These pumpkin spice cinnamon rolls are super gooey and fluffy throughout the entire roll. There is pumpkin in both the dough and the filling which makes these the ULTIMATE pumpkin spice cinnamon rolls!
The Best Pumpkin Spice Cinnamon Rolls
These are the best pumpkin spice cinnamon rolls I have ever had! Not only is there pumpkin in the dough and filling, it is LOADED with spices. These rolls are super fluffy and gooey, they are like a pillow!
Since there is pumpkin in the dough, the roll is very gooey throughout. No crispy edges here. The extra moisture from the pumpkin helps keeps these nice and fluffy.
Normally, when I make cinnamon rolls, I like to bake them with heavy cream to get that ooey gooey texture. Pumpkin puree replaces the need for heavy cream, but still gets the same texture!
Also, no cinnamon roll is complete without cream cheese icing! These cinnamon rolls have loads of it!
Steps For Making Fluffy Pumpkin Rolls
I used to think that making homemade cinnamon roll dough was a lot of work! Why do that when I can get cinnamon rolls from a can? Well, these cinnamon rolls are actually super easy to make and taste way better than canned cinnamon rolls.
- Warm milk and melted butter- The worst thing you can do is kill the yeast! Too warm milk or butter can do just that! Make sure the milk is 110F and the melted butter cools for a few minutes before mixing it in.
- Use a dough hook- This makes the whole process super easy! The dough hook with a stand mixer does all the work for you. If you don't have a stand mixer, I will have instructions below on how to make this dough with your hands.
- Room temperature egg- Pull the egg out to room temperature 2 hours before making the dough. In a pinch, you can also sit the egg in a bowl of warm water for 10 minutes.
- Dough should be slightly sticky- Whether you knead by hand or with the dough hook, the dough should stick slightly to your fingers. If it is super sticky then add an extra ¼ cup of flour.
- Let it rise!- Place the dough in a slightly greased large bowl and cover it with a kitchen towel. Let it rise for 1 hour. It will get huge! Then, give it a good punch!
Making The Dough By Hand
You can definitely make this by hand! Here is how:
- Mix the wet ingredients with a whisk.
- Add in flour and mix with a rubber spatula. Once the dough starts to form, use your hands to mix it until the dough has formed. It will be messy!
- Place the dough on a lightly floured surface. Knead the dough by hand for 10 minutes. Set a timer! If after 5 minutes of kneading the dough is still too sticky, add in the extra ¼ cup of flour and knead it into the dough.
- Follow the rest of the instructions.
Pumpkin Cinnamon Filling
Once the dough has risen, roll it out into a 15X24 inch rectangle. Tip: flip the dough over several times while rolling it out. It helps to prevent the dough from sticking to the surface you rolled it out on.
Next, melt the butter and mix it into the pumpkin puree. Combine them together very well. Then, use a pastry brush to spread it on top of the dough.
Now, sprinkle the brown sugar mixture on top of the filling. Use your fingers to spread it around evenly.
Roll The Dough
Roll the dough up on the shorter side. This will get more swirls into the cinnamon rolls. Use a pastry scraper to get the dough unstuck from the counter.
When, you are rolling the dough, make sure it is tightly rolled.
Next, use a ruler to evenly divide the dough into 10-12 rolls. It all depends on the size of roll you would like. Cut the dough with the pastry scraper. When the rolls are all cut, use your hands to fluff them back up if they get squished.
Bake The Rolls In A Cast Iron Pan
The rolls bake best in a 12 inch cast iron pan. If you don't have a cast iron pan, you can use a casserole dish. The goal is to bake the rolls close together.
Let the rolls rise again for 35 minutes before baking. Then, bake for 25 minutes.
The pumpkin spice cinnamon rolls should be slightly golden on top and bubbling.
Let the rolls cool a bit before adding the cream cheese icing.
Cream Cheese Icing
This is probably the best cream cheese icing! It is also super simple to make. I prefer to make it with a hand mixer.
The most important part is to make sure both the butter and cream cheese are room temperature. I pull those both out when I start making the dough.
This makes a lot of icing, I personally didn't use all of the icing for these rolls. If you are big icing lover then spread it all on!
How To Store The Cinnamon Rolls
Since there is cream cheese icing on these rolls, they will need to be stored in the fridge.
Either keep them in the cast iron covered with foil or transfer them to an air tight container. They will be good in the fridge for up to 5 days. In my house they would be gobbled up before then!
These cinnamon rolls are best when warmed up! Warm them in the microwave for 15-30 seconds. We want them warm but not too hot.
Other Breakfast Recipes To Try
Make sure to tag me on Instagram @stephaniesweettreats and leave me a review below if you made these cinnamon rolls. I hope you loved it! To get more ideas follow me on Pinterest.
Pumpkin Spice Cinnamon Rolls
Ingredients
Pumpkin Dough
- 1 cup Milk warmed to 110°F
- ¼ cup Unsalted butter melted and slightly cooled
- ¾ cup Pumpkin puree not the pumpkin pie filling
- 1 Large egg room temperature and slightly beaten
- ¼ cup White granulated sugar
- 2 ¼ teaspoon Fast rise yeast 1 packet
- 1 teaspoon Salt
- 2 tablespoon Pumpkin pie spice
- 4 ¼-4 ½ cups cups All-purpose flour sifted
Pumpkin Cinnamon Filling
- ¼ cup Unsalted butter melted
- ½ cup Pumpkin puree
- 1 cup Brown sugar packed light or dark
- 2 teaspoon Ground cinnamon
- ½ teaspoon Pumpkin pie spice
- ¼ teaspoon Ground nutmeg
- ¼ teaspoon Ground ginger
Cream Cheese Icing
- 4 oz Cream cheese room temperature
- 4 tablespoon Unsalted butter room temperature
- ½ teaspoon Pure vanilla extract
- 1 cup Powdered sugar sifted
- 1 tablespoon Milk
Instructions
Pumpkin Dough
- Heat the milk in the microwave for 40 seconds - 1 minute. Heat the milk until it is 110°F. It should be warm and not hot. Heat the butter in the microwave until melted. Let it sit for 2-3 minutes for it to cool down slightly.
- In a large bowl, sift together 4 ¼ cups of flour and pumpkin pie spice. Set aside.
- These instructions are for a stand mixer with a dough hook. Instructions without a stand mixer will be in the notes. In a mixing bowl, combine pumpkin puree, egg, sugar, yeast, and salt. Add in the milk and melted butter and mix with the dough hook. Pour in all of the flour.
- Mix on low until the dough starts to form. Then, mix on medium for 5 minutes. Halfway through, if the dough looks wet and sticky, add in another ¼ cup of flour. Keep mixing.
- Transfer dough to a large mixing bowl that is lightly sprayed with non-stick spray. Cover with a kitchen towel and let it rise for 1 hour. It should be doubled in size.
Pumpkin Cinnamon Filling
- 5 minutes before the rolls are ready, mix the melted butter and pumpkin together. Then, mix together the brown sugar, cinnamon, pumpkin pie spice, nutmeg, and ginger. Set aside.
- Punch the dough down once with your hand. Turn the dough on a lightly floured surface. Roll the dough into a 15X24 inch rectangle.
- Use a pastry brush and brush the melted butter/pumpkin mix over the entire rectangle. Sprinkle the brown sugar mixture on top of the dough. Use your hands to make sure it is evenly spread out.
- Roll the dough up on the shorter side to get more swirls in the cinnamon rolls. Cut the dough evenly into 12 rolls. Or 10 if you want larger rolls.
- Spray a 12 inch cast iron skillet with non-stick baking spray. Place the rolls in the cast iron skillet. Cover with a kitchen towel and let rise for 35 minutes
- Bake rolls at 375°F for 25 minutes. The rolls should be lightly golden brown and bubbling. Allow to cool for 15 minutes before adding the icing on top
Cream Cheese Icing
- Using a hand mixer, beat the cream cheese for 1 minute on medium. Add in the butter and beat again for 1 minute. Add in the vanilla and mix until just combined.
- Mix in the sifted powdered sugar on low until combined on low. Turn the speed to medium and beat for 30 seconds. Add in the milk and mix on medium until smooth.
- Top the rolls with the icing. Serve immediately
Notes
- Use a whisk, and whisk together all of the wet ingredients together in a mixing bowl. Add in the flour/pumpkin spice. Use a rubber spatula and mix until a dough starts to form. Then, use your hands to mix until a dough completely forms.
- Transfer dough to a lightly floured surface. Knead with your hands for 10 minutes.
- Follow the rest of the instructions.
Sarah says
These are delicious! Will be making again:)