Oh my goodness, these pumpkin spice cinnamon rolls are everything you want on a crisp fall morning – warm, gooey, and packed with that cozy spice flavor that just hugs you from the inside out. I make them every October when the leaves start turning, and honestly? They disappear faster than I can say “second breakfast.” The pumpkin puree makes them incredibly soft (none of that dry roll nonsense here), and the filling caramelizes into this sticky-sweet perfection that’ll have you licking your fingers. Best part? They work just as well for dessert with a scoop of vanilla ice cream as they do with your morning coffee.

Why You’ll Love These Pumpkin Spice Cinnamon Rolls

• That pillowy-soft texture you can only get from homemade dough
• The warm hug of pumpkin pie spice in every bite
• Easy to tweak – add nuts, swap glazes, make them your own!
• Guaranteed to make your kitchen smell like autumn heaven

Ingredients for Pumpkin Spice Cinnamon Rolls

Gathering everything before you start makes these rolls come together like magic. Here’s what you’ll need:

For the Dough

• 3 cups all-purpose flour (plus extra for dusting)
• 1/4 cup granulated sugar
• 1 packet active dry yeast (about 2 1/4 teaspoons)
• 1/2 cup warm milk (110°F – think baby bottle warm)
• 1/2 cup pumpkin puree (pack it into the measuring cup!)
• 1/4 cup melted butter (cooled slightly)
• 1 large egg (room temperature works best)
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

For the Filling

• 1/2 cup packed brown sugar
• 2 teaspoons cinnamon
• 1/4 cup softened butter (not melted – you want it spreadable)

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Equipment You’ll Need

• Stand mixer with dough hook (optional but helpful)
• Rolling pin
• 9×13 inch baking pan
• Parchment paper

How to Make Pumpkin Spice Cinnamon Rolls

Okay, let’s get rolling – literally! Don’t let the multiple steps scare you. Making these pumpkin spice cinnamon rolls is easier than you think, and I’ll walk you through each part like we’re baking together in my kitchen.

Step 1: Prepare the Dough

• Start by whisking together flour, sugar, yeast, and salt in a big bowl. Make a well in the center.
• Pour in the warm milk, pumpkin puree, melted butter, egg, vanilla, and pumpkin pie spice. Stir until a shaggy dough forms.
• Now comes the fun part – kneading! If using a stand mixer, let it run with the dough hook for about 5 minutes. By hand? Turn it out onto a floured surface and knead for 8-10 minutes. The dough should be slightly sticky but pull away from the sides.
• Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot until doubled – about 1 hour. (Pro tip: My oven with just the light on creates the perfect cozy environment!)

Step 2: Roll and Fill

• Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a rectangle about 12×18 inches – don’t stress about perfection!
• Spread the softened butter evenly over the dough, leaving a 1-inch border. Mix brown sugar and cinnamon together, then sprinkle it all over the buttered surface.
• Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal. Use a sharp knife or dental floss to cut into 12 equal pieces.
• Arrange the rolls in a greased 9×13 pan, cover, and let rise again for 30 minutes while you preheat the oven to 375°F.

Step 3: Bake to Perfection

• Bake for 20-25 minutes until the tops are golden brown and the centers are set. Your kitchen will smell incredible!
• Let the rolls cool for about 5 minutes before drizzling with glaze. Trust me, this brief wait helps the glaze soak in just right instead of sliding off.
• Serve warm and watch them disappear faster than fall leaves in the wind!

Tips for Perfect Pumpkin Spice Cinnamon Rolls

After making these rolls more times than I can count, I’ve learned a few tricks that guarantee bakery-worthy results every time. First, that milk temperature matters – too hot kills the yeast, too cold won’t wake it up properly. Stick your finger in – it should feel comfortably warm like bathwater.

When rolling out the dough, resist the urge to add too much flour! A dusting is fine, but excess flour makes tough rolls. If the dough sticks, chill it for 10 minutes – much easier to handle.

Watch those edges around minute 18 – if they’re browning too fast, loosely tent with foil. And here’s my secret: brush melted butter on the warm rolls before glazing for extra richness that’ll make everyone beg for the recipe.

Variations and Substitutions

One of my favorite things about these pumpkin spice cinnamon rolls is how easily you can tweak them! Swap almond milk for dairy if needed – just warm it first. Try a maple glaze instead of vanilla for extra fall vibes. Feeling fancy? Toss some chopped pecans into the filling before rolling. The dough handles substitutions beautifully, so make it your own!

Serving and Storage

These pumpkin spice cinnamon rolls are absolute heaven served warm – the glaze melts into every nook and cranny. If you’ve got leftovers (unlikely!), store them airtight at room temp for 3 days or refrigerated for up to a week. Quick zap in the microwave for 10 seconds brings back that fresh-from-the-oven magic, or pop them in a 350°F oven for 5 minutes if you want the edges crispy again.

Nutritional Information

Each pumpkin spice cinnamon roll clocks in at about 280 calories, with 8g fat, 45g carbs, and 4g protein. Of course, these values can shift slightly depending on your exact ingredients – especially if you go wild with extra glaze (no judgment here!).

Frequently Asked Questions

Can I use canned pumpkin? Absolutely! Just make sure to drain any excess liquid first – I usually spoon it into a fine mesh strainer and let it sit for 5 minutes. Too much moisture makes the dough sticky and harder to handle.

Can I freeze unbaked rolls? Yes! After cutting them and placing in the pan, wrap tightly and freeze for up to a month. Thaw overnight in the fridge, then let rise at room temp for about an hour before baking as usual.

How do I fix dry dough? Don’t panic! Just add milk 1 teaspoon at a time, kneading after each addition until the dough becomes soft and pliable again. It’s better to go slow – you can always add more, but you can’t take it out!

Rate This Recipe

Did you make these pumpkin spice cinnamon rolls? I’d love to hear how they turned out! Tag me in your photos so I can see your beautiful creations.

Irresistible Pumpkin Spice Cinnamon Rolls in 12 Steps

---

• Author: ushinzomr
• Total Time: 1 hour 55 minutes
• Yield: 12 rolls 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Soft and fluffy cinnamon rolls infused with warm pumpkin spice flavors. Perfect for a cozy breakfast or dessert.

---

Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet active dry yeast
• 1/2 cup warm milk
• 1/2 cup pumpkin puree
• 1/4 cup melted butter
• 1 egg
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• Filling: 1/2 cup brown sugar, 2 tsp cinnamon, 1/4 cup softened butter
• Glaze: 1 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla extract

---

Instructions

1. Mix flour, sugar, yeast, and salt in a bowl.
2. Add warm milk, pumpkin puree, melted butter, egg, vanilla, and pumpkin pie spice. Knead into a dough.
3. Let the dough rise for 1 hour or until doubled in size.
4. Roll out the dough into a rectangle.
5. Spread softened butter over the dough, then sprinkle brown sugar and cinnamon.
6. Roll the dough tightly and cut into 12 slices.
7. Place rolls in a greased baking pan and let rise for 30 minutes.
8. Bake at 375°F for 20-25 minutes or until golden brown.
9. Mix powdered sugar, milk, and vanilla to make the glaze and drizzle over warm rolls.

Notes

• Use fresh pumpkin puree for best flavor.
• Let the dough rise in a warm place for better results.
• Adjust sugar in the filling to taste.

• Prep Time: 1 hour 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 280
• Sugar: 18g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg

Keywords: pumpkin spice, cinnamon rolls, fall dessert, homemade rolls