Pumpkin Spice Cinnamon Rolls

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I love fall baking. The second the weather gets even remotely cooler (when Dallas hits 79 degrees), I’m in the kitchen baking all things pumpkin. But there’s one thing that holds a special place in my heart year-round: cinnamon rolls. There’s something about those layers of cinnamon sugar and gooey cream cheese frosting that just speaks to my soul. So when you combine cinnamon rolls with the magic of pumpkin spice? It’s a match made in fall baking heaven.

Tips for Making the Best Pumpkin Spice Cinnamon Rolls

• Be Patient with the Dough: Don’t rush the kneading process—it really does take about 20 minutes. This is what helps create that perfect, fluffy texture. I may have walked away from my mixer to eat the frosting out of the bag while I waited.
• Get the Spice Just Right: Don’t skimp on the spices! The blend of cinnamon, nutmeg, ginger, and cloves is what gives these rolls their fall flavor. Trust me—more is more in this case.
• Use Room Temp Ingredients: For the best results, make sure your cream cheese, butter, and other ingredients are at room temperature. This makes mixing easier and gives you a smoother, more luscious filling and frosting.
• Freeze for Later: These cinnamon rolls (and the frosting) can be frozen for up to three months. Make a batch now and enjoy pumpkin spice goodness whenever the craving strikes. Just thaw them overnight and bake fresh in the morning.

HOW TO MAKE PUMPKIN SPICE CINNAMON ROLLS

For the Frosting

• 1/2 cup ( 4 ounces full-fat cream cheese, very soft–about 70°F

• 2 teaspoons vanilla extract
• 1 1/4 cups (5 ounces powdered sugar)

For the Pumpkin Filling

• 1 stick ( 4 ounces unsalted butter, creamy and soft–about 70°F
• 3/4 cup packed (6 ounces) light brown sugar
• 2 tablespoons (1/2 ounce) ground cinnamon
• 1/2 teaspoon grated nutmeg
• 2 teaspoons ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon Diamond Crystal kosher salt (half as much if iodized)
• 3/4 cups (6 ounces) canned pumpkin puree
• 1 cup (4 ounces) pecans, toasted

For the Dough

• 3 1/2 cups (16 ounces) all-purpose flour, such as Gold Medal, plus more for rolling

• 1/2 cup (3 1/2 ounces) sugar
• 2 teaspoons instant dry yeast (not rapid-rise)
• 1 3/4 teaspoons Diamond Crystal kosher salt (half as much if iodized)
• 1/4 teaspoon baking soda
• 1 stick (4 ounces) unsalted butter
• 1/2 cup (4 ounces) milk (any percentage)
• 1 cup (8 ounces) canned pumpkin puree

Prepare Frosting, Filling, and Dough

Step 1: Combine cream cheese and vanilla with half the powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten (it may look curdled), then sprinkle in the rest of the sugar a little at a time. Once incorporated, increase speed to medium and beat until pale ivory, about 5 minutes. Transfer to a zip-top bag and set aside until needed, up to 24 hours at room temperature.

Step 3: Wipe the bowl with a paper towel, then stir together flour, sugar, yeast, salt, and baking soda until thoroughly combined.

Proof and Shape the Dough

Step 1: Cover with plastic and proof until the dough is puffy, light, and doubled in bulk, about 90 minutes at roughly 70°F. If the dough feels dense, firm, or overly resilient, proof 15 minutes longer and test again (this is more likely in chilly months).

Step 3: Slide an 8-inch strand of thread or unflavored dental floss under the dough until you reach the middle. Cross the ends over the top and pull tight to divide the log in two. Cut each half into 6 slices and arrange in a parchment-lined 9 x 13 x 2-inch aluminum baking pan (or two 8 x 3-inch round cake pans). Cover with foil and refrigerate overnight, or for up to 48 hours.

Bake and Serve

Step 1: Adjust oven rack to middle position and preheat to 350°F. Let the cinnamon rolls stand at room temperature until the oven is hot.

Step 2: Bake the rolls (uncovered) until puffed and firm but pale, about 45 minutes. Remove the foil and continue baking until lightly browned, about 15 minutes more (or 205°F).

Step 3: Snip a corner from the bag of frosting and squeeze over the rolls; spread into an even layer. Serve immediately, and leave no survivors; life’s too short for day-old cinnamon rolls.

Final Roll

If you’re looking for the ultimate fall breakfast (or dessert… or snack… no judgment), these Pumpkin Spice Cinnamon Rolls are the answer. The combination of gooey, spiced pumpkin filling and cream cheese frosting is dangerously addictive, and once you try them, you’ll never go back to regular cinnamon rolls. So grab your mixer, roll up your sleeves, and get ready to bake your new favorite fall treat.

And hey, if you end up eating one (or two) straight out of the pan, no judgment here. After all, life’s too short for day-old cinnamon rolls, right? Share your creations, tag me, and let me know how these rolls turn out for you!

Pumpkin Spice Cinnamon Rolls

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Author: Courtesy of Bravetart

Prep Time: 45 Min

Cook time: 45 Min

Inactive time: 8 H & 45 M

Total time: 10 H & 15 M

Ingredients US Metric

Frosting

1/2 cup ( 4 ounces full-fat cream cheese, very soft–about 70°F

2 teaspoons vanilla extract

1 1/4 cups (5 ounces powdered sugar)

Pumpkin Filling

1 stick ( 4 ounces unsalted butter, creamy and soft–about 70°F

3/4 cup packed (6 ounces) light brown sugar

2 tablespoons (1/2 ounce) ground cinnamon

1/2 teaspoon grated nutmeg

2 teaspoons ground ginger

1/8 teaspoon ground cloves

1/4 teaspoon Diamond Crystal kosher salt (half as much if iodized)

3/4 cups (6 ounces) canned pumpkin puree

1 cup (4 ounces) pecans, toasted

Dough

3 1/2 cups (16 ounces) all-purpose flour, such as Gold Medal, plus more for rolling

1/2 cup (3 1/2 ounces) sugar

2 teaspoons instant dry yeast (not rapid-rise)

1 3/4 teaspoons Diamond Crystal kosher salt (half as much if iodized)

1/4 teaspoon baking soda

1 stick (4 ounces) unsalted butter

1/2 cup (4 ounces) milk (any percentage)

1 cup (8 ounces) canned pumpkin puree

Frosting

1/2 cup ( 113 g full-fat cream cheese, very soft–about 70°F

9.86 ml vanilla extract

1 1/4 cups (5 ounces powdered sugar)

Pumpkin Filling

1 stick ( 113 g unsalted butter, creamy and soft–about 70°F

165 g packed (6 ounces) light brown sugar

16 g (1/2 ounce) ground cinnamon

1 g grated nutmeg

4 g ground ginger

1/8 teaspoon ground cloves

2 g Diamond Crystal kosher salt (half as much if iodized)

184 g (6 ounces) canned pumpkin puree

99 g (4 ounces) pecans, toasted

Dough

438 g (16 ounces) all-purpose flour, such as Gold Medal, plus more for rolling

100 g (3 1/2 ounces) sugar

6 g instant dry yeast (not rapid-rise)

11 g Diamond Crystal kosher salt (half as much if iodized)

1 g baking soda

1 stick (4 ounces) unsalted butter

118.50 ml (4 ounces) milk (any percentage)

245 g (8 ounces) canned pumpkin puree

Instructions Fahrenheit Celsius

Prepare Frosting, Filling, and Dough

Combine cream cheese and vanilla with half the powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten (it may look curdled), then sprinkle in the rest of the sugar a little at a time. Once incorporated, increase speed to medium and beat until pale ivory, about 5 minutes. Transfer to a zip-top bag and set aside until needed, up to 24 hours at room temperature.

Prepare filling in the same bowl, mixing butter, brown sugar, cinnamon, nutmeg, ginger, clove, and salt with the paddle on low speed until moistened. Fold in canned pumpkin puree with a rubber spatula. Increase to medium and beat until the dark paste is creamy, light, and very soft, about 5 minutes. Transfer to as zip-top bag and set aside unil needed, up to 24 hours at room temperature.

Wipe the bowl with a paper towel, then stir together flour, sugar, yeast, salt, and baking soda until thoroughly combined.

Melt the butter in a 2-quart saucier over low heat, then stir in milk and pumpkin puree and warm to about 80°F. Add to flour and stir with a flexible spatula to form a very dry, shaggy dough. With the dough hook, knead on low speed until silky smooth and elastic, about 20 minutes; you should be able to gently stretch it into a thin but rough sheet without tearing.
Proof and Shape the Dough

Cover with plastic and proof until the dough is puffy, light, and doubled in bulk, about 90 minutes at roughly 70°F. If the dough feels dense, firm, or overly resilient, proof 15 minutes longer and test again (this is more likely in chilly months).

Turn the dough out onto a lightly floured surface, dust with flour, and roll into a 13-inch square. Briefly microwave cinnamon filling if firm, snip a corner from the bag, and squeeze over the dough; spread into an even layer with an offset spatula. Sprinkle nuts on top and roll into a log, sending seam side down.

Slide an 8-inch strand of thread or unflavored dental floss under the dough until you reach the middle. Cross the ends over the top and pull tight to divide the log in two. Cut each half into 6 slices and arrange in a parchment-lined 9 x 13 x 2-inch aluminum baking pan (or two 8 x 3-inch round cake pans). Cover with foil and refrigerate overnight, or for up to 48 hours.
Bake And Serve

Adjust oven rack to middle position and preheat to 350°F. Let the cinnamon rolls stand at room temperature until the oven is hot.

Bake the rolls (uncovered) until puffed and firm but pale, about 45 minutes. Remove the foil and continue baking until lightly browned, about 15 minutes more (or 205°F).

Snip a corner from the bag of frosting and squeeze over the rolls; spread into an even layer. Serve immediately, and leave no survivors; life’s too short for day-old cinnamon rolls.

Prepare Frosting, Filling, and Dough

Combine cream cheese and vanilla with half the powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten (it may look curdled), then sprinkle in the rest of the sugar a little at a time. Once incorporated, increase speed to medium and beat until pale ivory, about 5 minutes. Transfer to a zip-top bag and set aside until needed, up to 24 hours at room temperature.

Prepare filling in the same bowl, mixing butter, brown sugar, cinnamon, nutmeg, ginger, clove, and salt with the paddle on low speed until moistened. Fold in canned pumpkin puree with a rubber spatula. Increase to medium and beat until the dark paste is creamy, light, and very soft, about 5 minutes. Transfer to as zip-top bag and set aside unil needed, up to 24 hours at room temperature.

Wipe the bowl with a paper towel, then stir together flour, sugar, yeast, salt, and baking soda until thoroughly combined.

Melt the butter in a 2-quart saucier over low heat, then stir in milk and pumpkin puree and warm to about 27°C. Add to flour and stir with a flexible spatula to form a very dry, shaggy dough. With the dough hook, knead on low speed until silky smooth and elastic, about 20 minutes; you should be able to gently stretch it into a thin but rough sheet without tearing.
Proof and Shape the Dough

Cover with plastic and proof until the dough is puffy, light, and doubled in bulk, about 90 minutes at roughly 21°C. If the dough feels dense, firm, or overly resilient, proof 15 minutes longer and test again (this is more likely in chilly months).

Turn the dough out onto a lightly floured surface, dust with flour, and roll into a 13-inch square. Briefly microwave cinnamon filling if firm, snip a corner from the bag, and squeeze over the dough; spread into an even layer with an offset spatula. Sprinkle nuts on top and roll into a log, sending seam side down.

Slide an 8-inch strand of thread or unflavored dental floss under the dough until you reach the middle. Cross the ends over the top and pull tight to divide the log in two. Cut each half into 6 slices and arrange in a parchment-lined 9 x 13 x 2-inch aluminum baking pan (or two 8 x 3-inch round cake pans). Cover with foil and refrigerate overnight, or for up to 48 hours.
Bake And Serve

Adjust oven rack to middle position and preheat to 177°C. Let the cinnamon rolls stand at room temperature until the oven is hot.

Bake the rolls (uncovered) until puffed and firm but pale, about 45 minutes. Remove the foil and continue baking until lightly browned, about 15 minutes more (or 96°C).

Snip a corner from the bag of frosting and squeeze over the rolls; spread into an even layer. Serve immediately, and leave no survivors; life’s too short for day-old cinnamon rolls.

Recommended Products

Vanilla Extract

Confectioner’s Sugar

Light Brown Sugar

Ground Cinnamon

Ground Ginger

Ground Cloves

Ground Nutmeg

Diamond Kosher Salt

Pumpkin Puree

Pecans

Gold Medal All-Purpose Flour

Instant Dry Yeast

Baking Soda

Notes

• Don’t rush the kneading process, which is longer than usual in order to develop gluten in the soft, rich dough. It really does take about 20 minutes.
• In this recipe, baking soda isn’t meant to provide leavening to the dough, but to regulate its pH, allowing the rolls to brown more easily in the oven.
• The bag of frosting and the pan(s) of cinnamon rolls can be frozen for up to 3 months. Thaw both overnight (about 8 hours) at cool room temperature (no warmer than 70°F). In the morning, bake in a fully preheated oven for 45 minutes. Remove and discard the foil and continue baking until golden, about 5 minutes (or 205°F)

Nutrition Facts

Calories

368.33

Fat

14.49 g

Sat. Fat

5.7 g

Carbs

55.79 g

Fiber

3.73 g

Net carbs

52.08 g

Sugar

23.91 g

Protein

5.65 g

Sodium

422.34 mg

Cholesterol

21.47 mg

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