Pumpkin Spice Cinnamon Rolls
This post may contain affiliate links that won’t change your price but will share some commission.
Indulge in the cozy flavors of fall with these Pumpkin Spice Cinnamon Rolls! Soft, fluffy rolls with pumpkin puree are mixed into the dough batter, swirled with generous cinnamon, and topped with a drizzle of creamy icing. Perfect for breakfast, brunch, or a sweet treat anytime, you’ll get a delicious taste of the pumpkin flavors in every bite.
Fall Favorites
It seems like marketing departments push fall flavors earlier and earlier each year. This year I saw pumpkin items in the grocery store in July. That’s a bit early for me. In fact, August is too, but I’m forced to start making pumpkin and apple recipes in August if I want to have them ready for you.
So here I am, making pumpkin cinnamon rolls on one of the hottest days this summer.
Pumpkin Spice Cinnamon Rolls
Historically, we haven’t been a big pumpkin-loving family. I can sneak pumpkin in desserts without much of an uproar. The boys enjoy these 2 Ingredient Brownies, Pumpkin pecan pie muffins, Pumpkin Earthquake Cake, and Pumpkin Cheesecake Swirl Bundt Cake.
I putting all my chips on the table that they’ll love these pumpkin cinnamon rolls. I use pumpkin puree in the dough so it really only has a faint pumpkin flavor. If you love pumpkin, you can mix some with cinnamon for the cinnamon swirl too.
Personally, I think
Pure Maine Maple Syrup
True maple syrup gathers the sap from Maple trees, and is boiled down into a thick, brown consistency. It’s naturally sweet and contains just one ingredient. That’s compared to pancake syrup you find at the store filled with corn syrup and artificial flavorings and dyes. When working with pure maple syrup, you also need less as it is more concentrated in sweetness and flavor. A little goes a long way.
If you don’t live in Maine, the next best thing to fresh maple syrup is good quality maple syrup.
How to Make Pumpkin Spice Cinnamon Rolls from Scratch
Step 1: Start as normal by activating the yeast, using maple syrup instead of honey. For tips and tricks on working with yeast, check out this post.
Step 2: Add the liquid ingredients, including the pumpkin puree (not pumpkin pie filling) to the stand mixer.
Step 3: Add the dry ingredients of flour and spices. Cover and allow to rise.
Step 4: While the dough is rising, lightly flour a surface and prep the pumpkin spice filling.
Step 5: Roll the dough out into a 10×15 inch rectangle. Spread the filling evenly, roll tight, and cut into rounds.
Step 6: Rise in a 12-inch skillet and bake. While the cinnamon rolls are baking, prepare the Maple
Making Pumpkin Spice Cinnamon Rolls Ahead of Time
While making cinnamon rolls can be quite time-consuming, I have a few tricks to help you prepare the night before.
After filling your dough with the cinnamon roll flavors and forming the cinnamon buns, you’ll place them in the 12-inch skillet and cover them with lightly greased plastic wrap. Pop the skillet into the refrigerator immediately, not allowing the second rise. They can sit in the refrigerator for up to 24 hours. Just keep in mind that the longer they sit, the more the filling could seep out from the bottom.
In the morning, remove the skillet from the refrigerator and allow it to come to room temperature, keeping the plastic wrap on. At this point, I will typically preheat my oven and place the skillet on top of the stove to gradually warm up with the radiant heat. Depending on the warmth of your wood stove, you could also set the skillet near or on the woodstove to assist in the warm-up and proofing. You’ll want to allow those cinnamon rolls to double in size, filling the skillet as usual before popping into the oven.
If you don’t want to risk the filling seeping out of your dough and have a little extra time in the morning, you can also refrigerate the dough itself after the first rise. To do this, allow the dough to rise, lightly flour the surface of a counter, and work slightly. Return to the greased bowl and cover with plastic wrap, and pop into the refrigerator. In the morning bring it back to the counter and roll out, continuing as normal.
Freezing Pumpkin Spice Cinnamon Rolls
Can you Freeze Cinnamon Rolls?
Yes. You can freeze pre-baked or baked single cinnamon rolls. Both last about 1 month in the freezer. Either way, you will want to wrap the pre-baked or baked cinnamon rolls in parchment and/or plastic wrap and freeze them on a sheet pan before placing them into a Ziploc bag or air-tight container for up to one month of storage.
Can you Freeze Cinnamon Roll Dough?
Yes. To do this, allow the dough the initial rise. Remove from the bowl and form into a tight ball on a lightly floured surface. Place onto a parchment-lined sheet pan and freeze for about an hour. Remove from the freezer and wrap tightly in plastic wrap, pop into a Ziploc bag, and back into the freezer for up to one month. When ready to thaw, remove from the Ziploc bag and place in the refrigerator the night before. In the morning bring to room temperature and continue as normal, rolling out, filling, and completing a second rise before baking. Note that initiating the rise from frozen could take up to twice as long as normal.
Other Tips for Prepping the Night Before
Make your filling and store in a mason jar within the refrigerator.
Make the topping glaze and store in the same manner.
More of our favorite
Sweet Recipes
Pumpkin Spice Cinnamon Rolls
Ingredients
For the dough:
- ⅓ cup 80ml whole milk*
- 2 Tablespoons 28g unsalted butter
- ½ cup 115g canned pumpkin not pumpkin pie filling
- ¼ cup 50g granulated sugar
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 large egg
- 2 and 1/4 teaspoons 7g instant yeast active dry yeast (1 standard packet)
- 2 and 2/3 cups 335g all-purpose flour
For the filling:
- 6 Tablespoons 85g butter unsalted, at room temperature
- ½ cup 100g brown sugar packed, light or dark
- 1 tablespoon pumpkin pie spice
For the frosting:
- 3 ounces cream cheese
- ¼ cup butter at room temperature
- 1 and ½ cups powdered sugar (aka confectioners)
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 1 tablespoon heavy whipping cream
- ½ teaspoon pumpkin pie spice
Instructions
For the Dough:
- Warm the milk in a microwave safe bowl for 45 seconds or until milk reaches 100-110F with an instant read thermometer. Pour the warmed milk into the bowl of the stand mixer. Add the yeast and honey. Lightly stir and allow to sit for 5 minutes.
- Add the melted butter, egg plus egg yolk, and salt to the stand mixer. Combine on speed 4 using a dough hook for about 2 minutes.
- One cup at a time add in the flour. Mix until dough pulls away from the edge and wraps like a pretzle around the dough hook, while still remaining tacky enough to cling to the bottom of the bowl. Note: See blog post for in-depth details and tips.
- Transfer the dough to a large buttered or greased bowl. Flip the dough around so it is covered with butter on all sides. Cover the bowl tightly with plastic wrap and place in a warm area of the kitchen. Allow the dough to double in size about 1-1/2 hours.
- Roll the dough into a rectangle measuring 10×15 inches on a lightly floured surface. Flip the dough frequently so as not to risk sticking to the table upon rolling.
- Spread the pumpkin in a thin layer on the dough, leaving an inch bare at the top. Working from the bottom, roll the dough on itself upwards.
- Cut into 8-12 equal pieces. Place in a greased skillet. Cover with plastic wrap and allow to rise a second time about 30-45 minutes.
- Preheat the oven to 350F and bake for 25 minutes. Tops will be lightly golden. Continue with icing.
For the Icing:
- In a medium bowl, melt together the butter and honey in a microwave using 30 second increments.
- Add the remaining icing ingredients and whisk together until well combined. Drizzle over warm cinnamon rolls and serve.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I truly love your recipes..but can you re read this one. I have several times. I see no mention of when to add the pumpkin puree and you refer to the filling as apple butter. It looks so good..but I am so confused!
Hi Scott, apologies, I had just made the apple cinnamon rolls when I wrote this.🤦🏼♀️ I corrected the recipe. Let me know if you still have questions.