Pumpkin Spice Cinnamon Rolls

Soft pumpkin spice cinnamon rolls filled with a gooey spice swirl and topped with maple cream cheese icing.

Pumpkin Spice Cinnamon Rolls

This time of year it’s pretty much pumpkin anything and everything! Pumpkin spice lattes, pumpkin donuts, pumpkin bread and pumpkin spice cinnamon rolls.

Last year when I shared my baked pumpkin donuts recipe, I received so many requests for pumpkin spice cinnamon rolls. I love how you are all craving pumpkin baked goods this time of year, just like me.

Pumpkin Spice Cinnamon Rolls

HOW TO MAKE PUMPKIN SPICE CINNAMON ROLLS

If you’ve ever made cinnamon rolls before, the process is pretty similar. The only big difference is that you’ll be adding pumpkin puree and including lots of fall spices.

These incredibly ooey, gooey cinnamon rolls are made with yeast pumpkin dough – and yep, the pumpkin is actually in the dough!

I drench these tasty pumpkin rolls with a homemade maple cream cheese icing that perfectly complements the pumpkin and spices.

Pumpkin Spice Cinnamon Rolls

Trust me, they are pretty amazing.

And the golden color goes quite beautifully with your fall home vibe. You can actually catch a glimpse of these morsels in my fall home tour this year.

Simple fall decor ideas for the budget friendly minimalist-3

If you like these Pumpkin Spice Cinnamon Rolls, try these baked pumpkin donut recipes too:

Baked Pumpkin Donuts Recipe Cinnamon Sugar Coated
Easy Baked Pumpkin Donuts Recipe Maple Glazed

And without further ado, here’s my recipe for these delicious pumpkin spice cinnamon rolls – I hope you enjoy them as much as we do!

Pumpkin Spice Cinnamon Rolls

Soft pumpkin spice cinnamon rolls filled with a gooey spice swirl and topped with maple cream cheese icing.

Course Breakfast, Brunch
Keyword pumpkin cinnamon rolls
Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Servings 6

Ingredients

  • Dough:
  • ¼ ounce package yeast
  • ½ cup warm water
  • ½ cup scalded milk
  • ¼ cup sugar
  • 1/3 cup butter melted
  • 1 teaspoon salt
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • 1 egg
  • 4 - 5 cups all-purpose flour
  • Filling:
  • ½ cup softened butter plus more for pan
  • 3/4 cup sugar plus more for pan
  • ¼ cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • Maple Cream Cheese Icing:
  • 4 oz full-fat cream cheese softened to room temperature
  • 1/4 cup pure maple syrup
  • 2 tablespoons milk 2% or whole milk is best
  • 1 cup powdered sugar sifted

Instructions

  1. In a small bowl, dissolve yeast in warm water and set aside.
  2. In a stand mixer bowl (with dough hook attached), combine milk, sugar, melted butter, pumpkin puree, spices, salt, and egg with a spoon. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead with dough hook for about 5 minutes. (If not using a stand mixer, knead dough on lightly floured surface for 5 to 10 minutes.) Place in well-greased bowl, cover, and let rise until doubled in size, usually 1 to 1.5 hours.
  3. When doubled in size, punch down dough. Roll out on floured surface into a 16 by 10-inch rectangle. Spread the softened butter evenly on top. In a small bowl, mix together sugar, cinnamon, and pumpkin pie spice. Then sprinkle over buttered dough. Beginning at the 16-inch side, role up dough tightly and pinch edge together to seal. Cut into 5 to 6 slices for large rolls or 10-12 for medium sized rolls.
  4. Coat the bottom of a 9-inch round baking dish or 11x7-inch pan with butter and sprinkle with sugar. Arrange the cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Preheat oven to 350 degrees F.
  5. Bake for about 30 minutes or until nicely browned.
  6. Meanwhile, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple sugar and milk, beat on high until smooth. Add the powder sugar and beat on medium speed until creamy. For a thicker icing, add more powdered sugar. Drizzle over warm cinnamon rolls.

The pumpkin spice cinnamon rolls taste best when they are warm, and freshly popped out of the oven. And the gooey filling and sticky glaze will melt all over your hands. I prefer a fork, but the hubs is all about using his hands! Either way, ENJOY!!!

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Pumpkin Spice Cinnamon Rolls

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