How to Make Pumpkin Spice Cinnamon Rolls 

If you like cinnamon rolls and anything pumpkin then you have to try these delicious pumpkin spice cinnamon rolls! They are a great spin on an old classic. My grandma taught me how to make cinnamon rolls so these bring back happy memories and now I’m teaching my daughter how to make them. 

One of my favorite things to do is bake and once it starts to cool down I’m always ready to make my friends, family and myself treats. My favorite part about baking is having your house fill up with the sweet aromas of whatever you’re baking, especially these pumpkin spice cinnamon rolls!

What are Pumpkin Spice Cinnamon Rolls?

A cinnamon roll is a sweet pastry that is seasoned with cinnamon sugar powder but these have pumpkin spice in the dough and in the cinnamon filling! 

How to Make Pumpkin Spice Cinnamon Rolls 

For the dough: 

• 1 package of yeast (1/4oz) 
• 1/2 cup sugar 
• 3/4 cup whole milk warmed to 115 degrees
• 3/4 cup pumpkin purée 
• 1/4 tsp vanilla extract 
• 1 1/2 tbsp pumpkin spice 
• 1 tsp salt 
• 1 egg 
• 1/4 cup melted butter 
• 4 cups of flour (might need a few tablespoons more) 

Filling: 

• 1/3 cup butter, soften 
• 3/4 cup brown sugar
• 1/4 granulated sugar
•  1 tbsp cinnamon 
• 1 tbsp pumpkin spice 

Glaze: 

• 1/2 cup cream cheese, soften 
• 1 tbsp butter, soften
• 1 1/4 cup powdered sugar 
• 1/2 tsp vanilla extract (or vanilla bean paste)
• 3-4 tbsp warm milk 

Directions

1) In a small bowl, combine the warm milk and 1 tsp of the granulated sugar then sprinkle the yeast over the top and let it sit for about 4-6 mins. It will be ready when the top becomes foamy. 

2) In the bowl of a standing mixer fitted with a dough hook, mix the pumpkin puree, sugar, egg, vanilla and melted butter. In a separate bowl mix the flour, salt and pumpkin spice. Once your yeast mixture is ready add it to the egg mixture along with all the flour and mix until it’s all incorporated. Turn the speed up to medium and let it mix for about 3 minutes or until you have a smooth dough. (You can do this in a large bowl and wooden spoon and knead by hand)

3) Grab a large bowl and add a little bit of vegetable oil then take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and using your hands cover the dough in the oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.

(If it’s too sticky just add a little bit of flour until it’s easier to manage)

4) In a small bowl, mix together the brown sugar, granulated sugar, cinnamon and pumpkin pie spice for the filling and set aside.

5) When the dough is doubled in size, punch the dough down and roll it out onto a floured surface into a 15×9” rectangle. Spread the soft butter over the top and sprinkle evenly with the sugar and pumpkin spice mixture. Starting from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 16 even slices and place them cut side down in a well buttered 9×13″ baking pan. Cover with a lint free towel and put them back into a warm spot to rise for another 1-1/2 hours.

6)  Preheat your oven to 350 degrees.

7) Once risen, bake them for about 30 minutes or until golden brown.

8) While the rolls cool for a few minutes, make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk. Once the cream cheese is all mixed, slowly add the milk until you get a thick but slightly runny consistency. Pour the glaze over the cinnamon rolls once they have slightly cooled down and enjoy!

# Tips 

When you are measuring out the flour use a spoon to scoop the flour into the measuring cup. By doing this you are making sure not to add too much flour. Using the measuring cup to scoop the flour can cause you to compact the flour resulting in a super dense dough from adding too much flour. Trust me, I have made that mistake!

If your dough is too sticky just add a tablespoon at a time. I like to take the dough out of my kitchenaid mixer after it’s done kneading and flour my counter surface and adding in flour if needed that way.

Did you try this recipe out?! I would love to hear from you! Please leave a comment <3

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Pumpkin Spice Cinnamon Rolls

Gina Prete

These pumpkin spice cinnamon rolls are filled with a pumpkin spice sugar that's baked to perfection and covered with cream cheese frosting

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting 3 hours hrs

Total Time 3 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 16 rolls

Ingredients

  

For the dough:

• 1 package of yeast 1/4oz
• 1/2 cup sugar
• 3/4 cup whole milk warmed to 115 degrees
• 3/4 cup pumpkin purée
• 1/4 tsp vanilla extract
• 1 1/2 tbsp pumpkin spice
• 1 tsp salt
• 1 egg
• 1/4 cup melted butter
• 4 cups of flour might need a few tablespoons more

For the filling:

• 1/3 cup butter soften
• 3/4 cup brown sugar
• 1/4 granulated sugar
• 1 tbsp cinnamon
• 1 tbsp pumpkin spice

For the glaze:

• 1/2 cup cream cheese soften
• 1 tbsp butter soften
• 1 1/4 cup powdered sugar
• 1/2 tsp vanilla extract or vanilla bean paste
• 3-4 tbsp warm milk

Instructions

 

• In a small bowl, combine the warm milk and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 mins. It will be ready when the top becomes foamy.
• In the bowl of a standing mixer fitted with a dough hook, mix the egg, pumpkin puree, sugar, vanilla and melted butter. In a separate bowl mix the flour, salt and pumpkin spice. Once your yeast mixture is ready add it to the egg mixture along with all the flour and mix until it’s all incorporated. Turn the speed up to medium and let it mix for about 3 minutes or until you have a smooth dough.
• Oil a large bowl with some vegetable oil. Take the dough out of the mixer and pull it together with your hands to form a ball.(If it’s too sticky just add a little bit of flour until it’s easier to manage) Place it in the oiled bowl and using your hands cover the dough in the oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.
• In a small bowl, mix together the brown sugar, granulated sugar, cinnamon and pumpkin pie spice for the filling, set aside.
• When the dough is doubled in size, punch the dough down and roll it out onto a floured surface into a 15×9” rectangle. Spread the soft butter over the top and sprinkle evenly with the sugar and pumpkin spice mixture. Starting from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 16 even slices and place them cut side down in a well buttered 9×13″ baking pan. Cover with a lint free towel and put them back into a warm spot to rise for another 1-1/2 hours.
• Preheat your oven to 350 degrees.
• Once risen, bake them for about 30 minutes or until golden brown.
• While the rolls cool for a few minutes, make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk. Once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!

Keyword Best Fall Desserts, Breakfast Ideas, cinnamon rolls, pumpkin desserts, pumpkin spice cinnamon rolls