Easy Pumpkin Spice Cinnamon Rolls Recipe: Perfect for Fall
These pumpkin spice cinnamon rolls are everything you crave—soft, fluffy dough packed with real pumpkin and swirled with a gooey pumpkin spice filling. Topped with cinnamon maple cream cheese frosting, they’re the perfect cozy treat to bring you all the warm flavors of fall!
Why You’ll Love This Recipe
- Perfect for fall – Pumpkin puree and cozy spices make these cinnamon rolls the ultimate fall treat.
- Made from scratch – Homemade without any store-bought preservatives for fresh, wholesome goodness.
- Soft and gooey – The dough rises perfectly for that soft, melt-in-your-mouth texture.
- Real pumpkin in the dough – Adds rich flavor and natural moisture to every bite.
- Warm fall spices – Use homemade pumpkin pie spice in the filling for an extra seasonal touch.
- Maple cream cheese frosting – A sweet, creamy frosting that brings it all together! Grab the recipe HERE!
Ingredients for Pumpkin Spice Cinnamon Rolls
This is what you will need to make these pumpkin spice cinnamon rolls from scratch:
- All-Purpose Flour: Provides structure and a tender texture for the dough.
- Active Dry Yeast: Helps the dough rise, making the rolls light and fluffy.
- Granulated Sugar: Sweetens the rolls and activates the yeast for better rising.
- Salt: Enhances flavors and balances the sweetness.
- Heavy Cream: Adds richness and moisture to the filling.
- Large Eggs: Contribute moisture and help bind the ingredients.
- Pumpkin Puree: Provides moisture and a delicious pumpkin flavor.
- Butter: Adds richness and a soft texture to the rolls. It is also used in the filling.
- Spices: You will need cinnamon, ginger, nutmeg, cloves, and cardamom for a classic pumpkin spice taste.
Kitchen Tools (affiliate links): stand mixer | mixing bowls | saucepan | rolling pin | measuring cups and spoons | 9×13 baking pan
How to Make Pumpkin Spice Cinnamon Rolls
Prepare the Filling:
- Combine sugar, spices, butter, heavy cream, and salt in a medium saucepan.
- Cook over low heat, stirring occasionally, until the butter melts and the mixture is well combined.
- Set aside to cool until it’s warm but not hot.
Make the Dough:
- Dissolve the yeast in warm water in the bowl of a stand mixer and let it sit for 5 minutes until it becomes frothy.
- Add 3 cups of flour (saving the rest for the next step), pumpkin puree, eggs, and the warm butter mixture. Using a dough hook, mix on low speed until combined.
- Gradually add the remaining flour, about 1/3 cup at a time, until the dough becomes smooth but still slightly sticky.
- Knead the dough in the mixer at a low speed for about 5 minutes.
Let the Dough Rise:
- Transfer the dough to a large, greased bowl. Cover it with a damp cloth and place it in a warm spot to rise for 1 to 1.5 hours or until the dough doubles.
- Once risen, punch the dough down and place it in the refrigerator to chill for 1-2 hours. This makes it easier to roll out later.
Roll and Fill:
- Roll the dough into a rectangle about ½ inch thick on a lightly floured surface.
- Spread softened butter over the dough, then sprinkle the pumpkin spice sugar mixture evenly across the surface.
- Starting from the long edge, roll the dough into a tight log. Shape the log evenly and slice it into 1- to 1½-inch thick rolls.
Second Rise and Bake:
- Grease a baking dish and arrange the sliced rolls in the pan. Cover with a cloth and let the rolls rise for another 30 minutes.
- Preheat your oven to 320°F (160°C).
- Bake for 25-30 minutes or until the rolls are slightly golden brown on the edges.
Frost and Serve:
- Let the rolls cool for 10 minutes before frosting them with the Cinnamon Maple Cream Cheese Frosting.
- Serve warm, and enjoy the flavors of pumpkin spice in every bite!
Why Chilling Cinnamon Roll Dough Matters
Chilling the dough makes it easier to roll out because the cold dough is firmer and less sticky, allowing you to shape it without tearing. This process also helps ensure that the dough holds its shape better, resulting in tighter and more uniform rolls when baked.
Recipe Tips
- Cool the Milk Mixture: Allow the milk to cool to 105-115°F before adding it to the dough. If it’s too hot, it can kill the yeast.
- Room Temperature Butter for the Filling: Use softened butter instead of melted butter to prevent the filling from leaking before baking.
- Use Room-Temperature Eggs: Cold eggs can impact the yeast’s effectiveness and may cause the melted butter to coagulate.
- Rub the Pumpkin Spice into the Butter: This helps to hold the spices in the filling.
- Flour Your Work Surface and Rolling Pin: Dusting prevents sticking, making rolling out and shaping the dough easier.
More Pumpkin Recipes to Enjoy
- Homemade Pumpkin Crisp with Oats Topping
- Pumpkin Pie Bars with Shortbread Crust
- Easy Pumpkin Bread Recipe with Streusel Topping
Get all of my delicious pumpkin recipes HERE!
Pumpkin Spice Cinnamon Rolls
Indulge in soft and gooey pumpkin spice cinnamon rolls made from scratch, filled with warm spices, and topped with sweet maple cream cheese icing.
Ingredients
Warm Milk Mixture
- 1 cup granulated sugar
- 1 stick butter
- ¾ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon groung ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground cardamom
Dough
- ¼ cup warm water
- 2 ½ tablespoon yeast
- 6 ½ cup flour divided (see instructions)
- ½ cup pumpkin puree
- 3 large eggs
Filling
- 1 ½ sticks butter room temperature
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- ⅛ teaspoon ground cardamom
Instructions
- Combine sugar, spices, butter, heavy cream, and salt in a medium saucepan.
- Cook over low heat, stirring occasionally, until the butter melts and the mixture is well combined.
- Set aside to cool until it’s warm but not hot.
- Dissolve the yeast in warm water in the bowl of a stand mixer and let it sit for 5 minutes until it becomes frothy.
- Add 3 cups of flour (saving the rest for the next step), pumpkin puree, eggs, and the warm butter mixture. Using a dough hook, mix on low speed until combined.
- Gradually add the remaining flour, about 1/3 cup at a time, until the dough becomes smooth but still slightly sticky.
- Knead the dough in the mixer at a low speed for about 5 minutes.
- Transfer the dough to a large, greased bowl. Cover it with a damp cloth and place it in a warm spot to rise for 1 to 1.5 hours or until the dough doubles.
- Once risen, punch the dough down and place it in the refrigerator to chill for 1-2 hours. This makes it easier to roll out later.
- Roll the dough into a rectangle about ½ inch thick on a lightly floured surface.
- Spread softened butter over the dough, then sprinkle the pumpkin spice sugar mixture evenly across the surface.
- Starting from the long edge, roll the dough into a tight log. Shape the log evenly and slice it into 1- to 1½-inch thick rolls.
- Grease a baking dish and arrange the sliced rolls in the pan. Cover with a cloth and let the rolls rise for another 30 minutes.
- Preheat your oven to 320°F (160°C).
- Bake for 25-30 minutes or until the rolls are slightly golden brown on the edges.
- Let the rolls cool for 10 minutes before frosting them with the cream cheese maple frosting.
- Serve warm, and enjoy the flavors of pumpkin spice in every bite!
About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
