THE BEST PUMPKIN SPICE CINNAMON ROLLS

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Pumpkin Spice Cinnamon Rolls- MoveYuhHand
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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

1. All Purpose Flour

2. White Sugar

3. Cinnamon

4. Salt

5. Egg

6. Milk

7. Vanilla

8. Pumpkin Spice

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

2. Pumpkin Spice

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.

pumpkin spice cinnamon rolls

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.

pumpkin spice cinnamon rolls

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.

pumpkin spice cinnamon rolls

7. Bake– Preheat your oven at 350°F and bake for 22 minutes. Cool for 10 minutes before adding your frosting.

pumpkin spice cinnamon rolls

8. Frosting – In a bowl, combine your softened cream cheese, softened butter, powdered sugar, vanilla extract and beat with an electric mixer until smooth.

pumpkin spice cinnamon rolls

9. Add your frosting– Spread the frosting over your pumpkin spice cinnamon rolls and enjoy!

pumpkin spice cinnamon rolls

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

1. Pumpkin Spice Muffins

2. Pumpkin Spice Syrup

3. Pumpkin Spice Steamer

DID YOU MAKE THIS RECIPE?

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Pumpkin Spice Cinnamon Rolls1- MoveYuhHand

THE BEST PUMPKIN SPICE CINNAMON ROLLS

These are the best pumpkin spice cinnamon rolls, and they are made with pure pumpkin puree right in the dough!
Prep Time 30 minutes
Cook Time 22 minutes
Resting 1 hour 10 minutes
Total Time 2 hours 2 minutes
Course Dessert
Cuisine American
Servings 10
Calories 468 kcal

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
  • 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!
Keyword pumpkin spice cinnamon rolls

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