I’ve made these Cinnamon Rolls nearly 8 times this fall. This recipe is near and dear to my heart. I love making dishes that everyone can enjoy. Friends, neighbors, family, co-workers, this is a universal love language kinda dish…. not one person in my life turned one of these down. In fact, I’ve been getting blown up by everyone in my life to make these
I tested it out a few times, drawing inspiration from one of my favorite blogs, before coming up with my own method for making these delicious Pumpkin Spice Cinnamon Rolls. This took a lot of trial and error but I am proud of this recipe! I am so happy to give you guys the perfect Fall dessert ever…. But, P.S. these are so damn good, you’ll want to eat them, all year around.
If you love this recipe, please leave a review below! XOXOXO
Why everyone loves these Cinnamon Rolls
- Warm and Cozy Flavors: The combination of pumpkin spice and cinnamon creates a symphony of warm, comforting flavors that evoke the essence of fall. It’s like a cozy blanket for your taste buds.
- Perfect for Special Occasions: This recipe is so perfect, I highly recommend making it for events, gatherings, and parties. Your guests will never forget this recipe, and you’ll be the star of the show
- Perfect Harmony of Textures: The soft, pillowy texture of the cinnamon roll meets the creamy richness of the pumpkin filling, creating a perfect harmony of textures. Each bite is a delightful dance between the gooey center and the slightly crisp exterior, making it a sensory delight for everyone.
- They are so tasty and fluffy– OMG the first time I had these, my heart melted!
Ingredients you’ll need
Active Dry Yeast is the key ingredient! This speeds up prep time tremendously! You can purchase it at your local grocer and store it in the fridge.
The key to this recipe is the bread flour but you can also purchase self-rising flour or cake flour. You want nice, fluffy, cinnamon rolls. Trust me, this makes a huge difference!
Cinnamon, nutmeg, and salt will be the spices you use in the dough, and in the frosting!
Whole milk is preferred but you can also use almond milk or oat milk. Keep in mind that any recipe variations might slightly change the outcome!
- Pumpkin Puree
The star of the show! YUMMM! Where would any of us be without pumpkin?
Unsalted butter is the best!
You’ll use a mix of white, and brown sugar for this recipe!
Full-fat cream cheese is best for this recipe!
Pumpkin Spice Latte Creamer
(I use Starbucks Brand) So, So, Good
Tips for Making the Perfect Cinnamon Rolls
- Double Check Measurements: Ensure accurate measurements for ingredients, especially when it comes to flour and yeast. Consistency in proportions contributes to the texture and rise of your cinnamon rolls.
- Patience is key: Allow the dough sufficient time to rise during both the initial and second rising stages. This is crucial for achieving the desired light and fluffy texture. Rushing this process can affect the final result.
- Generous with Fillings: Don’t be shy with the cinnamon-sugar filling and the spread of butter. A generous layer ensures a flavorful and moist interior. When rolling the dough, a tight and even roll will lead to well-defined swirls in the finished product.
Frequently Asked Questions about Pumpkin Spiced Cinnamon Rolls
Q: Can I make these ahead of time?
Absolutely! Prepare the rolls up to the point of baking, cover them tightly, and refrigerate overnight. Let them come to room temperature before baking.
Q: Can I freeze Pumpkin Spice Cinnamon Rolls?
Yes, you can freeze them either before or after baking. If freezing before, allow them to thaw and rise before baking. For already baked rolls, freeze them in an airtight container, and reheat when desired.
Q: Can I use a different type of flour, like whole wheat or gluten-free, for these rolls?
A: 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.
Q: How do I store leftover Pumpkin Spice Cinnamon Rolls?
A: If you happen to have any leftovers (which is rare because they are so delicious!), store them in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week. To maintain their freshness, consider reheating in the oven or microwave before enjoying.
Q: Can I omit the icing if I want a less sweet option?
A: 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.
Pumpkin Spice Cinnamon Rolls
- Mixing Spoon wooden
- Rolling Pin you can also use a wine bottle
- Knife or floss
- 13 x 9 baking dish
- 3/4 Cup Whole Milk warm, 110 degrees
- 1/4 Cup Granulated White Sugar
- 2 1/4 Tsp Active Yeast Active Dry Yeast
- 3/4-1 Cup Pumpkin purée
- 4 tbsps Unsalted Butter melted
- 1 Large egg Room Temperature
- 3-3/12 Cups Flour Bread Flour or Sifted Flour is best. Ive tried this recipe with both amounts of flour, there's flexibility here!
For the Filling
- 1 Cup Dark Brown Sugar
- 1/2 Cup Butter softened
- 2 tbsps cinnamon
- 1 tsp allspice
- 1 tsp nutmeg
For the Pumpkin Spice Frosting
- 1 Cup Powdered Sugar
- 8 Oz Softened cream cheese
- 1/4 Cup Pumpkin spice latte creamer my secret ingredient. Starbucks brand is best!
- 2 tsp cinnamon
- 1 tsp vanilla extract
- Prepare your ingredients by measuring them out beforehand. This will make the cooking process smooth and straightforward.
- 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 melted butter, egg, sugar, and pumpkin puree. Continue mixing until the mixture achieves a smooth consistency.
- Gradually incorporate the flour into the mixture, ensuring thorough 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 surface and roll it out into a large rectangle. Spread a generous layer of softened butter over the dough. Mix cinnamon and sugar, then sprinkle it across the dough. Roll the dough tightly to form a nice log. Cut the log into 12 equal pieces (there might be leftovers).
- Place in a buttered up 13×9 baking dish, over parchment paper and cover with a damp towel, and allow it to rise for the second time or until it has doubled in size.
- Create the frosting by combining powdered sugar, latte mix, cream cheese, and vanilla. Mix the ingredients by hand or use a hand mixer for a smooth and creamy consistency.
- Bake the cinnamon rolls at 350 degrees for 25-35 minutes or until they are nice and soft on the inside, with a golden brown exterior.
- After 5 minutes, generously glaze the cinnamon rolls with the frosting. Serve them warm and enjoy!