Sugar & [Pumpkin] Spice: How To Make Immaculate Cinnamon Rolls
Experience the flavors of fall with these immaculate pumpkin spice cinnamon rolls. Made with pumpkin puree and a brown sugar cinnamon filling, these rolls are topped with a choice of sweet icing or cream cheese frosting for the perfect homemade treat.
We simply adore these immaculate pumpkin spice cinnamon rolls because they bring a little extra warmth to my family’s autumn mornings. With simple, wholesome ingredients and the subtle hint of cloves and pumpkin pie spice, our kitchen smells heavenly as they bake to a perfect golden brown.
They’re especially perfect for fall and winter mornings or as a little sweet treat with a cup of really good coffee! Not into pumpkin? Try these classic sourdough cinnamon rolls or quick cinnamon rolls!
What are Pumpkin Spice Cinnamon Rolls?
These immaculate pumpkin spice cinnamon rolls are a delightful twist on traditional cinnamon rolls; however, they’re infused with warm pumpkin pie spice and real pumpkin puree, which makes them even more irresistible.
They have a soft, fluffy texture and they’re also filled with a sweet and spiced blend of brown sugar cinnamon, butter, and cloves for an extra layer of flavor.
Finally, when topped with a rich cream cheese frosting, these rolls become the perfect treat for cozy fall mornings or special occasions with family and friends.
Why make these Pumpkin Spice Cinnamon Rolls?
If you’re looking to bring a touch of warmth and indulgence to your autumn mornings, these immaculate pumpkin spice cinnamon rolls are a must-try. These rolls pack rich flavors of pumpkin pie spice and real pumpkin puree, and they also fill your kitchen with the comforting aroma of fall.
Here’s why you should roll up your sleeves and make these at home:
- They’re perfectly spiced with seasonal flavors like pumpkin pie spice and real pumpkin puree.
- This recipe uses staple pantry items like all-purpose flour, brown sugar, and cinnamon.
- The dough can be prepared in advance to allow flavors to develop.
- They’re guaranteed to be delicious-golden brown on the outside and fluffy on the inside.
Tips For Making Cinnamon Rolls
- Use Room-Temperature Ingredients: Let your eggs, butter, and milk come to room temperature before mixing. This helps the dough rise evenly and creates a softer texture.
- Don’t Overwork the Dough: Knead the dough just until it’s smooth and elastic. Over-kneading can make the rolls dense and tough.
- Let the Dough Rise Properly: Be patient during the proofing stages. A warm, draft-free area is ideal for the dough to double in size, which ensures soft, fluffy rolls.
- Roll Evenly: Roll the dough into an even rectangle to ensure all your cinnamon rolls are the same size and bake uniformly.
- Don’t Skimp on the Filling: Spread the cinnamon-sugar filling generously and evenly for that gooey, sweet center.
- Use Dental Floss to Slice: Unflavored dental floss or thread works wonders for cutting the rolls cleanly without squishing the dough.
- Bake Until Golden: Keep an eye on the rolls as they bake, aiming for a light golden-brown color. Overbaking can dry them out.
- Glaze While Warm: Apply your glaze or frosting while the rolls are still slightly warm so it melts slightly and coats them beautifully.
- Plan Ahead: Cinnamon rolls can be made ahead of time. Prepare them the night before, refrigerate, and bake fresh in the morning for convenience.
- Experiment with Flavors: Don’t be afraid to customize! Add chopped nuts, cream cheese frosting, or seasonal spices like pumpkin spice for a unique twist.
What Makes These Cinnamon Rolls Different?
What makes these pumpkin spice cinnamon rolls different? They take the classic cinnamon roll to a whole new level with the rich, earthy flavors of pumpkin spice blended right into the dough and filling.
The addition of real pumpkin adds moisture and a subtle sweetness, creating an irresistibly soft and fluffy texture. A perfectly spiced glaze or frosting complements the warm fall spices, making each bite feel like a cozy hug.
Unlike standard cinnamon rolls, these are packed with seasonal flair, making them an unforgettable treat for autumn mornings or festive gatherings.
Pumpkin Spice Cinnamon Roll Ingredients
- All-purpose flour: I like to buy pantry staples like organic flour, maple syrup, and vanilla extract from Azure Standard or Thrive Market because of the great prices.
- Brown sugar
- Sugar
- Baking powder, baking soda: These act as leavening agents and help the bread rise. In order to long ferment this recipe, simply leave them out for the long ferment. Then, add to the dough just before baking.
- Salt
- Butter
- Pumpkin puree: Make sure to get pumpkin puree and not pumpkin pie mix. We usually get ours from Thrive Market or Azure Standard.
- Milk of choice
- Pumpkin pie spice: I like to use this DIY Betty Crocker version.
- Ground cinnamon
- Ground cloves
- Powdered sugar
- Cream cheese
Pumpkin Spice Cinnamon Roll Variations
- Maple glazed: Replace the icing with a maple syrup glaze for extra sweetness.
- Pecan-stuffed: Add chopped pecans to the filling for a little crunch and nutty flavor.
- Vegan version: Use plant-based butter and milk alternatives, and skip the cream cheese frosting or opt for a dairy-free version like the one in this recipe!
I hope you love this recipe!
Pumpkin Spice Cinnamon Rolls
Bake these pumpkin spice cinnamon rolls for a warm, spiced autumn breakfast or sweet treat.
Ingredients
Cinnamon roll ingredients:
- 3 cups all-purpose flour
- 3 Tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter
- 2/3 cup pumpkin puree
- 1 cup milk of choice
- 2 Tablespoons pumpkin pie spice
Filling ingredients:
- 1/2 cup softened butter
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Icing ingredients:
- 1 & 1/2 to 2 cups powdered sugar
- 2 to 3 Tablespoons milk
- Optional: 4 ounces softened cream cheese
Instructions
- Combine flour, baking powder, baking soda, salt, and sugar in a medium bowl or in the bowl of a stand mixer using the paddle attachment.
- Add in the pumpkin puree, milk, and pumpkin pie spice, then mix until well combined. If using a mixer, switch to the dough hook before mixing, then use the mixer to knead the dough about five minutes.
- If not using a mixer, remove the dough onto a lightly floured surface, then knead for about 5 minutes.
- Place the dough in the bowl (or leave it there if using a mixer), cover, and allow to sit and ferment for 4-6 hours. (If you don’t want to wait, you can go ahead and bake!) Chill in the refrigerator for an hour.
- Remove the dough from the fridge to a lightly floured surface and roll into a large rectangle.
- Mix together the sugar, brown sugar, and spices for the filling in a small bowl. Spread the softened butter over the dough, then sprinkle with the sugar and spice mixture.
- Starting on one of the short ends, tightly roll the dough into a log. Using a very sharp knife, cut the log into circles, about 1 inch thick. (If the log is hard to cut or is smushing, place it in the fridge again to make cutting easier.)
- Place the rolls into an oven-safe dish, then bake at 350 for about 20-25 minutes.
- While the rolls are cooking, make your icing. Combine icing ingredients into a bowl and mix well.
- After the rolls have cooled, top with icing and enjoy!
Notes
- Replace the icing with a maple syrup glaze for extra sweetness.
- Add chopped pecans to the filling for a little crunch and nutty flavor.
- Use plant-based butter and milk alternatives, and ski the cream cheese frosting or opt for a dairy-free version.
