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Pumpkin Spice Latte Loaf Cake

Pumpkin Spice Latte Loaf Cake

This Pumpkin Spice Latte Loaf Cake is a moist and perfectly spiced pumpkin cake, with a hint of espresso and topped with an espresso buttercream frosting. If you love pumpkin spice lattes then this cake should definitely be on your fall baking list! Why You’ll 

Twix Cookies

Twix Cookies

Twix Cookies have a chewy buttery sugar cookie base, a layer of caramel sauce, and topped with a decadent chocolate ganache. If you’re a fan of the classic Twix chocolate bar you are going to love these cookies! I brought them recently to a family 

Pumpkin Spice Cinnamon Rolls

Pumpkin Spice Cinnamon Rolls

These pumpkin spice cinnamon rolls are fluffy and soft in texture, have the pumpkin in the dough, filled with a gooey pumpkin spice cinnamon filling, and topped with a cream cheese frosting.

If you’re a pumpkin spice fan these cinnamon rolls should definitely be on you Fall baking list! There is only one thing better than warm cinnamon rolls for breakfast on a chilly Fall morning, and that is pumpkin cinnamon rolls.

For some reason when ever we bake any type of bread dough by children get extra excited. They love adding all the ingredients into the mixture and watching the dough form. They’re also great at helping add on the brown sugar filling and helping to roll them up. It’s a great recipe to try with your kids if they like baking too.

The Best Pumpkin Spice Cinnamon Rolls

How To Make These Cinnamon Rolls

The Dough

Warm milk in a microwave for 40 seconds. Then transfer to a large bowl or bowl of your stand mixer. Add the yeast and sugar. Gently stir and let rest for 10 minutes to activate the yeast. The mixture should become frothy on top.

Add in egg, salt, pumpkin puree, pumpkin spice, and melted butter. Gently whisk to combine the ingredients. Add flour into the bowl. If using a stand mixer add on the dough hook attachment. Once dough comes together knead for 5 minutes. Once properly kneaded the dough should pull away from the edges of the bowl and form one large piece. The dough will still stick to the bottom of the bowl.

Once dough is kneaded remove the dough and form into a ball. Lightly grease your bowl with some vegetable oil. Add the dough back to the bowl, turning it around in the bowl to make sure the top of the gets coated with oil. Cover with plastic wrap and a kitchen towel, place somewhere warm, and let it rise for 1 hour or until doubled in size.

Assembling the Rolls

After dough has risen gently punch it down and transfer to a well floured surface. Using a rolling pin, roll dough into a 9×14 inch rectangle. Spread the melted butter evenly over the rolled dough.

pumpkin cinnamon roll dough

In a small bowl whisk together cinnamon, pumpkin spice, and brown sugar. Once combined add sugar mixture on top of the buttered dough. Use your hands to gently press it into the butter.

pumpkin cinnamon roll dough with brown sugar and spice mixture

Starting at the 14 inch sides closest to you, tightly roll dough together to create a log. Using a serrated knife, evenly cut dough into 9 rolls.

Place rolls into either a 9 inch cake pan, 9×9 inch baking pan, or cast iron skillet. Be sure to grease the edges and bottom of the pan with butter if you’re not using a cast iron pan. Cover your baking dish with a kitchen towel and let rise again for another 45 minutes or until doubled in size.

Baking

Preheat over to 350 F. Remove covering and bake for 25-30 minutes or until the tops of the rolls are golden brown.

Frosting

Once rolls are cooked allow them to cool 10 minutes before adding on the frosting. While cinnamon rolls are cooling use an electric mixer or stand mixer to combine cream cheese, butter, powdered sugar, and vanilla extract. Beat mixture until it is smooth and fluffy. Spread the icing over top the cooled rolls.

pumpkin spice cinnamon rolls with cream cheese frosting

Can I Make Them Without A Stand Mixer?

Yes, you definitely can! Use a wooden spoon to mix all the dough together. Once a dough is formed place dough on a floured surface and need by hand for a good 5-7 minutes.

Making Them the Night Before

I am a huge fan of making cinnamon rolls and letting them rise over night so you can have them for breakfast. My kids get up so early that if I was to make cinnamon rolls for breakfast I would have to get up at 4 am.

To make them over night follow recipe above. Once you have the cinnamon rolls rolled out and place in the baking dish cover them with plastic wrap and leave them in the fridge over night for their second rise. In the morning take the rolls out of the fridge and while the oven is preheating place them on top of the stove to let then warm to room temperature. Follow the same baking instructions.

Storing Leftovers

These pumpkin rolls are best eaten fresh out of the oven. However, you can store them in an airtight container in the fridge for two days. To eat, simply warm them in the microwave for 30 seconds.

the best pumpkin spice cinnamon rolls with cream cheese frosting

Bake them on your own, or bake them with your kids, either way I’m sure you’ll fall in love with these pumpkin spice cinnamon rolls!

If you make these cinnamon rolls you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

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Pumpkin Spice Cinnamon Rolls

Jessie M
These pumpkin spice cinnamon rolls are fluffy and soft in texture, have the pumpkin in the dough, and filled with a gooey pumpkin spice cinnamon filling.
Prep Time 25 mins
Cook Time 27 mins
Rising Time 1 hr 45 mins
Course Breakfast
Cuisine American
Servings 9 rolls

Ingredients
  

Dough

  • 3/4 C warm whole milk
  • 2 & 1/4 tsp active dry yeast
  • 1/4 C white sugar
  • 1 large egg at room temperature
  • 1/4 C salted butter melted and cooled to room temperature
  • 1/2 tsp salt
  • 1/2 C puree pumpkin
  • 2 tsp pumpkin spice
  • 3 C all purpose flour

Filling

  • 1/4 C salted butter melted
  • 2/3 C brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin spice

Frosting

  • 4 oz cream cheese at room temperature
  • 3 tbsp salted butter at room temperature
  • 1 C powdered sugar
  • 1/2 tsp vanilla extract

Instructions
 

Dough

  • Warm milk in a microwave for 40 seconds. Then transfer to a large bowl or bowl of your stand mixer.
    3/4 C warm whole milk
  • Add the yeast and sugar. Gently stir and let rest for 10 minutes to activate the yeast. The mixture should become frothy on top.
    2 & 1/4 tsp active dry yeast, 1/4 C white sugar
  • Add in egg, salt, pumpkin puree, pumpkin spice, and melted butter. Gently whisk to combine the ingredients.
    1 large egg, 1/4 C salted butter, 1/2 C puree pumpkin, 2 tsp pumpkin spice, 1/2 tsp salt
  • Add flour into the bowl. If using a stand mixer add on the dough hook attachment. Once dough comes together knead for 5 minutes. Once properly kneaded the dough should pull away from the edges of the bowl and form one large piece. The dough will still stick to the bottom of the bowl.
    3 C all purpose flour
  • Once dough is kneaded remove the dough and form into a ball. Lightly grease your bowl with some vegetable oil. Add the dough back to the bowl, turning it around in the bowl to make sure the top of the gets coated with oil. Cover with plastic wrap and a kitchen towel, place somewhere warm, and let it rise for 1 hour or until doubled in size.

Forming the Cinnamon Rolls

  • After dough has risen gently punch it down and transfer to a well floured surface. Using a rolling pin, roll dough into a 9×14 inch rectangle.
  • Spread the melted butter evenly over the rolled dough.
    1/4 C salted butter
  • In a small bowl whisk together cinnamon, pumpkin spice, and brown sugar. Once combined add sugar mixture on top of the buttered dough. Use your hands to gently press it into the butter.
    2/3 C brown sugar, 1 tsp ground cinnamon, 1 tsp pumpkin spice
  • Starting at the 14 inch sides closest to you, tightly roll dough together to create a log.
  • Using a serrated knife, evenly cut dough into 9 rolls.
  • Place rolls into either a 9 inch cake pan, 9×9 inch baking pan, or cast iron skillet. Be sure to grease the edges and bottom of the pan with butter.
  • Cover your baking dish with a kitchen towel and let rise again for another 45 minutes or until doubled in size.

Baking

  • Preheat over to 350 F. Remove covering and bake for 25-30 minutes or until the tops of the rolls are golden brown.

Frosting

  • Once rolls are cooked allow them to cool 10 minutes before adding on the frosting.
  • While cinnamon rolls are cooling use an electric mixer or stand mixer to combine cream cheese, butter, powdered sugar, and vanilla extract. Beat mixture until it is smooth and fluffy. Spread the icing over top the cooled rolls.
    4 oz cream cheese, 1 C powdered sugar, 1/2 tsp vanilla extract, 3 tbsp salted butter
  • These rolls are best served warm, enjoy!
Keyword breakfast, brunch, cinnamon, cinnamon rolls, fall, fall baking, fall breakfast, pumpkin, pumpkin spice, pumpkin spice cinnamon rolls

Pumpkin Swirl Cheesecake Bars

Pumpkin Swirl Cheesecake Bars

These pumpkin swirl cheesecake bars are easy to make and have the perfect soft and creamy cheesecake texture. Pumpkin and vanilla cheesecake swirled together atop a graham cracker crust. It tastes like pumpkin pie in cheesecake form! This recipe definitely should be on your fall 

Peach Oatmeal Crumb Bars

Peach Oatmeal Crumb Bars

Peach oatmeal crumb bars have an oatmeal crumb base, soft peach middle, and a crumb top. It works great as a snack, treat, or quick breakfast. These bars were a huge hit with my two young children! I always love baking with fruit, for some 

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

Double chocolate chip cookies are chewy chocolate cookie full of chocolate chips. This easy no chill recipe is perfect for any chocolate lover!

Why You’ll Love These Chocolate Cookies

No Chilling Required– These cookies hold their shape perfectly so you don’t need to wait to chill them!

Basic Ingredients – The recipe uses common house hold ingredients so no need to make a large expensive grocery store trip.

Perfect Texture– These cookies are fudgy/chewy on the inside and have a slight crunch on the edges. They’re also full of chocolate chip so if you eat them warm there is also lots of gooey chocolate.

double chocolate chip cookies

How to Make The Cookies

Preheat oven to 350 F and line baking sheet with parchment paper.

In a medium sized bowl whisk flour, cocoa powder, salt, and baking soda together. Set aside.

In a large bowl or stand mixer with the paddle attachment cream together butter and sugars until light and fluffy. This usually takes a good 3 minutes. Mix in the egg, egg yolk, and vanilla.

Add in the dry ingredients and mix till just combined. Add the chocolate chips into the dough and gently fold in with a rubber spatula.

Scoop 3 tbsp worth of the cookie dough and shape into a ball. Place cookie dough balls 3 inches apart from each other on the baking sheet. Top the cookie dough with extra chocolate chips.

double chocolate chip cookies

Bake for 9 minutes or until edges are set. Cool on pan for a few minutes before moving to a wire rack to cool completely.

Storing the Cookies

These cookies should be stored in a airtight container at room temperature. The cookies stay good for up to four days if stored properly.

double chocolate chip cookies

Bake them with your kids or bake them on your own, either way I’m sure you’ll love with these Double Chocolate Chip Cookies!

If you bake these cookies you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

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Double Chocolate Chip Cookies

Jessie M
Double chocolate chip cookies are chewy chocolate cookie full of chocolate chips. This easy no chill recipe is perfect for any chocolate lover!
Prep Time 10 mins
Cook Time 9 mins
Servings 13 cookies

Ingredients
  

  • 1 & 1/4 C all purpose flour
  • 1/4 C unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 C salted butter at room temperature
  • 1/2 C brown sugar
  • 1/2 C white sugar
  • 1 large egg plus 1 egg yolk
  • 1 tsp vanilla extract
  • 1 C semi sweet chocolate chips plus more for adding on top of the cookies

Instructions
 

  • Preheat oven to 350 F and line baking sheet with parchment paper.
  • In a medium sized bowl whisk flour, cocoa powder, salt, and baking soda together. Set aside.
  • In a large bowl or stand mixer with the paddle attachment cream together butter and sugars until light and fluffy. This usually takes a good 3 minutes.
  • Mix in the egg, egg yolk, and vanilla.
  • Add in the dry ingredients and mix till just combined.
  • Add the chocolate chips into the dough and gently fold in with a rubber spatula.
  • Scoop 3 tbsp worth of the cookie dough and shape into a ball. Place cookie dough balls 3 inches apart from each other on the baking sheet.
  • Top the cookie dough with extra chocolate chips.
  • Bake for 9 minutes or until edges are set. Cool on pan for a few minutes before moving to a wire rack to cool completely.
  • Enjoy!
Keyword chocolate, chocolate chip cookies, chocolate chips, chocolate cookies, cookies, double chocolate, double chocolate chip cookies
Cookie Monster Cookies

Cookie Monster Cookies

These Cookie Monster Cookies are perfect for Sesame Street themed parties. A blue chewy sugar cookie full of chocolate chip cookies pieces and a whole mini chocolate chip cookie on top. I have to say these might have been the coolest cookies I have ever 

Chocolate-Vanilla Marble Cheesecake Bars

Chocolate-Vanilla Marble Cheesecake Bars

These chocolate-vanilla marble cheesecake bars are easy to make and have the perfect soft cheesecake texture. Chocolate and vanilla cheesecake swirled together atop a graham cracker crust. Cheesecake might be one of my favourite desserts! What I love about cheesecake bars is they’re easier to 

Toasted Coconut Dutch Baby Pancake

Toasted Coconut Dutch Baby Pancake

This toasted coconut dutch baby pancake is easy to make and so delicious. This toasted coconut pancake is perfect for summer brunch!

I love coconut so I thought adding it into a dutch baby pancake would be amazing. Turns out I was right! This dutch baby pancake has toasted coconut baked into it as well as coconut extract. You can top this pancake multiple ways but my favourite is with a homemade coconut whipped cream.

Toasted Coconut Dutch Baby Pancake with coconut whipped cream

How to Make A Coconut Dutch Baby

Preheat oven to 400F and place your cast iron skillet into the oven while it preheats. If you don’t have a cast iron skillet you can use a round 10 inch baking dish.

Toasting the Coconut

Add the coconut flakes in a pan over medium heat. Stir constantly until coconut turns a light brown colour. Remove from heat once brown and set aside.

toasted coconut

Dutch Baby Batter

In blender add eggs, milk, sugar, vanilla extract, coconut extract, and flour. Blend until well combined. I find you have to scrape down the sides at least once and blend again. (You can also mix everything by hand as well).

Add in the toasted coconut (keep 1 tbsp worth of coconut aside to top the pancake). Mix in the coconut by hand.

toasted coconut dutch baby batter

When oven has preheated remove the pan from the oven and add butter. Place back into the oven until the butter fully melted.

Then, pour blended batter into heated pan and bake for 22 minutes.

toasted coconut dutch baby batter

Coconut Whipped Cream

Using a stand mixer or hand held mixer to whip the cream, vanilla, coconut extract, and powered sugar. Whip on high speed until thick.

Toppings to Enjoy With

Just like a regular pancake the topping options for this coconut dutch baby are limitless! I like mine with homemade whipped cream and powdered sugar. You can also add fruit, chocolate, or maple syrup. It’s up to you!

toasted coconut dutch baby pancake with whipped cream

If you make this toasted coconut dutch baby pancake you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

More Breakfast Ideas to Love

Toasted Coconut Dutch Baby Pancake

Jessie M
This toasted coconut dutch baby pancake is easy to make and so delicious. This toasted coconut pancake is perfect for summer brunch!
Prep Time 10 mins
Cook Time 22 mins
Servings 4 servings

Equipment

  • cast iron skillet or 10 inch baking dish
  • blender

Ingredients
  

Dutch Baby Pancake Batter

  • 4 large eggs
  • 2/3 C milk
  • 2/3 C all purpose flour
  • 3 tbsp white sugar
  • 1/3 C sweetened coconut flakes also called shredded coconut
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 3 tbsp salted butter

Coconut Whipped Cream

  • 1/2 C heavy cream
  • 1/2 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 tbsp powdered sugar also called icing sugar

Instructions
 

  • Preheat oven to 400F and place your cast iron skillet (or other baking dish) into the oven while it preheats.

Toasting the Coconut

  • Add the coconut flakes in a pan over medium heat. Stir constantly until coconut turns a light brown colour. Remove from heat once brown and set aside.

Dutch Baby Batter

  • In blender add eggs, milk, sugar, vanilla extract, coconut extract, and flour. Blend until well combined. I find you have to scrape down the sides at least once and blend again. (You can also mix everything by hand as well).
  • Add in the toasted coconut (keep 1 tbsp worth of coconut aside to top the pancake). Mix in the coconut by hand.
  • When oven has preheated remove the pan from the oven and add butter. Place back into the oven until the butter fully melted.
  • Then, pour blended batter into heated pan and bake for 22 minutes.
  • When you first remove it from the pan it will have raised dramatically but after a few minutes the pancake will sink down.
  • Enjoy with whipped cream, icing sugar, or fruit and syrup.

Coconut Whipped Cream

  • Using a stand mixer or hand held mixer to whip the cream, vanilla, coconut extract, and powered sugar. Whip on high speed until thick.
Keyword best brunch recipe, breakfast, brunch, cast iron, cast iron pancake, coconut, dutch baby, dutch baby pancake, toasted coconut, toasted coconut dutch baby
Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Simple and delicious strawberry and rhubarb crisp. This crisp is perfect for a spring or summer dessert. Sweet strawberries mixed with tart rhubarb and topped with the perfect crumble recipe! Spring always makes me think of fresh rhubarb, and of course rhubarb always makes me