Pumpkin Cinnamon Rolls

Fluffy Pumpkin Cinnamon Rolls topped with an addicting homemade glaze and filled with a buttery pumpkin spice sugar blend. These are truly the BEST pumpkin cinnamon rolls recipe you’ll ever eat. It’s about time to make that kitchen smell like fall.

Homemade Pumpkin Spice Cinnamon Rolls are so easy to make even if you’ve never worked with yeast. Cinnamon roll recipes may seem hard, but have no fear, they are easy and totally worth keeping on hand! While this cinnamon roll recipe has pumpkin flavor, it will be a delicious treat year-round.

Ingredients for the Cinnamon Roll Dough

• whole milk
• vegetable oil
• white sugar
• active dry yeast
• pumpkin puree
• all purpose flour, keep 1 cup separate for later
• pumpkin spice
• baking soda
• baking powder

In a small bowl whisk together the whole milk, vegetable oil and white sugar. In a microwave safe bowl, microwave in 1 minute intervals stirring between until hot. Remove from the microwave and sprinkle the yeast on top. Whisk in the pumpkin puree and transfer the mixture to a large mixing bowl.

In the large mixing bowl, add the flour and the pumpkin pie spice. Stir until just combined. Cover and let sit in a warm place or at room temperature for at least an hour or until doubled in size. After the hour, the mixture will look puffy and should be doubled in size. No need to cover the dough in plastic wrap or put it in the fridge, the yeast will do all the magic!

Pumpkin Cinnamon Roll Filling Ingredients

• butter, softened
• brown sugar
• pumpkin spice

Place the dough on a well floured surface. Roll the dough into a rectangle about 12”x24”. Spread softened butter over the dough. Next, add the brown sugar pumpkin spice mixture on top. Love nutmeg or ginger? Feel free to dash of those seasonings on as well (but that’s completely optional).

Roll the dough up, making sure the seam is down, and using a sharp knife, cut into slices. Place the cinnamon rolls the buttered baking dish (2 if you have them). A few tablespoons butter works!You can use cooking spray, but butter helps prevent the rolls from sticking best:) Unsalted butter, or any butter you prefer, will work. Cover the rolls in the pans and let sit for 30 minutes. Bake the rolls in the oven until golden brown. While the rolls are baking make the glaze.

Ingredients to Make Cinnamon Roll Glaze

• cream cheese softened
• powdered sugar
• whole milk
• maple syrup
• salt

In a medium size bowl, beat the cream cheese. Add the powdered sugar and beat again until combined. Beat in the whole milk, maple syrup and salt. Note- you can also top these cinnamon rolls with a premade cream cheese frosting if you’re in a pinch! Glaze the rolls as soon as they come out of the oven.

More Pumpkin Recipes by The Blogette to Try Next:

• Pumpkin Chocolate Chip Cookies
• Pumpkin Fluff Pie
• Caramel Apple Slices
• Slow Cooker Pumpkin Spice Latte
• Crock Pot Pumpkin Chili

Pumpkin Cinnamon Rolls Recipe

Fluffy Pumpkin Cinnamon Rolls topped with an addicting homemade glaze and filled with a buttery pumpkin spice sugar blend.

Servings: 24 Rolls (about)

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Rise time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Equipment

• microwave safe mixing bowls
• Whisk
• baking dishes

Ingredients

  

1x2x3x

For the Dough

• 1½ cups whole milk
• ½ cup vegetable oil
• ½ cup white sugar
• 2¼ teaspoons active dry yeast
• 1 cup pumpkin puree (not pumpkin pie filling!)
• 5 cups all purpose flour, keep 1 cup separate for later
• 1½ teaspoons pumpkin spice
• ½ teaspoon baking soda
• ¾ teaspoon baking powder, mix the baking soda and powder together

For the Filling

• ½ cup salted butter, softened
• 1 cup brown sugar
• 1½ teaspoons pumpkin spice

For the Glaze

• 8 ounces cream cheese softened
• 1¾ cups powdered sugar
• 2 tablespoons whole milk
• 2½ teaspoons maple syrup
• Pinch of salt

Instructions

 

For the Pumpkin Dough

• In a small bowl whisk together the whole milk, vegetable oil and white sugar. Microwave in 1 minute intervals stirring between until hot, about 3 minutes.
• Remove from the microwave and sprinkle the yeast on top, allow to sit undisturbed for 5 minutes. 
• Whisk in the pumpkin puree and transfer the mixture to a large mixing bowl.
• In the large mixing bowl add 4 cups of flour and the 1 ½ teaspoons of pumpkin spice. Stir until just combined.
• Cover and let sit in a warm place for at least an hour or until doubled in size.
• After the hour, the mixture will look puffy and should be doubled in size. Add the remaining 1 cup of four and the baking soda/powder and stir until fully combined.
• Preheat your oven to 350℉
• Prepare 2 baking dishes with butter.
• Place the dough on a well floured work surface and knead for 3 minutes, adding more flour if it's a little sticky. 
• Roll the dough into a rectangle about 12”x24”
• Spread the softened butter over the dough. 
• Mix together the brown sugar and 1 ½ teaspoons of pumpkin spice. Sprinkle over the buttered dough.
• Roll the dough up, making sure the seam is down, cut into 1 ½- 2 inch slices. Place in the buttered baking dishes.
• Cover the rolls in the pans and let sit for 30 minutes.
• Bake the rolls in the oven for 20-25 minutes until golden, while the rolls are baking make the glaze.

For the Glaze

• In a medium size bowl, beat the cream cheese. 
• Add the powdered sugar and beat again until combined.
• Beat in the whole milk, maple syrup and salt.
• Glaze the rolls as soon as they come out of the oven

Notes

The rolls can be store up to 3 days in the refrigerator in an airtight container.