Pumpkin Spice Cinnamon Rolls
What makes these fall cinnamon rolls extra special is the pumpkin puree worked right into the dough. It gives the rolls a gorgeous golden hue and an added depth of flavor that you don’t get from classic cinnamon rolls.
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Wooden Spoon or Silicone Spatula
- Rolling Pin
- Measuring cups and spoons
- 9x13-inch baking dish
- Sharp knife or dough cutter
- Clean kitchen towel or plastic wrap
- Wire rack
Ingredients
For the Dough
- 3 ¾ cups all-purpose flour
- ½ cup pumpkin puree not pumpkin pie filling
- ¾ cup warm milk about 110°F
- ¼ cup granulated sugar
- 1 packet 2 ¼ tsp active dry yeast
- ¼ cup unsalted butter melted
- 1 large egg
- 1 tsp salt
- 1 tsp pumpkin pie spice
For the Filling
- ½ cup brown sugar packed
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 4 tbsp unsalted butter softened
For the Glaze
- 1 cup powdered sugar
- 2 –3 tbsp milk or heavy cream
- ½ tsp vanilla extract
- Optional: pinch of pumpkin spice for garnish
Instructions
Proof the Yeast
- Warm the milk to about 110°F (43°C)—warm to the touch, not hot.
- In a large bowl, whisk together the warm milk and granulated sugar until the sugar dissolves.
- Sprinkle the active dry yeast over the surface. Let it sit 5–10 minutes until foamy.
- If it doesn’t foam, discard and start again with fresh yeast.
- Pro Tip: If you don’t have a thermometer, dip a clean finger—milk should feel like a warm bath, never hot.
Make the Dough
- Whisk in the pumpkin puree, melted butter (slightly cooled), and egg until smooth.
- Add salt and pumpkin pie spice; stir to combine.
- Add 3 ¼ cups of the flour and mix with a wooden spoon or the mixer’s dough hook until a shaggy dough forms.
- Add more flour (up to the full 3 ¾ cups) 1–2 tablespoons at a time until the dough is soft, slightly tacky, and pulls away from the bowl.
- Pro Tip: Aim for tacky (light stick) not sticky (gluey). Too much flour = dense rolls.
Knead the Dough
- Knead by hand on a lightly floured surface or with a dough hook on medium-low speed for 6–8 minutes.
- Stop when the dough is smooth and elastic; it should bounce back when gently poked.
- Pro Tip: If the dough smears under your palm, dust with a teaspoon of flour; if it tears, rest it 5 minutes, then continue.
First Rise (Bulk Ferment)
- Lightly oil a clean bowl, place the dough inside, and turn once to coat.
- Cover with a damp towel or plastic wrap.
- Let rise in a warm, draft-free spot until doubled in size, about 60–90 minutes.
- Pro Tip: A cold kitchen slows rising. Create a proof box by placing the covered bowl in an (off) oven with just the light on.
Make the Filling
- In a small bowl, mix brown sugar, ground cinnamon, and pumpkin pie spice.
- Ensure the butter is very soft and spreadable (not melted).
- Pro Tip: Rub the sugar mixture between your fingers for 10 seconds—this breaks up clumps for an even swirl.
Roll the Dough
- Punch down the risen dough to release air.
- Turn onto a lightly floured surface.
- Roll into a 12×16-inch rectangle with the long side facing you; keep edges as straight as possible.
- Pro Tip: If the dough keeps springing back, cover and rest it 5 minutes, then continue rolling.
Fill & Roll Up
- Spread the softened butter evenly over the dough, leaving a ½-inch border on the far long edge.
- Sprinkle the sugar–spice mixture evenly over the butter; press lightly so it adheres.
- Starting from the long edge closest to you, roll the dough tightly into a log.
- Pinch the seam to seal and roll seam-side down.
- Pro Tip: For super neat spirals, tighten the log gently as you roll, like you’re shaping a sushi roll.
Slice the Rolls
- Trim the uneven ends.
- Slice the log into 12 even pieces (about 1¼–1½ inches each).
- Arrange in a greased 9×13-inch baking dish with slight space between rolls.
- Pro Tip: Use unflavored dental floss—slide under the log, cross the ends, and pull to cut cleanly without squashing.
Second Rise
- Cover the pan and let the rolls rise until puffy and touching, 25–40 minutes depending on room temp.
- Meanwhile, preheat the oven to 350°F (175°C).
- Pro Tip: The “jiggle test”—gently shake the pan; properly proofed rolls wobble slightly like set Jell-O.
Bake
- Bake on the center rack for 22–28 minutes, until the tops are lightly golden and the centers read 190–195°F if using a thermometer.
- If browning too fast, tent loosely with foil for the last 5–8 minutes.
- Pro Tip: Pull them when the centers are just set—slightly underbaked yields the softest, gooey centers.
Make the Glaze
- In a bowl, whisk powdered sugar, vanilla, and 2 tbsp milk/cream until smooth.
- Add more milk a teaspoon at a time for a pourable glaze; or more sugar for thicker frosting.
- Pro Tip: Sift the powdered sugar first—this prevents lumps so you don’t have to over-whisk.
Glaze & Serve
- Let rolls cool in the pan for 10 minutes (so the glaze clings, not melts off).
- Drizzle or spread the glaze over warm rolls.
- Finish with a tiny pinch of pumpkin spice on top (optional).
- Serve warm and enjoy that cozy fall-cinnamon aroma!
Overnight (Make-Ahead) Option
- After slicing and panning, cover tightly and refrigerate 8–12 hours.
- Next day, bring to room temp and let rise until puffy (45–75 minutes, depending on kitchen temp).
- Bake as directed, then glaze.
- Pro Tip: Cold dough rises slowly—don’t rush this final proof; it’s the difference between good and cloud-soft rolls.
Notes
Nutritional Value (per serving, 1 roll with glaze)
- Calories: ~280–300 kcal
- Carbohydrates: 47g
- Protein: 5g
- Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Fiber: 2g
- Sugar: 18g
- Sodium: 210mg