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. Nutmeg
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. Melted Butter – For flavor. I used salted but unsalted will work just fine.
13. Oil – This prevents liquid from evaporating from the dough, which allows it to maintain its moisture during baking and increase its shelf-life.
14. 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. Softened Butter
3. Powdered Sugar
4. Vanilla
5. Whipping Cream/Milk (optional)
HOW TO MAKE PUMPKIN SPICE ROLLS
1. Make your dough– Add all your dry ingredients and mix well. Add in your wet ingredients and form your dough. Please note that the milk and water should be warmed between 120°F-130°F for this brand of instant yeast. If using another brand it may be 105°F-115°F. If the liquids are too hot then it will burn your yeast and your dough will not rise. Use a thermometer to accurately test that the liquids are at the right temperature.
2. First Rise– Rest for 10 minutes.
3. Kneading– Flour your surface and knead your dough. Grab a rolling pin, rub flour on it so it does not stick to your dough, and roll out your dough.
4. Filling– Spread your softened butter over the dough. Mix cinnamon, brown sugar and pumpkin spice in a bowl and then sprinkle it over your dough evenly.
5. Cut your dough– Roll your dough into a log and and evenly cut your dough into 10 standard rolls or 6 large rolls as I have done.
6. Second Rise– Place your rolls on a baking sheet lined with parchment paper 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 at 350°F and bake for 22 minutes. Cool for 10 minutes before adding your frosting.
8. Frosting – In a bowl, combine your softened cream cheese, softened butter, powdered sugar, vanilla extract and beat with an electric mixer until smooth.
9. Add your frosting– Spread the frosting over your pumpkin spice cinnamon rolls and enjoy!
EQUIPMENT NEED
1. Dough Mat
2. Dough Cutter
3. Electric Mixer
4. Rolling Pin
5. Baking Tray
HOW TO STORE IT
Cover the pumpkin spice cinnamon rolls and store it in the fridge for up to 5 days.
MORE PUMPKIN RECIPES
DID YOU MAKE THIS RECIPE?
If you tried this recipe and found it delicious, I would appreciate it if you rate this recipe and leave a comment so that more people can see it. Your email will not be displayed.
THE BEST PUMPKIN SPICE CINNAMON ROLLS
Equipment
- Dough Mat
- Dough Cutter
- Electric Mixer
- Rolling Pin
- Baking Tray
Ingredients
DOUGH
- 2 ¾ cups All Purpose Flour + ½ cup for kneading
- ¼ cup White Sugar
- 1 tbsp Cinnamon
- 1 tsp Pumpkin Spice
- ¼ tsp Nutmeg
- 2 ¼ tsp Instant Yeast
- ¼ cup Lukewarm Milk (105°F – 115°F)
- ½ cup Lukewarm Water (105°F – 115°F)
- 2 tbsp Melted Butter, I used salted but unsalted is also fine
- 1 tbsp Oil
- ½ tsp Salt
- 1 Large Egg
- ½ cup Pure Canned Pumpkin
- 1 ½ tsp Vanilla
FILLING
- ½ cup Brown Sugar
- 1 tbsp Cinnamon
- ½ tsp Pumpkin Spice
- ¼ cup Softened Butter
FROSTING
- 4 oz Block of Softened Cream Cheese
- 2 tbsp Softened Butter
- ⅔ cup Powdered Sugar
- 1 tsp Vanilla
- 2 tbsp Whipping Cream (optional)
Instructions
- Make your dough– Add all your dry ingredients and mix well. Add in your wet ingredients and form your dough. Please note that the milk and water should be warmed between 120°F-130°F for this brand of instant yeast. If using another brand it may be 105°F-115°F. If the liquids are too hot then it will burn your yeast and your dough will not rise. Use a thermometer to accurately test that the liquids are at the right temperature.
- First Rise– Rest for 10 minutes.
- Kneading – Flour your surface and knead your dough. Grab a rolling pin, rub flour on it so it does not stick to your dough, and roll out your dough.
- Filling– Spread your softened butter over thedough. Mix cinnamon, brown sugar and pumpkin spice in a bowl and then sprinkleit over your dough evenly.
- Cut your dough– Roll your dough into a log and evenly cut your dough into 10 standard rolls or 6 large rolls as I have done.
- Second Rise– Place your rolls on a baking sheet lined with parchment paper and cover with plastic wrap. Rest for 45 minutes to1 hour or until doubled in size. This depends on the humidity of your environment.
- Bake– Preheat your oven at 350°F and bake for 22 minutes. Cool for 10 minutes before adding your frosting.
- Frosting – In a bowl, combine your softened cream cheese, softened butter, powdered sugar, vanilla extract and beat with an electric mixer until smooth.
- Add your frosting– Spread the frosting over your pumpkin spice cinnamon rolls and enjoy!
