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Pumpkin Spice Cinnamon Roll

Soft and fluffy cinnamon rolls infused with pumpkin and warm spices, topped with cream cheese glaze.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Dough
  • 2.25 tsp active dry yeast 1 packet
  • 0.75 cup warm milk 110°F / 45°C
  • 0.25 cup granulated sugar
  • 0.25 cup unsalted butter melted
  • 0.5 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 cup pumpkin puree
  • 3.5 cups all-purpose flour
Filling
  • 0.5 cup brown sugar packed
  • 1 tbsp ground cinnamon
  • 0.5 tsp pumpkin pie spice
  • 0.25 cup unsalted butter softened
Glaze
  • 4 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1-2 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking dish
  • Rolling Pin
  • Hand mixer or stand mixer

Method
 

  1. Dissolve yeast in warm milk with 1 tbsp sugar; let sit 5–10 minutes until foamy.
  2. Add melted butter, pumpkin puree, remaining sugar, salt, and pumpkin pie spice to yeast mixture.
  3. Gradually add flour until dough forms; knead 6–8 minutes until smooth.
  4. Place dough in greased bowl, cover, and rise 1–1.5 hours until doubled.
  5. Mix filling ingredients; roll dough into rectangle and spread filling evenly.
  6. Roll dough tightly, cut into 12 rolls, place in greased baking dish, and let rise 30–45 minutes.
  7. Preheat oven to 350°F (175°C) and bake 25–30 minutes until golden brown.
  8. Prepare glaze; drizzle over warm rolls and serve.

Notes

Store in airtight container 2–3 days or refrigerate up to 5 days. Freeze baked rolls without glaze up to 2 months.