Pumpkin Cinnamon Rolls

Pumpkin spice has quickly become the flavor most closely associated with the start of fall. And these pumpkin cinnamon rolls scream fall! They’re easy to make and I recommend measuring out all ingredients before beginning. You can make your own pumpkin puree using my method here or you can use canned puree.

If you are a visual learner, I shared this recipe in reel form on Instagram.

Pumpkin Spice Cinnamon Rolls

Servings 12


For The Dpugh

  • 3/4 cup milk
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant rise yeast
  • 3/4 cup pumpkin puree
  • 1/4 cup melted unsalted butter
  • 1 egg room temperature
  • 4 cups King Arthur Bread Flour
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon salt


  • 2/3 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup unsalted butter, at room temperature

Cream Cheese Icing

  • 6 ounces cream cheese, at room temperature
  • 3 tablespoons unsalted butter
  • 1/4 cup powdered sugar
  • 4 tablespoons maple syrup


For the Dough

  • Warm milk to around 110 degrees F. Please milk and sugar in bowl of stand mixer fitted with a dough hook. Stir in pumpkin puree, room temperature egg and melted butter, mixing until smooth and well combined and creamy.
    Next stir in flour, pumpkin pie spice and salt until a dough begins to form.
    Knead the dough for 10 minutes. Dough should form into a nice ball and be slightly sticky.
    Place dough to a large bowl greased with nonstick cooking spray and cover with plastic wrap and a warm towel.
    After dough has doubled in size, transfer dough to a floured surface and roll out into a 14×16 inch rectangle.


  • In a small bowl, combine butter, brown sugar, cinnamon and public spice until a smooth paste forms.
  • Assemble
  • Spread the filling over the dough with an offset spatula leaving 1/4 inch off the edge. Tightly roll up the dough and cut into 12 equal pieces. I do this by first cutting in half then fourths.
  • Preheat oven to 350 Degrees.
  • Place cinnamon rolls into a greased 13×9 pan and cover with plastic. Allow to rise for 30 minutes.
  • Bake for 20-25 minutes until slightly golden.

Cream Cheese Icing

  • While the cinnamon rolls are baking make the icing. Combine butter, cream cheese, powdered sugar and maple syrup using a whisk or whisk attachment on stand mixer until smooth.
    Spread over the pumpkin cinnamon rolls and enjoy 🙂

If you make this recipe, I’d love to see! Please tag me @AmandasPlate


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