden and the kitchen smells like pumpkin heaven.
