Laced with warm and fragrant spices, these Pumpkin Spice Cinnamon Rolls are deliciously gooey and even better topped with spiced cream cheese frosting.
It’s January, I know. However, I’m not quite over pumpkin yet.
Maybe it’s because I still have my Christmas tree and lights up and it’ll be February in two days. (It’s not real, don’t worry ā we have a fake Christmas palm tree since we’re on Maui.) While I’m not thrilled to put away the Christmas decorations, it’s not even laziness that is stopping me this year. To be completely honest, I still need a little bit of Christmas spirit and the tree and lights still make me happy. I think we need all the joy and happiness we can possibly get lately.
I made these pumpkin cinnamon rolls recently from my cookbook, The Modern Cast Iron. The weather on Maui was very warm during the holidays and didn’t quite feel like the holidays at all. However, the past week has been chilly with constant rain. Seemed like the perfect cinnamon roll opportunity to me.
Why You’ll Love These Pumpkin Cinnamon Rolls
These pumpkin spice cinnamon rolls are:
- Soft and fluffy
- Made with real pumpkin
- Full of warm, fragrant spices
- Balanced and perfectly sweet
- Glazed with a decadent spiced cream cheese icing
Y’all, these pumpkin cinnamon rolls are good. I typically don’t “over-promise” things when it comes to my recipes, which is a rule that most chefs and recipe developers follow. However, out of all of the recipes I’ve made, these pumpkin spice cinnamon rolls constantly get the most praise. People who have made the recipe from my cookbook tell me it’s the best cinnamon rolls they’ve ever had.
My husband Ryan is a cinnamon roll connoisseur. He loves cinnamon rolls so much that he even eats the store-bought ones. When we go on road trips, I always stop to get him a cinnamon roll. I have never seen someone happier to receive an icing-smooshed, gas station plastic-wrapped pastry. When I first made these pumpkin rolls, he put one on his plate and took a bite. His eyes lit up like a Christmas tree, he immediately put another one on his plate so he had two, and he wandered off without a word.
He didn’t speak until both rolls were devoured, and then he came back to tell me those were the best rolls he’s ever had.
These stuffed pumpkin spice cinnamon rolls are perfect to make during the fall and winter, and are laced with plenty of warm, fragrant spices. They don’t go overboard with the pumpkin, either. They are balanced and perfectly sweet.
What You Need to Make Pumpkin Spice Cinnamon Rolls
Dairy and Produce:
- eggs
- unsalted butter
- cream cheese
- buttermilk
- milk
- pumpkin puree (can be canned)
Pantry:
- honey
- active dry yeast
- all-purpose flour
- sugar
- brown sugar
- salt
- cinnamon
- ginger
- nutmeg
- pumpkin spice
- confectioners sugar
- vanilla
VIDEO: How to Make Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls FAQ
You can prepare these cinnamon rolls the night before and bake fresh the next morning. Follow the recipe through to step 7 and chill the sliced rolls in the refrigerator overnight. The next day, let the rolls come to room temperature and rise in a warm place for at least an hour, until doubled in size, before baking.
Absolutely. You can either freeze the finished cinnamon rolls and simply microwave them to heat them up again, or freeze unbaked cinnamon rolls and let them thaw in the refrigerator overnight before baking. Make sure to wrap them airtight. I suggest individually wrapping in plastic or foil before placing in the freeze bag.
To make these pumpkin cinnamon rolls, this recipe uses a combination of pumpkin spice, cinnamon, ginger, and nutmeg. You could just use pumpkin spice (a mixture of cinnamon, nutmeg, cloves, allspice, and ginger) if you prefer, but I feel that the blend of spices used in this recipe is perfect for creating a warm, spiced cinnamon roll that is not overpowering ā especially since the dough itself also contains pumpkin.
For more tips on how to achieve perfect cinnamon rolls, check out these 10 Genius Tips to Bake Perfectly Pillowy Cinnamon Rolls from King Arthur Baking.
We hope that you make and enjoy these Pumpkin Cinnamon Rolls! What is your favorite spin on classic cinnamon rolls? Let us know in the comments below.
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Pumpkin Cinnamon Rolls
- Prep Time: 150 mins
- Cook Time: 22 mins
- Total Time: 2 hours 52 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Laced with warm and fragrant spices, these Pumpkin Spice Cinnamon Rolls are deliciously gooey and even better topped with cream cheese frosting.
Ingredients
For the rolls
- Ā¼ cup warm water
- 1 tablespoon honey
- 1 packet active dry yeast
- Ā¾ cup pumpkin puree
- 1 stick unsalted butter
- Ā½ cup buttermilk
- 1 egg, beaten
- 3 Ā½ cups all-purposeĀ flour, plus more for rolling
- 1 tablespoon pumpkin pie spice
- Ā¼ cup sugar
- 1 teaspoon salt
For the filling
- 6 tablespoons unsalted butter, softened
- 1 cup brown sugar
- 1 teaspoon cinnamon
- Ā½ teaspoon ginger
- Ā¼ teaspoon nutmeg
For the icing
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 Ā½ cups confectioners sugar
- Ā½ teaspoon vanilla
- Ā½ teaspoon cinnamon
- ā teaspoon nutmeg
- 2–3 tablespoons milk
Instructions
For the pumpkin cinnamon roll dough
- Dissolve the honey in warm water (105-115Ā°F) and sprinkle on the yeast. Let sit until the yeast is foamy, about 10-15 minutes.
- In a small pot, heat the buttermilk and butter until the mixture is warm and the butter is melted. Remove from the heat and stir in the pumpkin puree.
- In the bowl of a standing mixer fitted with the bread hook attachment, whisk together the flour, pumpkin pie spice, sugar, and salt.
- Add the yeast mixture, buttermilk mixture, and beaten egg to the flour. Mix for 7 minutes, until the dough forms a ball and is smooth. Transfer the ball of dough to an oiled bowl, cover with a damp towel, and place in a warm spot. Let the dough rise for 1-1 Ā½ hours.
For making the filling and shaping the cinnamon rolls
- When the dough has risen, punch down the dough and flip it onto a well-floured countertop. Sprinkle flour over the top and roll the dough into a large rectangle that is roughly 15×12ā.
- Spread the entire rectangle with the very soft butter. Mix together the brown sugar, cinnamon, ginger, and nutmeg, and sprinkle evenly over the butter.
- Roll the dough tightly, starting from the longest side of the rectangle. Using a sharp knife, trim each end of your log. Cut the dough log in half, and cut each half into 4 even slices to make 8 rolls.
- Grease a 12ā cast iron very well with butter or baking spray. Arrange the sliced rolls in the skillet with 7 on the outside and 1 on the inside. Cover with the damp towel and let rise in a warm place for another hour. Preheat the oven to 375Ā°F.
For baking the pumpkin spice cinnamon rolls and frosting
- Once the rolls have risen, bake in the oven until golden, puffed, and cooked through, about 22-25 minutes. If the rolls are becoming too dark, cover with foil for the last 5 minutes.
- Prepare the frosting by beating the cream cheese and butter using a hand-hand mixer. Beat in the sugar, little by little, until combined. Add in the vanilla, cinnamon, and nutmeg. Beat in the milk, 2-3 tablespoons, to your desired consistency.
- Spread the cinnamon rolls with the icing and serve warm.
Notes
You can prepare these cinnamon rolls the night before and bake fresh the next morning. Follow the recipe through to step 7 (cutting the rolled dough into slices) and chill the sliced rolls in the refrigerator overnight. The next day, let the rolls come to room temperature and rise in a warm place for at least an hour, until doubled in size, before baking.
More Pumpkin Spice Recipes
Pumpkin Whoopie Pies
Pumpkin Truffles
Pumpkin Spice Smoothie
Last Updated on March 20, 2024 by Tiffany
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These pumpkin cinnamon rolls look amazing! I tried a similar recipe last fall and added a dash of nutmeg for extra warmth. It really elevated the flavor! Have you thought about different icing options?
It takes a brave baker to serve pumpkin this late in the year! I’m definitely stealing the idea for the spiced cream cheese frosting. On cold winter mornings, I usually look for comfort in the kitchen or something cozy. If I can’t bake, I might be hunting for clues in an arrow escape game instead, but this sounds like a much warmer adventure. The gooey texture description has me craving these immediately. Thanks for sharing this January survival recipe!
These pumpkin cinnamon rolls look absolutely delightful! I love how you paired the flavors; perfect for fall. Have you tried adding nuts or chocolate to the filling? šš„Æ
Pumpkin cinnamon rolls are a delicious and appealing treat!
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These pumpkin cinnamon rolls look absolutely delicious, perfect for cozy autumn mornings!
Absolutely brilliant. Thank you for this.
I have a question, what about using bread flour instead of all-purpose? How would that change the results? Iām excited to try this recipe, Iām on the hunt for a delicious pumpkin cinnamon roll.
These Pumpkin Cinnamon Rolls sound deliciously gooey, especially with spiced cream cheese frosting! I chuckled at your fake Christmas palm tree still being up in February on Maui ā totally get needing that extra bit of joy.
For an afternoon tea, these cake ideas are great.
These cake recipes are perfect for an afternoon tea.
The rolls are perfect for Halloween