Introduction

These pumpkin spice cinnamon rolls blend soft enriched dough with the warm, fragrant flavors of autumn. Inspired by classic cinnamon rolls, this recipe adds pumpkin puree, brown sugar, and a spice mix of cinnamon, nutmeg, ginger, and cloves to create tender, flavorful spirals. These rolls are perfect for holiday breakfasts, weekend brunches, or cozy gatherings when you want comforting bakery-style treats at home. The dough is enriched with milk, butter, eggs, and a touch of pumpkin to keep the crumb moist and slightly sweet. The filling layers cinnamon and pumpkin-spiced sugar, offering a gooey center that caramelizes during baking. A simple cream cheese glaze or a maple glaze complements the spiced sweetness and adds a tangy finish. This article walks through each step with practical tips for kneading, proofing, shaping, and baking so you can achieve consistent, impressive results. We also discuss ingredient substitutions, make-ahead and freezing options, and troubleshooting for common problems like underbaked centers or dense texture. Whether you’re an experienced home baker or trying enriched dough for the first time, these detailed instructions, timing guidelines, and visual cues will help you bake pumpkin spice cinnamon rolls that are tender inside, slightly crisp on the edges, and fragrant.

Ingredients

This ingredients section lists everything needed to make pumpkin spice cinnamon rolls from scratch, including quantities and notes on preferred types. For the dough: 4 cups (480 g) all-purpose flour, 1/3 cup (67 g) granulated sugar, 2 teaspoons active dry yeast, 1 teaspoon fine sea salt, 1 cup (240 ml) whole milk warmed to about 110°F (43°C), 1/2 cup (113 g) unsalted butter melted and cooled slightly, 2 large eggs at room temperature, and 1/2 cup (120 g) pumpkin puree (not pumpkin pie filling). For the filling: 1/2 cup (100 g) packed dark brown sugar, 2 tablespoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 2 tablespoons unsalted butter softened for spreading, and a pinch of salt. For the glaze: 4 ounces (115 g) cream cheese softened, 1/4 cup (60 g) unsalted butter softened, 1 to 1 1/2 cups (120 to 180 g) powdered sugar to taste, 1 teaspoon vanilla extract, and 1 to 2 tablespoons whole milk to reach desired drizzle consistency; or substitute 1/2 cup maple syrup for a simple maple glaze. Optional add-ins include toasted chopped pecans or walnuts, orange zest for brightness, or a sprinkle of coarse sugar for crunch. Notes: weigh ingredients when possible for best results; choose high-quality spices and pumpkin puree labeled 100% pumpkin for consistent moisture and flavor.

Gathering Ingredients

Gathering ingredients carefully is the first important step toward pumpkin spice cinnamon rolls. Use fresh, high-quality components: active dry yeast that hasn’t expired for robust rise; full-fat milk for an enriched dough that browns and tastes richer; unsalted butter so you can control salt level; and pure pumpkin puree without added spices or sugars to maintain predictable moisture and flavor. Measure flour by spooning into the cup and leveling or use a scale for accuracy. Warm milk to roughly body temperature (about 105 to 115°F) to activate yeast without killing it. If using instant yeast, you can shorten proofing time, but still allow the dough to relax. For spices, weigh or measure precisely—cinnamon quality varies, so fresh-ground cinnamon boosts aroma. Choose dark brown sugar for molasses depth; it reacts during baking to make the filling caramelized and glossy. Label optional nuts or citrus zest as additions to prepare for even distribution. Preparing equipment in advance—a stand mixer with dough hook, rolling pin, measuring tools, an oven thermometer, and a 9x13-inch baking pan—helps the workflow. Prepping a sheet of parchment or greased pan prevents sticking. By gathering ingredients and gear first, you reduce delays, keep dough temperature consistent, and improve results.

Dough Preparation

Making the dough begins with proofing yeast and combining wet and dry ingredients to develop structure without overmixing. If using active dry yeast, dissolve it in warmed milk with a pinch of sugar and wait five to ten minutes until foamy; if foam appears weak, the yeast may be old. Combine flour, sugar, and salt in the mixer bowl, then add the pumpkin puree, beaten eggs, melted butter, and the milk-yeast mixture. Mix with a dough hook on low speed until ingredients come together, then increase speed to medium and knead for six to eight minutes until the dough is elastic, smooth, and slightly tacky. If kneading by hand, turn the dough onto a lightly floured surface and knead for about ten to twelve minutes. Avoid adding excessive flour; dough should remain slightly sticky to keep rolls tender. Shape the dough into a ball, place it in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm, draft-free spot until doubled in volume, usually one to two hours depending on room temperature. A slow, overnight rise in the fridge builds flavor and makes the dough easier to work with the next day. Tips: use a scale for consistent results, watch dough temperature, and don’t skip the rest — gentle fermentation improves texture and flavor.

Shaping & Filling

Rolling and filling properly yields even spirals and consistent baking. Turn risen dough onto a lightly floured surface and press or roll it into a rectangle about 16 by 12 inches, aiming for even thickness. Spread the softened butter across the rectangle, leaving a small border to prevent leaks. In a bowl combine the brown sugar and pumpkin spice mix—cinnamon, ginger, nutmeg, and cloves—and sprinkle the mixture evenly over the butter, pressing lightly so it adheres. For a more pronounced pumpkin flavor, mix a tablespoon of pumpkin puree into the filling sugar to create a moister, stickier center. If adding nuts, scatter them evenly over the sugar layer. Starting at the long edge, roll the dough into a tight log, keeping tension to avoid gaps. Use a bench scraper or sharp knife to trim ends for uniform rolls. For consistent sizing, divide the log into 12 equal pieces for standard rolls or 9 for larger bakery-style rolls; measure by eye or use dental floss under the log to slice without squashing. Place the cut rolls in a prepared pan seam side down, spacing them slightly to allow expansion. Cover the pan and allow a second rise until puffy before baking. Shaping tip: keep hands lightly floured and work efficiently so the buttery filling doesn’t melt into the dough before slicing.

Baking & Timing

Accurate baking temperature and timing are key to achieving a tender interior and golden exterior on pumpkin spice cinnamon rolls. Preheat your oven to 350°F (175°C) and use an oven thermometer for precision because oven temperatures often vary. Bake time depends on roll size and pan type: standard 12-roll pans usually take 22 to 28 minutes, while larger 9-roll pans may need 28 to 35 minutes. Rotate the pan halfway through baking for even color, especially if your oven has hot spots. Watch for visual cues: the tops should be deeply golden brown, edges slightly caramelized, and the center should no longer look wet or doughy. Internal temperature can be checked with an instant-read thermometer; aim for about 190°F (88°C) for enriched dough to be fully set but still moist. If the tops brown too quickly, tent loosely with foil during the last five to ten minutes. Remove the rolls from the oven and let them rest for five to ten minutes before glazing so the filling settles and the glaze doesn’t melt away. For a gooey center, reduce baking time even slightly and use a warm glaze; for firmer rolls, bake to the higher end of the range. Oven note: if you prefer a darker, caramelized finish, a slightly longer bake with careful monitoring will deepen flavor without drying the crumb.

Final Presentation

Presentation elevates the experience when serving pumpkin spice cinnamon rolls at family gatherings or brunch. Warm the rolls slightly before serving—briefly in a low oven or a few seconds in the microwave per roll—to revive softness and release aromas. Drizzle with cream cheese glaze while the rolls are warm so the frosting spreads into the spirals and creates attractive gloss and contrast with the darker filling. For a more polished look, pipe a thicker dollop of glaze in the center of each roll or scoop it into the pan and let it melt into crevices. Garnish with a light dusting of cinnamon, finely grated orange zest for brightness, or a sprinkle of toasted chopped pecans for color and texture. Serve on a warm platter lined with parchment, and provide extra glaze on the side for guests who prefer more sweetness. When photographing or arranging the rolls, angle the camera to show the spiral cross-section and close-up details of the caramelized filling; natural light and a depth of field enhance the buttery shine and spice flecks. Store extra rolls at room temperature covered for one to two days, or keep in the fridge for up to five days; reheat to refresh. Serving suggestion: pair with hot coffee or spiced cider to complement the pumpkin and spice notes.

Variations & Storage

Variations allow you to tailor pumpkin spice cinnamon rolls to different tastes and dietary needs. Swap half the all-purpose flour for whole wheat pastry flour for a nuttier flavor and slightly denser texture; increase hydration by a tablespoon or two when using whole grain flour. For vegan rolls, substitute plant-based milk and melted vegan butter, use a flax or chia egg (1 tablespoon ground seed + 3 tablespoons water equals one egg), and choose a dairy-free cream cheese or a powdered sugar glaze. Add mix-ins like chopped dried cranberries, diced apples, or chocolate chips for seasonal twists. For extra spice intensity, toast whole spices briefly in a dry pan before grinding to release oils. Make-ahead strategies: after shaping, cover the pan tightly and refrigerate overnight; in the morning, allow a slow second rise while the oven preheats and bake as directed. To freeze, bake the rolls completely, cool, then wrap tightly and freeze up to three months; reheat covered at low temperature and finish with glaze. Alternatively freeze unbaked cut rolls arranged on a tray until firm, then transfer to a bag and bake from frozen adding a few extra minutes. Label containers with dates and guidance to maintain quality. Storage tip: bring refrigerated rolls to room temperature and reheat gently to restore softness, then refresh with warm glaze before serving.

Pumpkin Spice Cinnamon Rolls

Introduction

Ingredients

Gathering Ingredients

Dough Preparation

Shaping & Filling

Baking & Timing

Final Presentation

Variations & Storage

Ingredients

Instructions