Serve up these pumpkin spice cinnamon rolls and be amazed at how incredible they are. A homemade cinnamon roll that has a pumpkin pie spice flavored filling and topped with a pumpkin cream cheese frosting. Breakfast never tasted so good.
You will find these pumpkin spice cinnamon rolls have the perfect amount of warm fall spices so each bite is full of pumpkin spice flavor. Serve them up for a breakfast treat or a mid-day snack.
You might also try my pumpkin donuts or pumpkin donut holes for two more delicious breakfast ideas that feature pumpkins.
Reasons You Will Love These Pumpkin Cinnamon Rolls
- Homemade cinnamon rolls with homemade dough and frosting.
- You will use real pumpkin puree for the frosting and pumpkin pie spice for warm spice flavor.
- These cinnamon rolls can be made in advance if you would like.
- Fluffy and tender cinnamon rolls that melt in your mouth.
- Make for a crowd or just your family. This recipe is a great one you can double or even triple it if you need to.
Ingredients You Will Need
Flour – All-purpose flour is the base of the dough. Scoop the flour into the measuring cup and then level it off.
Sugar – Granulated sugar brown sugar and powdered sugar will be used for the rolls.
Salt – Salt is used to add tons of flavor to the cinnamon roll dough.
Yeast – Instant yeast is used for the cinnamon roll dough. You need to make sure the yeast is activated so the dough rises properly.
Milk – Whole milk is best but you can use any percentage of milk.
Butter – Reach for real butter for this recipe as it will add flavor and the perfect texture.
Egg – A large egg that is room temperature is what you will want for the dough base.
Spices – Cinnamon, nutmeg, and pumpkin pie spice are used. These are loaded with fall flavors.
Cream Cheese – Cream cheese is the base of the frosting. Make sure the cream cheese is softened so it creams nicely.
Vanilla – A splash of vanilla to the frosting will truly create a dimension of the flavor.
Variations to Recipe
- Top with chopped pecans on top of the frosting. Or you can add some nuts into the filling of the cinnamon rolls if you want.
- Instead of a pumpkin frosting, you can make a maple glaze to drizzle on top of the cinnamon rolls.
- Make a caramel sauce to drizzle over the cinnamon rolls for added flavor.
- Add chocolate chips to the filling of the cinnamon rolls for added sweetness.
- Add some orange zest to the frosting for a kick of citrus.
- Make a Nutella frosting to spread on top of the cinnamon rolls.
Pro Tips for Success
I wanted to share some tips and tricks to help you find success when making homemade cinnamon rolls.
Allow the Dough To Rise
After you mix up the dough you need to allow time for the dough to rise and double in size. I always recommend covering the bowl with a towel so it doesn’t dry out the top of the cinnamon roll dough.
Stand Mixer
I do recommend using a stand mixer as it is great for kneading the dough for you. If you don’t have one, you can knead the dough by hand. Make sure to roll out on a floured surface and use your hands for kneading.
Rolling Out Dough
You need to use a rolling pin when you go to roll out the dough. I aim to roll out the dough to a 15×9-inch rectangle. You can eyeball this as the base for your pumpkin rolls.
Roll Tightly
Make sure that when you roll the dough up once it has the filling you roll it tight. I recommend that as you slowly roll, pull it tight so that the cinnamon rolls don’t fall apart.
Slicing Cinnamon Rolls
I use plain dental floss for slicing the cinnamon rolls. But you can also use a sharp knife if that is what you have on hand.
Cream Cheese
Making sure the cream cheese is at room temperature is imperative. I set out the cream cheese for around an hour before I needed to use it. That allows it to soften a bit. This will ensure it creams up into a velvety texture.
Storing
Due to the cream cheese frosting, these cinnamon rolls will need to be refrigerated. I place it in a sealed container in the fridge for 3-4 days.
I like to freeze the cinnamon rolls for later. Simply place them in a freezer container and freeze for 3-4 months. Then thaw in the fridge overnight, or reheat straight from frozen.
I do toss the rolls in the microwave and warm them up just a bit for a fresh out of the oven warmth!
FAQs
Can I double the pumpkin spice cinnamon roll recipe?
I have had no issue doubling the recipe. Just use a large enough mixer to get all the dough mixed up. Then use two pans for baking the cinnamon rolls or batch cook if needed.
Can I change the type of frosting used?
I love the cream cheese frosting but you are more than welcome to change it up. I have used a classic icing, maple flavor, etc. Or go bare if you are not a fan of icing.
Can I make the cinnamon rolls a day in advance?
You are more than welcome to make the rolls a day ahead of time. Just store in a sealed container until you are ready to serve. Just know that like donuts the rolls will dry out a bit after the first day. You can warm them up in the microwave to give them a fresher texture.
More Roll Recipes
Pumpkin Spice Cinnamon Rolls
Ingredients
For the dough
- 3 cups all purpose flour
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 package instant yeast
- ½ cup water
- ¼ cup milk
- 2 tablespoons butter
- 1 large egg
For the filling
- 4 tablespoons softened butter
- 1 ½ tablespoons cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ¼ cup brown sugar
For the frosting
- 8 oz cream cheese
- 1/2 cup softened butter
- 1/4 cup pumpkin purée
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions
- In a large bowl, whisk the flour, sugar, salt, and yeast together until completely combined. Set aside. In a small microwavable bowl, warm the water, butter, and milk until the butter has completely melted.
- In a stand mixer with a dough hook, combine the wet mixture and the flour mixture.
- Mix a little bit just until the mixture starts to combine, then add the egg.
- Let the dough knead for 3-4 minutes or until the dough is no longer sticky.
- Place the dough into a lightly greased bowl, cover and let rest for about 10 minutes.
- Preheat the oven to 200 degrees.
- After the dough has rested for 10 minutes, sprinkle your surface and rolling pin with flour, and roll the dough out into a 15×9 inch rectangle. Spread the softened butter on top of the dough going all the way to the edges.
- Mix together the brown sugar, cinnamon, pumpkin pie spice, and nutmeg.
- Sprinkle the sugar mixture all over the dough covering all of the butter.
- Roll up the dough tightly and cut into 9 even pieces. Place the rolls into a lightly greased 9×13 inch pan.
- Cover the pan with plastic wrap or aluminum foil. Turn off the oven and place the cinnamon rolls into the oven. Allow to rise for 30 minutes.
- Remove the plastic wrap/ aluminum foil and turn the oven on to 375F. Bake for cinnamon rolls into the oven. Allow to rise for 30 minutes.
To make the pumpkin spice frosting
- While the cinnamon rolls are baking, beat the cream cheese in a large bowl until smooth. Add in the softened butter, pumpkin purée, and vanilla extract. Mix until combined. Add in the spices and scrape down the sides of the bowl to make sure they are completely incorporated. Add in the powdered sugar slowly until completely combined.
- Remove the cinnamon rolls from the oven, and frost them while they are still warm to let the frosting melt into the rolls
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