Pumpkin Spice Cinnamon Rolls have officially arrived, signaling the cozy embrace of autumn for me! There’s nothing quite like the aroma of cinnamon, pumpkin, and warm spices filling my kitchen. I remember the first time I attempted homemade pumpkin spice cinnamon rolls; the dough was a bit sticky, and I worried they wouldn’t turn out right, but the result was pure magic – fluffy, spiced perfection. The blend of sweet pumpkin and warm cinnamon, topped with that rich peanut butter frosting, is simply irresistible. Let’s get baking!
Why You’ll Love These Pumpkin Spice Cinnamon Rolls
These aren’t just any cinnamon rolls; they’re a delightful taste of fall in every bite! Here’s why you’ll be making them again and again:
- Incredible flavor: The perfect balance of sweet pumpkin and warm cinnamon spice is pure autumn bliss.
- Quick prep time: Despite their gourmet taste, these are surprisingly easy pumpkin spice cinnamon rolls to whip up.
- Budget-friendly: Most ingredients are pantry staples, making this a cost-effective fall treat.
- Family favorite: Kids and adults alike adore the comforting sweetness and soft texture.
- Healthy-ish option: Made with real pumpkin, they offer a touch more goodness than traditional versions.
- Wonderfully soft: You’ll be amazed at how fluffy pumpkin spice cinnamon rolls turn out, with a tender crumb.
- Festive and fun: They’re perfect for weekend brunches, holiday mornings, or just a cozy afternoon treat.
Ingredients for the Best Pumpkin Spice Cinnamon Rolls
Gather these ingredients for the most incredible fall treat! The foundation for our amazing pumpkin spice cinnamon roll dough starts with warm milk and yeast, which gives it that perfect rise. We’ll then incorporate pumpkin purée and melted butter for moisture, along with an egg and vanilla for richness.
- 3 1/2 cups (440 g) all-purpose flour – the structure for our rolls
- 1/4 cup (50 g) granulated sugar – feeds the yeast and adds sweetness
- 2 1/4 tsp (7 g) active dry yeast – essential for that fluffy texture
- 1/2 cup (120 ml) warm whole milk – activates the yeast
- 1/2 cup (120 g) pumpkin purée – the star flavor and moisture
- 1/4 cup (60 g) unsalted butter, melted – for a tender dough
- 1 large egg, room temperature – binds and enriches the dough
- 1 tsp vanilla extract – adds a touch of warmth
- 1/2 tsp salt – balances the sweetness
- 1 1/2 tsp pumpkin pie spice – the signature fall flavor
- 1/2 cup (110 g) unsalted butter, softened (for filling) – creates the luscious swirl
- 3/4 cup (150 g) packed brown sugar (for filling) – for that classic caramelization
- 2 tbsp ground cinnamon (for filling) – the heart of cinnamon rolls
- 1 tsp pumpkin pie spice (for filling) – for an extra layer of spice
- 1/2 cup (120 g) creamy peanut butter (for frosting) – the base for our dreamy pumpkin spice cinnamon roll frosting
- 1/4 cup (60 g) unsalted butter, softened (for frosting) – for a smooth, creamy frosting
- 1 1/2 cups (180 g) powdered sugar, sifted (for frosting) – for sweetness and texture
- 2 – 3 tbsp (30–45 ml) milk (for frosting) – to reach the perfect consistency
- 1/2 tsp vanilla extract (for frosting) – enhances the frosting flavor
- Pinch of salt (for frosting) – cuts through the sweetness
How to Make Pumpkin Spice Cinnamon Rolls
Let’s get rolling with these cozy autumn delights! Making pumpkin spice cinnamon rolls from scratch is a rewarding process, and the aroma alone is worth it.
- Step 1: Begin by preheating your oven to 350°F (175°C). While the oven heats up, prepare a 9×13-inch (23×33 cm) baking dish by greasing it well.
- Step 2: In a large bowl, combine 1/2 cup warm whole milk, 1/4 cup granulated sugar, and 2 1/4 tsp active dry yeast. Give it a gentle whisk and let it sit for about 5–10 minutes until it gets nice and foamy. This means your yeast is alive and ready to work its magic.
- Step 3: To the foamy yeast mixture, add the 1/2 cup pumpkin purée, 1/4 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract. Mix everything until it’s well combined.
- Step 4: Now, stir in 3 1/2 cups all-purpose flour, 1/2 tsp salt, and 1 1/2 tsp pumpkin pie spice. Knead the dough on a lightly floured surface for about 8–10 minutes until it’s smooth and elastic. If you have a stand mixer, use the dough hook for 5–6 minutes.
- Step 5: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour, or until it has doubled in size. This is the first rise for your beautiful pumpkin spice cinnamon roll dough.
- Step 6: Once doubled, punch down the dough gently. On a floured surface, roll it out into a 16 x 12-inch (40 x 30 cm) rectangle. Now, spread 1/2 cup softened unsalted butter evenly over the surface. Sprinkle generously with 3/4 cup packed brown sugar, 2 tbsp ground cinnamon, and 1 tsp pumpkin pie spice.
- Step 7: Starting from the longest edge, roll the dough up tightly to form a log. Use a sharp knife or dental floss to slice the log into 12 equal rolls.
- Step 8: Arrange your cinnamon rolls in the prepared baking dish. Cover them again and let them rise for another 30–45 minutes until they look puffy. This second rise is crucial for that airy texture.
- Step 9: Your oven should be ready! Bake the rolls for 22–25 minutes, or until they’re golden brown and smell absolutely divine. This is the key stage for perfect pumpkin spice cinnamon roll baking.
- Step 10: While the rolls are still warm, whip up the frosting. Beat together 1/2 cup creamy peanut butter and 1/4 cup softened unsalted butter until smooth. Gradually add 1 1/2 cups sifted powdered sugar, 1/2 tsp vanilla extract, a pinch of salt, and 2 tablespoons of milk. Beat until it’s fluffy and perfectly spreadable. If it’s too thick, add a little more milk, one tablespoon at a time.
- Step 11: Spread the creamy peanut butter frosting generously over the warm rolls. Enjoy your glazed pumpkin spice cinnamon rolls immediately for the best flavor and texture!
Pro Tips for Perfect Pumpkin Spice Cinnamon Rolls
I’ve learned a few tricks over the years to make these rolls absolutely perfect every time. Follow these tips for the best results!
- Use room temperature ingredients for the dough – this helps everything combine smoothly.
- Don’t over-flour the dough when kneading; a slightly sticky dough leads to softer rolls.
- Let the dough rise in a warm place, like a slightly warmed oven (turned off!) or near a sunny window.
- Ensure your oven temperature is accurate; too hot and they’ll burn, too cool and they won’t bake through.
What’s the secret to perfect Pumpkin Spice Cinnamon Rolls?
The secret to truly perfect spiced pumpkin cinnamon rolls lies in the dough’s moisture content and the second rise. Using pumpkin purée and ensuring your dough isn’t too dry during kneading is key for that tender crumb. For more insights into baking science, you can explore resources on ingredient properties.
Can I make Pumpkin Spice Cinnamon Rolls ahead of time?
Yes! You can prepare the dough, roll, slice, and place them in the baking dish the night before. Cover them tightly and refrigerate. In the morning, let them sit at room temperature for about 30 minutes before baking as usual. This is a great way to save time, similar to how you might prepare maple bacon cinnamon rolls in advance.
How do I avoid common mistakes with Pumpkin Spice Cinnamon Rolls?
A common pitfall is over-mixing the dough, which can make them tough. Also, make sure your yeast is active! If the mixture doesn’t foam, your yeast is old and won’t give you that lovely rise. Ensuring active yeast is crucial for any yeasted dough, much like in making artisan bread.
Best Ways to Serve Pumpkin Spice Cinnamon Rolls
These delightful treats are fantastic on their own, but I love pairing them with a warm cup of coffee or a creamy chai latte. For a truly festive brunch, serve them alongside a simple fruit salad or some crispy bacon. The way the rich peanut butter frosting complements the warm spices in these pumpkin and cinnamon swirl rolls is just divine. They’re also wonderful as a dessert after a hearty fall meal, perhaps with a scoop of vanilla bean ice cream for an extra special touch.
Nutrition Facts for Pumpkin Spice Cinnamon Rolls
These delicious rolls are a perfect autumn treat! Here’s a breakdown of the estimated nutritional information per serving:
- Calories: 300
- Fat: 15g
- Saturated Fat: 6g
- Protein: 5g
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 10g
- Sodium: 150mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Pumpkin Spice Cinnamon Rolls
After all that baking, you’ll want to savor these delicious pumpkin spice cinnamon rolls. First, let them cool completely on a wire rack before storing. This prevents condensation, which can make them soggy. Once cool, place any leftovers in an airtight container. They’ll stay fresh at room temperature for about 3 to 4 days. For longer storage, you can freeze them! Wrap each roll tightly in plastic wrap, then in foil, and freeze for up to 3 months. To reheat, you can gently warm them in the oven at 300°F (150°C) for about 10 minutes until they’re nicely warmed through. You can also microwave them for 15-20 seconds for a quick way to enjoy warm pumpkin spice cinnamon rolls.
Frequently Asked Questions About Pumpkin Spice Cinnamon Rolls
What makes these Pumpkin Spice Cinnamon Rolls so special?
It’s the combination of real pumpkin purée in the dough and that incredible peanut butter frosting! This unique flavor profile makes them stand out from traditional cinnamon rolls. They have that perfect, comforting spice that just screams fall.
Can I use a different frosting for my Pumpkin Spice Cinnamon Rolls?
Absolutely! While I adore the peanut butter frosting, a classic cream cheese frosting or a simple vanilla glaze also works beautifully. If you’re looking for a lighter option, a dusting of powdered sugar can be lovely too. You can even try a maple glaze for another delicious twist on these autumn spice cinnamon rolls. For more ideas, check out these dessert recipes.
How do I get that perfect fluffy texture in my pumpkin spice cinnamon roll frosting?
The key to fluffy pumpkin spice cinnamon roll frosting is ensuring your butter and cream cheese (if using) are at room temperature and that you sift your powdered sugar. Beating them until light and airy, and adding liquid gradually, will give you that smooth, cloud-like consistency you’re after.
Are these rolls more like pumpkin bread or cinnamon rolls?
They are definitely more like cinnamon rolls! The dough is a yeasted dough, designed to be rolled, filled, and baked into individual swirls, just like classic cinnamon rolls. The pumpkin purée adds moisture and a subtle flavor, but the texture and structure are pure cinnamon roll goodness.
Variations of Pumpkin Spice Cinnamon Rolls You Can Try
While this recipe is absolutely divine as is, I love experimenting with different twists! For a truly festive experience, try these ideas for your fall pumpkin spice cinnamon rolls. You can even adapt them for different dietary needs or cooking methods.
- Gluten-Free Option: Swap out the all-purpose flour for a good quality gluten-free all-purpose baking blend. You might need to adjust the liquid slightly, so start with a little less milk and add more as needed to get the right dough consistency.
- Vegan Version: Replace the whole milk with unsweetened almond or oat milk, use a vegan butter substitute, and swap the egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes).
- Pumpkin Pie Flavored Rolls: For a more intense pie-like flavor, add a pinch of nutmeg and a tiny bit of clove to the filling along with the cinnamon and pumpkin pie spice. These pumpkin pie cinnamon rolls are a wonderful way to capture that dessert essence.
- Air Fryer Method: You can make these in an air fryer! Arrange them in a single layer with space between them, and air fry at 320°F (160°C) for about 10-12 minutes, or until golden brown and cooked through.
Pumpkin Spice Cinnamon Rolls: 12 Easy Steps
- Total Time: 2 hours 25 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in the delicious flavors of fall with these Pumpkin Spice Cinnamon Rolls topped with creamy peanut butter frosting. Perfect for breakfast or dessert!
Ingredients
- 3 1/2 cups (440 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (7 g) active dry yeast
- 1/2 cup (120 ml) warm whole milk
- 1/2 cup (120 g) pumpkin purée
- 1/4 cup (60 g) unsalted butter, melted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup (110 g) unsalted butter, softened (for filling)
- 3/4 cup (150 g) packed brown sugar (for filling)
- 2 tbsp ground cinnamon (for filling)
- 1 tsp pumpkin pie spice (for filling)
- 1/2 cup (120 g) creamy peanut butter (for frosting)
- 1/4 cup (60 g) unsalted butter, softened (for frosting)
- 1 1/2 cups (180 g) powdered sugar, sifted (for frosting)
- 2 – 3 tbsp (30–45 ml) milk (for frosting)
- 1/2 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- In a large bowl, whisk together the warm milk, sugar, and yeast. Let stand until foamy, about 5–10 minutes.
- Add the pumpkin purée, melted butter, egg, and vanilla extract to the yeast mixture. Mix until combined.
- Stir in the flour, salt, and pumpkin pie spice. Knead the dough on a lightly floured surface for 8–10 minutes (or use a stand mixer with dough hook for 5–6 minutes) until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour. This is your first rise for the pumpkin spice cinnamon rolls.
- Punch down the dough and roll it out on a floured surface into a 16 x 12-inch (40 x 30 cm) rectangle.
- Spread the softened butter evenly over the dough. Sprinkle brown sugar, cinnamon, and pumpkin pie spice over the buttered surface to create the filling for your pumpkin spice cinnamon rolls.
- Starting from the long edge, roll the dough tightly into a log. Slice into 12 equal rolls.
- Arrange the rolls in a greased 9×13-inch (23×33 cm) baking dish. Cover and let rise for 30–45 minutes, until puffy. This is the second rise for the pumpkin spice cinnamon rolls.
- Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes, or until golden brown.
- While rolls cool slightly, prepare the frosting: Beat together peanut butter and butter until creamy. Add powdered sugar, vanilla, salt, and 2 tbsp milk. Beat until fluffy, adding more milk if needed for a smooth, spreadable consistency.
- Spread peanut butter frosting over warm (not hot) pumpkin spice cinnamon rolls. Serve fresh.
Notes
- Ensure the milk is warm, but not hot, to activate the yeast properly.
- For an extra spice kick, you can increase the amount of pumpkin pie spice in both the dough and filling.
- The pumpkin spice cinnamon rolls are best served warm, but can be stored covered at room temperature for up to 2 days.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg