Pumpkin Spice Cinnamon Rolls

Pumpkin Spice Cinnamon Rolls are fluffy, sweet, and packed with everyone’s favorite pumpkin spice flavor. These are pumpkin cinnamon rolls with real pumpkin in the dough. 

Pumpkin Spice Cinnamon Rolls

Prep Time: 10 Minutes Cook Time: 30 Minutes Additional Time: 1 Hour, 30 Minutes Total Time: 2 Hours, 10 Minutes Servings: 12 Rolls

It is fall, Y’all! The leaves are changing, there is a new fond crispness to the air, and baking season is upon us. Nothing, and I mean nothing, gets better than combining fall flavors with the classic tastes of homemade cinnamon rolls.

These homemade pumpkin spiced cinnamon rolls are made with pumpkin puree and cozy pumpkin pie spice in every bite. And they get even better when we top them with an addicting maple cream cheese icing. 

If it is one thing we love in our family, it is Cinnamon Rolls and we absolutely love switching up the fillings and playing around with dough flavorings. We have, together, created another type of cinnamon roll with cherry pie filling. It is delish and worth testing out for your family.

Ingredients Needed for Pumpkin Cinnamon Rolls

For the pumpkin cinnamon roll dough:

• ¾ cup whole milk
• ¼ cup granulated sugar
• 1- 1/4 oz packet (2 ¼ teaspoons) quick-rise yeast
• 1 cup pumpkin puree
• ¼ cup melted butter
• 1 egg – at room temperature
• 2 cups all-purpose flour
• 2 cups bread flour
• 1 tablespoon pumpkin pie spice
• 3/4 teaspoon salt

Cinnamon Roll Seasoning For the filling:

• 3/4 cup light brown sugar, packed
• 1 ½ tablespoons ground cinnamon
• 1/4 -1/2 cup butter, at room temperature

For the cream cheese glaze:

• 4 ounces of cream cheese, at room temperature
• 3 tablespoons butter, at room temperature
• 1/2 cup powdered sugar
• 4 tablespoons pure maple syrup
• 1 teaspoon vanilla extract

Quick Tips for Making the Best Cinnamon Rolls

It is super important that you don’t overheat your milk. It should be between 105-115 degrees F. Anything hotter is likely to kill the yeast, which means the cinnamon rolls will not rise.

Make sure you use softened room-temperature butter. You won’t get very far with cold butter. Spreading it will cause your dough to break while spreading. Even worse, you won’t get an even spread, which will allow your butter to ooze out of the dough.

Use only a room-temperature egg – Again, the added coldness of the egg will prohibit your yeast from rising. Temperature is everything.

Use bread flour – It makes ALL the difference in achieving softer, fluffy pumpkin cinnamon rolls. Bread flour is available at most if not all, grocery stores.

How to Make Pumpkin Cinnamon Rolls with Cream Cheese Frosting

First, you will want to warm the milk in the microwave using a medium (microwave-safe bowl or 4-cup measuring glass. Add melted butter to this same bowl.

Please note: the bowl should be warm to the touch and not hot.

Transfer warm milk and butter, and add 1/4 cup of sugar to the bowl of an electric mixer. Put on low speed using a paddle attachment, and mix until incorporated (30 seconds).

Next, add the yeast on top and let bloom for 5 minutes.

In another bowl, combine pumpkin puree and room-temperature egg. Mix until creamy. Then slowly add to the yeast mixture and beat on medium speed for roughly 2-3 minutes.

Then add in bread flour, pumpkin pie spice, and salt. Once this mixture begins to form a ball of dough, place the dough hook on the mixer.

Knead dough on low speed for 8-10 minutes. The dough should form a ball and be slightly sticky.

Allow the dough to rise.

Place the dough ball in a large bowl greased with olive oil or nonstick cooking spray and cover with a towel.

Allow the dough to rise for 1 hour or until doubled in size in a warm place (I set it on the back of the oven) or you can use your proof setting on your oven if you have one.

Once the dough has doubled in size, turn the dough out on a floured surface and roll it out into a 14 by 16-inch rectangle.

Next, in a small bowl, mix brown sugar and cinnamon. Mix well. Then spread the softened butter over the dough and sprinkle the cinnamon mixture liberally.

Tightly roll the dough, starting with the smaller side, and place the seam side down. Slice with a serrated knife into 1/2-inch pieces.

Spray the baking dish with nonstick spray and place the rolls inside. Pour 1/2 cup heavy cream all over the cinnamon rolls. Cover and let rise in a warm place for 25 min.

Preheat the oven to 350 degrees. Bake pumpkin rolls for 30-35 minutes. The rolls should be brown around the edges. If not, leave in a few more minutes.

Making them perfect!

After removing them from the oven, let them rest (if they rise too much, press them back into the pan). Allow to cool to room temperature before topping with frosting.

To make the frosting. Mix cream cheese and butter until light and fluffy. Add in the powdered sugar and mix on high. Then add maple syrup and vanilla. Pour over the rolls and enjoy.

How to Store Your Freshly Baked Cinnamon Rolls

Cinnamon rolls have a great shelf life. They stay good at room temperature for up to 2 days in an airtight container or in the fridge for up to a week. They also freeze well, if stored properly, can be frozen for up to 4 months.

Keeping them in an airtight container is best.

Pumpkin Spice Cinnamon Rolls

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More Great Fall Baking Recipes

Pumpkin Spice Mini Cake Doughnuts with Pumpkin Spice Glaze

Old Fashioned Peanut Butter Bread

Red Velvet White Chocolate Chip Cookies Recipe

Eating out is easy, and it usually tastes delicious, but it’s expensive. Making this meal at home will save you money. Add this recipe to your weekly meal plan.