Smeared with cream cheese frosting, these Pumpkin Spice Cinnamon Rolls are next level. The soft sweet pumpkin dough, rolled with butter, sugar, and not just cinnamon, but pumpkin spice, too, is absolutely sinful. Just wait until you take a bite of these ooey gooey, pumpkin treats.
This pumpkin cinnamon roll recipe is going to blow your mind. We start with my granny’s famous sweet dinner roll recipe. We add real pumpkin puree to the dough itself, along with traditional pumpkin spices. And then we also add some extra spice into the traditional cinnamon roll filling. Delicious! With my sweet dinner rolls you can also make regular cinnamon rolls Mini Cinnamon Rolls.
We’ve transformed this staple recipe into lemon sweet rolls and a braided apricot sweet bread, and NOW, PUMPKIN CINNAMON ROLLS. I know. So good, right? And you can enjoy them any time of year.
Add these to your brunch table at your next family gatherings. Pair it with some other great brunch goodies like Eggs Benedict Casserole or our Breakfast Sliders!
I love making roll dough in my bread maker, it’s easy and quick, and only one pan to clean, woohoo! So this recipe is made in the bread machine, but you can also mix it up by hand. Simply follow the instructions for mixing, kneading, and allowing the first rise of the dough that is in our dinner roll recipe.
I love making roll dough in my bread maker, it’s easy and quick, and only one pan to clean, woohoo! So this recipe is made in the bread machine, but you can also mix it up by hand. Simply follow the instructions for mixing, kneading, and allowing the first rise of the dough that is in our dinner roll recipe.
Jump to:
🍞 Ingredients:
- Milk – we prefer the richness and thickness of whole milk
- Salted butter – room temperature butter but not melted butter
- Egg – to hold this all together
- Pumpkin puree – ensure it is only pumpkin in the ingredients and no other spices
- Spices – cinnamon, ground cloves, salt, pumpkin pie spice seasoning (all of these are the yummy pumpkin flavor of these rolls)
- Flour – all purpose flour or bread flour
- Sugar – granulated sugar and brown sugar
- Baking soda – to help make this raise
- Rapid Rise active dry yeast
For a full list of ingredients and their measurements, 📋 please view my printable easy recipe card at the bottom of the post.
Substitutions and Variations
- We also love to add in some chopped pecans or walnuts into this. Once the rolls are ready to bake, we add the nuts so they become toasted on top!
- Once the dough is rolled out, sprinkle some raisins, dried cranberries or even chocolate chips. Then roll!
- Not a fan of the extra sweetness on top, try to dust with some powdered sugar instead!
- For a kicked up frosting, add a little maple syrup to the mixture for maple cream cheese frosting!
🔪 Instructions:
Step 1: Add the sweet dough ingredients to the bread maker in the order listed.
Step 2: Set the bread maker to the dough setting and begin cycle.
Step 3: When the dough is ready, place on a lightly floured surface. With a rolling pin, roll dough into a ½″ thick large rectangle. If dough is too sticky, work in some additional flour until you can roll it out easily.
Step 4: Mix ingredients for filling and spread over dough using a spatula.
Step 5: Starting at one end, start to roll the rectangle until you have one large roll.
Step 6: Cut cinnamon rolls into equal pieces of 1.5″ sections – this should make 12 rolls after discarding the two ends (which are typically a bit misshapen.) Use a sharp knife or unflavored dental floss to cut even and clean slices.
Step 7: Place cinnamon buns into a well-buttered 9×13 baking dish.
Step 8: Cover the top of the dough with a light towel; allow to rise in a draft free, warm place for about 1 hour. This does not need a second rise.
Pro Tip: It’s important not to overcrowd the cinnamon rolls. We want to give the rolls time to rise, which helps them bake evenly throughout once they go into the oven. Notice the difference in the pictures above and below? The dough gets nice and puffy and fills in most of those gaps in your baking dish.
Step 9: Bake in a 375-degree oven until golden brown – approximately 20-25 minutes.
Step 10: Make cream cheese icing (recipe can be found here: Pumpkin Pie Cupcakes) and spread over warm cinnamon rolls.
GARNISH/SLICE/SERVE: Now, dig into this pumpkin spice cinnamon rolls recipe! These are so delicious, warm and gooey!
History of the Cinnabon Chain Store
Cinnabon opened on December 4, 1985, in Seattle’s SeaTac Mall. In just a few relatively short decades, they’ve expanded to more than 50 countries all over the world, and they’ve added just a few more things to their product lines. The smell of a Cinnabon is unmistakable, and it’s credited with not only luring customers through the door but keeping them coming back as well.
Recipe FAQs
These will stay fresh in an airtight container in the refrigerator for up to 5 days. Once you enjoy your first batch, it is not suggested to keep them on the counter, as there is dairy in there. Best to keep in the refrigerator.
Simple warm to room temperature or heat in the microwave in a microwave-safe bowl or oven and enjoy.
YES, these freeze wonderfully. Freeze each piece separately and store in an airtight container, ziploc bag, or plastic wrap. Once ready to eat, simply defrost on the counter and heat in the oven!
More Cinnamon Roll Recipes
If you tried this Pumpkin Spice Cinnamon Rolls Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Pumpkin Spice Cinnamon Rolls
Ingredients
Dough
- ¾ Cup milk whole milk
- 4 Tablespoons salted butter, softened let it sit out for 20 minutes or so, do not microwave to soften
- 1 egg
- ¾ cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 3 ½ cup flour
- ⅓ cup sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 Tablespoon Rapid Rise active dry yeast
Filling
- ½ cup butter softened
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice seasoning
- ½ cup granulated sugar
- ½ cup brown sugar
Instructions
- Add dough ingredients to the breadmaker in the order listed.
- Set the breadmaker to the dough setting and begin cycle.
- When the dough is ready, flour your surface well and roll dough into a ½" thick rectangle. If dough is too sticky, work in some additional flour until you can roll it out easily.
- Mix ingredients for filling and spread over dough using a spatula.
- Roll the rectangle up into a roll.
- Slice cinnamon rolls into 1.5" sections – this should make 12 rolls after discarding the two ends (which are typically a bit misshapen.)
- Place cinnamon rolls into a well-buttered 9×13 baking dish.
- Cover with a light towel; allow to rise in a draft free, warm location for about 1 hour.
- Bake in a 375 degree oven until browned – approximately 20-25 minutes.
- Make cream cheese icing (recipe can be found here: https://thegirlinspired.com/2013/10/pumpkin-pie-cupcakes/) and spread over warm cinnamon rolls.
Notes
- We also love to add in some chopped pecans or walnuts into this. Once the rolls are ready to bake, we add the nuts so they become toasted on top!
- Once the dough is rolled out, sprinkle some raisins, dried cranberries or even chocolate chips. Then roll!
Nutrition
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Comments & Reviews
Sherry says
O.M.G.!!!! These are honestly the best cinnamon rolls I’ve ever had! So quick and easy to make, and SO, SO good!!
Tammy says
These are awesome! I used sweet potato instead because I freeze it mashed. I put cinnamon and nutmeg instead of all the other spices. I did have to add extra flour. I found I had to do that with another recipe that I used pumpkin in. Otherwise it’s so sticky it try to crawl out of the pan. Lol😁 I was nervous about the temperature because I’ve never cooked my cinnamon rolls at that temp. It worked out great! 20 minutes for me. I butter them on the way in the oven and out. I made just regular icing with powdered sugar, milk and vanilla extract. Delicious! I wish I could send a pic of how beautiful they are. So moist and yummy!
Laura says
Hi Stef,
Thank you for this recipe! I love anything with pumpkin in it and I absolutely love homemade cinnamon rolls on Christmas morning. Therefore, I plan to do a test run your recipe this week-end for later this month. Yet, I do not own a bread maker. Do you think that it is imperative that I have one to make this recipe. Do you believe I can simply allow the dough to rise in the oven and have the same effect. Also, do you think that I can freeze the rolls, defrost them in the refrigerator overnight and then put them in the oven on Christmas morning? I suppose I will be able to answer my own questions by Sunday, but I was wondering what you thought.
Thank you, Stef, and by the way, I LOVE your blog!!!
Laura
Christina says
Hi! I was wondering if the flour had to be all purpose? Could it be pastry, bread or whole wheat flour? Thank you! These look fantastic!
girlinspired says
Hi Christina – I think you could experiment with other types of flour – I’ve made the rolls with whole wheat flour before and they’re still yummy – just a little more wholesome tasting 😉 I’ve never tried pastry or bread flour – let me know if you try it and how it turns out!
Myra Stamper says
Stef, I wanted to tell you that I’ve cooked and baked since I was 11 years old…I’m now 58. I searched for 40 years trying to find a hot roll recipe that taste like the one I had in grade school..sweet with that distinctive yeast flavor. I knew I would know it if I ever found it. Last year I had to quit work due to a bad hip, so I spent a lot of time on the internet looking at recipes. I decided to get back into baking…so my search for the elusive grade school roll began again. I tried several recipes that sounded promising…but then I found yours…Oh happy day! I didn’t know what to think when I took that first bite, I couldn’t believe it was happening…I’d finally found it!!! I believe you said it was the recipe your grandmother always used for Thanksgiving and Christmas. I want to thank you sincerely, from the bottom of my heart for sharing your wonderful family recipe. May God Bless you Always. Love, Myra Stamper
girlinspired says
Oh Myra, thank you so much for sharing that with me, it gave me chills and makes me so happy! I think one of the things that I love most about baking and cooking is the nostalgia that the smells and flavors bring. Wishing you a wonderful week!