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Pumpkin Spice Cinnamon Rolls
Yield: 12 cinnamon rolls
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!
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
- 9x13 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 9x13 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
Pumpkin spice cinnamon rolls are best enjoyed the same day they are baked. Serve warm or at room temperature. If you wish, you can store overnight in an airtight container in the refrigerator. To serve, bring to room temperature or heat for a few seconds in the microwave.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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