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Pumpkin Spice Cinnamon Rolls Recipe

by Brianna Lentz

Pumpkin Spice Cinnamon Rolls –

I love this recipe.  It is so easy and so forgiving.  If you have never made your own Cinnamon Rolls this is a great first recipe to try and also a great recipe for even an advanced baker.  The pumpkin puree I use in this recipe is homemade pumpkin puree that I made myself this year, but I could absolutely see you using a pumpkin pie can of pumpkin as well and then flavor that puree to your preference.  Hope you enjoy the recipe and let me know if you try it and what you think of your results <3

Also, below is a video tutorial on exactly how to make this recipe just as I did over on my YouTube channel.

Ingredients:

Dough:

  • 1 C Warm Milk
  • 2 Eggs at room temp
  • 1/3 C Butter, softened
  • 4 C All Purpose Flour
  • 1 TSP Salt
  • 1/2 C White Sugar
  • 2 1/2 TSP Rapid Rise Yeast
  • 1 TBS Pumpkin Spice

Filling:

  • 1 1/4 C Brown Sugar
  • 4 TBS Cinnamon
  • 1 TBS Pumpkin Spice
  • 1 C Pumpkin Puree
  • 1/2 C Butter, softened

Icing:

  • 5 oz Cream Cheese, at room temp
  • 1/4 C Butter, softened
  • 1 C confectioner’s Sugar
  • 1/2 TSP Vanilla Extract
  • 1/8 TSP Salt

Directions:

  1. Warm your milk, add yeast to milk, let sit to dissolve and come alive for about 10 minutes.
  2. In stand mixer, mix sugar and butter together.  Add eggs one at time, then add salt.  Next add your flour to the mixer.  I add the first 3 C flour all together at once and then add 1/4 C flour at a time until the dough is no longer sticking to the sides of the bowl.  Knead in mixer for at least 3 minutes.  Cover with cling wrap and place in warm area for 1 – 2 hours to rise or double in size.
  3. While your dough rises, mix your pumpkin puree and 1 TBS Cinnamon together in a bowl.  Next, in a separate bowl mix your brown sugar, remaining cinnamon and pumpkin spice together.
  4. Once your dough has risen, lightly flour a large work surface to turn your dough onto.  Roll dough out to a large rectangle.  
  5. Spread your soft butter all over the rectangle. Next, spread the pumpkin mixture on top of the butter all over the rectangle just as you did with the butter.
  6. Now, take your brown sugar mix and sprinkle it all over the dough rectangle.  I like to gently tap it into the dough with the palms of my hands.
  7. Roll up your dough now and cut into whatever size rolls you like, I usually go about 1 inch per roll.  
  8. Place your rolls in lightly greased baking pans.
  9. Let rise for at least 30 minutes to bake immediately or place in fridge to slowly rise over night for breakfast in the morning.  If you used more than one baking pan, now is when to label and put the secondary tray in the freezer.
  10. Preheat oven to 400 degrees Fahrenheit
  11. Bake your rolls for 20 – 25 minutes until golden brown and not doughy to the touch.
  12. While your rolls are baking, mix together your icing.  First mix together your cream cheese and butter, then add the vanilla extract and salt.  Add your confectioner’s sugar 1/2 – 1/4 C at a time and last throughout to make sure the icing is to your sweetness taste.  1 C is our family preference, we like to taste more of the cream cheese and have less sugar.
  13. Spread the icing on the warm rolls before serving.
  14. Done.

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