Why Make This Recipe

Pumpkin Spice Cinnamon Rolls are a delightful treat, perfect for cozy mornings or festive gatherings. They combine the warm and comforting flavors of pumpkin spice with the softness of freshly baked cinnamon rolls. Whether you’re looking to impress guests or indulge in a sweet breakfast, this recipe is sure to please everyone. Plus, the kitchen will smell heavenly as they bake!

How to Make Pumpkin Spice Cinnamon Rolls

Ingredients

• 4-1/2 to 5 cups all-purpose flour
• 1/3 cup sugar
• 2 envelopes Fleischmann’s® RapidRise Yeast (4 1/2 teaspoons)
• 1 teaspoon salt
• 1-1/2 cups water
• 6 tablespoons butter
• 1 egg
• 1/3 cup sugar
• 1 tablespoon pumpkin pie spice
• ½ cup pumpkin puree
• 3 ounces cream cheese (softened)
• 2 tablespoons butter (softened)
• 1/2 teaspoon pure vanilla extract
• 2 cups powdered sugar (sifted)
• 1-2 tablespoons milk

Directions

1. In a large mixer bowl, combine 2 cups of flour, sugar, dry yeast, and salt. Stir until blended.
2. In a microwave-safe bowl, place the water and butter. Microwave on HIGH in 15-second increments until very warm (120° to 130°F). The butter should not melt completely.
3. Add the warm mixture to the flour mixture along with the egg. Beat for 2 minutes at medium speed, scraping the bowl occasionally.
4. Add 1 cup of flour and beat for 2 minutes at high speed, scraping the bowl occasionally.
5. Stir in just enough of the remaining flour to form a ball of dough.
6. Knead the dough on a lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover it with a towel and let it rest for 10 minutes.
7. While the dough rests, prepare the filling: In a small bowl, combine sugar, pumpkin pie spice, and pumpkin puree. Set aside.
8. Roll the dough into a 15 x 10-inch rectangle using a rolling pin. Spread the filling evenly over the dough, leaving at least 1/2-inch from the edges on the long sides.
9. Starting at the long end, roll the dough up tightly and pinch the seams to seal. Cut into 12 equal pieces.
10. Place the pieces cut sides down in a greased 13 x 9-inch baking pan.

To bake immediately: Preheat the oven to 375°F and bake for about 20 to 25 minutes or until golden brown.
To bake the next day: Cover the pan and place it in the refrigerator overnight. In the morning, let it rise for 30 minutes, then bake as directed.

For the Frosting

1. In a bowl, mix softened cream cheese, softened butter, pure vanilla extract, and sifted powdered sugar.
2. Add milk 1 tablespoon at a time until you reach your desired consistency.

How to Serve Pumpkin Spice Cinnamon Rolls

These cinnamon rolls are best served warm. Drizzle the cream cheese frosting over each roll just before serving. They make a wonderful breakfast paired with coffee or tea, or a delightful dessert after dinner.

How to Store Pumpkin Spice Cinnamon Rolls

To store leftovers, let them cool completely and then cover them tightly with plastic wrap or place them in an airtight container. They can be kept at room temperature for up to 2 days or refrigerated for up to a week. You can also freeze them by wrapping each roll individually and placing them in a freezer-safe bag. They will stay fresh for up to 3 months.

Tips to Make Pumpkin Spice Cinnamon Rolls

• Make sure the water is warm but not hot. This helps the yeast activate properly.
• Knead the dough well to ensure it gets the right texture.
• Feel free to adjust the amount of pumpkin pie spice to suit your taste preferences.
• If you want extra gooey rolls, you can add a sprinkle of brown sugar or chopped nuts in the filling.

Variation

You can try adding chopped apples or nuts to the filling for added flavor and texture. For a mini version, roll smaller pieces and adjust the baking time accordingly.

FAQs

Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can use fresh pumpkin, but make sure it is pureed and drained of excess moisture to avoid a soggy filling.

Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it overnight. Just let it rise before baking.

What if I don’t have pumpkin pie spice?
You can make your own by mixing cinnamon, nutmeg, ginger, and cloves in equal parts. Use this blend as a substitute for pumpkin pie spice.

Pumpkin Spice Cinnamon Rolls

These delightful Pumpkin Spice Cinnamon Rolls combine the warm flavors of pumpkin spice with freshly baked cinnamon rolls, making them perfect for cozy mornings or festive gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 rolls

Calories 320 kcal

Ingredients

  

Dough Ingredients

• 4.5 cups all-purpose flour Can use up to 5 cups if needed
• 1/3 cup sugar
• 2 envelopes Fleischmann's® RapidRise Yeast (4 1/2 teaspoons)
• 1 teaspoon salt
• 1.5 cups water Warm (120° to 130°F)
• 6 tablespoons butter For dough
• 1 large egg

Filling Ingredients

• 1/3 cup sugar
• 1 tablespoon pumpkin pie spice
• 1/2 cup pumpkin puree

Frosting Ingredients

• 3 ounces cream cheese Softened
• 2 tablespoons butter Softened
• 1/2 teaspoon pure vanilla extract
• 2 cups powdered sugar Sifted
• 1-2 tablespoons milk Add until desired consistency

Instructions

 

Dough Preparation

• In a large mixer bowl, combine 2 cups of flour, sugar, dry yeast, and salt. Stir until blended.
• In a microwave-safe bowl, place the water and butter. Microwave on HIGH in 15-second increments until very warm (120° to 130°F). The butter should not melt completely.
• Add the warm mixture to the flour mixture along with the egg. Beat for 2 minutes at medium speed, scraping the bowl occasionally.
• Add 1 cup of flour and beat for 2 minutes at high speed, scraping the bowl occasionally.
• Stir in just enough of the remaining flour to form a ball of dough.
• Knead the dough on a lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover it with a towel and let it rest for 10 minutes.

Filling and Shaping

• While the dough rests, prepare the filling: In a small bowl, combine sugar, pumpkin pie spice, and pumpkin puree. Set aside.
• Roll the dough into a 15 x 10-inch rectangle using a rolling pin. Spread the filling evenly over the dough, leaving at least 1/2-inch from the edges on the long sides.
• Starting at the long end, roll the dough up tightly and pinch the seams to seal. Cut into 12 equal pieces.
• Place the pieces cut sides down in a greased 13 x 9-inch baking pan.

Baking

• To bake immediately: Preheat the oven to 375°F and bake for about 20 to 25 minutes or until golden brown.
• To bake the next day: Cover the pan and place it in the refrigerator overnight. In the morning, let it rise for 30 minutes, then bake as directed.

Frosting Preparation

• In a bowl, mix softened cream cheese, softened butter, pure vanilla extract, and sifted powdered sugar.
• Add milk 1 tablespoon at a time until you reach your desired consistency.

Serving

• Serve warm. Drizzle the cream cheese frosting over each roll just before serving.

Notes

Make sure the water is warm but not hot to activate the yeast properly. Knead the dough well for the right texture. Adjust the pumpkin pie spice according to your preferences. For extra gooiness, consider adding brown sugar or chopped nuts in the filling. Leftovers can be stored at room temperature for up to 2 days, refrigerated for a week, or frozen for up to 3 months.

Keyword Baking, Cinnamon Rolls, Comfort Food, Pumpkin, Pumpkin Spice Cinnamon Rolls