Pumpkin Spice Cinnamon Rolls – Soft, Cozy Fall Treat in Under an Hour
These Soft Pumpkin Spice Cinnamon Rolls are the perfect cozy treat for fall! Made with real pumpkin purée, warm spices, and a gooey cinnamon-sugar swirl, they’re soft, fluffy, and topped with a luscious glaze. Ideal for brunch, dessert, or holiday mornings!
Ingredients
- For the Dough:
- ¾ cup whole milk warmed
- 2¼ tsp instant yeast
- ½ cup pumpkin purée
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup unsalted butter melted
- 1 egg
- 1 tsp vanilla extract
- ½ tsp salt
- 1½ tsp pumpkin pie spice
- 3½ cups all-purpose flour plus more for kneading
- For the Filling:
- ½ cup brown sugar
- 1½ tbsp ground cinnamon
- 1½ tsp pumpkin pie spice
- ¼ cup unsalted butter softened
- For the Glaze:
- 1 cup powdered sugar
- 2 tbsp cream cheese softened
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Activate yeast: In a large bowl, combine warm milk and yeast. Let sit for 5 minutes until slightly foamy.
- Mix the dough: Add pumpkin purée, both sugars, melted butter, egg, vanilla, salt, and pumpkin pie spice. Stir to combine. Gradually add flour until a soft dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for 6–8 minutes until smooth. Place in a greased bowl, cover, and let rise for 1–1½ hours, or until doubled.
- Prepare the filling: In a small bowl, mix brown sugar, cinnamon, and pumpkin pie spice.
- Roll and fill: Roll dough into a 16×12-inch rectangle. Spread softened butter over the surface. Sprinkle evenly with the filling mixture.
- Shape the rolls: Roll up the dough tightly from the long side. Slice into 12 even pieces and place in a greased 9×13-inch baking dish.
- Second rise: Cover rolls and let rise for 30–45 minutes, until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes, or until golden on top.
- Make the glaze: Whisk together powdered sugar, cream cheese, milk, and vanilla until smooth.
- Frost and serve: Spread glaze over warm rolls and serve.
Notes
- For a make-ahead version, refrigerate the unbaked rolls overnight after step 6. Let them rise at room temperature before baking.
- Add chopped pecans or a drizzle of maple syrup for an extra fall touch.