Pumpkin Cinnamon Rolls


12 rolls


3 hours

The dough is so extra soft and the pumpkin spice swirled inside makes them the best cinnamon rolls for fall.

Why You'll Love It

Milk Butter  Sugar Instant Yeast Pumpkin puree Egg Salt Bread flour Dark brown sugar Pumpkin pie spice Cream cheese Vanilla extract Maple syrup Confectioner's sugar


Make the dough


Add all of the ingredients to a stand mixer and knead until a soft, sticky dough is formed.

First rise


Transfer the dough to a greased bowl and turn it a few times to cover it. Cover with plastic wrap or a towel and let sit in a warm place until doubled.

Make the filling


Roll the dough out into a rectangle then spread it with soft butter and sprinkle with brown sugar and pumpkin spice.

Roll, rise and bake


Roll the dough tightly into a log and cut it into 12 pieces use a serrated knife or unflavored dental floss. Cover and rise 30 minutes - 1 hour. Bake for 22-27 minutes.

Frost and serve


Whip the cream cheese with vanilla, maple syrup, and salt. Add the powdered sugar and beat until smooth. Spread it onto warm pumpkin cinnamon rolls.

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