Pumpkin Spice Cinnamon Rolls: Autumn's Sweet Embrace (Print Version)

Pumpkin Spice Cinnamon Rolls bring fall flavors alive! Warm dough, spiced filling, and creamy frosting. My secret recipe for cozy mornings.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 70 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dough Essentials

01 - 1 cup (240ml) whole milk
02 - 2 ¼ teaspoons active dry yeast (1 standard packet)
03 - ¼ cup (50g) granulated sugar, divided
04 - ¼ cup (56g) unsalted butter, melted
05 - 1 large egg, room temperature
06 - ½ cup (120g) pumpkin puree (not pie filling)
07 - 4-4 ½ cups (480-540g) all-purpose flour
08 - 1 teaspoon salt

→ Spiced Filling

09 - ½ cup (113g) unsalted butter, softened
10 - 1 cup (200g) packed light brown sugar
11 - 2 tablespoons ground cinnamon
12 - 1 teaspoon pumpkin pie spice

→ Cream Cheese Frosting

13 - 8 ounces (226g) full-fat cream cheese, softened
14 - ¼ cup (56g) unsalted butter, softened
15 - 3 cups (360g) powdered sugar
16 - 1 teaspoon vanilla extract
17 - 1-2 tablespoons milk or heavy cream

→ Pantry Staples

18 - Extra flour for dusting
19 - Oil for greasing bowl

# Instructions:

01 - Warm that milk up, hon, to about 105-115°F. Too hot, and you'll kill our little yeast friends; too cold, and they'll be sleepy. Whisk in a teaspoon of sugar from the dough ingredients and sprinkle the yeast on top. Give it about 5-10 minutes. You want to see it get all bubbly and foamy, like a tiny beer head. If it doesn't, your yeast might be expired, and honestly, that's happened to me more times than I'd like to admit. Start over!
02 - In a big mixing bowl, or your stand mixer, combine the rest of the granulated sugar, melted butter, egg, and pumpkin puree. Pour in that bubbly yeast mixture. Slowly add half the flour and the salt, mixing until just combined. Then, gradually add the remaining flour, a little at a time, until a shaggy dough forms. It'll look a bit messy, but trust the process. I usually get flour on my nose at this point, every single time. Don't worry if it's a bit sticky, that's normal for these Pumpkin Spice Cinnamon Rolls.
03 - Turn the dough out onto a lightly floured surface. Knead it for about 5-8 minutes until it's smooth and elastic. It should spring back when you poke it. If it's too sticky, add a <em>tiny</em> bit more flour, but don't overdo it! Place the dough in a lightly oiled bowl, turn it once to coat, cover it with plastic wrap or a damp towel, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size. I love watching it grow; it's honestly so satisfying.
04 - While the dough is rising, whisk together the brown sugar, cinnamon, and pumpkin pie spice for the filling. Once the dough has doubled, gently punch it down (my favorite part, honestly!). Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12x18 inches. Try to keep it as even as possible; I always struggle with the corners, but it's okay if it's not perfect for your Pumpkin Spice Cinnamon Rolls!
05 - Spread the softened butter evenly over the dough rectangle, leaving about a ½-inch border on one of the long sides. Sprinkle the spiced sugar mixture generously over the butter. Starting from the long side opposite the border, tightly roll the dough into a log. Pinch the seam closed. Using a sharp, un-serrated knife or dental floss, slice the log into 12 even rolls. This is where my perfectionist tendencies kick in, but usually, I end up with one super tiny roll and one giant one. Oops!
06 - Arrange the rolls in a greased 9x13 inch baking dish, leaving a little space between them. Cover the dish and let them rise again for another 30-45 minutes, or until puffy. Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown and cooked through. The smell will be absolutely incredible, I swear! My kitchen always feels so warm and inviting during this step, especially with these Pumpkin Spice Cinnamon Rolls baking.
07 - While the rolls are baking, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and a tablespoon of milk (or cream). Add more milk, a tiny bit at a time, until you reach your desired frosting consistency. I like mine thick enough to spread but still a little drippy, you know? It's all about personal preference here for the Pumpkin Spice Cinnamon Rolls.
08 - Once the Pumpkin Spice Cinnamon Rolls come out of the oven, let them cool for about 10-15 minutes before frosting. Don't frost them when they're piping hot, or the frosting will just melt right off, and that's just sad. Spread that glorious cream cheese frosting generously over the warm rolls. Serve immediately and watch them disappear! Honestly, they don't last long in my house.

# Notes:

01 - A slightly sticky dough is better than a dry one; resist adding too much extra flour during kneading.
02 - Always check your yeast expiration date! A failed rise is the saddest kitchen moment, trust me.
03 - Room temperature ingredients (especially butter and cream cheese) make for a much smoother, more consistent dough and frosting.
04 - If you want extra gooey centers, add a tablespoon of heavy cream over the rolls before baking!

# Equipment Needed:

01 - Stand mixer (optional)
02 - large mixing bowls
03 - measuring cups and spoons
04 - rolling pin
05 - 9x13 inch baking dish
06 - sharp knife or dental floss
07 - whisk
08 - electric mixer (for frosting)

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 60g
Protein: 7g

Back