Pumpkin Spice Cinnamon Rolls

A close-up of freshly baked cinnamon rolls covered in icing, placed in a pan next to small white and orange pumpkins.

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Pumpkin Spice Cinnamon Rolls

These soft and fluffy pumpkin cinnamon rolls are bursting with warm spices, a hint of pumpkin, and topped with a creamy glaze, they’re perfect for cozy mornings or a holiday brunch.

Course Breakfast, brunch, Side Dish

Cuisine American

Keyword cinnamon roll, pumpkin cinnamon rolls, pumpkin sweet rolls, sweet rolls

Prep Time 20

Cook Time 18

proofing 3

Servings servings

Calories 308kcal

Author Paula

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.

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