These pumpkin spice cinnamon rolls are the best fall breakfast! The rolls are made with sweet dough flavored with pumpkin puree and pumpkin pie spice swirled with sweet cinnamon filling. The cinnamon rolls are smothered with sweet and tangy cinnamon cream cheese icing. These are perfect pumpkin cinnamon rolls for Thanksgiving, Halloween, or any cool fall weekend morning!
Ingredients for Pumpkin Spice Cinnamon Rolls
Pumpkin Spice Dough
- Milk – I recommend using 2% milk. The milk needs to be between 105 and 110 degrees F. Use a microwave-safe liquid measuring cup and heat the milk in the microwave in 30 second intervals until the milk reaches the appropriate temperature. Check with a thermometer!
- Active dry yeast – One packet of active dry yeast typically contains 2 1/2 teaspoons. Active dry yeast helps the cinnamon rolls rise and puff up.
- Granulated sugar – Add one tablespoon of granulated sugar to the milk/yeast mixture to feed the yeast. Additional granulated sugar adds sweetness to the cinnamon rolls.
- Egg – Large egg, room temperature.
- Unsalted butter – Melted.
- Pumpkin puree – Use 100% pure pumpkin puree. Do not use pumpkin pie mix.
- Vanilla extract – Vanilla extract adds subtle vanilla flavor to the dough.
- Pumpkin pie spice – Pumpkin pie spice contains cinnamon, nutmeg, ginger, cloves, and allspice. Purchase it premade or check out my blog post on how to make your own pumpkin pie spice.
- Salt – Salt enhances the flavor of the pumpkin spice dough.
- All-purpose flour – All-purpose flour provides structure to the cinnamon rolls. Be sure to fluff the flour before scooping and level the measuring cups. You will also need additional flour to roll out the cinnamon roll dough.
Cinnamon Filling
- Unsalted butter – Softened butter.
- Light brown sugar – Light brown sugar adds sweetness and a slight molasses flavor.
- Cinnamon – Ground cinnamon adds amazing warm flavor to the rolls.
Cinnamon Cream Cheese Icing
- Unsalted butter – Use room temperature butter for easy creaming.
- Cream cheese – Also room temperature so it blends well with the butter.
- Powdered sugar – Also known as confectioners’ sugar or icing sugar. Powdered sugar adds sweetness to the icing.
- Salt – A pinch of salt balances out the sweetness of the frosting.
- Vanilla extract – Pure vanilla extract adds amazing flavor to cream cheese icing.
- Cinnamon – A bit of cinnamon adds another layer of pumpkin spice flavor.
Tools & Supplies for Making Pumpkin Spice Cinnamon Rolls
Yeast and Proofing
In this recipe, we will be using active dry yeast to help the pumpkin spice dough rise. A couple things to note about using yeast:
- Yeast needs a warm climate so it can bloom. Add the active dry yeast to one cup of warm milk. The milk temperature should be between 105 and 110 degrees for the best environment. If it’s too hot or too cold, the yeast won’t bloom properly.
- Snacks are important. Yeast needs a snack while it’s blooming. (Don’t we all?). Add one tablespoon of sugar to the warm milk to feed the yeast while it’s doing its thing.
- Yeast needs a little time! Allow the yeast to bloom for about 5 minutes before adding the milk mixture to the other wet ingredients. The yeast will look foamy which means it’s done it’s job.
For these cinnamon rolls, we will also be proofing the dough twice. Proofing just means that we are letting the yeast do its job and letting the dough rise.
- The first proof happens right after the dough has kneaded for 8 minutes. Get a large bowl, spray with nonstick cooking spray, and place the dough in the bowl. The dough will be very sticky. Cover the bowl with a clean kitchen towel and place in a warm area to proof for 1 hour.
- The second proof occurs after the cinnamon rolls are cut and placed in a 9×13 baking pan. Again, cover the pan in a clean kitchen towel and place in a warm area for another hour so the cinnamon rolls puff up before baking.
- If you are following the instructions to bake the next day, remove the pan of cinnamon rolls from the refrigerator, cover in a towel, and proof the same way, but for an additional 30 minutes.
How to Assemble the Pumpkin Spice Cinnamon Rolls
Assembling the pumpkin spice cinnamon rolls can be a bit of a delicate process. You must work with a gentle touch! Here is the basic breakdown of how to assemble the cinnamon rolls.
- Flour your work surface so the dough doesn’t stick. Turn the dough out onto the lightly floured surface and sprinkle the top of the dough with additional flour.
- Use your hands and fingers to gently press the dough into a rectangular shape.
- Use a rolling pin to roll the dough to about 1/2 inch thick. The length of the dough should be approximately 2 feet and the width should be about 1 foot.
- Spread the cinnamon filling over the top of the dough. Leave about a 1-inch open space along on side of the width of the dough which will help seal the rolls.
- Gently use your fingertips to begin rolling the dough into a log. Work your way from side to side to create an even dough log. Start at the side where the filling goes right to the edge. Remember, the dough is very soft, so be gentle!
- Once you have rolled the dough into a log, use the back of a butterknife to score the top of the dough to create 12 rolls. Each roll should be approximately 1 inch in thickness.
- Now the fun part! Use unflavored dental floss to cut the rolls! Pull a piece of dental floss under the dough log. Pull the floss up, cross the floss as if you were tying it, and then pull. This will cut the rolls with minimal squishing!
- Place the rolls into a 9×13 baking pan sprayed with nonstick cooking spray.
Now that your pumpkin spice cinnamon rolls are rolled and in the pan, everything else is a piece of cake!
Bake the Cinnamon Rolls the Same Day or Make Ahead
There are two options for making these pumpkin spice cinnamon rolls – bake them the same day or make them one day ahead of time. My personal favorite way to make this recipe is to make the cinnamon rolls one day ahead and baking them in the morning!
Option 1: Bake the same day
If you are baking the cinnamon rolls the same day you are making the dough, after you have placed the cinnamon rolls in the pan, cover them with a clean kitchen towel and proof the rolls in a warm area for about 1 hour. Then bake, cool, ice, and enjoy!
Option 2: Make ahead
After you have rolled, cut, and placed the cinnamon rolls in the pan, rather than proofing the rolls for a second time, cover the rolls in plastic wrap and chill in the refrigerator overnight. The next day, simply remove the pan from the refrigerator, remove the plastic wrap, cover the pan with a clean kitchen towel, place in a warm spot, and allow the rolls to proof for 90 minutes. This is an additional 30 minutes from the same day method to account for the chilled dough.
Pumpkin Spice Cinnamon Rolls
Milk temperature
For the yeast to bloom and work properly be sure the milk is between 105- and 110-degrees F. Use a probe thermometer to check the milk temperature. If the milk is too cold, the yeast won’t bloom and if the milk is too warm, it can kill the yeast.
Flour surface
To prevent the dough from sticking to your countertop, be sure to liberally flour the surface. I also recommend adding flour to your rolling pin to prevent the dough from sticking. This is often referred to as bench flour.
Soft, sticky dough
The pumpkin spice dough is soft and sticky. This creates the perfect light and fluffy cinnamon rolls texture. You will absolutely think there is not enough flour in the dough. That being said, you must be delicate and gentle with the dough. Do not overwork the dough and resist the temptation to add more flour aside from the bench flour to prevent sticking.
Dental floss
Unflavored dental floss is the perfect way to cut the cinnamon roll dough! Scroll up to the “how to assemble” section see how to use dental floss to easily cut the cinnamon rolls!
Cool before icing
I know it’s tempting to dive right on in, but I promise you, the wait is worth it! Be sure to let the cinnamon rolls cool for 20 to 30 minutes before icing with the cinnamon cream cheese icing. If the rolls are too hot, the icing will completely melt and become very soupy. What we are going for is a slightly melted, gooey icing texture as opposed to full on liquid!
Storing and serving
Pumpkin spice cinnamon rolls are best enjoyed fresh out of the oven the day they are baked. If you would like to store the cinnamon rolls, cover the pan in plastic wrap or aluminum foil and store in the fridge for one day. To serve, bring to room temperature or heat in the microwave for a few seconds. But for best results, definitely fresh baked are the best!
Pumpkin Spice Cinnamon Rolls
Equipment
- Stand mixer fitted with a dough hook for the pumpkin spice dough
- Electric hand mixer or stand mixer fitted with a whisk attachment for the cinnamon cream cheese icing
- 9×13 baking pan
Ingredients
Pumpkin Spice Dough
- 1 cup milk warm,105-110 degrees F
- 2 ½ tsp active dry yeast one packet
- 1 tbsp granulated sugar
- 1 egg room temperature
- ½ cup granulated sugar
- ¾ cup pumpkin puree
- 2 tsp vanilla extract
- ½ cup unsalted butter melted
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- 4 ½ cups all-purpose flour
Cinnamon Filling
- ¾ cup unsalted butter softened
- 1 cup brown sugar
- 1 tbsp cinnamon
Cinnamon Cream Cheese Icing
- ½ cup unsalted butter room temperature
- 4 oz cream cheese room temperature
- 1 ¾ cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ tsp cinnamon
Instructions
Pumpkin Spice Dough
- Combine warm milk (105° to 110° F), active dry yeast, and 1 tbsp granulated sugar in a small bowl or glass measuring cup. Allow yeast to bloom for 5 to 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook, combine egg, 1/2 cup granulated sugar, pumpkin puree, vanilla extract, melted butter, salt and milk mixture. Whisk until fully incorporated.
- Add all-purpose flour and pumpkin pie spice. Using a dough hook, mix on low speed for 8 minutes. The dough will be soft and sticky.
- Transfer dough to a large, oiled glass bowl. Cover with a towel and place the bowl in a warm area. Proof for 1 hour or until the dough has doubled in size.
Cinnamon Filling
- In a small bowl, combine unsalted butter, brown sugar, and cinnamon. Mix well to combine and set aside.
Assembling the Pumpkin Spice Cinnamon Rolls (see blog post for more)
- Punch the dough down to remove the air bubbles and turn out onto a floured surface.
- Shape the dough by hand into a rectangular shape. Using a floured rolling pin, roll out the dough into a large rectangle, approximately ½ inch thick. The length of the dough should be about 2 feet and the width should be about 1 foot.
- Spread the cinnamon filling over the dough, leaving a ½ inch space on one of the width sides.
- Slowly roll the dough over onto itself to create a log. Take your time to ensure the roll is even. Start rolling on the side where the cinnamon filling is spread to the edge. You will end on the side with ½ inch space to seal the rolls.
- Using the back of a butterknife, mark the top of the dough log to portion the log into 12 cinnamon rolls that are about 1 inch thick. Using unflavored dental floss, cut the cinnamon rolls into 12 rolls.
- Place cinnamon rolls into a 9×13 baking pan prepared with nonstick cooking spray.
Bake Day-of Instructions
- Cover the pan of cinnamon rolls with a clean kitchen towel. Place the pan in a warm place to proof for one hour.
- Preheat oven to 350°F. Bake cinnamon rolls for approximately 30 minutes, until golden brown on the top.
- Remove from the oven and allow the cinnamon rolls to cool for about 20-30 minutes before icing.
Bake Next Day Instructions
- Cover the pan of cinnamon rolls with plastic wrap. Refrigerate overnight.
- Remove pan of cinnamon rolls from the refrigerator. Remove the plastic wrap and cover the cinnamon rolls with a clean kitchen towel. Place the pan in a warm place and allow cinnamon rolls to proof for approximately 90 minutes.
- Preheat oven to 350°F. Bake cinnamon rolls for approximately 30 minutes, until golden brown on the top.
- Remove from the oven and allow the cinnamon rolls to cool for about 20-30 minutes before icing.
Cinnamon Cream Cheese Icing
- In the bowl of a stand mixer fitted with a whisk attachment or large mixing bowl with an electric hand mixer, cream unsalted butter and cream cheese for a few minutes until smooth, creamy, and well combined.
- Add powdered sugar. Mix on low speed until fully combined with the butter/cream cheese mixture.
- Add in vanilla extract, salt, and cinnamon. Scrape the sides and bottom of the bowl.
- Turn the mixer to medium speed and whip the cream cheese icing for a few minutes until it is smooth.
- Spread the cinnamon cream cheese icing over the top of the cinnamon rolls after they have cooled for approximately 20-30 minutes.
Notes
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