There’s something magical about the scent of warm pumpkin spice drifting through the kitchen, and these Cream and Pumpkin Spice Rolls capture that essence in every swirl. Think of them as a soft, tender cross between your favorite cinnamon rolls and a pumpkin cheesecake, layered with flavor, warmth, and comfort.
Each roll is enriched with a hint of turmeric for golden color and soft crumb, rolled up with a luscious cream cheese and brown sugar pumpkin spice filling, and finished with a smooth vanilla frosting. The combination is pure fall indulgence,creamy, cozy, and irresistibly spiced.
This recipe brings together the best of home baking and seasonal flavor. Whether you’re hosting brunch, baking for a cozy weekend, or simply craving something to pair with a cup of tea or coffee, these rolls are the perfect comfort food. And since the dough is soft, easy to work with, and rises beautifully, it’s a great beginner-friendly in my opinion. Let’s make your home smell like a bakery.
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INGREDIENT DETAILS
Flour
Forms the structure of the dough, creating soft and pillowy rolls once baked.
Melted Butter
Adds richness and tenderness to the dough while enhancing flavor.
Yeast
Leavens the dough, giving the rolls their signature fluffy rise.
Warm Milk
Activates the yeast and provides moisture for a soft crumb.
Sugar
Feeds the yeast and adds light sweetness to balance the spice.
Turmeric Powder
Adds a natural golden hue and subtle earthiness that complements the fall spices.
Salt
Balances sweetness and enhances flavor throughout the dough.
Butter (for greasing pan)
Ensures the rolls bake evenly and release easily while adding a touch of buttery flavor to the edges.
Cream Cheese (filling)
Creates a tangy, creamy base that contrasts the sweet brown sugar and spice blend.
Brown Sugar
Sweetens the filling and gives a rich, caramel-like flavor.
Pumpkin Spice Blend
A cozy mix of cinnamon, nutmeg, cloves, and ginger — the heart of fall baking.
Cream Cheese (frosting)
Forms the creamy, slightly tangy base for the topping.
Icing Sugar
Sweetens and thickens the frosting for a smooth texture.
Butter (frosting)
Adds body and richness to the frosting.
Milk
Loosens the frosting to a spreadable consistency.
Vanilla
Adds warmth and aromatic depth.
Salt (pinch)
Balances the sweetness of the frosting perfectly.
INGREDIENT ALTERNATIVES
Flour
→ Swap for bread flour for extra chewiness.
→ Use a 1:1 gluten-free baking blend for a GF version.
Butter
→ Use coconut oil for a dairy-free option.
→ Substitute with margarine if preferred.
Milk
→ Use almond or oat milk for dairy-free rolls.
→ Evaporated milk can work for extra richness.
Cream Cheese (filling/frosting)
→ Swap with vegan cream cheese for dairy-free.
→ Use mascarpone for a milder, creamier flavor.
Brown Sugar
→ Substitute with coconut sugar or muscovado sugar for deeper caramel notes.
Pumpkin Spice Blend
→ Use a mix of cinnamon and nutmeg if you’re out of the full blend.
→ Try chai spice for a unique twist.
Icing Sugar
→ Use powdered coconut sugar for an unrefined option.
Vanilla
→ Replace with almond extract for a different flavor profile.
Click here for full recipe -> Pumpkin Spice Blend
Cream and Pumpkin Spice Rolls
Description
Fluffy, golden rolls swirled with warm pumpkin spice and creamy filling, perfect for cozy mornings or a sweet weekend bake.
For the Rolls
For the Filling
For the Frosting
Instructions
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In a mixing bowl, combine yeast and sugar, then whisk in warm milk until the sugar is mostly dissolved. Stir in the melted butter. Add flour, turmeric, and salt, and mix until a shaggy dough forms.
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Transfer the dough to a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Place it back into a greased bowl, cover with a damp towel, and let rise for about 50–60 minutes or until doubled in size.
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While the dough rises, prepare your pumpkin spice filling. Combine brown sugar and pumpkin spice blend in a small bowl. In a separate bowl, soften the cream cheese until smooth.
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Once the dough has risen, punch it down to release air and roll it out on a floured surface into a rectangle about 1 inch thick. Spread the cream cheese evenly over the surface, then sprinkle with the pumpkin spice brown sugar mixture. Roll tightly into a log, and cut into 8–9 even pieces using a sharp knife, sewing thread or floss.
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Spread 1 tbsp butter over the base and sides of your baking dish, then arrange the rolls inside. Cover with a damp towel and let rise again for 40–50 minutes in a warm place.
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Preheat the oven to 350°F (175°C). Cover the rolls with foil and bake for 30 minutes. Remove the foil and bake uncovered for another 10 minutes until golden brown.
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While the rolls cool slightly, make the frosting by beating together cream cheese, butter, icing sugar, milk, vanilla, and salt until smooth and creamy. Spread over the warm rolls before serving.
Note
Spice blend: I've linked my homemade pumpkin spice blend but you can also purchase it at the grocery.
Rise time: For the fluffiest rolls, make sure your yeast is active and your dough doubles before baking.
Serving tip: Best enjoyed slightly warm so the frosting melts gently into the rolls.
Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm before serving.
Make-ahead: Prepare the rolls the night before, refrigerate overnight, and bake fresh in the morning.
