Pumpkin Spice Cinnamon Rolls
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
2 hrs
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Servings
12 rolls
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Course
Breakfast
Pumpkin Spice Cinnamon Rolls
Description
These Pumpkin Spice Cinnamon Rolls feature a yeast dough made from flour, sugar, yeast, salt, water, butter, and egg, rolled out to a rectangle before spreading a filling of pumpkin puree, sugar, and pumpkin pie spice. The combination of pumpkin and warm spices infuses the rolls with a distinctive autumn flavor. After rolling and cutting, the rolls are baked until fluffy and golden. A frosting made with cream cheese, butter, vanilla, powdered sugar, and milk is spread on top, adding creamy sweetness that balances the spices and pumpkin.
The texture is soft and tender with a moist interior from the pumpkin filling and a slight chewiness from the yeast dough. The recipe's method carefully develops the dough with periods of resting and kneading, which contributes to the airy structure. Spreading the filling evenly before rolling ensures consistent flavor distribution.
This recipe works well as a seasonal treat or a comforting breakfast option. It pairs nicely with coffee or tea and can be made ahead and reheated gently. Using unflavored dental floss for slicing the rolls helps create clean edges without squashing the dough.
The recipe notes suggest a neat cutting technique using dental floss to prevent crushing the rolls when slicing. This tip helps maintain the shape of the rolls and keeps the layers intact. The method also includes warming the water and butter to activate yeast properly and achieve a smooth dough.
Ingredients
For the dough
- 4-1/2 to 5 cups all-purpose flour
- ⅓ cup sugar
- 2 envelopes yeast 4 1/2 teaspoons, Fleischmann's® RapidRise brand
- 1 teaspoon salt
- 1-1/2 cups water
- 6 tablespoons butter
- 1 egg
For the filling
- ⅓ cup sugar
- 1 tablespoon pumpkin pie spice
- ½ cup pumpkin puree
For the frosting
- 3 ounces cream cheese softened
- 2 tablespoons butter softened
- ½ teaspoon vanilla extract pure
- 2 cups powdered sugar sifted
- 1-2 tablespoons milk
Instructions
- Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
- Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
- Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
- While dough rests, prepare the filling: Combine sugar, pumpkin pie spice, and pumpkin puree in a small bowl. Set aside.
- Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread the filling evenly over the dough, stopping at least 1/2-inch from the edges on the long sides.
- Beginning at the long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces.
- Place, cut sides down, in a greased 13 x 9 inch baking pan.
To bake immediately:
- Cover with a towel; let rise in a warm place until doubled in size, about 1 hour .
- Bake in a preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for at least 20 minutes.
To bake the next day:
- Cover the pan with plastic wrap and refrigerate overnight.
- The next morning, remove pan from the refrigerator and let sit at room temperature for 30-45 minutes. Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for 10-15 minutes before frosting.
For the frosting:
- Beat cream cheese, butter and vanilla in a large bowl. Slowly add 1 cup of sifted powdered sugar at a time, beating well after each addition. Add milk ½ tablespoon at a time until frosting is desired consistency. Frost rolls.
- Refrigerate any leftover rolls.
Notes
- Use unflavored dental floss to cut the cinnamon rolls cleanly without compressing the dough.
- Warm the water and butter to about 120° to 130°F to activate the yeast without killing it.
- Let the dough rest after kneading to develop elasticity and structure for better rise.
- Spread filling evenly within the dough rectangle but leave a small border on the long edges to prevent filling from leaking out while rolling.
User Reviews
Overall Rating
4.5
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