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Pumpkin Spice Cinnamon Rolls

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These pumpkin spice cinnamon rolls are an absolute treat for your taste buds. They’re pillowy soft on the inside, luscious and sweet on the outside and perfect for the fall season.

If you like cinnamon rolls, you’ll fall in love with this pumpkin version of the recipe.

What I Love About the Recipe

These truly are the best cinnamon rolls in my opinion.

Making them from scratch is a super straightforward process, and you’ll love the delicious fall pumpkin flavor shining through.

Pumpkin Spice Cinnamon Rolls Cooking Times

  • Prep time: 30 minutes
  • Resting time: 30-40 minutes  
  • Servings: 18 small rolls

Ingredients For the Pumpkin Spice Cinnamon Rolls

You’ll need just a few simple ingredients to make pumpkin cinnamon rolls.

Pumpkin Spice Cinnamon Rolls Ingredients
  • Self-rising flour: Forms the base structure for the cinnamon rolls.
  • Yeast: Helps the rolls rise, creating a fluffy texture.
  • Spices: Nutmeg and cinnamon add warmth and depth to the flavor profile.
  • Eggs: Provide moisture and structural support to the rolls.
  • Milk: Combines with the eggs to create a rich, wet mixture for the dry ingredients.
  • Pumpkin purée: Infuses the rolls with classic fall flavors.
  • Sugar: Sweetens the rolls, enhancing their overall taste.
  • Melted butter: Adds a layer of richness to the cinnamon rolls.
  • Cream cheese: Key ingredient for the cream cheese frosting, adding a tangy sweetness.
  • Additional Milk: Adjusts the consistency of the frosting to the perfect level.

How to Make Pumpkin Spice Cinnamon Rolls

Once you have all the ingredients ready, here’s what you’ll need to do to try the pumpkin cinnamon roll recipe.

Step 1: Prep the Yeast Mixture

Preheat oven to 320F. Warm up milk in a microwave safe bowl(don’t make it to hot just lukewarm), mix it with dry yeast and granulated sugar until dissolved.

Step 2: Add Butter and Egg

Leave it in a warm place to proof for about 10 minutes. Add melted butter and eggs, stir gently with a whisk until smooth. 

Step 3: Add the Dry Ingredients & Let Flour Mixture Rest

Add gradually flour to the batter, knead it and try to form a dough. Dust the table with flour and kneed the dough for about 2-3 minutes. Put it back in the bowl and leave it raise in a warm place for at least 30 minutes. 

Step 4: Roll Out the Dough

When dough is ready roll it out with a rolling pin making a rectangular flat shape. Spread pumpkin puree evenly onto it.  

Step 5: Spread the Spices and Sugar on it, Roll into a Log and Cut

Mix cane sugar, cinnamon, and nutmeg in a mixing bowl, sprinkle it over the rolled dough. Roll the dough on a lightly floured surface to form a log. Cut it into a 1inch thick rolls. 

Step 6: Place on a Lined Baking Sheet and Bake

Line a parchment paper onto a 13x 9 inch pan and place the cut rolls onto it. Bake for about 20 minutes or until golden brown.

Step 7: Prepare the Cream Cheese Icing

In a small bowl whisk cream cheese, powdered sugar, and pumpkin puree, add powdered sugar and continue mixing until smooth. If consistency is too thick 1 tbsp of water can be added.

Step 8: Spread Over the Cinnamon Rolls and Serve

Pour the mixture evenly onto a freshly baked roll. Leave it to set for 5-10 minutes. Serve with a pinch of cinnamon on top!  

Tips & Tricks to Make the Pumpkin Cinnamon Rolls

Making these pumpkin spice cinnamon rolls is super easy, but you might want to take note of these little tips and tricks too.

  • To lend these regular cinnamon rolls some extra deliciousness, you can use some dark brown sugar into the mix as well.
  • If you don’t have the individual powdered spices that the recipe calls for, you can also choose to use some pumpkin pie spice instead. I love using my homemade pumpkin pie spice for this recipe.
  • You can swap the sugar in the frosting for some maple syrup and turn it into a nice maple cream cheese frosting that works perfectly with these pumpkin cinnamon rolls.
  • You can also add a dash of vanilla extract to the pumpkin cinnamon roll dough to amp up its flavor.
  • If you don’t have yeast, you could use some baking powder along with self rising flour to help the dough rise.
  • To lend a bit of texture to these pumpkin spice cinnamon rolls, you can add some chopped nuts of your choice as well, when you’re sprinkling the sugar mixture on the dough.
  • You can also prep the cinnamon rolls in advance by making the dough, covering it in plastic wrap and letting it refrigerate overnight.

Can I Make Vegan Pumpkin Cinnamon Rolls?

You sure can! Just remember to use vegan butter and some almond milk instead of the regular milk to make these vegan pumpkin cinnamon rolls.

You’ll also need to swap the cream cheese frosting with a vegan frosting instead.

How Do I Store the Leftover Homemade Cinnamon Rolls?

Your leftover homemade cinnamon rolls can be stored in an airtight container for up to 2 days, or longer if they’re not frosted.

You can reheat them in the microwave for a bit and then enjoy them as a snack, for breakfast or as a sweet treat.

More Recipes to Try Out

If you enjoyed this recipe, you might also want to try out some more of these delicious sweet creations.

Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

Yield: 18
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

These delicious pumpkin cinnamon rolls are easy to cook and taste amazing

Ingredients

  • 1 cup milk
  • 1tbs dry yeast
  • 2 cups self-rising flour
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 2 eggs
  • ½ cup Pumpkin puree
  • 2tbsp brown sugar
  • 3tbsp granulated sugar
  • 1 stick melted butter
  • 4 oz Cream cheese ( half pack of 8oz Philadelphia cheese )
  • ¼ cup powdered sugar
  • ¼ cup pumpkin puree
  • 2tbsp milk

Instructions

    Preheat oven to 320F. Warm up milk in a microwave safe bowl(don’t make it to hot just lukewarm), mix it with dry yeast and granulated sugar until dissolved.

    Leave it in a warm place to proof for about 10 minutes. Add melted butter and eggs, stir gently with a whisk until smooth. 

    Add gradually flour to the batter, knead it and try to form a dough. Dust the table with flour and kneed the dough for about 2-3 minutes. Put it back in the bowl and leave it raise in a warm place for at least 30 minutes. 

    When dough is ready roll it out with a rolling pin making a rectangular flat shape. Spread pumpkin puree evenly onto it.  

    Mix cane sugar, cinnamon, and nutmeg in a mixing bowl, sprinkle it over the rolled dough. Roll the dough on a lightly floured surface to form a log. Cut it into a 1inch thick rolls. 

    Line a parchment paper onto a 13x 9 inch pan and place the cut rolls onto it. Bake for about 20 minutes or until golden brown.

    In a small bowl whisk cream cheese, powdered sugar, and pumpkin puree, add powdered sugar and continue mixing until smooth. If consistency is too thick 1 tbsp of water can be added.

    Pour the mixture evenly onto a freshly baked roll. Leave it to set for 5-10 minutes. Serve with a pinch of cinnamon on top!  

Notes

  • To lend these regular cinnamon rolls some extra deliciousness, you can use some dark brown sugar into the mix as well.
  • If you don’t have the individual powdered spices that the recipe calls for, you can also choose to use some pumpkin pie spice instead. I love using my homemade pumpkin pie spice for this recipe.
  • You can swap the sugar in the frosting for some maple syrup and turn it into a nice maple cream cheese frosting that works perfectly with these pumpkin cinnamon rolls.
  • You can also add a dash of vanilla extract to the pumpkin cinnamon roll dough to amp up its flavor.
  • If you don’t have yeast, you could use some baking powder along with self rising flour to help the dough rise.

Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 242mgCarbohydrates: 18gFiber: 1gSugar: 6gProtein: 3g

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