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Pumpkin Recipes

Frosted Pumpkin Pie Spice Cinnamon Rolls

Frosting pumpkin pie spice cinnamon rolls make for the perfect fall brunch! Filled with pumpkin and pumpkin spice in every bite and topped with a salted pumpkin spice cream cheese frosting, you’ll love every fluffy bite of these pumpkin cinnamon rolls!

Take your pumpkin game up a notch this fall with these pumpkin pie cinnamon rolls! Each bite is filled with pumpkin and pumpkin spice and taste like everything you love about fall! A batch of these delicious pumpkin cinnamon rolls would be perfect for fall brunch on a crisp Saturday morning, and can be prepped in advance!

delicious pumpkin spice cinnamon rolls with salted pumpkin spice cream cheese frosting

If you follow me on Instagram, than you know I make A LOT of pumpkin recipes in the fall, but pumpkin spice cinnamon rolls are a first!

These pumpkin spice cinnamon rolls are perfect for a special occasion brunch like on Thanksgiving, Halloween or Christmas! But let’s be real, they’re perfect any fall weekend when you’re in the mood for something delicious and filled with pumpkin flavor!

And honestly if they don’t turn out the prettiest, they will still be delicious which is really all that matters!

Alright, are you ready to make pumpkin spice cinnamon rolls?! Let’s go!

ingredients for pumpkin pie cinnamon rolls

  • bread flourwhen measuring, I recommend using a scoop to scoop the flour into a measuring cup. Don’t dunk into the bag and pack it!
  • quick rise yeast
  • non-dairy milk of choice – I used oat milk when I made these, I’m sure almond would work too. Whole or 2% milk will also work.
  • pumpkin pureeyou’ll want to make sure it’s pumpkin puree not pumpkin pie filling. I recommend using Libby’s because it has a nice firm texture and is not super watery!
  • unsalted butter
  • granulated sugar
  • dark brown sugar – dark brown sugar has a slightly more bold flavor thanks to more molasses. Light brown sugar would also work here
  • pumpkin pie spice
  • cinnamon
  • salt
  • cream cheese
  • confectioners sugar

equipment / utensils

  • 9X13 baking pan
  • stand mixer with bread hook
  • wooden spoon
  • plastic wrap
  • small towel
  • large bowl
  • serrated knife
rising dough for pumpkin spice cinnamon rolls

how to make pumpkin pie cinnamon rolls

First you’re going to want to make sure you have enough time to make these cinnamon rolls from start to finish or plan to prep them in advance and cook later. All in all, making pumpkin cinnamon rolls is more simple than you may have thought!

  1. Make the dough. The first step to making pumpkin cinnamon rolls is to make the dough. In the bowl of an electric mixer, combine the warmed milk, sugar, butter, yeast, pumpkin puree, egg, pumpkin pie spice. Mix with a wooden spoon until a dough forms and then attach the bread hook attachment to your mixer and knead the dough for approximately 8 minutes.
  2. Let the dough rise. Place the ball of dough into a large greased bowl (the dough will need the extra room when it rises!) and cover with plastic wrap, and a towel to let rise for an hour.
  3. Prepare the filling. While the dough rises, get out the rest of your butter, and combine the dark brown sugar plus the pumpkin pie spice in a small bowl.
  4. Roll out the dough. After letting the dough rise for an hour, remove from the bowl and use a rolling pin to roll it out on a well floured surface to prevent dough from sticking. Roll the dough out into a 14X16 sized rectangle.
  5. Make the cinnamon rolls. “Paint” the dough using a pastry brush or the back of a spoon and then rub the brown sugar and pumpkin pie spice mixture on top of the butter. Grab the shorter side of the dough and roll up the dough somewhat tightly. Use a serrated knife to cut off the ends of both sides of the dough (there won’t be much filling so close to the ends!) and then cut the dough evenly into roughly 12 cinnamon rolls. Place the cinnamon rolls into your baking pan lined with parchment paper.
  6. Let the dough rise one more time. Once all the cinnamon rolls are snug in the pan, cover it once more with parchment paper, and a towel to let them rise one last time for 30 minutes. Preheat the oven to 350 degrees F.
  7. Bake the cinnamon rolls. Once they have risen for a final time it’s time to bake! Remove the towel and plastic wrap and bake in the preheated oven for 20 to 25 minutes.
  8. Make the pumpkin cream cheese frosting. While the cinnamon rolls are baking make the pumpkin cream cheese frosting. Combine all of the ingredients together and beat until smooth and creamy.
  9. Let cool, frost, and enjoy! Remove the pumpkin cinnamon rolls from the oven, let cool and spread pumpkin cream cheese frosting on top. Sprinkle extra pumpkin spice or cinnamon on top and enjoy!

how to make vegan pumpkin cinnamon rolls

Prefer these without dairy and eggs? No problem! My version of these pumpkin cinnamon rolls already calls for non-dairy milk like almond milk or oat milk. When making the dough at the beginning, omit the egg and replace with 1/4 cup pumpkin puree.

Did you know pumpkin puree can actually act like an egg replacer in lots of baked good recipes?! Yup! The rule of thumb is 1/4 cup per egg. And if you are looking to replace butter or oil in a recipe with pumpkin you can do that too. It’s an even swap (1/4 cup for 1/4 cup) for butter and oil too. Just another reason to love pumpkin! 🙂

how to make pumpkin spice cinnamon rolls with pumpkin cinnamon sugar
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delicious-pumpkin-spice-cinnamon-rolls-with-salted-pumpkin-spice-cream-cheese-frosting

Pumpkin Pie Cinnamon Rolls

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 12 cinnamon rolls 1x
  • Category: pumpkin recipes
  • Method: bake
  • Cuisine: american

Description

Pumpkin pie cinnamon rolls make for the perfect fall brunch! Filled with pumpkin spice sugar and frosted with a pumpkin spice cream cheese frosting, you’ll love every fluffy bite of these pumpkin cinnamon rolls!


Ingredients

Scale

For the dough:

  • ¾ cup almond milk or oat milk 
  • ¼ cup granulated sugar
  • 1 package quick rise yeast (approx. 2 1/4 tsp.)
  • ¾ cup pumpkin puree
  • ¼ cup butter, melted 
  • 1 egg, at room temperature
  • 4 cups bread flour
  • 2 tablespoons pumpkin pie spice
  • 3/4 teaspoon salt

For the filling:

  • 2/3 cup dark brown sugar
  • 2 tbsp. pumpkin pie spice
  • 1/4 cup butter, melted

For the pumpkin cream cheese frosting:

  • 4 oz cream cheese, room temperature
  • 2 tbsp. butter, melted
  • 1/4 cup powdered sugar
  • 1 1/2 tbsp. pumpkin puree
  • 2 tsp. pumpkin pie spice 
  • pinch of salt 

 


Instructions

  1. Heat the milk in the microwave for 45 seconds and add to the bowl of an electric mixer along with the sugar. Sprinkle the packet of yeast on top and stir together using a wooden spoon. Stir in pumpkin puree, butter, room temperature egg, and then stir in the flour, pumpkin pie spice, and salt until dough begins to form. 
  2. Attach the bread hook attachment to your stand mixer and knead the dough for 8 minutes. I recommend setting a timer on your microwave for 8 minutes! 
  3. Grease a large bowl with non stick cooking spray or oil and once the dough is done kneading transfer it to the bowl for rising. Cover the bowl with plastic wrap and a towel and let rise for 1 hour.
  4. After 1 hour, remove the towel and the plastic wrap and place the dough on a well floured surface. Use a rolling pin to roll it into a large rectangle about 14X16 inches. 
  5. Use a pastry brush or the back of a spoon to “paint” melted butter all over the surface of the dough. In a small bowl mix together the dark brown sugar and pumpkin pie spice and rub into the butter on top of your dough.
  6. Starting with the shorter side, start rolling the dough as tight and neatly as you can. Use a serrated knife to cut off the ends on both sides (there won’t be much filling in those pieces!) Then, cut into about 1-inch pieces until you have about 11-12 even cinnamon rolls. 
  7. Place into a baking pan that is greased and lined with parchment paper. Cover once more with plastic wrap and a towel to let rise one more time for 30 minutes. Preheat your oven to 350 degrees. 
  8. After 30 minutes remove the towel and plastic wrap and place the cinnamon rolls in the oven for 25 minutes.
  9. While the cinnamon rolls are baking make the pumpkin cream cheese frosting. Place all of the ingredients into a bowl and beat using a mixer until smooth and combined. 
  10. Remove the cinnamon rolls from the oven, let cool and frost with the pumpkin cream cheese frosting. Sprinkle extra pumpkin pie spice and enjoy! 

more pumpkin recipes you are sure to love

COOKBOOK

Love everything and anything pumpkin like I do?! Keep up with all things pumpkin this fall with me on Instagram and be sure to check out my new pumpkin cookbook, The Great Big Pumpkin Cookbook available now on Amazon and Target.com with over 50 pumpkin recipes, including gluten free, dairy free, and paleo friendly recipes!

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