• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Jessie Bakes Treats
  • Recipes
  • About Me
  • Contact
menu icon
go to homepage
  • Recipes
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Breakfast

    Pumpkin Spice Cinnamon Rolls

    August 28, 2021 by Jessie M Leave a Comment

    FacebookPinEmailTweetShares28
    Jump to Recipe - Print Recipe

    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.

    raw pumpkin cinnamon rolls

    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.

    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

    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.
    Print Recipe Pin Recipe
    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
    Twix Cookies »
    FacebookPinEmailTweetShares28

    Reader Interactions

    Leave a Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome

    Thank you for stopping by. Here you will find easy and delicious recipes. As a mom for two young children, I know the importance of simple and tasty treats that the family will love.

    NEVER MISS A RECIPE

    Loading

    Search for a Recipe

    Footer

    ↑ back to top

    About

    • About Me

    Privacy Policy

    • Privacy Policy

    Contact

    • Contact

    Copyright © 2022 Jessie Bakes Treats

    Share this ArticleLike this article? Email it to a friend!

    Email sent!