Delicious Homemade Pumpkin Spice Cinnamon Rolls

October 11, 2018

If you’re a lover of Fall spices and sweet flavors, then these Delicious Homemade Pumpkin Spice Cinnamon Rolls are the best thing you’ll ever taste–seriously! Big, fluffy, tender, brioche-thick and smothered in a rich, but light pumpkin spice cream cheese glaze, these cinnamon rolls are sure to be a winner for any sweet tooth. Overnight option available.

Delicious Homemade Pumpkin Spice Cinnamon Rolls

Hey ya’ll! OK, so if you’ve been an avid reader of Orchids + Sweet Tea, then you’ll know that Cinnamon Rolls are one of my favorite sweet treats to make.

While they do take a little time to perfect (especially the rising phase!), I just love the finishing of these thick, tender rolls!

Delicious Homemade Pumpkin Spice Cinnamon Rolls

Plus, after much trial and error, I’ve come up with awesome tips that help to ensure that your Cinnamon Rolls are absolutely perfect, regardless of the flavors used.

To kick things off, I of course have to mention these Delicious Homemade Classic Cinnamon Rolls which have been a real reader favorite! I mean come one, what is there not to love, right

Delicious Homemade Pumpkin Spice Cinnamon Rolls

Not to mention, I’ve happily indulged in these Carrot Cake Cinnamon Rolls in the past. They are most certainly not your traditional cinnamon rolls and the bold carrot cake flavor won’t disappoint your taste buds at all.

Super fluffy, thick, sweet, and a bit of a crunch from the pecans tucked away in between each roll; this recipe is one of my favorite cinnamon roll recipes to date.

And then there were these Vegan Pumpkin Cinnamon Rolls which were awesome, however, to be honest—my latest rendition of Pumpkin Cinnamon Rolls take the lead! Yum!

Delicious Homemade Pumpkin Spice Cinnamon Rolls

Now, with the Holiday season in fast approach, I’m truly excited to continue on with my baking and discovering the amazingness of different textures and flavor profiles—much like these Gingerbread Cinnamon Rolls, which come completely drenched in a Maple Cream Cheese frosting!

Oh my, oh my! Who else is ready for all the Holiday goodness that is on it’s way?

Looking for Killer Combos that Include Pumpkin?

This Maple Vegan Pumpkin Pie is like no other. Besides the fact that it’s entirely vegan; it’s sweet, but not too sweet, full of great spices, and and all around amazing! The pecan + walnut crumbled topping adds a nice crunch and additional sweetness to every bite.

These Pumpkin Cheesecake Bites + Pecan Crust are the ultimate dessert recipe. Not only are these little bites the perfect size, but they come fully packed with a beautifully tasty Pecans + Graham Cracker crust, velvety pumpkin + spice flavored filling, and topped with light whipped cream + toasted pecans.

These Healthy Pumpkin Quinoa Pancakes + Praline Syrup are the best thing that you’ll ever encounter for breakfast. In true Fall fashion, these vegan pancakes come loaded with pumpkin + spice flavor and topped with a sweet, dairy-free + vegan praline sauce that is packed with toasted pecans.

These Easy Vegan Pumpkin Poppyseed Pancakes are melt-in-your-mouth pancakes that are super light, fluffy, and jam-packed with Fall spices. The use of pumpkin puree helps to make these pancakes tender and paired with a warm blend of pumpkin spice, this breakfast option is a sure crowd-pleaser. Naturally sweetened and whipped together in only 25 minutes—total.

Delicious Homemade Pumpkin Spice Cinnamon Rolls

Cinnamon rolls specifically, are a bit more challenging when it comes to the making of the dough and rolling, however, it’s nothing that a little practice can’t fix.

I remember the moments in the beginning of my baking journey, where I HATED making cinnamon rolls because I felt that they were so hard to master.

It’s MESSY with the inside filling and rolling and cutting and fixing them into perfect little rolls.

Looking for a Healthier Sweetener Option?

The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.

Delicious Homemade Pumpkin Spice Cinnamon Rolls

The dough process is SUPER precise to the point that your liquid being too hot or too cold could kill the yeast and cause it not to rise and the list goes on! But guess what?

I became better at it (obviously after a few trial + errors) and now it’s just a swift process.

Delicious Homemade Pumpkin Spice Cinnamon Rolls

So, if anything in baking and/or cooking seems too hard for you, just know that after a bit of practice, it won’t be. You’ll get it. You’ll enjoy it. And best of all–you’ll eat it! Haha.

WHAT YOU’LL LOVE MOST ABOUT THIS RECIPE?

It’s super easy to make (I have Tips below to ensure this!).

Only requires ONE baking dish.

Can be MADE AHEAD! (See Notes)

The epitome of PUMPKIN SPICE FLAVOR.

Super thick and fluffy.

Super flavorful.

Did I mention that it’s just TOO GOOD TO PASS UP!?

Delicious Homemade Pumpkin Spice Cinnamon Rolls

If you didn’t get a chance to see my last Cinnamon Roll recipe, no worries—here are a few tips that I’ve learned along the way to ensure that I make the perfect Cinnamon Rolls:

  • LIKE I SAID—NEVER OVERHEAT THE MILK. 

This one is super, super imperative. You have to always make sure that your milk is warm to the touch and not even a degree hot. Even if you heat your milk and it’s hot, simply let it cool until it feels warm. This ensure that you don’t kill the yeast and your dough rise to a nicely big fluff.

  • USE VERY SOFT BUTTER AT ROOM TEMPERATURE.

This is the ultimate secret to tender cinnamon rolls. Much like with other cakes and doughs, room temperature butter creates a nice texture. Simple.

  • MIX, MIX, MIX! 

Unlike most other recipes, you actually want to mix (or knead) your cinnamon roll dough to its capacity so that you release the gluten and it becomes extremely elastic. This helps when rolling and allows you to create a nicely flat, thin square, which is later filled with your choice of filling and rolled.

  • OVERNIGHT IS BETTER!

Although I’ve mostly made my cinnamon rolls within the same day, ultimately, rising your dough overnight in the refrigerator is the best! This slow rise process allows the yeast to completely feed off of the sugar and creates great flavor and of course—a lot more fluffiness.

  • USE BREAD FLOUR TOO.

One of my latest discoveries was the use of bread flour in my cinnamon rolls. Before, I would use only all-purpose flour. However, after a little experimenting, I’ve learned that bread flour creates a beautiful texture—tender, thick, and even more fluffy, almost ‘brioche’ like.

  • ROLL TIGHT!

Yes, you read it right. Although the assembly part is extremely messy, I’ve learned that the rolling is the star process! Before, I use to struggle with rolling the perfect cinnamon roll, however, lately I’ve been able to roll it pretty tight, which not only creates a nice structure, but it allows you to cut the dough more evenly which helps with baking. When rolling, always start the initial first roll really tight to keep the same momentum throughout.

There you have it. Hope this helps you to make some good cinnamon roll!

Delicious Homemade Pumpkin Spice Cinnamon Rolls

Now, let’s dig right into these lovelies, shall we?

FOR THE DOUGH:

Start by combining the yeast and 1 Tbsp brown sugar in the bowl of an electric mixer and then slowly pouring in the warm water, while stirring everything together. Allow 10 minutes for the mixture to sit and the yeast to activate (It’ll become foamy when done right!).

Meanwhile, melt the butter and milk together over the stove top on low to medium heat, stirring frequently until the butter has fully melted. NOTE: You don’t want the mixture to get too hot or boil! Set aside and let it cool until WARM.

Add lukewarm butter-milk mixture to yeast and mix until well combined. Add eggs, one at a time and continue mixing on low speed until well combined.

Next, combine the all-purpose flour, bread flour, brown sugar, sea salt and pumpkin spice to the wet ingredients and mix on low-speed until well combined. 

Change “mixer head” to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 Tbsp of flour at a time until texture is achieved!

Once dough ball is perfectly kneaded, add it to a lightly greased bowl and cover with plastic wrap. Let it sit and rise for 1 hour to an hour + 15 minutes.

In the meantime, you can work on the filling!

FOR THE FILLING:

Melt butter and set aside. In a separate bowl, combine cinnamon and brown sugar and set aside as well.

Once the hour has gone by and your dough has risen (about double it’s original size), preheat the oven to 375 degrees Fahrenheit. Next, flour a flat surface and place the dough on it and using a rolling-pin, roll it out to a rectangle (approximately 9″x14), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!

Then, generously brush melted butter overtop of dough and spoon the cinnamon-sugar mixture over the butter. NOTE: I also use a ‘pastry brush’ to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!

Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5″ rolls, placing each roll into a large baking dish (lined with parchment paper!).

Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).

Once the rolls have doubled in size (once again!) or have gotten significantly larger, brush the tops of the rolls with a little more melted butter and then bake them for approximately 25 minutes in the preheated oven.

While all the baking magic is happening, make the pumpkin cream cheese glaze and set aside.

Remove the rolls from oven and wait 15-20 minutes or so (until it completely cools), and then spread the glaze atop the rolls using a rubber spatula.

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make these Delicious Homemade Pumpkin Spice Cinnamon Rolls or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Delicious Homemade Pumpkin Spice Cinnamon Rolls

Delicious Homemade Pumpkin Spice Cinnamon Rolls

Prep Time: 10 mins
Cook Time: 30 mins
Rising Time: 1 hr 15 mins
Total Time: 40 mins
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Ingredients

Pumpkin Dough:

  • 3 cups Organic All-purpose flour (I used Bob's Red Mill)
  • 3 1/2 cups Artisan Bread flour (I used Bob's Red Mill)
  • 1 packet Rapid Rise Yeast (That's 2 1/4 tsps!)
  • 1 cup pumpkin puree (Canned pumpkin version, not pie filling!)
  • 1/2 cup organic brown sugar + 1 Tbsp (I used Sugar in the Raw!)
  • 1 1/4 cup Almond milk (I used Califia Farms; You can also use whole milk if preferred)
  • 1/4 cup WARM water
  • 1 Tbsp pumpkin spice (See Notes!)
  • 1/4 cup unsalted butter (That's 4 Tbsps!)
  • 2 large eggs, room temp.
  • 1/2 tsp sea salt

Filling:

  • 3 Tbsps unsalted butter, melted
  • 1 Tbsp ground cinnamon
  • 1/2 cup organic brown sugar (I used Sugar in the Raw!)

Pumpkin Cream Cheese Glaze:

  • 4-5 cups organic powdered sugar
  • 4 oz. organic cream cheese, at room temp. (That's 1/2 a pack!)
  • 2 Tbsps unsalted butter, softened
  • 4 Tbsps pumpkin puree (Canned pumpkin version, not pie filling!)
  • 1/2 tsp vanilla extract
  • 2-4 Tbsps organic heavy cream
  • pinch of pumpkin spice (See Notes!)

Instructions

FOR THE DOUGH:

  • Start by combining the yeast and 1 Tbsp brown sugar in the bowl of an electric mixer and then slowly pouring in the warm water, while stirring everything together. Allow 10 minutes for the mixture to sit and the yeast to activate (It'll become foamy when done right!).
  • Meanwhile, melt the butter and milk together over the stove top on low to medium heat, stirring frequently until the butter has fully melted. NOTE: You don't want the mixture to get too hot or boil! Set aside and let it cool until WARM.
  • Add lukewarm butter-milk mixture to yeast and mix until well combined. Add eggs, one at a time and continue mixing on low speed until well combined.
  • Next, combine the all-purpose flour, bread flour, brown sugar, sea salt and pumpkin spice to the wet ingredients and mix on low-speed until well combined, about 1-2 minutes.
  • Change “mixer head” to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 Tbsp of flour at a time until texture is achieved!
  • Once dough ball is perfectly kneaded, add it to a lightly greased bowl and cover with plastic wrap. Let it sit and rise for 1 hour to an hour + 15 minutes.
  • In the meantime, you can work on the filling!

FOR THE FILLING:

  • Melt butter and set aside. In a separate bowl, combine cinnamon and brown sugar and set aside as well.
  • Once the hour has gone by and your dough has risen (about double it's original size), preheat the oven to 375 degrees Fahrenheit. Next, flour a flat surface and place the dough on it and using a rolling-pin, roll it out to a rectangle (approximately 9"x14), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
  • Then, generously brush melted butter overtop of dough and spoon the cinnamon-sugar mixture over the butter. NOTE: I also use a 'pastry brush' to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
  • Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5" rolls, placing each roll into a large baking dish (lined with parchment paper!).
  • Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).
  • Once the rolls have doubled in size (once again!) or have gotten significantly larger, brush the tops of the rolls with a little more melted butter and then bake them for approximately 25 minutes in the preheated oven.
  • While all the baking magic is happening, make the pumpkin cream cheese glaze and set aside.

FOR THE GLAZE:

  • Simply combine the cream cheese and butter in the bowl of an electric mixer & beat together on medium-high speed until fluffy. Add in the pumpkin puree and continue beating until well combined.
  • Add powdered sugar, vanilla extract, pinch fo pumpkin spice, and heavy cream, continuing to mix on medium speed until you reach the desired consistency. **Add more heavy (1 Tbsp at a time if too thick) or powdered sugar (for more thickness).*
  • Remove the rolls from oven and wait 15-20 minutes or so (until it completely cools), and then spread the glaze atop the rolls using a rubber spatula.
  • Bon Appetit!

Tips & Tricks

TO STORE: Cinnamon Rolls can be kept fresh at room temperature when tightly wrapped or sealed for up to 3 days. Fresh for up to 1 week in the Refrigerator. Baked rolls can be frozen up to 2 months.
OVERNIGHT OPTION: If you don’t want to make your Cinnamon Rolls on the same day, you can simply follow all steps (including the initial 1+ hour rise) and after cutting rolls and placing them into your baking pan, just cover them tightly (using foil paper of plastic wrap) and refrigerate them overnight or for 8-12 hours instead. The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours.
RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.
PUMPKIN SPICE: If you don’t have Pumpkin Spice readily available, you can use the following: 2 tsps ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and a pinch of allspice. 
 

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Delicious Homemade Pumpkin Spice Cinnamon Rolls.

 

ORCHIDS + SWEET TEA

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  1. Hi Shanika! That recipe looks gorgeous-I’m trying it out right now. But how much pumpkin puree for the dough? I added two cups like in your carrot cinnamon rolls as I couldn’t find the info anywhere, but the dough ended up so sticky I had to add another 4 cups of flour! I’m sure it’ll be delicious anyways though.
    It just yields 3 times the original recipe now. Cheers! 🙂

    • Hi Maike! Thanks so much! And I’m sorry that I missed the amount of pumpkin purée to add! It’s actually 1 cup of pumpkin purée! I’ll definitely fix this now! I’m sure it’ll still be delicious and how can you go wrong with more cinnamon rolls! Haha! Be sure to let me know how it turns out! ?

      • Thanks! They turned out tasty but a little dry (ironically)- I’ll make sure to try the updated recipe though, you had a really great idea there ☺️?

      • Awww, I do hope that it turns out greater next time! Thanks so much for the update!

    • Thanks so much, Lauren! They really are huge, but so fluffy that it’s perfect! Haha! I hope that your little crew enjoy these as much as we did!

    • Thanks so much, Lucy! This definitely came after much trial and error! I hope that my tips to making them perfect helps you if you ever decide to give it a try!