Fall is perfect for baking, and nothing says fall like pumpkin spice cinnamon rolls. These rolls are soft, fluffy, and filled with a gooey pumpkin spice mixture, made with real pumpkin puree for a rich flavor and moist texture.
Desserts with delicious pumpkin flavor are among the most popular during the fall season. Among these are some of our favorite pumpkin recipes: Pumpkin Spice Latte Cupcakes are a fall favorite, as are these Pumpkin Gingerbread Cupcakes, full of warm spices and gingerbread flavors.
Ingredients in Pumpkin Spice Cinnamon Rolls
Basic cinnamon roll recipe ingredients are needed when. making cinnamon rolls with the addition of pumpkin puree.
- warm milk-between 100-110 degrees
- active dry yeast (1 packet)
- white sugar
- melted butter
- salt
- egg
- egg white
- flour
- softened unsalted butter
- brown sugar
- pumpkin pie spice
- pumpkin puree
- softened cream cheese
- vanilla extract
- ground cinnamon
See the recipe card for the full ingreidnet amounts and directions.
How to Make Pumpkin Spice Cinnamon Rolls
This easy recipe for homemade cinnamon rolls is made with pumpkin puree and pumpkin pie spice.
- In a microwave-safe bowl or cup, heat the milk until it is just warmed. Add the yeast and 2 teaspoons of sugar, and let it sit for about 5 minutes to allow the yeast to bloom.
- In a large bowl of a stand mixer, add the remaining sugar, melted butter, salt, egg, egg white, and flour. Once the yeast has bloomed, add the yeast mixture to the mixing bowl.
- Using the dough hook attachment, start kneading the dough on a low speed (2-4) and continue for 5-7 minutes, until the dough starts to pull away from the sides of the bowl. If it looks too sticky, add 1 tablespoon of flour and see if that helps to form a ball.
- Spray a bowl with cooking spray, transfer the cinnamon roll dough to the bowl, cover it with a clean towel, and let it rise for an hour. It should double in size. Place the bowl in a warm place that is a draft-free location.
- After the dough has risen, roll the dough out into a large rectangle, roughly 12" x 16" in size, on a lightly floured surface.
- Line a small bowl with a couple of paper towels and add the pumpkin puree. Gently press down with the towels to absorb some moisture. Remove the towels and add the remaining filling ingredients - brown sugar, pumpkin pie spice, and butter. Whisk until the filling is smooth.
- Use a spatula to spread an even layer over the dough.
- Use a knife or pizza cutter to cut 12 equal pieces. Roll each strip up to create a cinnamon roll.
- Place the cut rolls in a greased 9 x 13 pan. Repeat until all cinnamon rolls are spaced evenly in the pan. Set the pan in a warm, draft-free location and let the rolls rise for 20-30 minutes, until doubled in size.
- Preheat the oven to 350 degrees. Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown. Remove and allow them to cool completely before frosting.
- To make the frosting, beat the cream cheese and butter together until light and fluffy. Add the powdered sugar, vanilla, and cinnamon, and beat until smooth.
- Spread an even layer of frosting over the tops of the cooled cinnamon rolls.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To warm rolls, place on a microwave-safe plate and heat on 15 second intervals.
Kitchen Tools and Equipment
To make perfect pumpkin cinnamon rolls, you'll need these essential tools and equipment:
Essential Baking Tools:
- Mixing Bowls: You'll need at least two large mixing bowls, one for the dough and the other for the filling. Glass or metal bowls work best.
- Stand Mixer: A stand mixer with a dough hook is highly recommended for easier dough mixing and kneading.
- Measuring Cups and Spoons: Accurate measurements are crucial. Use both dry and liquid measuring cups and spoons.
Slicing and Baking Tools:
- Rolling Pin: A wooden or marble rolling pin is essential for rolling out dough evenly.
- Bench Scraper: Great for handling dough and cleaning up flour from the work surface.
- Sharp Knife or Pizza Cutter: Use a sharp knife or pizza cutter to cut strips of the cinnamon roll dough into evenly sized strips.
- 9×13 inch Baking Pan: Grease or use cooking spray to prevent sticking.
With these tools, making pumpkin cinnamon rolls is easier and more enjoyable.
Frosting Variations for Pumpkin Spice Cinnamon Rolls
You can easily customize the flavors of this pumpkin cinnamon roll recipe by adjusting the frosting to your liking.
Classic Cream Cheese Icing
Cream cheese icing is a popular topping for pumpkin cinnamon rolls. To make it, blend softened cream cheese, butter, powdered sugar, and vanilla extract for a smooth, creamy icing. Spread over cool rolls to prevent the icing from melting down into the cinnamon rolls.
Ingredients for Classic Cream Cheese Icing:
- 4 oz. cream cheese (softened)
- ¼ cup butter (softened)
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Maple Cream Cheese Frosting for Cinnamon Rolls
- 1 cup powdered sugar
- 4 ounces cream cheese
- 2 teaspoons milk
- 1-2 tablespoons pure maple syrup
How to Store Pumpkin Spice Cinnamon Rolls
To keep pumpkin cinnamon rolls fresh, store them at room temperature for up to two days in an airtight container. Alternatively, you can refrigerate them for up to a week or freeze them for up to three months.
If frozen, remember to thaw them in the refrigerator overnight before reheating.
Other Cinnamon Roll Recipes You May Like
Strawberry Cinnamon Rolls Casserole Recipe
📖 Recipe
Pumpkin Spice Cinnamon Rolls
Equipment
Ingredients
Cinnamon Rolls
- ¾ cup warm milk - between 100-110 degrees
- 2 ¼ teaspoons active yeast - 1 packet
- ¼ cup sugar
- ¼ cup melted butter
- 1 teaspoon salt
- 1 egg
- 1 egg white
- 3 cups flour
Pumpkin Filling
- ½ cup softened butter
- ½ cup brown sugar
- 2 tablespoons pumpkin pie spice
- ½ cup pumpkin puree
Cream Cheese Frosting:
- 4 ounces softened cream cheese
- ¼ cup softened butter
- 1 cup powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
Instructions
- 1. In a microwave-safe bowl or cup, heat the milk until it is just warmed. Add the yeast and 2 teaspoons of sugar, and let it sit for about 5 minutes to allow the yeast to bloom.
- 2. In a large bowl of a stand mixer, add the remaining sugar, melted butter, salt, egg, egg white, and flour. Once the yeast has bloomed, add the yeast mixture to the mixing bowl.
- 3. Using the dough hook attachment, start kneading the dough on a low speed (2-4) and continue for 5-7 minutes, until the dough starts to pull away from the sides of the bowl. If it looks too sticky, add 1 tablespoon of flour and see if that helps to form a ball.
- 4. Spray a bowl with cooking spray, transfer the cinnamon roll dough to the bowl, cover it with a clean towel, and let it rise for an hour. It should double in size. Place the bowl in a warm place that is a draft-free location.
- 5. After the dough has risen, roll the dough out into a large rectangle, roughly 12" x 16" in size, on a lightly floured surface.
- 6. Line a small bowl with a couple of paper towels and add the pumpkin puree. Gently press down with the towels to absorb some moisture. Remove the towels and add the remaining filling ingredients - brown sugar, pumpkin pie spice, and butter. Whisk until the filling is smooth.
- 7. Use a spatula to spread an even layer over the dough.
- 8. Use a knife or pizza cutter to cut 12 equal pieces. Roll each strip up to create a cinnamon roll.
- 9. Place the cut rolls in a greased 9 x 13 pan. Repeat until all cinnamon rolls are spaced evenly in the pan. Set the pan in a warm, draft-free location and let the rolls rise for 20-30 minutes, until doubled in size.
- 10. Preheat the oven to 350 degrees. Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown. Remove and allow them to cool completely before frosting.
- 11. To make the frosting, beat the cream cheese and butter together until light and fluffy. Add the powdered sugar, vanilla, and cinnamon, and beat until smooth.
- 12. Spread an even layer of frosting over the tops of the cooled cinnamon rolls.
- 13. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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