Go Back
+ servings
Print Recipe
No ratings yet

Pumpkin Spice Cinnamon Rolls

Delicious Pumpkin Spice Cinnamon Rolls are the perfect fall breakfast recipe that is full of gooey goodness.
Prep Time1 hr 40 mins
Cook Time30 mins
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: Cinnamon Rolls, Pumpkin Spice, Pumpkin Spice Cinnamon Rolls
Servings: 10
Calories:
Author: Great Grub, Delicious Treats

Ingredients

For the dough

  • 4½ - 5 cups flour
  • cup sugar
  • 2 packages rapid rise yeast
  • 1 teaspoon salt
  • cups water
  • 6 tablespoons butter, cubed
  • 1 egg

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 10x15 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 13x9 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.