Soft Pumpkin Spice Cinnamon Rolls Made With Easy Bread Machine Dough And Cream Cheese Frosting For Cosy Breakfasts!
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
When I first moved from the UK to the U.S. after getting married, I felt a bit overwhelmed by how pumpkin suddenly shows up in absolutely everything the minute fall arrives.
Coffee, cereal, candles, pasta, you name it. I will be honest with you, I was not completely on board at first. Some of it I still cannot quite get behind. But there are a few pumpkin treats that have completely won me over and this is right at the top of that list!
These pumpkin filled cinnamon rolls use my Basic Bread Machine Cinnamon Roll Dough as the base, so the texture stays soft, fluffy, and bakery style. The filling is a cosy mix of canned pumpkin, brown sugar, salted butter, and pumpkin pie spice.
Just enough pumpkin to feel festive without being overpowering. My mother in law gifted me a lovely pumpkin pie spice blend and I have been sprinkling it into my coffee lately, so it only felt natural to bring that same flavour into a batch of cinnamon rolls.
As a military family on baby step 2 of our debt-free journey, heading to the mall for Cinnabon or ordering fancy bakery rolls is not something we can do often.
My little compact Cuisinart bread machine, the one my parents gifted us when I moved here, has made such a difference.
I can throw everything into the pan, press the dough cycle, and get on with the rest of my day while it quietly does all the kneading and rising for me. It is one of my favourite tools in the kitchen and it makes recipes like this feel totally manageable even on busier weeks!
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These cinnamon rolls feel extra special to me because this pumpkin version has become my go-to birthday treat. I get up a little earlier, pop the dough ingredients into the bread machine, and by the time the cycle finishes I am ready to roll, fill, and bake.
There is something really comforting about knowing I can still make a little celebration treat for myself at home, even in a hard season, without blowing the grocery budget.
The rolls themselves are big, soft, and fluffy, just like the ones you would find at Cinnabon. I usually get about 12 large bakery style rolls from this recipe.
The pumpkin filling keeps them moist and cosy, and the classic cream cheese frosting on top finishes everything off in the most indulgent way.
As a Brit, I love mine with a big mug of English breakfast tea on a cool November morning, but they would be just as perfect as an easy Thanksgiving or Christmas breakfast idea served with freshly brewed coffee.
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So roll up your sleeves and come into the kitchen with me for a tray of festive pumpkin cinnamon rolls, that will make any cozy morning feel a little bit sweeter!
Equipment
- Bread machine with a dough cycle
- Measuring jug
- Measuring cups and spoons
- Rolling pin
- Sharp knife or dental floss for cutting rolls
- 9 x 13 inch baking dish (metal or glass)
- Kitchenaid Mixer with mixing bowl and paddle
- Spatula or spoon
- Small bowls
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Why You’ll Love Using a Bread Machine In Your Kitchen!
If you’re new here, you’ll quickly learn that I am such a fan of using a bread machine for dough. It has been one of the biggest helps in my kitchen, especially during busy or overwhelming seasons.
My parents gifted me this little Compact Cuisinart Bread Machine recently when I moved from the UK to the States after getting married, and it has worked like a little powerhouse ever since!
It kneads beautifully. It rises dough evenly. It keeps everything contained in one pan so I am not dealing with flour across every surface of the kitchen.
And on days where the house feels chaotic or I am juggling too much, I can add the ingredients, press the dough button, and let it get on with the work while I focus on everything else.
It takes away so much of the guesswork and makes homemade bread, pizza dough, cinnamon rolls, soft rolls, and sweet bakes feel much simpler.
It has also been a real blessing for our budget. Homemade dough costs pennies compared to store prepared versions and certainly compared to eating out. As a military family on baby step 2 of our debt free journey, little savings like that matter across an entire month.
If you have ever felt intimidated by bread making, this is your gentle nudge to give it a try. A dough cycle handles all the kneading for you.
You get soft, reliable, fluffy dough without standing over a counter for ages or worrying if things rose the way they should. It makes homemade cooking feel doable, even on days that are far from calm.
There are so many beginner friendly ideas to help you feel confident and excited about homemade dough!
Ingredients
Makes about 12 large pumpkin cinnamon rolls
For the Dough
- 1 full batch of Basic Bread Machine Cinnamon Roll Dough (or use your favourite homemade or shop bought cinnamon roll dough)
For the Pumpkin Filling
- ½ cup canned pumpkin (pure pumpkin, not pumpkin pie filling)
- ½ cup salted butter, softened to room temperature
- 1 cup brown sugar
- 2 tbsp pumpkin pie spice
For the Cream Cheese Frosting
- ½ cup butter (1 stick), softened
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 to 2 tsp vanilla extract
Optional for extra gooey rolls:
- 2 to 3 tbsp cream or half and half to pour into the pan before baking
Step-by-Step Instructions
Step 1: Prepare your dough
Using the dough cycle on your bread machine make one batch of your Bread Machine Cinnamon Roll Dough.
Here’s a video you can follow along with to make this part easier!
Important Note!
This bread machine cinnamon roll dough recipe makes 1 very large batch of cinnamon roll dough – Easily enough for 14 huge Cinnabon or bakery-style fluffy cinnamon rolls. You’ll need to use a bread machine that can handle at least a 2lb loaf size. Try halving the recipe if you don’t need to make as many as I do or if your bread machine can’t hold as much dough!
Step 2: Roll out the dough
Once the dough cycle on the bread machine is finished, tip the dough out and roll it into a large rectangle, roughly 18 x 12 inches. It does not need to be exact but aim for an even thickness so the rolls bake evenly.
Step 3: Mix the pumpkin filling
In the mixing bowl of your stand mixer, add the canned pumpkin, softened salted butter. Mix everything together on a low speed until well combined.
Step 4: Add the filling
Spread the pumpkin filling evenly over the surface of the dough, reaching almost to the edges.
Make sure there are no big clumps of filling, as that can cause gaps in the rolls. A spatula works well here to smooth everything out.
Step 5: Sprinkle on the sugar mixture.
Mix the brown sugar and pumpkin pie spice in a small bowl and then sprinkle all over the pumpkin-butter mixture.
Step 6: Roll and slice
Starting at one of the long edges, roll the dough up tightly into a log.
Use a sharp knife or unflavoured dental floss to cut the log into about 12 thick slices. If you like them a little smaller you can make 14 to 16 rolls and shorten the baking time slightly.
Step 7: Arrange in the pan and proof
Grease a 9 x 13 inch baking dish or line it with parchment paper.
If you want extra gooey rolls, pour 2 to 3 tablespoons of cream or half and half into the base of the pan.
Place the sliced rolls into the pan, leaving a little space between each one so they have room to rise and puff.
Cover the pan lightly with plastic wrap or a clean towel and allow the rolls to rise in a warm spot for about 45 minutes. They should look noticeably puffier.
Step 8: Bake the rolls
Near the end of the rise time, preheat your oven to 350°F.
Bake the rolls for 20 to 22 minutes, until they are lightly golden on top and look baked through in the centre. If you are using a glass dish, you may need an extra couple of minutes.
If the tops are browning faster than you would like, you can loosely tent the pan with foil partway through.
Step 9: Make the cream cheese frosting
While the rolls are baking, prepare the frosting.
In a small bowl, beat together the softened butter and cream cheese until smooth and creamy.
Add the powdered sugar and vanilla and mix again until you have a fluffy, spreadable frosting. Adjust the thickness with a tiny splash of milk or cream if needed.
Step 10: Frost and serve
Allow the rolls to cool for a few minutes in the pan so they are still warm but not scorching hot.
Spread the cream cheese frosting generously over the tops so it melts slightly into all the gaps and swirls.
Serve warm and enjoy your big, soft pumpkin cinnamon rolls with your favourite tea or coffee!
Notes and Troubleshooting
Notes
- Use pure canned pumpkin, not pumpkin pie filling, for the best texture and flavour.
- Pumpkin pie spice gives that classic autumn taste, but you can adjust the amount to suit your preference.
- These rolls are quite large and bakery style. If you prefer smaller rolls, cut the log into more pieces and check a bit earlier in the oven.
- The cream or half and half in the base of the pan is optional but highly recommended if you love that extra gooey Cinnabon style texture.
Troubleshooting
My filling leaked out into the pan.
A little bit of filling will always melt into the base and mix with the cream. That is normal. If you find too much sliding out, try rolling the dough a little tighter next time.
The centres look underbaked.
Add a few more minutes in the oven and loosely tent with foil to prevent over browning on top. Remember that glass dishes often need a bit more time.
The rolls are too dark on top.
Move your oven rack down one level and tent lightly with foil for the last few minutes of baking.
The dough is hard to roll out.
Let it rest for a few more minutes at room temperature and try again. Cold dough is harder to stretch.
Storage
- Store leftover rolls in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.
- Reheat individual rolls in the microwave for 10 to 15 seconds, or pop the whole pan into a low oven until warmed through.
- You can also freeze baked, unfrosted rolls. Wrap them tightly, freeze for up to 2 months, then thaw and rewarm before adding fresh frosting.
Serving Ideas
- Serve as a cosy weekend breakfast with English breakfast tea or coffee.
- Make a pan for Thanksgiving or Christmas morning and prep the dough the night before.
- Warm a roll in the afternoon for a treat alongside a latte or pumpkin spice coffee.
- Add chopped pecans or walnuts to the filling for a little crunch.
Why You’ll Love This Recipe?!
- Big, soft, bakery style pumpkin cinnamon rolls.
- Uses a reliable bread machine dough to save time and effort.
- Cosy pumpkin spice filling that is not too strong or cloying.
- Cream cheese frosting that melts into all the swirls.
- Perfect for birthdays, autumn weekends, or holiday breakfasts.
FAQ
Can I make these the night before and bake in the morning?
Yes. After shaping the rolls and placing them in the pan, cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for 30 to 45 minutes, then bake as directed.
Can I make this without a bread machine?
You can use a stand mixer with a dough hook instead. Mix and knead the dough for about 7 to 10 minutes until smooth and elastic, then let it rise until doubled before rolling out.
Can I use homemade pumpkin puree instead of canned?
Yes, just make sure it is quite thick and not watery. If your puree is thin, you may want to drain it slightly first so the filling is not too loose.
Can I use a different frosting?
If you prefer a simple glaze, mix powdered sugar, a splash of milk, and vanilla and drizzle over warm rolls. It will not be as rich as cream cheese frosting but still tasty.
Can I halve the recipe?
You can either halve the dough and make 6 larger rolls, or bake one half and freeze the other half of the dough for another time.
The Best Pumpkin Filled Bread Machine Cinnamon Rolls Recipe!
November 21, 2025Ingredients
Equipment
Method
- Using the dough cycle on your bread machine make one batch of your Bread Machine Cinnamon Roll Dough, or use your favorite homemade or store bought cinnamon roll dough.Check out the video below for a step by step tutorial on how to make Basic Bread Machine Cinnamon Roll Dough and the recipe is linked in the notes too!
- Once the dough cycle on the bread machine is finished, tip the dough out and roll it into a large rectangle, roughly 18 x 12 inches. It does not need to be exact but aim for an even thickness so the rolls bake evenly.
- In the mixing bowl of your stand mixer, add the canned pumpkin, softened salted butter. Mix everything together on a low speed until well combined.
- Spread the pumpkin filling evenly over the surface of the dough, reaching almost to the edges.Make sure there are no big clumps of filling, as that can cause gaps in the rolls. A spatula works well here to smooth everything out.
- Mix the brown sugar and pumpkin pie spice in a small bowl and then sprinkle all over the pumpkin-butter mixture.
- Starting at one of the long edges, roll the dough up tightly into a log.Use a sharp knife or unflavoured dental floss to cut the log into about 12 thick slices. If you like them a little smaller you can make 14 to 16 rolls and shorten the baking time slightly.
- Grease a 9 x 13 inch baking dish or line it with parchment paper.If you want extra gooey rolls, pour 2 to 3 tablespoons of cream or half and half into the base of the pan.Place the sliced rolls into the pan, leaving a little space between each one so they have room to rise and puff.Cover the pan lightly with plastic wrap or a clean towel and allow the rolls to rise in a warm spot for about 45 minutes. They should look noticeably puffier.
- Near the end of the rise time, preheat your oven to 350°F.Bake the rolls for 20 to 22 minutes, until they are lightly golden on top and look baked through in the centre. If you are using a glass dish, you may need an extra couple of minutes.If the tops are browning faster than you would like, you can loosely tent the pan with foil partway through.
- While the rolls are baking, prepare the frosting.In a small bowl, beat together the softened butter and cream cheese until smooth and creamy.Add the powdered sugar and vanilla and mix again until you have a fluffy, spreadable frosting. Adjust the thickness with a tiny splash of milk or cream if needed.
- Allow the rolls to cool for a few minutes in the pan so they are still warm but not scorching hot.Spread the cream cheese frosting generously over the tops so it melts slightly into all the gaps and swirls.Serve warm and enjoy your big, soft pumpkin cinnamon rolls with your favourite tea or coffee!
Video
Notes
- Use pure canned pumpkin, not pumpkin pie filling, for the best texture and flavour.
- Pumpkin pie spice gives that classic autumn taste, but you can adjust the amount to suit your preference.
- These rolls are quite large and bakery style. If you prefer smaller rolls, cut the log into more pieces and check a bit earlier in the oven.
- The cream or half and half in the base of the pan is optional but highly recommended if you love that extra gooey Cinnabon style texture.
Important!
This recipe makes 1 very large batch of cinnamon roll dough – Easily enough for 14 huge Cinnabon or bakery-style fluffy cinnamon rolls. You’ll need to use a bread machine that can handle at least a 2lb loaf size. Try halving the recipe if you don’t need to make as many as I do or if your bread machine can’t hold as much dough!Storage
- Store leftover rolls in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.
- Reheat individual rolls in the microwave for 10 to 15 seconds, or pop the whole pan into a low oven until warmed through.
- You can also freeze baked, unfrosted rolls. Wrap them tightly, freeze for up to 2 months, then thaw and rewarm before adding fresh frosting.
Related Recipes:
- Here’s our Basic Bread Machine Cinnamon Dough Recipe!
Nutrition information is automatically calculated, so should only be used as an approximation.
The Takeaway
These pumpkin filled bread machine cinnamon rolls are everything you want from a cosy autumn bake. Soft, fluffy dough, a gently spiced pumpkin filling, and a creamy frosting on top that feels indulgent without needing a trip to the mall.
They are a lovely way to treat yourself on a cool morning while still staying on track with a home-cooked, budget-conscious routine!
What To Try Next?!
Share & Rate This Recipe!
If these pumpkin cinnamon rolls become your new favourite autumn treat, share the recipe with a friend who loves cosy bakes and leave a star rating so others can find it too!
Last update on 2026-02-17 / Affiliate links / Images from Amazon Product Advertising API
