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.
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.
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.
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.
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.
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.
You Might Also Love
- Pumpkin Swirl Cheesecake Bars
- Pumpkin Bread with Streusel Topping
- Mini Pumpkin Cheesecakes
- Pumpkin Crinkle Cookies
- Pumpkin Cream Cheese Swirl Muffins
Pumpkin Spice Cinnamon 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!
Leave a Review