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 — 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.
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:
- unsalted butter
- cream cheese
- pumpkin puree (can be canned)
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 — 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.Print
Laced with warm and fragrant spices, these Pumpkin Spice Cinnamon Rolls are deliciously gooey and even better topped with cream cheese frosting.
For the rolls
- ¼ cup warm water
- 1 tablespoon honey
- 1 packet active dry yeast
- ¾ cup pumpkin puree
- 1 stick unsalted butter
- ½ cup buttermilk
- 1 egg, beaten
- 3 ½ cups all-purpose flour, plus more for rolling
- 1 tablespoon pumpkin pie spice
- ¼ cup sugar
- 1 teaspoon salt
For the filling
- 6 tablespoons unsalted butter, softened
- 1 cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
For the icing
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 ½ cups confectioners sugar
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2–3 tablespoons milk
For the pumpkin cinnamon roll dough
- Dissolve the honey in warm water (105-115°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 ½ 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 15×12”.
- 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 12” 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 375°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.
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.
Keywords: pumpkin cinnamon rolls