You need to try my pumpkin cinnamon rolls! They’re pillowy soft, perfectly spiced, and topped with a decadent cream cheese icing.
Pumpkin spice cinnamon rolls
Today’s recipe is like a warm hug on a crisp autumn day – if that warm hug came with pumpkin-spiced cinnamon rolls and a cream cheese topping.
I’ve shared several cinnamon roll recipes in the past, including my Apple Cinnamon Rolls, Healthy Cinnamon Rolls, and Best EVER Cinnamon Rolls (seriously, you need to try them). But my pumpkin version brings a whole new flavor combination to the table.
Ingredients needed
Here’s a little bit on everything that goes into my pumpkin cinnamon rolls.
- Bread flour: You’ll need 4 cups of bread flour, plus more for sprinkling and kneading.
- Instant yeast: 2 ¼ teaspoon yeast makes for puffy cinnamon rolls.
- White sugar: ½ cup of white sugar sweetens the dough.
- Brown sugar: I add a cup of brown sugar for the sweet filling.
- Salt: 1 teaspoon salt acts as a flavor enhancer. Don’t forget to add ⅛ teaspoon to the icing!
- Pumpkin pie spice: 2 tablespoon of pumpkin pie spice makes this dessert extra comforting. You’ll also need an additional 2 tablespoon for the filling and 1 tablespoon for the icing.
- Butter: ½ stick of butter makes for tender rolls. I also use 6 tablespoon for the filling, along with ¼ cup in the icing.
- Milk: I use 1 cup whole milk for a richer flavor.
- Egg: 1 egg helps bind our dough together. 1 egg
- Pumpkin puree: The secret ingredient in these cinnamon rolls is ½ cup pumpkin puree! This gives them a subtle sweetness and tender texture.
- Cream cheese: An 8-oz brick of softened cream cheese gives the icing a subtle tang, helping break up the sweet ingredients.
- Vanilla: Vanilla extract is the ultimate dessert enhancer! This recipe calls for 2 teaspoon in the icing.
- Powdered sugar: Finally, I use 1 cup of powdered sugar to create a sweet cream cheese icing.
Kitchen tools required
You’ll need a few baking essentials to bake my pumpkin cinnamon rolls.
- 2 Large mixing bowls
- 1 Small mixing bowl
- Whisk
- Large microwave-safe bowl
- Wooden spoon
- Plastic wrap
- Rolling pin
- Dental floss
- Hand mixer
- Spatula
Gather measuring cups, including 1 cup, ½ cup, ¼ cup, 1 tbsp, 1 tsp, ¼ tsp, and ⅛ tsp.
How to make pumpkin cinnamon rolls
This pumpkin cinnamon roll recipe requires a couple of extra steps for the best results!
Mix the dough
Begin by turning on your oven to a “keep warm” setting – this is about 145°F.
Next, begin mixing your dry ingredients in a large mixing bowl, including 4 cups of bread flour, 2 ¼ teaspoon instant yeast. ½ cup white sugar, 1 teaspoon salt, and 2 tablespoon pumpkin pie spice.
In a separate, microwave-safe bowl, add ½ stick of butter and 1 cup of whole milk. Microwave for approximately 1 minute. Your milk should be warm (not hot), and the butter should be softened. Whisk to combine.
To your wet ingredients, whisk in 1 egg and ½ cup pumpkin puree. Use a wooden spoon to slowly incorporate your flour ingredients into your wet ingredients. Your pumpkin dough will require a bit of elbow grease to get it mixed. If you find the dough is really sticky to the touch, add a touch more flour.
Sprinkle flour on your countertop and hand-knead the dough for 5 minutes. We’re aiming for a slightly sticky consistency, though not enough to stick to your hands. Add more flour as needed.
Form the dough into a ball and add it to a large, greased bowl. Cover the top with a bit of plastic wrap and place the bowl in your warmed oven with the door slightly cracked. This will help your dough rise.
Let your cinnamon roll dough rise for 60-70 minutes until it has doubled in size.
Step-by-step Instructions on how to make Pumpkin Cinnamon Rolls
Roll and bake
Use a rolling pin to roll out your dough on a floured surface, rolling to a 10x14 rectangle. Use a spatula to spread 6 tablespoon softened butter on the dough, leaving a 1-inch perimeter on all sides.
Next, mix 1 cup brown sugar with 2 tablespoons pumpkin pie spice in a small mixing bowl. Sprinkle over the butter, pressing down slightly.
And with that, we’re ready to roll! Roll tightly from the long side to create one log. Slice into 10-12 rolls using dental floss for a clean cut.
Add your rolls to a greased 9x13 casserole dish, cover with plastic wrap, and place them back in your warmed oven for an additional 60 minutes.
Once risen, remove your cinnamon rolls, preheat the oven to 350°F, and remove the plastic wrap covering. Bake your pumpkin cinnamon rolls for 30-32 minutes, then let them cool for at least 20 minutes.
Ice and serve
While waiting for the cinnamon rolls to cool, use a hand mixer to beat together 8 oz of cream cheese and ¼ cup softened butter. Next, beat in 2 teaspoon vanilla and 1 cup powdered sugar. Finally, beat in ⅛ teaspoon salt and 1 tablespoon pumpkin pie spice.
Spread your spiced icing on the rolls and dig in!
Recipe tips
Below are some common pumpkin cinnamon roll recipe questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
How to serve pumpkin cinnamon rolls
Serve these rolls warmed or at room temperature, preferably with a yummy chai, apple cider, or hot coffee.
These rolls are perfect for brunch, served with a side of fresh fruit.
Pumpkin cinnamon roll recipe mix-ins
While these pumpkin spice cinnamon rolls are perfect as is, you can always experiment with a fun mix-in or two! I recommend:
- Chopped pecans or walnuts
- Raisins
- White chocolate chips
- Diced apples
Storing leftovers
Store leftover pumpkin cinnamon rolls in an airtight container. They should keep on the counter for a couple of days, though you might consider the refrigerator for longer storage. The cream cheese icing may spoil in a warm home.
To prevent sticking, use sheets of parchment paper between layers of cinnamon buns.
If you liked this recipe, you’ll want to try these!
Looking for more yummy fall desserts? Choose one of these recipes for your next baking adventure.
- Pumpkin Streusel Bread
- Apple Crumble Cheesecake
- Pumpkin Chocolate Chip Muffins
- Simple Pecan Pie Recipe
- Easy Apple Galette
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Pumpkin Cinnamon Rolls
Ingredients
Method
- Turn oven on to 'keep warm' setting - around 145F.
- In a bowl, mix together flour, yeast, sugar, salt, and pumpkin pie spice.
- In a microwave safe large bowl, add butter and milk. Microwave for about 1 minute or until butter has softened greatly and milk is warm (but not hot). Whisk together.
- Whisk in egg and pumpkin puree.
- Using a wooden spoon, add in flour mixture to milk mixture slowly until all incorporated. Dough will be shaggy and take some arm strength to mix. If dough is super sticky to the touch, add more flour.
- Knead dough by hand for 5 minutes on a floured surface, you want the dough to be slightly sticky but not enough to stick to your hands so add more flour as needed.
- Form into ball and place in bottom of greased large bowl. Cover with plastic wrap and add to warmed oven with door slightly ajar. Alternatively, keep dough in a decently warm place to allow for rising. Let dough rise for 60-70 minutes or until doubled in size.
- Once dough has doubled, dump onto floured surface and using a roller, roll out into a 10x14 rectangle. Spread softened butter around the entire surface, leaving about 1 inch perimeter around the edges.
- In a small bowl, mix together the brown sugar and the pumpkin pie spice, then add that on top of the butter and press down slightly to pack.
- Start rolling tightly from the long side until you have created one log. Using dental floss, slice into 10-12 rolls. Alternatively, use a knife but floss will slice them perfectly without smushing.
- Grease a ceramic 9x13 casserole dish and add rolls to dish. Cover with plastic wrap and place back into warm spot for another 60 minutes to rise again.
- After 60 minutes, remove from oven and take off plastic wrap. Preheat oven to 350F. Once preheated, bake in oven for 30-32 minutes. Let cool for at least 20 minutes before icing.
- While the rolls are cooling, make icing. Using a hand mixer, beat together cream cheese and butter. Beat in vanilla and slowly add powdered sugar. Then beat in salt and pumpkin pie spice.
- Spread icing on rolls and enjoy!
Asja says
Hi! Im wondering why you dont let the yeast rise in the milk before adding it to the rest of the ingredients?
Paige Adair says
Hi Erin! Thank you for this recipe! I was wondering if there's a way to do the first rise and prep the rolls and place them in refrigerator overnight and bake? My two girls will love these but they wake up STARVING.
Erin says
Hi Paige, I think that will work!! just bring them to room temp before baking so they have time to rise again. Let me know how they come out and how everyone likes them!!
Skylar Wellbaum says
Literally went to the store immediately to get stuff to make these as soon as Erin posted them! They are SO good and not overly sweet like most cinnamon rolls. Also have the perfect amount of pumpkin and spice and were so easy! Erin never misses!! Love them so much!!
Erin says
Hi Skylar, so happy you loved them and made them right away!! 🙂
thechristiantechnerd says
Yummy
Erin says
Hi, so glad you loved them!