The air is crisp, the leaves are turning, and a certain cozy spice is calling our name… it’s pumpkin spice season! And what better way to embrace the autumnal vibes than with a batch of warm, gooey, utterly irresistible Pumpkin Spice Cinnamon Rolls? Forget everything you thought you knew about cinnamon rolls – this recipe takes the classic to a whole new level, infusing the dough with pumpkin puree and a generous blend of warming spices. These aren’t just breakfast; they’re a hug in pastry form, perfect for a weekend brunch, a cozy night in, or simply a sweet treat to brighten your day. Get ready to fill your kitchen with the most amazing aroma and your bellies with pure happiness!
Why You’ll Love This
- Pumpkin Spice Perfection: The pumpkin puree adds moisture and a subtle sweetness, while the cinnamon, nutmeg, ginger, and cloves create that iconic fall flavor.
- Soft & Fluffy Dough: We’re using a yeast dough that’s incredibly soft and yields the most tender cinnamon rolls you’ve ever tasted.
- Cream Cheese Frosting: A tangy, sweet cream cheese frosting is the *perfect* complement to the pumpkin spice filling. It’s not overly sweet, allowing the pumpkin flavor to shine.
- Make-Ahead Option: You can prepare the dough ahead of time and let it rise overnight in the refrigerator, making these rolls perfect for a busy morning.
- Comfort Food at its Finest: Seriously, these are just pure comfort food. They’ll make you feel warm and fuzzy inside!
Ingredients & Equipment
Ingredients:
- For the Dough:
- 1 cup (240ml) warm milk (105-115°F / 40-46°C)
- 2 ¼ teaspoons (7g) active dry yeast
- ¼ cup (50g) granulated sugar
- ¼ cup (57g) unsalted butter, melted
- 1 large egg
- 1 cup (240g) pumpkin puree (not pumpkin pie filling!)
- 1 teaspoon vanilla extract
- 3 ¼ – 3 ½ cups (406-440g) all-purpose flour
- 1 teaspoon salt
- For the Filling:
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- For the Frosting:
- 4 ounces (113g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 2-3 cups (240-360g) powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk
Equipment:
- Large mixing bowl or stand mixer
- 9×13 inch baking pan
- Measuring cups and spoons
- Rolling pin
- Plastic wrap
- Small bowl for filling
- Electric mixer (for frosting)
Step-by-Step Instructions
- Activate the Yeast: In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5-10 minutes, until foamy.
- Make the Dough: Add remaining sugar, melted butter, egg, pumpkin puree, and vanilla extract to the yeast mixture. Mix well. Gradually add flour, 1 cup at a time, mixing until a soft dough forms. Add salt.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, knead with a dough hook in a stand mixer for 5 minutes.
- First Rise: Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Filling: In a small bowl, combine softened butter, brown sugar, cinnamon, and pumpkin pie spice.
- Assemble the Rolls: Roll the dough out into a 12×18 inch rectangle. Spread the filling evenly over the dough.
- Roll & Cut: Starting from the long edge, tightly roll the dough into a log. Cut into 12 equal slices.
- Second Rise: Place the rolls in a greased 9×13 inch baking pan. Cover and let rise for another 30-45 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until golden brown.
- Make the Frosting: While the rolls are baking, beat cream cheese and butter together until smooth. Gradually add powdered sugar, beating until combined. Add vanilla extract and milk, 1 tablespoon at a time, until desired consistency is reached.
- Frost & Enjoy: Let the rolls cool slightly before frosting. Generously spread the cream cheese frosting over the warm cinnamon rolls. Enjoy!
Pro Tips
- Don’t Overheat the Milk: If the milk is too hot, it will kill the yeast. Use a thermometer to ensure it’s between 105-115°F (40-46°C).
- Use Pumpkin Puree, Not Pie Filling: Pumpkin pie filling already contains spices and sugar, which will throw off the recipe.
- Soft Butter is Key: For both the filling and the frosting, make sure your butter is softened to room temperature for easy mixing.
- Don’t Skip the Second Rise: This allows the rolls to become even fluffier.
- For Extra Flavor: Add a pinch of nutmeg or allspice to the filling for an even more complex spice profile.
- Prevent Sticking: Grease your baking pan *very* well to prevent the rolls from sticking.
Storing Leftovers
Leftover Pumpkin Spice Cinnamon Rolls can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, microwave for 10-15 seconds, or bake in a preheated oven at 300°F (150°C) for 5-10 minutes. You can also freeze the rolls for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.
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Pumpkin Spice Cinnamon Rolls
- Total Time: 2 hours 20 minutes
- Yield: 12 rolls 1x
Description
These pumpkin cinnamon rolls are soft, fluffy, and filled with pumpkin in both the dough and filling, spiced with pumpkin pie spice, and topped with a silky vanilla bean cream cheese frosting.
Ingredients
Pumpkin Cinnamon Roll Dough
4–5 cups all-purpose flour, divided
1/3 cup (65g) granulated sugar
4 1/2 tsp instant yeast (2 packets)
1 tbsp pumpkin pie spice
1 tsp kosher salt
1 cup (240g) whole milk
1/4 cup (55g) unsalted butter, sliced
1/2 cup (115g) canned pumpkin puree
1 large egg
Pumpkin Butter Filling
1/4 cup (55g) unsalted butter, room temp
1/4 cup (58g) canned pumpkin
2/3 cup (135g) light brown sugar, packed
1 1/2 tbsp ground cinnamon
1 1/2 tsp pumpkin pie spice
Vanilla Bean Cream Cheese Icing
1/4 cup (55g) unsalted butter, room temp
4 oz cream cheese, room temp
1 cup (100g) powdered sugar
1 tsp vanilla bean paste (or vanilla extract)
Instructions
1. In a large mixing bowl, whisk together 2 cups of flour with the sugar, yeast, pumpkin pie spice, and salt.
2. In a measuring glass, add the milk and sliced butter. Microwave for 60–90 seconds until warm but not hot.
3. Pour the warm milk into the dry mix and stir to combine.
4. Mix in the pumpkin and egg.
5. Add 1 1/2 cups of flour and stir until the dough starts to come together.
6. Knead the dough inside the bowl, adding more flour as needed, until soft and no longer sticky.
7. Form the dough into a ball and let it rest for 10 minutes.
8. Scoop the pumpkin for the filling into a paper towel and squeeze out excess moisture.
9. Mash the room temperature butter and pumpkin together with a fork until smooth.
10. Roll the dough into a 15×18″ rectangle on a lightly floured surface.
11. Spread the pumpkin butter evenly over the dough, leaving a 1/2″ border around the edges.
12. Sprinkle brown sugar and cinnamon mixture over the pumpkin butter and spread evenly.
13. Roll the dough tightly from the long side into a log.
14. Use floss to slice off uneven ends, then cut into 12 even rolls.
15. Place rolls into a buttered 9×13 baking dish. Cover and rise at room temp for 1 hour.
16. Preheat oven to 350°F near the end of the rise.
17. Bake for 20–25 minutes until center rolls show resistance when pressed.
18. Cool for 15 minutes before frosting.
19. Mash together butter and cream cheese for icing.
20. Add powdered sugar in two additions, then mix in vanilla.
21. Whisk until smooth and spread icing on warm rolls.
22. Serve fresh and enjoy!
Notes
OVERNIGHT CINNAMON ROLLS – After the rolls have puffed and doubled in size, cover and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes before baking as instructed.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll