Pumpkin Spice Cinnamon Rolls Recipe
Homemade Pumpkin Spice Cinnamon Rolls are so easy to make even if you've never worked with yeast. These rolls are made from scratch and filled with pumpkin spice instead of cinnamon - and the frosting has the warm pumpkin pie spice too!
Servings: 12 rolls
Calories: 413kcal
Cost: $8
Ingredients
For the dough:
- 4 ½ to 5 cups (558g-620g) all-purpose flour
- ⅓ cup (67g) granulated sugar
- 2 packets Instant Yeast (4 ½ teaspoons)
- 1 teaspoon salt
- 1 ½ cups (355ml) water
- 6 tablespoons (84g) unsalted butter, softened
- 1 large egg
For the filling:
- ⅓ cup (67g) sugar
- 2 teaspoons pumpkin pie spice
- 3 tablespoons (42g) unsalted butter, very soft
For the frosting:
- 2 ½ cups (283g) powdered sugar
- 2 tablespoons (28g) unsalted butter, softened
- 2-3 tablespoons (15-45ml) milk regular, nonfat or heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- Pinch salt
Instructions
Make the dough:
- Add 2 cups flour, sugar, dry yeast, and salt in the bowl of a stand mixer fitted with the dough hook. Whisk to combine.
- Place water and butter in a microwave-safe measuring cup. Heat, in 30 second increments, until the water reaches 120°-130°F (think hot bath water, use an instant read thermometer for best results). This will take approximately 1 1/2 minutes, depending on your microwave. Butter won’t totally melt.
- Add water mixture to dry ingredients with the egg. Mix on medium speed for 2 minutes, scraping the sides of the bowl a few times.
- Add 1 cup more flour, beat an additional 2 minutes at high speed, scraping bowl occasionally. Mix in just enough remaining flour so the dough forms into a ball. The dough will be slightly sticky but not wet.
- Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 6-8 minutes. You know it’s done when it forms a cohesive ball and springs back when lightly pressed with 2 fingers.
- Cover and let rest for 10 minutes.
Fill and Bake:
- Meanwhile, make the filling by stirring together the sugar and pumpkin pie spice.
- Roll dough into a 10x15-nch rectangle using a rolling pin. Spread the butter all over the dough in a thin layer. Sprinkle with filling.
- Beginning at the long side of the dough, roll up tightly. Slice into 12 equal pieces.
- TIP: use unflavored dental floss to slice your rolls! Cut a piece of floss and slide floss under roll. Bring sides of floss up to cross on top and slice through the dough. Works like a charm!
- Place rolls in a 9x13-inch baking pan that’s been sprayed with nonstick cooking spray.
- Cover rolls and let double in size, about 1 hour.
- Preheat oven to 350°F. Once risen, bake cinnamon rolls for about 25-30 minutes or until golden brown and the center is cooked through. Cool 20 minutes before frosting.
- Make the frosting: add butter, powdered sugar, vanilla, salt and pumpkin pie spice to a large bowl. Beat with a hand mixer until crumbly. Add 2 tablespoons milk and mix until combined, adding up to 1 more tablespoon milk for desired consistency.
- Frost slightly cooled rolls.
- Store covered for up to 2 days.
Video
Notes
- Be sure you're using INSTANT yeast (i.e. Fleischmann's Rapid Rise Yeast) not active dry!
- You can substitute brown sugar for the granulated in the filling, if you prefer.
- Make Ahead: Make these rolls the night before and store them in the refrigerator, tightly covered with plastic (after step 11). Allow to come to room temperature and rise on the counter near the oven while it preheats.
- Freezing: Freeze finished rolls for easy reheating. Or freeze the pan of rolls in pan before they rise (tightly covered). Thaw in refrigerator and allow to rise until doubled in size before baking.
Nutrition
Serving: 1roll | Calories: 413kcal | Carbohydrates: 72g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 205mg | Potassium: 59mg | Fiber: 1g | Sugar: 36g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg