Soft, fluffy, and filled with warm fall spices, homemade pumpkin cinnamon buns are a seasonal twist on the classic. Pumpkin purée adds moisture and a subtle earthy sweetness to the dough, while a buttery cinnamon-sugar filling creates soft, gooey layers. Finished with a rich cream cheese glaze, these buns are perfect for autumn breakfasts, weekend brunch, or holiday gatherings.
Easy Pumpkin Cinnamon Buns
These homemade cinnamon buns combine a soft pumpkin dough with a classic spiced filling and a smooth cream cheese frosting. The dough requires two rises, but the result is worth the extra time.
Ingredients
For the Pumpkin Dough:
- ¾ cup whole milk, warmed
- 2 ¼ tsp active dry yeast
- ¼ cup granulated sugar
- ¾ cup pumpkin purée
- 1 large egg
- ¼ cup unsalted butter, melted and cooled
- 4 cups all-purpose flour, plus more as needed
- ½ tsp salt
- ½ tsp ground cinnamon
For the Cinnamon Filling:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 tbsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk, as needed
Instructions
1. Activate the Yeast
Combine the warm milk, yeast, and a teaspoon of the sugar in a large mixing bowl. Let the mixture sit for 5–10 minutes, until foamy.
The milk should be warm, not hot, to avoid damaging the yeast.
2. Make the Pumpkin Dough
Add the remaining sugar, pumpkin purée, egg, melted butter, flour, salt, and cinnamon to the yeast mixture.
Mix until a soft dough forms, then knead for approximately 8–10 minutes, until smooth and elastic. Add a little extra flour only if the dough is too sticky to handle.
3. Let the Dough Rise
Transfer the dough to a lightly greased bowl and cover with a clean kitchen towel or plastic wrap.
Let it rise in a warm place for approximately 1–1½ hours, or until doubled in size.
4. Prepare the Cinnamon Filling
In a small bowl, combine the brown sugar, cinnamon, nutmeg, and salt.
Once the dough has risen, roll it out on a lightly floured surface into a rectangle approximately 12 × 18 inches.
Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the top.
5. Roll & Slice
Starting from the long edge, roll the dough into a tight log.
Cut into 12 evenly sized buns using a sharp knife or unflavoured dental floss.
Arrange the buns in a greased 9 × 13-inch baking dish, leaving a little space between each one.
6. Let Them Rise Again
Cover the baking dish and let the buns rise for another 30–45 minutes, or until noticeably puffy.
Meanwhile, preheat the oven to 350°F (175°C).
7. Bake
Bake for 25–30 minutes, or until the buns are golden on top and cooked through in the center.
If the tops begin browning too quickly, loosely cover the dish with aluminum foil.
8. Make the Cream Cheese Glaze
Beat the softened cream cheese and butter together until smooth.
Add the powdered sugar and vanilla, then gradually mix in the milk until the glaze reaches your desired consistency.
9. Glaze & Serve
Allow the cinnamon buns to cool for about 5–10 minutes, then spread the cream cheese glaze over the warm buns.
Serve immediately for the softest, gooey texture.
Why This Recipe Works
Pumpkin purée adds moisture to the dough, helping create a soft and tender texture while contributing a subtle seasonal flavor. The cinnamon-sugar filling melts into the layers as the buns bake, creating a rich, gooey center.
The two rising periods allow the yeast to develop a light, fluffy dough, while the cream cheese glaze adds a tangy contrast that balances the sweetness of the filling.
Tips for the Best Pumpkin Cinnamon Buns
- Use pure pumpkin purée, not pumpkin pie filling.
- Avoid adding too much flour to keep the dough soft and tender.
- Let the dough rise fully for light, fluffy buns.
- Roll the dough evenly so each bun has consistent layers.
- Use unflavoured dental floss for clean slices without compressing the dough.
- Don't overbake if you want soft, gooey centers.
- Glaze while slightly warm so the frosting melts into the cinnamon layers.
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