Pumpkin Spice Cinnamon Rolls Recipe

This Pumpkin Spice Cinnamon Rolls Recipe is a soft and fluffy recipe, which is made with real pumpkin puree and crunchy pecans. It’s the perfect fall breakfast, ready in about 3 hours.

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Pumpkin Spice Cinnamon Rolls Recipe Ingredients

FOR THE DOUGH:

• 1 1/2 cups whole milk
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1 package (2 1/4 Teaspoons) active dry yeast
• 1 cup pumpkin puree
• 5 cups all-purpose flour, divided, plus more for rolling dough
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• 1/2 tsp. baking soda
• 3/4 tsp. baking powder
• 1/2 tsp. salt

FOR THE FILLING:

• 1/2 cup salted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 3/4 cup finely chopped pecans

FOR THE FROSTING:

• 8 oz. cream cheese, at room temperature
• 1/2 lb. powdered sugar
• 2 Tbsp. whole milk, plus additional as needed
• 2 Tbsp. unsalted butter, melted
• Dash of salt
• 1/2 tsp. maple extract, optional
• 1/4 cup finely chopped pecans

How To Make Pumpkin Spice Cinnamon Rolls

1. Activate the yeast: In a large saucepan, gently heat the milk, vegetable oil, and sugar until warm (between 105-115°F), but not boiling. Remove from the heat, sprinkle the yeast over the surface, and let it sit for about 5 minutes until foamy. Stir in the pumpkin puree.
2. Mix the initial dough: In a large bowl, combine 4 cups of the flour with the cinnamon, nutmeg, and ginger. Pour the wet pumpkin mixture into the dry ingredients and stir until just combined.
3. First rise: Cover the bowl with a dish towel and let it rise in a warm, draft-free place for 1 hour, until it is puffy and has at least doubled in size.
4. Finish the dough: After the rise, stir in the remaining 1 cup of flour, the baking soda, baking powder, and salt until fully combined.
5. Roll out the dough: Turn the dough out onto a well-floured surface. The dough will be sticky, so use extra flour as needed to handle it. Roll the dough into a large rectangle, about 12×24 inches.
6. Add the filling: Drizzle the melted butter over the dough and use your hands to spread it evenly. In a small bowl, mix the granulated sugar, brown sugar, and spices for the filling. Sprinkle this mixture over the butter, followed by the chopped pecans.
7. Roll and slice: Starting from the long edge farthest from you, roll the dough into a tight log. Pinch the seam to seal it. Use a sharp knife or unflavored dental floss to cut the log into 1 1/2-inch thick slices.
8. Second rise and bake: Preheat the oven to 350°F. Arrange the rolls in two greased 9-inch round pans (about 8 rolls per pan). Cover and let them rise for 30 minutes. Bake for 25 minutes, until golden brown.
9. Make the frosting: While the rolls bake, use an electric mixer to beat the cream cheese, powdered sugar, and milk until smooth. Beat in the melted butter, salt, and maple extract until combined.
10. Frost and serve: As soon as the rolls come out of the oven, spread the frosting generously over the top. Sprinkle with the remaining chopped pecans. Let them sit for 15 minutes before serving warm.

Recipe Tips

• How to handle sticky pumpkin dough: This dough is naturally soft and sticky due to the pumpkin puree. Don’t be afraid to use a generous amount of flour on your work surface and rolling pin to make it manageable.
• Can I make these overnight? Yes. After placing the sliced rolls in the pan, cover them tightly with plastic wrap and let them do their second rise in the refrigerator overnight. In the morning, let them sit at room temperature for about 30-45 minutes while the oven preheats, then bake as directed.
• How do I get a tight, neat roll? When you roll the dough into a log, pull it gently toward you with each rotation. This keeps the roll tight, ensures a beautiful swirl, and helps contain the gooey filling.
• How do I know when the rolls are done? They should be a rich golden brown on top and around the edges. The center of the rolls should be cooked through and no longer doughy. An internal temperature of 190°F is a good indicator.

What To Serve With Pumpkin Spice Cinnamon Rolls

These decadent rolls are a perfect special occasion breakfast. They are best served with:

• A hot cup of strong black coffee
• A cold glass of milk
• A side of savory sausage or crispy bacon to balance the sweetness

How To Store Pumpkin Spice Cinnamon Rolls

Room Temperature: Store the frosted rolls, tightly covered, at room temperature for up to 3 days. Reheat: You can gently reheat individual rolls in the microwave for 15-20 seconds to make them soft and warm again.

Pumpkin Spice Cinnamon Rolls Nutrition Facts

• Calories: 550kcal
• Carbohydrates: 80g
• Protein: 8g
• Fat: 22g
• Saturated Fat: 9g
• Sodium: 480mg
• Fiber: 3g
• Sugar: 45g

Nutrition information is estimated per roll and may vary based on size and amount of frosting.

FAQs

Try More Recipes:

• Pumpkin Spice Monkey Bread Recipe
• Pumpkin Layer Cake Recipe
• Pumpkin Meringue Pie Recipe