Pumpkin Spice Cinnamon Rolls

These homemade pumpkin spice cinnamon rolls are the perfect fall breakfast recipe! The fluffy rolls are made with real pumpkin purée, filled with brown sugar and pumpkin pie spices, and topped with an easy maple cream cheese frosting.

this recipe!

Happy weekend folks! For Day 5 of Pumpkin Week I’m bringing to you the perfect fall breakfast – pumpkin spice cinnamon rolls! The rolls are made with real pumpkin purée, which keeps them moist, fluffy and soft. The brown sugar pumpkin spice swirls will give you all the fall vibes with every bite; and the maple cream cheese frosting finishes off this pumpkin spice cinnamon rolls perfectly!

INGREDIENTS YOU WILL NEED TO MAKE THESE PUMPKIN SPICE CINNAMON ROLLS:

For the dough

• Flour: to make this recipe with pantry-staple ingredients, I sticked to all-purpose flour. Make sure to measure out your flour properly (even better if you weigh it) to avoid using too much and end up with tough/dry rolls.
• Instant yeast: I used instant yeast here to decrease the rising time of the dough and help you get breakfast ready faster.
• Brown sugar: the sugar not only sweetens the rolls but it also feeds the yeast to make sure it stays active.
• Milk: I used 2% milk but whole milk would work too. You will want to warm up your milk so it is hot but not hot enough that you can’t touch it. If you have a thermometer aim for 100-110F. If it is over 110F, wait for the milk to cool a bit or it will kill your yeast.
• Pumpkin purée: the pumpkin purée flavours the rolls and helps keep them soft. Make sure to use real pumpkin purée and not pumpkin pie filling.
• Butter: soft butter is used here to create a soft, more brioche like dough. Make sure the butter is soft enough or it will not incorporate easily in the dough while kneading.
• Egg
• Salt

For the pumpkin spice filling

This pumpkin spice filling only calls for 3 ingredients:

• Butter: you can use salted or unsalted – up to you!
• Brown sugar: I like to use dark brown sugar here for more molasses flavour, but you can use any brown sugars.
• Pumpkin spice: I use the store-bought pumpkin pie spice mix but if you make your own mix at home, use that!

For the maple cream cheese frosting

• Butter: butter is the base of every frosting. Make sure it is soft to ensure a smooth frosting.
• Cream cheese: I love adding cream cheese to frostings! It adds some tanginess and balances the sweetness.
• Maple syrup: the maple syrup brings another fall flavour to this recipe.
• Icing sugar: I only added 1/2 cup for a super smooth and soft frosting. If you would like a thicker frosting add one extra tablespoon at a time.

HOW TO MAKE THE DOUGH AND FILLING FOR THESE ROLLS:

There are a few steps here but don’t let yourself be intimidated! These pumpkin spice cinnamon rolls are not hard to make. If you do not have an electric mixer with a hook attachment, simply combine the ingredients with a wooden spoon and knead the dough by hand on a well floured surface.

In the bowl of an electric mixer, combine the flour, instant yeast, brown sugar and salt. Add the warm milk and with the hook attachment of the mixer, start mixing the dry ingredients with the milk. Once you obtain a crumbly texture, add the pumpkin purée and the egg. Finally, as you are kneading the dough, gradually incorporate the soft butter. When you’ve added all the butter, knead the dough on the low setting for 8-10 minutes. The dough should form a smooth ball and be slightly sticky. Cover the dough with a towel and let it rise for about 10 minutes.

While the dough rises, prepare the filling. Mix the soft butter with the brown sugar and pumpkin spice until you obtain like a thick paste. Set aside.

On a well floured surface, roll out the dough into a 14×18 inch rectangle. It should be about 1/4 inch thick. Spread the filling using an offset spatula but leave a bit of a margin on one of the long sides of the dough. Roll the dough tightly starting on the opposite side of the margin. Once fully rolled, seal by slightly pinching the dough at the seam. Cut into 12 rolls (they should be ~1.5 inch in width each). Tip: use dental floss to cut the rolls, it will keep them nice and round! Place the rolls into a greased (I prefer to use butter here) 9×13 inch pan, cover with a towel or plastic wrap and let the rolls rise for 30 minutes in a warm spot (this is the second rise).

Preheat your oven to 350F. Bake the pumpkin spice cinnamon rolls uncovered for 20-25 minutes or until slightly golden brown. Be careful not to over-bake them so they stay soft in the middle.

HOW TO MAKE THE MAPLE CREAM CHEESE FROSTING:

This maple cream cheese frosting is so easy to make! Start by creaming together the soft butter and cream cheese. Once smooth, add the maple syrup and mix. Finally incorporate the icing sugar. After the pumpkin spice cinnamon rolls have cooled a bit, spread the frosting on top of the rolls and serve!

HOW TO MAKE OVERNIGHT PUMPKIN SPICE CINNAMON ROLLS:

If you want to prepare the rolls ahead of time for a quick breakfast the next day, you can stop before the second rise. Once the rolls are in the greased pan, cover the baking dish tightly with plastic wrap and store the rolls in the fridge overnight. The cold will slow down the rising of the dough. The next morning, remove the pan from the fridge and allow the rolls to come to room temperature and continue rising for about 1 hour. Then bake the pumpkin spice cinnamon rolls as indicated above.

HOW TO STORE THESE PUMPKIN SPICE CINNAMON ROLLS:

Once your rolls are fully cooled, transfer them to an airtight container and store them in the fridge for up to 5 days (although they probably won’t last this long!) Simply microwave a roll for 10-20 seconds before eating. They taste even better warm!

FOR MORE PUMPKIN RECIPES, CHECK OUT MY:

• Pumpkin Coffee Cake
• The Best Pumpkin Chocolate Chip Cookies
• Pumpkin Cake with Salted Caramel Cream Cheese Frosting
• Pumpkin Chocolate Chip Muffins

If you make these pumpkin spice cinnamon rolls, leave a comment below and share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!

Pumpkin Spice Cinnamon Rolls

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• Author: Charlotte
• Total Time: 1 hour 50 minutes
• Yield: 12 1x

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Description

These homemade pumpkin spice cinnamon rolls are the perfect fall breakfast recipe! The fluffy rolls are made with real pumpkin purée, filled with brown sugar and pumpkin pie spices, and topped with an easy maple cream cheese frosting.

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Ingredients

Scale 1x2x3x

For the dough:

• 3 3/4 cups (560g) all-purpose flour
• 1 tbsp instant yeast
• 1/4 cup (50g) brown sugar, packed
• 1/2 tsp salt
• 1/2 cup (118ml) warm milk (not more than 110F or it will kill the yeast)
• 1 large egg, room temperature
• 3/4 cup (185g) pumpkin purée
• 1/2 cup (113g) unsalted butter, soft

For the filling:

• 1/2 cup (113g) unsalted butter, soft
• 3/4 cup (150g) brown sugar, packed
• 2 tsp pumpkin pie spices

For the maple cream cheese frosting:

• 4 oz (112g) cream cheese, soft
• 1/4 cup (56g) unsalted butter, soft
• 4 tbsp pure maple syrup
• 1/2 cup (25g) icing sugar

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Instructions

1. For the dough: in the bowl of an electric mixer, combine the flour, instant yeast, brown sugar and salt. Add the warm milk and with the hook attachment of the mixer, start mixing the dry ingredients with the milk. Once you obtain a crumbly texture, add the pumpkin purée and the egg. Finally, as you are kneading the dough, gradually incorporate the soft butter. When you’ve added all the butter, knead the dough on the low setting for 8-10 minutes. The dough should form a smooth ball and be slightly sticky. Cover the dough with a towel and let it rise for about 10 minutes.
2. For the filling: mix the soft butter with the brown sugar and pumpkin spice until you obtain like a thick paste. Set aside.
3. To assemble the rolls: on a well floured surface, roll out the dough into a 14×18 inch rectangle. It should be about 1/4 inch thick. Spread the filling using an offset spatula but leave a bit of a margin on one of the long sides of the dough. Roll the dough tightly starting on opposite side of the margin. Once fully rolled, seal by slightly pinching the dough at the seam. Cut into 12 rolls (they should be ~1.5 inch in width each). Place the rolls into a greased (I prefer to use butter here) 9×13 inch pan, cover with a towel or plastic wrap and let the rolls rise for 30 minutes in a warm spot.
4. Baking: preheat your oven to 350F. Bake the pumpkin spice cinnamon rolls uncovered for 20-25 minutes or until slightly golden brown. Do not over-bake them so they stay soft in the middle. Let the rolls cool for a few minutes before frosting.
5. For the maple cream cheese frosting: cream the soft butter and cream cheese together. Once fully combined and smooth, add the maple syrup. Mix, then incorporate the icing sugar. Spread the frosting on top of the pumpkin spice cinnamon rolls and serve.

Notes

To make overnight rolls: once the rolls are in the greased pan, cover the baking dish tightly with plastic wrap and store the rolls in the fridge overnight. The next day, remove the pan from the fridge and allow the rolls to come to room temperature and continue rising for about 1 hour. Then bake the pumpkin spice cinnamon rolls as indicated above.

Tip: cut the rolls using dental floss to keep their round shape.

• Prep Time: 1 hour 30 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Cuisine: Fall Baking

Keywords: breakfast, brunch, cinnamon rolls, easy, fall baking, homemade, pumpkin, pumpkin recipe, pumpkin spice