Get cozy with these soft, gooey Pumpkin Spice Cinnamon Rolls—a delicious fall twist on the classic treat! With a tender pumpkin-infused dough, a rich spiced filling, and a smooth cream cheese glaze, these cinnamon rolls are perfect for chilly mornings, holiday breakfasts, or any time you’re craving a taste of autumn. The pumpkin not only brings a warm color but also adds moisture to the rolls, making them incredibly soft. Let’s dive into this comforting, bakery-worthy recipe you can make right at home.

Full Recipe:

Ingredients:

For the Dough:

• 3 1/2 cups all-purpose flour
• 1/2 cup pumpkin puree
• 1/2 cup warm milk (110°F)
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1 tsp pumpkin pie spice
• 1 large egg

For the Filling:

• 1/2 cup brown sugar, packed
• 2 tbsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 cup unsalted butter, softened

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 2 tbsp milk

Instructions:

Step 1: Activate the Yeast

1. In a small bowl, combine the warm milk and 1/4 cup sugar. Sprinkle the active dry yeast over the milk mixture, stirring gently to combine.
2. Let the yeast sit for about 5–10 minutes, or until it becomes frothy. If the yeast doesn’t froth, the milk may have been too hot or the yeast might be inactive, so try again with a fresh packet.

Step 2: Make the Dough

1. In a large mixing bowl, combine the flour, salt, and pumpkin pie spice. Whisk together to evenly distribute the ingredients.
2. In a separate bowl, whisk together the pumpkin puree, melted butter, and egg until smooth.
3. Pour the yeast mixture and the pumpkin mixture into the flour mixture. Stir until it starts to come together into a dough.
4. Turn the dough onto a lightly floured surface and knead for about 5–8 minutes, or until it’s smooth and elastic. Add more flour if the dough is too sticky.

Step 3: First Rise

1. Lightly grease a large bowl and place the dough in it, turning it once to coat it in oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.

Step 4: Prepare the Filling

1. In a small bowl, mix together the brown sugar, cinnamon, and pumpkin pie spice.
2. Spread the softened butter evenly over the surface of the rolled-out dough, then sprinkle the sugar and spice mixture on top.

Step 5: Roll and Cut the Dough

1. Once the dough has risen, punch it down to release the air and transfer it to a floured surface.
2. Roll the dough into a large rectangle (about 18 x 12 inches) and evenly spread the softened butter on top.
3. Sprinkle the cinnamon-sugar mixture over the buttered dough.
4. Starting from the longer edge, tightly roll up the dough into a log.
5. Cut the log into 12 equal pieces and arrange the rolls in a greased baking pan.

Step 6: Second Rise

1. Cover the pan with a towel or plastic wrap and let the rolls rise again for 30–45 minutes, or until they are puffy and touching each other.

Step 7: Bake

1. Preheat your oven to 350°F (175°C).
2. Once preheated, bake the rolls for 25–30 minutes, or until they are golden brown and cooked through. If the tops are browning too quickly, cover them loosely with foil for the remaining baking time.

Step 8: Prepare the Cream Cheese Glaze

1. While the rolls are baking, make the glaze by combining the softened cream cheese and butter in a mixing bowl. Beat until smooth.
2. Gradually add the powdered sugar, followed by the vanilla extract and milk. Continue to beat until the glaze is creamy and smooth.

Step 9: Serve

1. Let the rolls cool for about 5 minutes, then spread the cream cheese glaze generously over the top.
2. Serve warm and enjoy!

Nutrition Facts (Per Roll, Approximate):

• Calories: 350
• Carbohydrates: 50g
• Protein: 5g
• Fat: 15g
• Fiber: 2g
• Sugar: 25g

FAQ:

Q1: Can I make these cinnamon rolls in advance?

• Yes! You can make the dough, let it rise, and prepare the rolls up to the point of baking. Cover and refrigerate overnight. In the morning, allow them to come to room temperature and rise slightly, then bake as directed.

Q2: Can I freeze these pumpkin cinnamon rolls?

• Definitely! Freeze the unglazed rolls after baking. When you’re ready to enjoy them, reheat in the oven and glaze afterward for a fresh taste.

Q3: What can I use instead of pumpkin puree?

• Sweet potato or butternut squash puree makes a good substitute, though it may slightly alter the flavor.

Tips for Perfect Pumpkin Cinnamon Rolls:

1. Use Fresh Yeast: Check the expiration date on your yeast packet. Fresh yeast will ensure your rolls are light and fluffy.
2. Don’t Overheat the Milk: Milk should be warm, not hot (about 110°F). Overheated milk can kill the yeast.
3. Be Generous with Filling: The filling is what makes these cinnamon rolls decadent and flavorful, so don’t skimp on it!
4. For Extra Fluffiness: Use bread flour instead of all-purpose flour for a chewier, fluffier texture.
5. Adjust Glaze Consistency: If you like a thicker glaze, use less milk. For a drizzled effect, add a bit more milk.

Storage Tips:

• Room Temperature: Store the rolls in an airtight container at room temperature for up to 2 days. Reheat in the microwave for about 10–15 seconds.
• Refrigeration: For longer storage, refrigerate the rolls (unglazed) for up to 5 days. Warm them in the microwave and then add the glaze.
• Freezing: Wrap unglazed rolls tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight and warm up before glazing.

Conclusion: Pumpkin Spice Cinnamon Rolls are a delightful way to celebrate the flavors of fall! These rolls combine the warm spices of cinnamon and pumpkin pie with a fluffy texture and creamy topping, perfect for cozy breakfasts or festive gatherings. With the convenience of making them ahead, they’re a simple yet impressive treat for family and friends. Give this recipe a try, and enjoy the sweet aroma that will fill your kitchen!