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scooping a cinnamon roll out of a baking dish

Pumpkin Mascarpone Cinnamon Rolls

The classic sweet gets a pumpkin laced fall twist!  Soft, tender dough rolled around butter, sugar, pumpkin, and creamy mascarpone cheese that taste like a beautiful combination of pumpkin pie and cinnamon rolls.  These rolls have been a hit for dessert, brunch, and breakfast.
Course Dessert
Cuisine American
Keyword pumpkin cinnamon rolls, pumpkin mascarpone cinnamon rolls, pumpkin mascarpone rolls
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 12 cinnamon buns
Calories 521kcal
Author Lauren



  • ¾ cup whole milk 185g
  • cup granulated sugar divided 67g
  • 1 tablespoon yeast 11g
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter softened and cut into pieces 113g

Pumpkin Mascarpone Filling

  • ½ cup melted butter 113g
  • ¾ cup pumpkin puree
  • ½ cup granulated sugar 100g
  • ½ cup brown sugar 100g
  • 1 teaspoon pumpkin pie spice
  • 4 ounces mascarpone cheese softened 115g

Pumpkin Mascarpone Frosting

  • 4 ounces mascarpone cheese softened 115g
  • 1 ⅓ cup confectioners sugar 155g
  • 2 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • teaspoon pumpkin pie spice


  • Prep the yeast. In a small saucepan, heat the milk and 1 tablespoon sugar until just warmed, 90 to 105°F. Do not heat over 110°F or you will risk killing the yeast. Once warmed, remove from heat and stir in the yeast. Let it sit for 5 minutes until the yeast is bubbly. Whisk in the eggs and vanilla.
  • Mix the dry ingredients. In the mixing bowl of a standing mixer with the paddle attachment, combine the remaining sugar (⅓ cup minus 1 tablespoon), flour, and salt.
  • Make the dough. With the mixer on the lowest speed, slowly add the milk mixture until combined. Add the butter 1 piece at a time beating until incorporated before adding the next piece. Increase the speed to medium-high for 5 minutes. The dough will be silky, smooth and have pulled away from the sides of the bowl.
  • Rise. Transfer the dough to a lightly greased bowl and cover with plastic wrap or a kitchen towel. Let rise for 1 to 2 hours in a warm spot or until double in size. While the dough rises, grease a 9×13 baking dish with butter and set aside.
  • Roll out the dough. Once the dough has doubled in size, tip the dough out onto a well-floured surface. Roll out into an 18″ x 12″ large rectangle.
  • Spread the filling. Brush the melted butter over the dough, saving about a tablespoon for the formed rolls. Sprinkle the granulated sugar and brown sugar evenly over the buttered dough. Mix together the pumpkin puree and pumpkin pie spice. Using the backside of a spoon gently spread the purée over the dough. Dot with pieces of soft mascarpone over the dough.
  • Form the rolls. Tightly roll the dough from the long side. Using a string or a sharp serrated knife, cut the dough log into 1 ½″ rounds. Brush the tops with melted butter, cover with a kitchen towel, and let rise for 30 to 45 minutes in a warm place.
  • Bake. Preheat the oven to 350°F. Bake the buns for 45 to 50 minutes – cover the buns with aluminum foil for the last 15 minutes of baking if they’ve started to brown by the 30-minute mark.
  • Make the frosting. In a standing mixer with the whisk attachment, whisk the mascarpone cheese until light and fluffy. Add the confectioner's sugar to the mascarpone and with the mixer on low speed, pour in the heavy cream and vanilla slowly increasing the speed until the frosting comes together. Add the pumpkin puree and pumpkin pie spice mixing until combined. If the frosting separates slightly, it will smooth out when spread over the hot buns.
  • Frost the cinnamon rolls. Pour the frosting over the freshly baked buns and serve immediately. If serving at a later time, reheat the buns in the baking dish then pour the frosting over just before serving.


  • To speed up the rise process, preheat the oven to 200°F.  Once preheated, turn the oven off.  Place the covered bowl of dough inside and leave the oven cracked.  The dough should be double in size in 45 minutes to 1 hour.
  • To speed up the second rise of the rolls once cut in placed in the baking dish, store the baking dish on top of the stove while the oven preheats (if your oven is located under your stovetop.)  Rotate about 15 to 20 minutes in so one part of the pan isn’t hotter than another.
  • If the pumpkin purée causes your frosting to separate, you can place it over a double boiler in a glass proof boil and whisk together over low heat to bring it back together.


Calories: 521kcal | Carbohydrates: 65g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 265mg | Potassium: 122mg | Fiber: 1g | Sugar: 37g | Vitamin A: 3221IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg