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Get ready to fall in love with these warm, gooey Pumpkin Spice Cinnamon Rolls that make your whole kitchen smell like a cozy autumn morning. They are soft, fluffy and perfectly spiced then topped with a decadent pumpkin spice frosting.
Enjoy the wonderful scent of homemade cinnamon rolls baking in your oven. These perfect pumpkin cinnamon rolls are pillowy soft, warmly spiced and swirled with a rich brown sugar filling that melts into the tender pumpkin dough.
They are topped with a delicious pumpkin spice frosting made with a pumpkin spice latte creamer for that ultimate indulgent feel. This is one of those recipes that feels like a warm hug straight from the oven.
If you love pumpkin spice, you must try my Pumpkin Spice Tres Leches Cake.
Why Everyone Loves This Recipe
Every time I have ever made this recipe to share with friends and family, they come back for more. These cinnamon rolls are a universal love language!
- Warm and cozy flavors: A blend of cinnamon, nutmeg, and allspice gives every bite that signature pumpkin spice flavor without being overpowering.
- Pumpkin spice frosting: The cream cheese based frosting is infused with pumpkin spice latte creamer to make these cinnamon rolls extra special.
- Make ahead friendly: You can prep these the night before, refrigerate and bake in the morning for a stress free breakfast. They are perfect for Christmas or Thanksgiving morning!
- Perfect for special occasions: This recipe is so delicious, and I highly recommend it for events, gatherings, and parties. Your guest will never forget these cinnamon rolls!
Ingredients You Need
Note: The full list of ingredients with measurements is provided in the recipe card below.
- Whole milk: Heavy cream can be used instead. You can also use oat or almond milk but know that a variation can change the flavor.
- Granulated sugar: What are cinnamon rolls without sugar? This will sweeten the dough and feed the yeast for the perfect rise.
- Active dry yeast: This is a key ingredient that speeds up the prep time! Check your date to make sure it is not expired. Expired yeast will ruin cinnamon rolls.
- Pumpkin puree: Use canned pure pumpkin puree for the best pumpkin flavor. Do not use canned pumpkin pie mix since that has added sugar and spices which will change the flavor.
- Bread flour or all-purpose flour: I’ve made this recipe using both types of flour so I’m confident in saying you can use either but just make sure to measure accurately.
- Unsalted butter: Use melted butter for the filling so it spreads easily and the dough so that it incorporates well.
- Dark brown sugar: The amazing filling sugar that melts into a gooey caramel delight that compliments the pumpkin and spices.
- Egg: Helps bind the dough.
- Vanilla: Use pure vanilla extract for the best flavor.
- Powdered sugar: Gives the frosting that velvety and smooth texture.
- Cream cheese: Use full fat cream cheese for the best texture and flavor in the frosting.
- Pumpkin spice latte creamer: This is my secret ingredient to get that amazing pumpkin flavor in the frosting. The Starbucks brand is the best!
- Spices: Cinnamon, nutmeg and allspice for the ultimate fall flavor!
How to Make Pumpkin Cinnamon Rolls
With a little prep work and some love, these fluffy rolls come together nicely. Let me show you how I make them!
- Proof the yeast: Heat the milk in the microwave for 35-45 seconds and stir to reach lukewarm temperature. Combine the warm milk with the active dry yeast and a teaspoon of the sugar. Mix together and let rest for 10 minutes.
- Mix wet ingredients: If bubbles have formed in the yeast mixture, give it a mix then add in the pumpkin puree, melted butter, egg and remaining sugar. Mix until well combined. You can do this by hand in a bowl with a wooden spoon, or use a stand mixer.
- Mix in dry ingredients with wet: Gradually incorporate the flour into the mixture mixing until the wet and dry ingredients are fully combined, scraping down the sides of the bowl as needed.
- Knead dough: Flour a dry surface and start kneading the dough by hand for 7-8 minutes. It is ok if the dough is a bit flaky or crumbly. You can also use a stand mixer with a dough hook attachment too.
- 1st rise: Once the dough is smooth, transfer to a large, buttered bowl.
- Cover it with a damp clean kitchen towel and place it in a cool, dry spot for approximately 1 hour or until the dough has doubled in size.
- Shape dough: After the dough has doubled, transfer to a floured work surface and roll it out into a rectangle.
- Add the butter: Spread a generous layer of the softened butter over the dough.
- Add the cinnamon sugar: In a small bowl, stir together the cinnamon, sugar, nutmeg and allspice then sprinkle the mixture evenly on top of the butter.
- Shape into buns: Roll the dough tightly to form a nice log and cut the log into 12 equal pieces with a sharp knife or unflavored dental floss.
- 2nd rise: Line a 13×9 baking dish with parchment paper, then butter the paper. Transfer the rolls to the prepared baking dish.
- Cover with a damp towel and allow to rise for a second time or until doubled again.
- Bake: Preheat the oven to 350°F. Bake in the preheated oven for 25-35 minutes or until they are nice and soft on the inside, with a golden brown exterior.
- Make the cream cheese frosting and glaze the cinnamon rolls. In a stand mixer or large bowl with a hand mixer, mix together the powdered sugar, cream cheese, latte mix and vanilla until smooth and creamy. Let the cinnamon rolls cool for 5 minutes, then generously glaze the rolls with the frosting. Serve warm and enjoy!
Expert Tips
- Use room temperature ingredients. The eggs need to be room temperature to incorporate well and the butter should be softened so it can be spread well.
- Don’t overheat the milk. It should be warmed to 110°F. I usually heat in the microwave for 20-30 seconds until warm but not hot because hot milk will kill your yeast.
- Measure the flour and add gradually. Ensure correct measurements for the flour and yeast so that the cinnamon rolls will rise well. When adding the flour, the dough should be slightly tacky but not sticky.
- Let dough rise. This recipe calls for 2 rises for the cinnamon rolls. They will rise best in a warm, draft free area. If your kitchen is cold or too humid, place in a 200°F oven for one minute, turn off the heat and let the dough rise.
- Spread frosting on warm rolls. The rolls should not be hot or the cream cheese icing will just run off. Applying the frosting warm (but not hot) will allow it to melt into the swirls which is perfection.
Serving Suggestions
These pumpkin spice cinnamon rolls can be served at a holiday brunch alongside savory options like eggs and bacon for a cozy festive spread. For extra sweetness, serve them with these French Toast Waffles.
Our family enjoys making Coquito and having them with these pumpkin spice cinnamon rolls at Thanksgiving time.
Frequently Asked Questions
No, please use canned pure pumpkin puree. Pumpkin pie mix has added sugar and spices that will throw off the balance of flavor.
The Starbucks Pumpkin Spice Latte Creamer is the best and the only one I use!
Yes, you can experiment with different flours to suit your dietary needs. Keep in mind that using whole wheat flour may result in a denser texture. For a gluten-free option, use a high-quality gluten-free flour blend. Adjustments might be needed, so consider adding xanthan gum for structure. It’s a great way to make these Pumpkin Spice Cinnamon Rolls accessible to those with diverse dietary requirements.
Certainly! The icing adds an extra layer of sweetness, but if you prefer a less sugary option, feel free to skip it. The pumpkin and cinnamon flavors are robust enough to stand on their own. If you still crave a finishing touch, a light dusting of powdered sugar can be a simple and elegant alternative.
Absolutely! Just use two 13 x 9 pans and rotate them halfway through baking for even browning.
Make Ahead and Storage
Make Ahead: Assemble the night before, refrigerate covered and bake in the morning for fresh, warm rolls without the early prep.
Refrigerate: Store in an airtight container then keep in the fridge for up to 5 days. Warm individual rolls in the microwave for 20-30 seconds before serving.
Freezing (Baked): Let the rolls cool completely, then wrap individual in plastic wrap without the frosting then transfer to a freezer bag for up to 3 months. For reheating, place in a 300 degree F oven for 10-15 minutes before applying the frosting then serve.
Freezing (Unbaked): After cutting the rolls, place them on a parchment lined pan and freeze until solid. Transfer to a freezer bag and freeze up to 2 months. When ready, thaw overnight in the fridge and bake as directed.
More Fall Dessert Recipes
Pumpkin Spice Cinnamon Rolls
Equipment
- Mixing Spoon wooden
- Rolling Pin you can also use a wine bottle
- Knife or floss
- 13 x 9 baking dish
Ingredients
- 3/4 cup whole milk warmed to 110 degrees F
- 1/4 cup granulated white sugar
- 2 1/4 teaspoons active dry yeast
- 3/4 to 1 cup pumpkin purée
- 4 tablespoons unsalted butter melted
- 1 large egg room temperature
- 3-3/12 cups flour Bread Flour or Sifted All-Purpose Flour is best. Ive tried this recipe with both amounts of flour, there's flexibility here!
For the Filling:
- 1/2 cup unsalted butter softened
- 1 cup dark brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon allspice
For the Pumpkin Spice Frosting:
- 1 cup powdered sugar
- 8 ounces cream cheese softened
- 1/4 cup pumpkin spice latte creamer my secret ingredient. Starbucks brand is best!
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Heat the milk until it reaches a lukewarm temperature, similar to bathwater. In the microwave, 35-45 seconds with a stir should do the trick. Combine the warm milk with active dry yeast and a teaspoon of sugar. Mix thoroughly and let it rest for 10 minutes.
- If bubbles have formed after 10 minutes, give it a mix. Then, add in the pumpkin puree, melted butter, egg, and the remaining sugar. Mix until well combined, with a smooth consistency.
- Gradually incorporate the flour into the mixture, mixing until the wet and dry ingredients are fully combined.
- If your dough is sticky, use your hands to bring it together. Don't worry if it's a bit flaky or has some crumbly parts. Flour a dry surface and start kneading by hand for 7-8 minutes. Alternatively, you can use a stand mixer with a hook attachment for this step.
- Once your dough is smooth, transfer it to a large, buttered bowl. Cover it with a damp towel and place it in a cool, dry spot for approximately 60 minutes or until the dough doubles in size.
- After your dough has doubled, transfer it to a floured clean surface and roll it out into a large rectangle. Spread a generous layer of softened butter over the dough. In a small bowl, stir together the cinnamon, sugar, nutmeg, and allspice, then sprinkle the mixture evenly on top of the butter. Roll the dough tightly to form a nice log. Cut the log into 12 equal pieces (there might be leftovers).
- Line a 13×9-inch baking dish with parchment paper, then butter the paper. Transfer the rolls to the prepared baking dish. Cover with a damp towel, and allow it to rise for the second time or until it has doubled in size.
- Preheat the oven to 350°F.
- Bake in the preheated oven for 25-35 minutes or until they are nice and soft on the inside, with a golden brown exterior.
- In a stand mixer or large bowl with a hand mixer, mix together the powdered sugar, cream cheese, latte mix, and vanilla until smooth and creamy.
- Let the cinnamon rolls cool for 5 minutes, then generously glaze the rolls with the frosting. Serve them warm and enjoy!
Notes
- Pumpkin Spice Creamer: If you can’t find pumpkin spice creamer or don’t want to use it, you can substitute with regular heavy cream. The rolls will still taste amazing!
- Make Ahead: Assemble the night before, refrigerate covered and bake in the morning for fresh, warm rolls without the early prep.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made these yesterday and my whole kitchen smelled like fall, soft, warm, and perfectly spiced. I’m definitely keeping this recipe for holiday mornings.
These pumpkin spice cinnamon rolls were pure fall comfort! Soft, gooey, and perfectly spiced.
I had them with a hot cup of coffee.
Best decision ever! The house smelled amazing, and the rolls were warm, gooey, and packed with flavor. The instructions were very clear, even for a beginner baker.
These look absolutely perfect for fall! I can already imagine the smell of pumpkin spice filling the kitchen. Can’t wait to try this recipe for a cozy weekend treat!
I made these pumpkin spice cinnamon rolls this morning and they were a total hit! Soft, fluffy, and full of that warm flavor.
Soft, warm, and full of flavor! These pumpkin spice cinnamon rolls are an absolute treat. my husband couldn’t stop eating, he loved it !