Pumpkin Spice Cinnamon Rolls
Autumn has never felt more comforting with these Pumpkin Spice Cinnamon rolls. With detailed instructions and step-by-step photos, this recipe is easy to nail for any culinary level.
Servings: 12 rolls
- 2 1/4 tsp active dry yeast
- 1/2 cup milk lukewarm, about 110F/45C
- 1/2 cup sugar granulated
- 1/2 cup pumpkin puree canned or fresh
- 2 large eggs
- 1 tsp vanilla extract
- 3 3/4 cups flour all-purpose
- 1 tsp salt
- 1/3 cup butter unsalted, softened
- 1/2 cup butter unsalted, softened
- 3 tbsp pumpkin puree
- 1 cup brown sugar packed
- 1 1/2 tbsp cinnamon ground
- 1 tbsp pumpkin pie spice
Cream Cheese Icing
- 4 oz cream cheese softened
- 2 tbsp butter softened
- 1 cup icing sugar
- 1 tbsp milk
- 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
Whisk the yeast, milk, and 1 tbsp of the sugar together in a medium-sized bowl. Let the mixture sit for 5-10 minutes, or until the yeast begins to get foamy.
Whisk the pumpkin puree, eggs, and vanilla into the yeast mixture. Stir the flour, salt, and remaining sugar in the bowl of your stand mixer, then add the yeast mixture and softened butter.
Attach the dough hook to your mixer. Mix on medium-low speed until a shaggy dough forms, then increase the speed medium-high. Continue to knead for 5-10 minutes, or until the dough is soft and elastic. It should be slightly sticky to the touch while still pulling away from the sides of the bowl.*
Lift the dough from the bowl, then lightly spritz the bowl with cooking spray. Place the dough back into the bowl, then spritz the top of the dough as well. Cover the bowl with plastic wrap and let it rise in a warm, draft-free environment for 1-2 hours, or until doubled in size.
Punch the dough down and turn it out onto a lightly floured surface. Roll the dough out into a rectangle about 12" long and 16" wide.
Beat the butter and pumpkin puree until well combined and soft. Spread the mixture, edge-to-edge, over the rolled-out dough.
Mix the brown sugar, cinnamon, and pumpkin pie spice together. Spread the mixture evenly over the butter to the edges. Reserve any cinnamon sugar that may fall over the edges.
Starting from the end closest to you, tightly roll the dough. I like to start in the middle and use my hands to slowly roll out to the sides. Repeat this method until you get to the end of the dough. Pinch the end of the dough back onto the roll to seal it completely.
Use a sharp knife to mark the center of the roll. Mark the center of each half, then mark each quarter into thirds. This should give you 12 equally-spaced marks along the roll. Wrap a piece of dental floss around the roll on your first mark. Pull each end to slice all the way through. Repeat through the rest of the roll.
Generously butter a 9x13" casserole dish and sprinkle any excess cinnamon sugar over the bottom, then arrange the sliced rolls into the dish. Cover the dish with plastic wrap or a clean kitchen towel. Preheat the oven to 350F and let the rolls rise for 20-30 minutes as the oven comes to temperature.
Bake & Make Icing
Remove the towel or plastic wrap from the dish. Transfer to the oven and bake for 18-22 minutes, or until the rolls begin to turn golden brown.
Add all the icing ingredients to a bowl and beat until smooth and creamy. Spread the icing over the rolls once they are warm, not hot. Slice between each roll and serve.
*If the dough feels sticky: Add 1 tbsp of flour, mix it in completely, and repeat as necessary until the texture is perfect.
*If the dough feels dry: Mix in a splash of milk, mix it in completely, and repeat as necessary until the texture is perfect.
Having any issues with your yeast and/or dough? Check out the "Troubleshooting your Dough" section of the blog post for detailed information no matter what issue you're experiencing.
Nutritional information is an estimate and may vary depending on the ingredients you use.
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Calories: 482kcal | Carbohydrates: 70g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 379mg | Potassium: 170mg | Fiber: 3g | Sugar: 38g | Vitamin A: 2819IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 3mg