pumpkin spice cinnamon rolls recipe

Written BySheba G Updated On
pumpkin spice cinnamon rolls recipe
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The Best pumpkin spice cinnamon rolls recipe

I’ve been making pumpkin spice cinnamon rolls for years, and they’re always a hit with my family. We love the combination of the warm spices, the sweetness of the sugar, and the softness of the dough.

It’s a perfect recipe for any occasion, whether it’s a holiday gathering or just a Tuesday morning. I’ve experimented with different types of flour and sugar substitutes, but this recipe remains my go-to.

The best part is that it’s easy to make and can be adapted to suit your dietary needs. I’ve also found that the leftovers make great breakfasts or snacks throughout the week.

My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with. We always have fun making these together, and it’s a great way to spend quality time together as a family.

The smell of cinnamon and pumpkin spice wafting from the oven is sure to fill your home with warmth and coziness. I’ve tried making these in smaller batches, but they’re just as delicious when made in large quantities.

In fact, they freeze beautifully, so you can make a double batch and save some for later.

Pumpkin Spice Cinnamon Rolls

Pumpkin Spice Cinnamon Rolls

4.8 from 1307 votes

Soft and fluffy cinnamon rolls infused with pumpkin puree and warm spices, topped with a creamy cream cheese glaze. These rolls are a perfect fall treat, combining the classic cinnamon roll experience with seasonal pumpkin flavor.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time2 hours 55 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Dough

3/4 cup warm milk (110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1/2 cup pumpkin puree
1 large egg
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pumpkin pie spice

For the Filling

1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice

For the Cream Cheese Glaze

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
2-3 tablespoons milk

👨‍🍳Directions

1In a small bowl, combine the warm milk and active dry yeast.
2Let it sit for 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
3In a large mixing bowl or the bowl of a stand mixer, whisk together the granulated sugar, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
4Add the frothy yeast mixture to the wet ingredients and stir to combine.
5In a separate bowl, whisk together the all-purpose flour, salt, and pumpkin pie spice.
6Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
7Knead the dough on a lightly floured surface for 5 to 7 minutes until it becomes smooth and elastic.
8If using a stand mixer, use the dough hook on medium-low speed for the same amount of time.
9Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1.
5 hours until it has doubled in size.
10While the dough rises, prepare the filling by mixing the softened butter, brown sugar, ground cinnamon, and pumpkin pie spice in a small bowl until it forms a spreadable paste.
11Grease a 9×13 inch baking dish with butter or cooking spray.
12Once the dough has risen, punch it down and roll it out on a lightly floured surface into a 12×18 inch rectangle.
13Spread the filling evenly over the rolled-out dough, leaving a 1/2 inch border along the long edge.
14Starting from the long edge, tightly roll the dough into a log.
15Use a sharp knife or dental floss to cut the log into 12 equal slices, each about 1.
5 inches thick.
16Place the rolls cut-side up in the prepared baking dish, spacing them evenly.
17Cover the dish with plastic wrap and let the rolls rise for another 30 to 45 minutes until they have puffed up and are touching each other.
18Preheat the oven to 350°F during the last 15 minutes of the second rise.
19Bake the rolls in the preheated oven for 20 to 25 minutes until they are golden brown on top and the centers are cooked through.
20A toothpick inserted into the center of a roll should come out clean.
21Remove from the oven and let them cool in the dish for 10 minutes.
22While the rolls cool, prepare the cream cheese glaze by beating the softened cream cheese and butter together until smooth.
23Add the powdered sugar, vanilla extract, and 2 tablespoons of milk, beating until the glaze is smooth and pourable.
24Add an additional tablespoon of milk if needed to reach your desired consistency.
25Drizzle the cream cheese glaze evenly over the warm cinnamon rolls.
26Serve the rolls warm for the best texture and flavor.
27Store any leftovers in an airtight container at room temperature for up to 2 days.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
Rolling pin
9×13 inch baking dish
Plastic wrap
Kitchen towel
Measuring cups and spoons
Spatula
Small bowls

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 320mg🌾Total Carbs: 64g🥦Dietary Fiber: 3g🍬Sugars: 32g🥩Protein: 7g

📝Notes

Tips: For a richer pumpkin flavor, use homemade pumpkin puree. Ensure all ingredients are at room temperature for a smoother dough. You can prepare the rolls the night before and refrigerate after the second rise, then bake them in the morning.

Watch Video Of How Pumpkin Spice Cinnamon Rolls Works

I make these pumpkin spice cinnamon rolls for casual mornings and holiday brunches alike, and they always go fast.

They feed a crowd without much fuss, and the warm spice makes them feel special no matter what the occasion is.

If you need something reliable for a family gathering, this is the recipe I reach for.

❓ Frequently Asked Questions About Pumpkin Spice Cinnamon Rolls

Q: What type of flour is best for pumpkin spice cinnamon rolls?

For this recipe, I recommend using all-purpose flour as it provides a neutral flavor and texture that won’t overpower the other ingredients. You can also experiment with whole wheat flour for a nuttier flavor or bread flour for a chewier texture.

Q: Can I substitute sugar with honey or maple syrup?

Sure! While sugar provides structure and tenderness to the dough, you can replace it with an equal amount of honey or maple syrup if you prefer a sweeter taste. Keep in mind that using liquid sweeteners will affect the dough’s consistency.

Q: How long do pumpkin spice cinnamon rolls keep at room temperature?

Pumpkin spice cinnamon rolls are best consumed within 2-3 days when stored at room temperature in an airtight container. If you plan to store them longer, consider refrigerating or freezing them.

Q: Can I make these rolls ahead of time?

Yes! You can prepare the dough up to 24 hours in advance and let it rise in the refrigerator overnight before shaping and baking.

Q: Do pumpkin spice cinnamon rolls freeze well?

Absolutely! Once baked and cooled, you can store them in an airtight container or freezer bag for up to 2 months in the freezer.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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