Pumpkin Spice Cinnamon Rolls
These homemade Pumpkin Spice Cinnamon Rolls balance real pumpkin puree with a perfectly calibrated spice blend to create the ultimate fall breakfast treat. With pillowy soft dough, warm autumn spices, and cream cheese frosting, they deliver that authentic pumpkin spice experience that's become synonymous with autumn comfort.
Equipment
- 9x13-inch Baking Dish
- Rolling Pin
- Mixing Bowls
Ingredients
For the Dough
- 4½ cups all-purpose flour can substitute with bread flour for a chewier texture
- ⅓ cup granulated sugar
- 2¼ teaspoons instant yeast 1 standard packet
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup pumpkin puree not pumpkin pie filling
- ½ cup whole milk warmed to 110°F
- ¼ cup unsalted butter melted
- 2 large eggs room temperature
For the Filling
- ¾ cup brown sugar packed
- 2 tablespoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ cup unsalted butter softened to spreadable consistency
For the Cream Cheese Frosting
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 tablespoon milk if needed for consistency
Instructions
- In a large mixing bowl, whisk together 4 cups of flour, sugar, yeast, salt, cinnamon, and nutmeg. In a separate bowl, combine the pumpkin puree, warm milk, melted butter, and eggs.
- Add the wet ingredients to the dry ingredients and mix until a soft dough forms. If the dough feels too sticky, gradually add the remaining ½ cup of flour, one tablespoon at a time.
- Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for about 60 minutes, or until doubled in size.
- While the dough rises, mix together the brown sugar, cinnamon, ginger, nutmeg, cloves, and allspice in a small bowl.
- Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll it into a rectangle approximately 18×14 inches.
- Spread the softened butter evenly over the dough, leaving a ½-inch border along one long edge. Sprinkle the spice-sugar mixture evenly over the buttered surface, pressing it gently into the butter.
- Starting with the long edge that has filling to the edge, roll the dough tightly into a log. Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls, each about 1½ inches thick.
- Arrange the rolls in a greased 9×13-inch baking dish, leaving some space between each for expansion. Cover and let rise for another 30-45 minutes, until puffy and nearly doubled.
- Preheat your oven to 350°F. Bake the rolls for 22-25 minutes, until golden brown and a thermometer inserted into the center roll reads 190°F. Rotate the pan halfway through baking.
- While the rolls are baking, beat cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar, vanilla, and salt, beating until creamy. If the frosting seems too thick, add milk one teaspoon at a time until desired consistency.
- Allow the rolls to cool for 5-10 minutes before spreading the frosting generously over the top.
Notes
- For a make-ahead option, prepare through the cutting stage, then refrigerate overnight. Allow 1-2 hours at room temperature before baking the next morning.
- Create the perfect rising environment by preheating your oven to its lowest setting for 2 minutes, then turning it off and placing the covered dough inside.
- These rolls freeze beautifully for up to 2 months. Freeze unfrosted on a baking sheet, then transfer to a freezer bag.
- Create the perfect rising environment by preheating your oven to its lowest setting for 2 minutes, then turning it off and placing the covered dough inside.
- These rolls freeze beautifully for up to 2 months. Freeze unfrosted on a baking sheet, then transfer to a freezer bag.
Nutrition
Calories: 425kcalCarbohydrates: 62gProtein: 6gFat: 18gSaturated Fat: 11gSodium: 220mgFiber: 2gSugar: 32g
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