These are the best pumpkin spice cinnamon rolls, and they are made with pure pumpkin puree right in the dough!
My husband raved that these were on par with Cinnabon’s cinnamon rolls and that is the highest compliment.
I filled these rolls with a delicious dose of pumpkin spice and cinnamon for the ultimate fall flavors. Topped with a sweet cream cheese frosting, these pumpkin spice cinnamon rolls will satisfy your sugar cravings with its gooey goodness.
INGREDIENTS NEEDED FOR PUMPKIN SPICE CINNAMON ROLLS
DOUGH
2. White Sugar
3. Cinnamon
4. Salt
5. Egg
6. Milk
7. Vanilla
9. Oil – This prevents liquid from evaporating from the dough, which allows it to maintain its moisture during baking and increase its shelf-life.
10. Instant Yeast – Instant yeast is best as you don’t need to proof the yeast and it only has one rise.
11. Water
12. Softened Butter
13. Pure Canned Pumpkin – This is not to be confused with the pumpkin pie filling.
FILLING
1. Brown Sugar
3. Cinnamon
4. Softened Butter
FROSTING
1. Softened Cream Cheese
2. Whipping Cream/Milk (optional)
3. Powdered Sugar
4. Vanilla
HOW TO MAKE PUMPKIN SPICE ROLLS
1. Make your dough– Mix the instant yeast, water, and milk. Set aside for 10-15 mins. In a separate bowl, add all your dry ingredients and mix well. Add in your wet ingredients and form your dough. Knead in your softened butter for 7-10 minutes.
2. Grease the bowl and let your dough rise for 1 hour to 1 hour and a half.
3. Rolling – Flour your surface and grab a rolling pin. Rub flour on it so it does not stick to your dough. Roll out your dough into a 1/4 in thick square.
4. Filling– Mix your softened butter with the cinnamon, brown sugar and pumpkin spice and spread evenly across the dough, leaving 1/2″ space at both ends.
5. Cut your dough– Use a pizza cutter to cut 1″ strips. Roll each strip and pinch the end of the strip into the roll. You will get roughly 12 rolls.
6. Second Rise– Place your rolls in a 8″ by 11″ baking dish (or 8″ by 13″ with handle) and cover with plastic wrap. Rest for 45 minutes to 1 hour or until doubled in size. This depends on the humidity of your environment.
7. Bake– Preheat your oven to 350°F and bake for 20-22 minutes. If the center of the roll pops out during baking, push it down immediately after removing from the oven. Cool for at least 10 minutes before adding your frosting.
8. Frosting – In a bowl, combine your softened cream cheese, powdered sugar, vanilla extract and mix until smooth.
9. Add your frosting– Spread the frosting over your pumpkin spice cinnamon rolls and enjoy!
HOW TO STORE IT
Cover the pumpkin spice cinnamon rolls and store it in the fridge for up to 5 days.
MORE PUMPKIN RECIPES
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THE BEST PUMPKIN SPICE CINNAMON ROLLS
Equipment
- Dough Mat
- Dough Cutter optional
- Electric Mixer optional
- Rolling Pin
- Baking Tray
- Pizza Cutter
Ingredients
DOUGH
- 2 ¾ cups All Purpose Flour + 1 tbsp for dusting
- ¼ cup White Sugar
- 1 tbsp Cinnamon
- 1 ½ tsp Pumpkin Spice
- 2 ¼ tsp Instant Yeast
- 2 tbsp Lukewarm Milk (105°F – 115°F)
- ¼ cup Lukewarm Water (105°F – 115°F)
- 1 tbsp Softened Butter
- 1 tsp Oil
- 1 tsp Salt
- 1 Large Egg
- ½ cup Pure Canned Pumpkin
- 1 ½ tsp Vanilla
FILLING
- ½ cup Brown Sugar
- 1 tbsp Cinnamon
- 1 tsp Pumpkin Spice
- ¼ cup Softened Butter
FROSTING
- 4 oz Block of Softened Cream Cheese
- ½ cup Powdered Sugar
- ½ tsp Vanilla
- 1 tbsp Whipping Cream or Milk
Instructions
- Make your dough– Mix the instant yeast, water, and milk. Set aside for 10-15 mins. In a separate bowl, add all your dry ingredients and mix well. Add in your wet ingredients and form your dough. Knead in your softened butter for 7-10 minutes.
- Grease the bowl and let your dough rise for 1 hour to 1 hour and a half.
- Rolling – Flour your surface and grab a rolling pin. Rub flour on it so it does not stick to your dough. Roll out your dough into a 1/4 in thick square.
- Filling– Mix your softened butter with the cinnamon, brown sugar and pumpkin spice and spread evenly across the dough, leaving 1/2" space at both ends.
- Cut your dough– Use a pizza cutter to cut 1" strips. Roll each strip and pinch the end of the strip into the roll. You will get roughly 12 rolls.
- Second Rise– Place your rolls in a 8" by 11" baking dish (or 8" by 13" with handle) and cover with plastic wrap. Rest for 45 minutes to 1 hour or until doubled in size. This depends on the humidity of your environment.
- Bake– Preheat your oven to 350°F and bake for 20-22 minutes. If the center of the roll pops out during baking, push it down immediately after removing from the oven. Cool for at least 10 minutes before adding your frosting.
- Frosting – In a bowl, combine your softened cream cheese, powdered sugar, vanilla extract and mix until smooth.
- Add your frosting– Spread the frosting over your pumpkin spice cinnamon rolls and enjoy!
Notes
