What better way to welcome the new season than with these pillowy, soft Pumpkin Spice Cinnamon Rolls, bursting with warm fall flavors. This one’s for all the pumpkin spice lovers out there!
“Girlllllll me and Cam just split one
Tooooo good
Omg 😍😍😍😍😍”I’m not even gon hold you! This recipe the oneeeee
–signed my next door neighbor
Y’all I’m telling you these Pumpkin Spice Cinnamon rolls are truly special.
There’s something so relaxing about fall baking. I don’t know if it’s the change in weather and your in the comfort of your home, watching movies. But fall baking is top tier. So save this recipe and add it to your must makes!
Pillowy soft pumpkin-infused dough, swirled with a spiced brown sugar center, and topped with a velvety vanilla icing. These rolls are the perfect cozy fall treat, bursting with warm, comforting flavors in every bite
Here’s why you’ll love this Pumpkin Spice Cinnamon Rolls:
- All the Fall Feels: If you’re a fan of all things autumn and pumpkin, these cinnamon rolls bring all the cozy vibes in a refreshingly delicious way.
- Homemade Goodness: You know homemade is a good idea. While they take a little more time, the result is truly magical! You’ll be proud you made them.
- Amazing Taste: These cinnamon rolls are infused with warm, cozy flavors like cinnamon, nutmeg, vanilla, and pumpkin. The pillowy soft dough, paired with the velvety vanilla icing, ties everything together perfectly.
Instant vs Active yeast
For sweet breads that include dairy like cinnamon rolls, I recommend using Instant yeast. It speeds up the rise, letting you enjoy your cinnamon rolls sooner. Plus, you can skip the proofing step and mix all the dry ingredients together at once.
If you use active dry yeast, the rise time will be twice as long. About 3 hours.
Ingredients for Pumpkin Spice Cinnamon Rolls?
Here’s what you’ll need:
- All Purpose Flour
- Yeast
- Sugar
- Salt
Wet Ingredients
- Egg: room temperature for an easy blend of the ingredients. especially working with
- Vanilla extract: or vanilla bean paste.
- Pumpkin Puree: my favorite brand of pumpkin puree is from Libby’s.
- Butter: unsalted, melted. A quick trick is to warm the butter and milk in the microwave on 20 sec increments. Make sure the mixture is not too hot because it will kill the yeast. It should be warm to touch.
- Milk: warm. Not too cool, not too hot.
For The Filling
- Butter: unsalted, room temperature for it to spread easily.
- Cinnamon + Pumpkin Pie Spice: for all the warm flavors
- Brown sugar: Light brown sugar for that classic cinnamon roll flavor.
For the Icing
- butter: unsalted and softened
- powdered sugar
- vanilla extract or paste
- heavy cream: or milk will work
Tips to making the BEST Pumpkin Spice Cinnamon Rolls
- don’t over bake.
- use room temperature/warm ingredients. Be sure to follow the temperature instructions such as room temperature eggs. Because we’re working with melted butter and warm milk you want to make sure things blend well. Using cold eggs can affect the dough.
- Enjoy warm! Highly recommend enjoying these delicious treats warm.
Recipe Variations:
feel free to customize these delicious pumpkin spice cinnamon rolls. Here are a few ideas:
- top with pecans or walnuts
- add maple to the frosting
- make a cream cheese frosting
More Fall Recipes To Try
- Apple Cider Donuts
- Brown Butter Apple Hand Pies
- Pumpkin Swirl Blondies
- The Best Pumpkin French Toast
- Easy Homemade Iced Pumpkin Spice Latte Recipe
If you try my Pumpkin Spice Cinnamon Rolls, I’d love to hear your feedback. Please be sure to leave a comment, and/or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Pumpkin Spice Cinnamon Rolls
Equipment
- baking sheet/ baking sheet
- Parchment Paper
- dough roller
- Saran wrap
Ingredients
- 3 3/4 cups All Purpose flour + 1 tbsp for kneading
- 1 pack Rapid rising yeast 2 1/4 tsp
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/3 cup granulated sugar
- 1 tsp salt
- 1 cup milk warm
- 4 tbsp unsalted butter melted
- 1/4 cup pumpkin puree
- 1 egg room temperature
- 1 tsp vanilla optional
Cinnamon filling
- 1/4 cup unsalted butter softened/room temp
- 1/2 cup light brown sugar
- 1 tsp pumpkin pie spice
- 1 tsp tsp cinnamon
- Pinch of salt
Icing
- 2 1/2 cups Powdered sugar use more if needed
- 1/4 cup unsalted butter room temp
- Vanilla measure with your heart
- 4 tbsp milk
Instructions
- In a microwave safe bowl or measuring cup, warm milk and melted butter together in 20 sec increments until the butter is melted and the milk is warm. The mixture should be warm to touch. If it's too hot, allow to cool before mixing with the other ingredients.
- In a mixing bowl, combine 3 cups of all purpose flour, yeast, sugar, salt, pumpkin pie spice and cinnamon.
- Next, add the warmed milk and butter, egg, pumpkin puree, and vanilla to the dry ingredients. Attach the dough hook and begin kneading on low speed until combined, about 2-3 minutes. Scrape down the sides of the bowl and add flour 1/4 cup at a time, kneading until the dough comes together and no longer sticks to the sides of the bowl.
- Place the dough on a well floured surface and begin to knead for 8-10 minutes until the dough ball is smooth and it passes the windowpane test. *see notes*
- Transfer the dough to a well oiled bowl and cover with Saran wrap and a towel. Keep in a warm place to rise until it doubles in size. About 1 hr.
For the filling
- While the dough rises, make the filling. In a bowl combine brown sugar, pumpkin pie spice, cinnamon and a pinch of salt.
- Once the dough has risen, punch down the dough and roll out into a rectangle. I like to use a large cookie sheet to roll into the perfect shape.
- Spread the softened butter evenly over the dough, then sprinkle the brown sugar filling on top evenly. Press the sugar mixture, firmly into the butter, so the filling adheres well to the dough.
- Tightly roll the dough, pinching the edges together to seal, and place the roll seam-side down. Trim the ends of the cinnamon roll to ensure even pieces, as the ends often have less filling.
- Cut the dough into 1 to 1 1/2 inch pieces using unflavored floss or a serrated knife. This recipe 10-12 cinnamon rolls, depending on your preferred thickness.
- Place the cinnamon rolls into a 9×13 baking dish or a 9×9 baking dish if your baking in batches lined with parchment paper. Cover and allow the cinnamon rolls to rise for an additional 30 minutes, or until doubled in size.
- Once they rise, add in 2 tbsp of heavy cream, optional. Bake on 350 for 30 minutes. Remove from the oven and allow to cool.
For the icing
- While the rolls cool, make the icing. In a stand mixer, combine softened butter and powdered sugar, mixing until smooth. Gradually pour in the heavy cream, vanilla, and a pinch of salt. Start on low speed, then gradually increase to high until the icing is combined. The texture should be smooth and fluffy.
- Spread the icing over the slightly cooled cinnamon rolls. Serve immediately and enjoy!
Notes
Did you make it?
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