Mini Pumpkin Rolls with Cream Cheese Frosting: The 30-Minute Showstopper Your Fall Needs

If you think pumpkin spice is overrated, these mini rolls will change your mind in two bites. They’re soft, warm, and unapologetically swirled with cinnamon sugar, then slathered in silky cream cheese frosting that melts right into the spirals. You don’t need a bakery or a weekend to pull this off—just a mixing bowl and a good attitude.

Make them for brunch, impress a crowd at Friendsgiving, or hoard them for yourself. No judgment. Just ridiculously good rolls.

What Makes This Recipe So Good

• Fast rise, big payoff: Mini rolls bake quickly and still deliver that classic cinnamon-roll pull and tear.
• Real pumpkin flavor: Pumpkin purée adds moisture and subtle sweetness without turning the dough heavy.
• Balanced spice profile: Cinnamon, nutmeg, and ginger hit the cozy notes without tasting like a candle.
• Dreamy frosting: Tangy cream cheese frosting cuts through the sweetness for a bakery-level finish.
• Make-ahead friendly: The dough can chill overnight, and the baked rolls freeze like a dream.

Ingredients

Dough

• 3 cups all-purpose flour, plus more for dusting
• 1 packet (2 1/4 tsp) instant yeast
• 1/3 cup granulated sugar
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 3/4 cup whole milk, warmed to 110°F
• 1/2 cup pumpkin purée (not pumpkin pie filling)
• 1 large egg, room temperature
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract

Filling

• 1/3 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 2 tsp ground cinnamon
• Pinch of salt

Cream Cheese Frosting

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar, sifted
• 1 tsp vanilla extract
• 2–3 tbsp milk or heavy cream, as needed
• Pinch of salt

Let’s Get Cooking – Instructions

1. Mix the dry base: In a large bowl, whisk together flour, instant yeast, sugar, salt, cinnamon, nutmeg, and ginger.
2. Combine wet ingredients: In a separate bowl, whisk warm milk, pumpkin purée, egg, melted butter, and vanilla until smooth.
3. Make the dough: Pour wet into dry and mix with a spatula until a shaggy dough forms.

   Turn onto a lightly floured surface and knead 5–7 minutes until smooth and slightly tacky. If sticky, add 1–2 tbsp flour. If dry, sprinkle in 1–2 tsp milk.
4. Quick rest: Shape into a ball, cover, and let rest 10–15 minutes.

   This relaxes the gluten so it’s easier to roll.

5. Prep the filling: Stir softened butter, brown sugar, cinnamon, and a pinch of salt into a spreadable paste.
6. Roll it out: On a floured surface, roll the dough to about 12×16 inches, roughly 1/4-inch thick. Keep edges even for tidy minis.
7. Spread and roll: Spread filling across the dough, leaving a 1/2-inch border on one long side. Roll up tightly from the opposite long side into a log, seam side down.
8. Slice: Trim ends.

   Using a sharp knife or unflavored floss, cut into 18–20 mini rolls, about 3/4 to 1 inch thick.

9. Proof: Arrange rolls in a buttered 9×13-inch pan or two 9-inch pans with slight spacing. Cover and let rise in a warm spot for 25–35 minutes, until puffy and nearly touching.
10. Bake: Preheat oven to 350°F. Bake 14–18 minutes until lightly golden on top and set in the center.

    Don’t overbake—soft is the move.

11. Frosting time: Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, salt, and 2 tbsp milk; beat until fluffy, adding more milk as needed for a spreadable, swoopy consistency.
12. Finish: Cool rolls 10 minutes. Spread frosting over warm rolls so it melts into the spirals.

    Serve immediately, preferably with coffee and smug satisfaction.

Storage Tips

• Room temperature: Keep frosted rolls covered at room temp for up to 24 hours.
• Refrigerator: Store in an airtight container up to 4 days. Rewarm in the microwave for 10–15 seconds.
• Freeze: Freeze unfrosted rolls (baked and cooled) up to 2 months. Thaw overnight in the fridge, warm at 300°F for 8–10 minutes, then frost.
• Make-ahead: Assemble rolls, cover, and refrigerate overnight after slicing.

  Next day, bring to room temp 45–60 minutes, proof until puffy, then bake.

What’s Great About This

• Mini size = more edges: That means more caramelized cinnamon-sugar bits and perfect frosting-to-dough ratio.
• Beginner-friendly dough: Instant yeast and a short rest keep things simple and predictable.
• Not-too-sweet flavor: The pumpkin and cream cheese bring balance, so you can eat two. Or three. Hypothetically.
• Party-proof: Easy to portion, easy to serve, and they look way fancier than the effort suggests (IMO).

Pitfalls to Watch Out For

• Milk too hot: Anything over 120°F can reduce yeast activity.

  Aim for warm bathwater temps—about 110°F.

• Too much flour: A stiff dough won’t rise as well. Keep it slightly tacky; flour your hands, not just the dough.
• Overbaking: Mini rolls dry out fast. Pull them when the centers are set but still soft and pale golden.
• Skipping the rest: Rolling right away fights tight dough.

  That 10–15-minute rest saves tears and torn dough.

• Frosting too thick: Add a splash of milk until it spreads easily. No one wants frosting pebbles.

Alternatives

• Glaze instead of frosting: Whisk 1 cup powdered sugar with 2–3 tbsp milk and a splash of vanilla. Drizzle over warm rolls.
• Dairy-free: Use plant milk, vegan butter, and dairy-free cream cheese.

  Works shockingly well.

• No pumpkin? Swap purée with applesauce for a lighter, apple-cinnamon vibe.
• Extra cozy spice: Add 1/4 tsp allspice or cloves to the dough. Go easy—cloves are bossy.
• Nut crunch: Sprinkle chopped pecans or walnuts over the filling before rolling.
• Maple moment: Replace vanilla in frosting with 1–2 tsp maple syrup and reduce milk slightly.

FAQ

Can I use active dry yeast instead of instant?

Yes. Bloom 2 1/4 tsp active dry yeast in the warm milk with 1 tsp of the sugar for 5–10 minutes until foamy, then proceed.

Rise times may be slightly longer.

How do I keep the rolls from unraveling?

Roll the dough snugly and place the seam side down in the pan. If needed, pinch the seam to seal. Packing them close also helps them hold shape as they rise.

Is canned pumpkin the same as pumpkin pie filling?

Nope.

Pumpkin pie filling contains sugar and spices. You want plain pumpkin purée—just pumpkin. Check the label.

Can I make these gluten-free?

Use a 1:1 gluten-free baking flour with xanthan gum and add 1–2 tbsp extra milk if the dough seems dry.

Texture will be slightly different but still tasty.

What if I don’t have a stand mixer?

You don’t need one. Mix with a sturdy spatula and knead by hand. It’s a mini arm workout and honestly therapeutic, FYI.

How do I slice clean spirals?

Use unflavored dental floss: slide under the log, cross the ends over the top, and pull tight.

It cuts without squashing the dough.

Can I double the recipe?

Absolutely. Bake in two pans and rotate halfway for even browning. Frosting can be scaled up 1.5x if you like extra coverage.

Final Thoughts

Mini Pumpkin Rolls with Cream Cheese Frosting deliver bakery-level flavor with weeknight-level effort.

They’re soft, spiced, and unapologetically decadent, but still balanced enough to keep you coming back for “just one more.” Keep this recipe on standby for brunches, holidays, or those 4 p.m. cravings when you need something cozy fast. Stack a warm roll on a plate, swipe on extra frosting, and prepare for compliments you absolutely earned.