These pumpkin spice cinnamon rolls are what fall is all about. Rich, buttery dough is wrapped around a sweet ribbon of pumpkin filling, and then the entire thing is frosted with a delicious maple cream cheese frosting to create a cinnamon roll that is filled to capacity with the flavors of fall.
Cinnamon rolls are one of my favorite treats to make because they’re perfect for both breakfast or a snack. They’re so hot and delicious right out of the oven, too. I make a lot of different kinds of cinnamon rolls, but when fall rolls around, I switch over to making these pumpkin spice cinnamon rolls exclusively.
Fall is the perfect time of year for these hot, gooey, frosted cinnamon rolls. All that pumpkin spice flavor is so perfect with the pumpkin, buttery dough, and cream cheese maple frosting. It’s a combination of flavors that hits the spot every time, and it’s extra delicious when the weather is starting to get crisp!
Pumpkin Spice Cinnamon Rolls
If you’re looking for the best cinnamon roll recipe you’ll ever make, then you’ve come to the right place! These cinnamon rolls are packed with pumpkin, maple, and cream cheese flavors.
It all starts with a rich dough that puffs up nicely and is so easy to bring together. Then we add a sweet layer of pumpkin filling which is a pumpkin pie filling variation. Finally, we roll it up, cut it into slices, and top the finished cinnamon rolls with a rich, sweet maple cream cheese frosting while they’re still hot.
Whether you live in the southwest like me or all the way up in New England, these pumpkin spice cinnamon rolls are THE recipe to make when the weather turns cool. They’re the perfect breakfast or snack from fall all the way through to spring!
Tips
There are several steps to this recipe. You’ll be making the dough, the filling, and the icing to finish off the cinnamon rolls. While the recipe isn’t one of the hardest things you’ll ever make, there are a few things to keep in mind if you want to make the best possible pumpkin spice cinnamon rolls you can.
Warm Water – Not Hot
Water temperature is very important when you’re working with yeast. If the water isn’t warm, the yeast won’t “wake up” and if the water is too hot, it will kill the yeast. Your water should be warm, but not hot.
You Need to Knead
It’s important that you knead your cinnamon roll dough very well. Kneading dough is what makes all those wonderful gluten proteins do their thing. It’s what makes the dough rise up all nice and puffy while the cinnamon rolls bake.
Be sure to knead your dough until it’s smooth and glossy. That glossy sheen is what lets you know that the gluten is doing what it needs to do.
Fully Soften Your Butter and Cream Cheese
It’s important that your butter and cream cheese are fully softened when you make the filling and the icing for this recipe. Fully softened butter and cream cheese incorporate easily and completely into your creamed mixes. If they aren’t fully softened, you’ll end up with a lumpy mixture that has chunks of butter or cream cheese in it.
Give Your Cinnamon Roll a Good Squeeze
Roll your cinnamon roll log as tightly as possible and then give it a good squeeze to ensure that it’s nice and tight. This helps keep the cinnamon rolls from uncoiling as they bake. Rolling tightly and squeezing the dough log will help the filling and the dough press together, essentially sealing the entire thing shut.
Frost While Warm
This pumpkin spice cinnamon roll recipe is one of the few times that you actually want to frost while the baked good is still warm. Unlike cakes that need to be cooled completely so the frosting stays in place, we want the frosting of our cinnamon rolls to melt a bit and get into all the little nooks and crannies of the cinnamon roll tops.
Variations
The great thing about cinnamon rolls – other than how delicious they are, of course – is how easy they are to tweak. You can make a few easy changes and end up with an entirely new recipe in no time!
The easiest way to change up this recipe is by changing the filling. This recipe calls for pumpkin filling, but you could simply replace the pumpkin puree with sweet potato puree to get an equally delicious sweet potato cinnamon roll. You could also use an apple pie filling with finely diced apples to make an apple cinnamon roll recipe. Get creative and have fun!
Serving Pumpkin Spice Cinnamon Rolls
These pumpkin spice cinnamon rolls are the perfect sweet breakfast or afternoon snack. They’re a delicious addition to any party, potluck, or holiday get-together, as well! With their classic pumpkin spice flavor, they’re perfect for any cold-weather gathering, really.
To serve them, simply put a cinnamon roll on a plate and pair it with a glass of milk or cup of coffee. That’s all there is to it!
Storing Pumpkin Spice Cinnamon Rolls
These cinnamon rolls will be good for about three days if left at room temperature, however, you can store them in the refrigerator in an air-tight container for about a week. For longer storage, you can freeze these cinnamon rolls with or without their frosting for up to a month.
Pumpkin Spice Cinnamon Rolls – A Fall Favorite
Whether you jump right into the driver’s seat of the pumpkin spice bandwagon, or you’re of the opinion that it’s overused, you’re going to love what it does to these pumpkin spice cinnamon rolls. Delightfully fluffy dough, a delicious ribbon of pumpkin spice filling, and delicious cream cheese and maple frosting come together to create a cinnamon roll recipe that will have everyone coming back for more. Give this one a try, and I guarantee you’ll be in love from the first bite!
Ingredients to make Pumpkin Spice Cinnamon Rolls
For the Dough
- Flour
- Sugar
- Rapid rise yeast
- Salt
- Water
- Butter, cubed
- Egg
For the Filling
- Pure pumpkin puree
- Butter, room temperature
- Brown sugar, packed
- Cinnamon
- Pumpkin pie spice
For the Icing
- Cream cheese, room temperature
- Butter, room temperature
- Powdered sugar
- Maple syrup
- Vanilla
How to make Pumpkin Spice Cinnamon Rolls
For The Dough
- In a large mixing bowl, add in 2 cups of flour, sugar, salt, and yeast.
- In a microwave-safe bowl, add water and cubed butter. Heat in the microwave for 40-45 seconds. It should be warm but not hot.
- Pour warm butter-water mixture into the dry ingredients. Add in the egg and mix until well combined.
- Add 2 more cups of flour to the mixture and mix well. Mixture will be sticky.
- Now, add ½ cup of flour and mix well.
- Knead dough and add ½ cup of flour. Knead dough until it becomes smooth.
- Shape dough into a ball and place back into the bowl. Let rise for 10 minutes or until doubled in size.
- Transfer dough to a well floured surface and shape into a rectangle. Using a rolling pin, roll dough into a 10×15 rectangle.
For The Filling
- Spread the butter onto the dough in a thin, even layer.
- Next, spread the pumpkin puree on top of the butter in a thin, even layer.
- Now, sprinkle with brown sugar and spread to cover the entire dough.
- Next, sprinkle it with cinnamon and pumpkin pie spice.
- Roll dough into a log shape and gently squeeze the log together to ensure the dough is tight.
- Using a sharp knife and a sawing motion, cut the log into 1½ inch circles. If dough circles are misshapen from cutting, use your hands to mold back into a circular shape.
- You should have about 8 – 10 rolls, excluding the two end pieces, depending on how big you cut them.
- Place the rolls in a graded 13×9 baking dish, cover with a towel, and let rise for 1 hour or until doubled in size and taking up the entire baking dish.
For The Icing
- In a medium mixing bowl, beat cream cheese and butter together until smooth and there are no lumps.
- Add the powdered sugar, maple syrup, and vanilla. Beat until well mixed and the icing is smooth.
- Spread icing over warm rolls and lightly sprinkle the tops with cinnamon. Best served warm.
Try These Delicious Pumpkin Cinnamon Rolls Today
Here are a few more delicious recipes that can be found on the blog:
- Pumpkin Pecan Bread Pudding
- Pumpkin Walnut Bread
- And Pumpkin Cheesecake
- Maple Cinnamon Rolls and Mini Pumpkin Cheesecakes from Deliciously Seasoned
Pumpkin Spice Cinnamon Rolls
Ingredients
For the dough
For the filling
- 5 ounce pure pumpkin puree
- ¼ cup butter, room temperature
- ½ cup brown sugar, packed
- 1 tablespoon cinnamon
- 1 teaspoon pumpkin pie spice
For the icing
- 4 ounce cream cheese, room temperature
- ¼ cup butter, room temperature
- 1 cup powdered sugar
- 1 tablespoon maple syrup
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350° and spray a 13 x 9 baking dish with non-stick cooking spray. Set aside.
For the dough
- In a large mixing bowl, add in 2 cups of flour, sugar, salt, and yeast.
- In a microwave-safe bowl, add water and cubed butter. Heat in the microwave for 40-45 seconds. It should be warm but not hot.
- Pour warm butter-water mixture into the dry ingredients. Add in the egg and mix until well combined.
- Add 2 more cups of flour to the mixture and mix well. Mixture will be sticky.
- Now, add ½ cup of flour and mix well.
- Knead dough and add ½ cup of flour. Knead dough until it becomes smooth.
- Shape dough into a ball and place back into the bowl. Let rise for 10 minutes or until doubled in size.
- Transfer dough to a well floured surface and shape into a rectangle. Using a rolling pin, roll dough into a 10×15 rectangle.
For the filling
- Spread the butter onto the dough in a thin, even layer.
- Next, spread the pumpkin puree on top of the butter in a thin, even layer.
- Now, sprinkle with brown sugar and spread to cover the entire dough.
- Next, sprinkle it with cinnamon and pumpkin pie spice.
- Roll dough into a log shape and gently squeeze the log together to ensure the dough is tight.
- Using a sharp knife and a sawing motion, cut the log into 1½ inch circles. If dough circles are misshapen from cutting, use your hands to mold back into a circular shape.
- You should have about 8 – 10 rolls, excluding the two end pieces, depending on how big you cut them.
- Place the rolls in a 13×9 baking dish, cover with a towel, and let rise for 1 hour or until doubled in size and taking up the entire baking dish.
- Bake for 25-30 minutes or until cinnamon rolls are golden brown.
For the icing
- In a medium mixing bowl, beat cream cheese and butter together until smooth and there are no lumps.
- Add the powdered sugar, maple syrup, and vanilla. Beat until well mixed and the icing is smooth.
- Spread icing over warm rolls and lightly sprinkle the tops with cinnamon. Best served warm.
Notes
Nutrition
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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Is there a way to substitute a ready made dough for these rolls?
Hi Barb, yes that would work too! I hope you enjoy the recipe. :)
I see the instructions for your receipe for the Pumpkin Spice Cinnamon Rolls. I don’t see the oven temperature, nor how long to bake them.
Hi Brenda, thank you so much. The temperature and cook time have been updated. :)