Spiced Pumpkin Cinnamon Rolls: Fluffy Morning Buns (Print Version)

Fluffy Pumpkin Spice Cinnamon Rolls, a warm fall breakfast. Learn to make these spiced, sweet buns for a comforting start to your day.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 55 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Fluffy Dough

01 - 1 cup (240ml) warm milk (105-115°F / 40-46°C)
02 - 2 ¼ teaspoons (1 packet) active dry yeast
03 - ¼ cup (50g) granulated sugar
04 - ½ cup (120g) pumpkin puree
05 - ¼ cup (56g) unsalted butter, melted and cooled
06 - 1 large egg, room temperature
07 - 4-4 ½ cups (500-565g) all-purpose flour, plus more for dusting
08 - 1 teaspoon salt

→ For the Spiced Filling

09 - ½ cup (100g) light brown sugar, packed
10 - 1 tablespoon ground cinnamon
11 - 1 teaspoon pumpkin pie spice
12 - ¼ cup (56g) unsalted butter, melted

→ For the Creamy Glaze

13 - 4 oz (113g) cream cheese, softened
14 - ¼ cup (56g) unsalted butter, softened
15 - 2 cups (240g) powdered sugar, sifted (optional)
16 - 1 teaspoon vanilla extract
17 - 2-3 tablespoons milk or cream

# Instructions:

01 - In a large bowl, or the bowl of your stand mixer, combine the warm milk, yeast, and a teaspoon of the granulated sugar. Give it a gentle stir and then just let it sit for about 5-10 minutes. You’re looking for a foamy, bubbly top – that’s how you know your yeast is alive and ready to party! If it doesn’t foam, your yeast might be dead or your milk was too hot/cold. Don't panic, just try again with fresh yeast; I’ve definitely had to restart this step more times than I care to admit.
02 - Once your yeast is active, add the remaining granulated sugar, pumpkin puree, melted butter, and egg to the bowl. Mix it all up until it’s well combined. Then, gradually add the flour and salt, mixing on low speed with a dough hook (if using a stand mixer) until a shaggy dough forms. I usually start with a spoon, then switch to my hands to get a feel for the dough. This is where I sometimes add too much flour, making the dough stiff. Aim for soft and slightly sticky, not dry!
03 - Increase the mixer speed to medium-low and knead for 5-7 minutes, or knead by hand on a lightly floured surface for about 8-10 minutes, until the dough is smooth and elastic. It should spring back when you poke it. Place the dough in a lightly oiled bowl, turning it once to coat, then cover with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until it has doubled in size. I often just put it in a slightly warm oven (turned off, of course!), it makes all the difference for these Pumpkin Spice Cinnamon Rolls.
04 - While your dough is rising, get your filling ready. In a small bowl, combine the light brown sugar, ground cinnamon, and pumpkin pie spice. Whisk it together until it’s evenly mixed. Then, stir in the melted butter until it forms a thick paste. This is the good stuff, honestly! I always sneak a little taste here – oops! Make sure there are no dry spots, you want that gorgeous, spicy spread for your Pumpkin Spice Cinnamon Rolls.
05 - Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, roughly 12x18 inches. Spread the spiced filling evenly over the dough, leaving a small border on one long edge. Tightly roll the dough from the other long edge, creating a log. Use a sharp knife or dental floss to cut the log into 12 even slices. Arrange these slices, cut-side up, in a lightly greased 9x13 inch baking dish. Cover and let rise again for 30-45 minutes, or until puffy. Sometimes I'm impatient and cut them too thick, then they don't quite fit! But they still taste great.
06 - Preheat your oven to 375°F (190°C). Bake the Pumpkin Spice Cinnamon Rolls for 20-25 minutes, or until golden brown and cooked through. While they're baking, whisk together the softened cream cheese, butter, powdered sugar, vanilla extract, and a splash of milk or cream until smooth for your glaze. Once the rolls are out of the oven, let them cool for just about 5-10 minutes – you want them warm, not hot, when you glaze them. Spread that creamy goodness over the warm rolls. The smell at this stage? Pure autumn bliss!

# Notes:

01 - Don't rush the rising times; that's where the fluffiness comes from. Patience is key!
02 - Store leftovers in an airtight container at room temp for up to 2 days, or fridge for up to 5.
03 - No pumpkin puree? Mashed sweet potato or banana can work for a different flavor.
04 - Serve warm with strong coffee or a chai latte for the ultimate autumn breakfast.

# Equipment Needed:

01 - Stand mixer (optional)
02 - Large mixing bowls
03 - 9x13 inch baking dish
04 - Rolling pin
05 - Whisk

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 6g

Back