Pumpkin Pie Cinnamon Rolls are a pumpkin lovers dream treat. Fluffy and soft with a sweet pumpkin filling that combines perfectly to make a treat that is irresistible. If you are a pumpkin lover like myself, then this pumpkin cinnamon roll recipe is for you!
Pumpkin Pie Cinnamon Rolls
It is no secret that I love all things pumpkin. When I got on a cinnamon roll-making kick recently, I was totally in the mood for pumpkin pie with cinnamon rolls and came up with this delicious pumpkin pie cinnamon rolls recipe.
This pumpkin cinnamon roll recipe is loaded with pumpkin flavor and all the pumpkin spice flavors that anyone who loves pumpkin or pumpkin spice knows is a must for a pumpkin treat.
These fluffy homemade cinnamon rolls are a tasty twist on our classic homemade cinnamon roll recipe. If you have never made those they are a total treat that you have to make!
Once you realize how easy it is to make homemade cinnamon rolls, you will be skipping the canned ones and making from scratch cinnamon rolls instead!
Cinnamon Roll Recipes
- Apple Pie Cinnamon Rolls
- Christmas Tree Cinnamon Rolls
- Santa Cinnamon Rolls
- Fluffy Homemade Cinnamon Rolls
Tips and Variations for Making Cinnamon Rolls
Use a cast iron pan or circle baking dish. I like using a cast iron pan but you can also use a circle baking pan.
Ingredients at room temperature. Set any ingredients that need to be at room temperature on the counter for about 30 minutes before getting started making the cinnamon rolls.
Use a sharp knife. Cutting the cinnamon roll dough is much easier when you use a sharp knife.
Flour your work surface. When rolling out or kneading the dough, it is important to add a sprinkle of flour to the counter to prevent the dough from sticking. I also sprinkle a little bit on my rolling pin to make rolling easier.
Spray the pan with nonstick cooking spray. It is important to use nonstick cooking spray on the baking dish so the cinnamon rolls do not stick to it.
Don’t skimp on rising time. You want the dough to rise for enough time to make soft and fluffy cinnamon rolls, so it is very important to let the dough rise for enough time.
Use bread flour. If you do not have all purpose flour then you can use bread flour for this recipe.
Do I need to Use a Stand Mixer for this recipe?
You do not need to use a stand mixer for this recipe I do find that it is easier to make when using one. You can use a large mixing bowl and an electric hand mixer or you can use a mixing bowl and a mixing spoon and then knead the dough by hand.
What do I do if my Cinnamon Roll dough is sticky?
When you are rolling the cinnamon roll dough out, you will want to use a rolling pin. Be sure to lightly flour the counter or surface that you are working on so the dough doesn’t stick.
If you find that the dough is sticky when you are kneading it, add more flour to the dough, 1 tablespoon at a time, and sprinkle more flour on the work surface.
Can I make Homemade Cinnamon Rolls Ahead of Time?
Cinnamon rolls are one of my favorite breakfasts. I like to make them ahead of time and then reheat them the next morning. You can also make them the night before and reheat them, and they are still just as delicious as when they came out of the oven.
How to Store Cinnamon Rolls
To store cinnamon rolls allow them to cool completely. Then cover them with plastic wrap. Cinnamon rolls will keep for 2 days when stored with plastic wrap on the counter. If you store them in the refrigerator they will keep for up to one week.
How do You reheat Cinnamon Rolls?
There are 2 ways to reheat cinnamon rolls when you are ready to eat them or you are heating up leftovers.
- Microwave: Warm a roll for 15–20 seconds (cover with a damp paper towel to keep it moist).
- Oven: Cover with foil and reheat in a 350°F (175°C) oven for about 10 minutes.
Can You Freeze Cinnamon Rolls?
Yes. You can freeze cinnamon rolls and you can freeze them before or after baking them. I do not suggest putting the cinnamon roll icing on top of them until you are going to eat them.
How to Freeze Homemade Cinnamon Rolls
Freeze Cinnamon Roll dough. If you want to freeze the cinnamon rolls before baking, you will follow all of the steps up until baking. Then, place the cinnamon roll slices on a baking sheet and put the baking sheet in the freezer for 1-2 hours until they are frozen solid. Then, place the frozen cinnamon rolls into a freezer zip-close bag and store in the freezer for up to 2 months.
Freeze baked cinnamon rolls. To freeze them after baking, allow them to cool completely. Then place on a baking sheet and put the baking sheet in the freezer for 1-2 hours until they are frozen solid. Then, place frozen cinnamon rolls into a freezer zip-close bag and store in the freezer for up to 2 months. To reheat frozen cinnamon rolls, you can thaw them in the fridge and warm them in the microwave, or you can pop them on a baking sheet in the oven for 2-3 minutes to warm up. Then, top them with the frosting.
Pumpkin pie cinnamon rolls dough ingredients
- 2 3/4 Cup flour
- 3 Tablespoon sugar
- 1 teaspoon salt
- 2 1/4 teaspoons instant yeast
- 1/2 Cup water
- 1/4 Cup whole milk
- 2 1/2 tablespoons unsalted butter room temp
- 1 egg room temp
Pumpkin Cinnamon Roll filling ingredients
- 3 table spoons brown sugar
- 1/2 cup pumpkin puree
- 3 tablespoons pumpkin pie spice
Cream Cheese Cinnamon Roll Frosting Ingredients
- ½ cup cream cheese room temp
- 1/4 Cup unsalted butter room temp
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 Cup powdered sugar
How to Make Cinnamon Rolls
Measure out 1/2 cup of flour and then set it aside.
In the bowl of your stand mixer add 2 1/4 cups of flour, sugar, salt, and yeast together until evenly mixed with a rubber spatula and then set on the mixer stand.
In a double boiler (not sure how to make a double boiler, learn how to make a double boiler at home) combine the water, milk, and butter together until the butter is melted and the mixture is hot to touch. You can also do this step in the microwave if preferred. If you are using the microwave use a microwave safe bowl and heat in 30 second increments.
Add the dough hook to the mixer.
Pour the butter mixture into the flour mixture and mix on low speed until combined.
Next add the egg and the leftover flour to the cinnamon roll dough mixture, to make a soft dough. Start with 1/3 a cup working up to using 1/2 cup until the dough is ready. Keep the mixer on low speed while adding the flour and then up to medium speed to finish making the dough.
The dough is ready when it pulls away from the side of the bowl and has an elastic consistency.
Remove the dough from the stand mixer and Knead the dough for about 3-4 minutes on a floured surface.
Grease the stand mixer bowl, and add the dough back into the bowl and cover with a kitchen towel. Leave the dough in the bowl to rise and rest for about 10 minutes.
While the dough is rising make the cinnamon rolls filling.
Once your dough is ready, roll it out in a rectangle. Spread the pumpkin cinnamon roll filling on the dough.
Roll up the dough tightly by squeezing the edges closed, then cut into 1- 1 1/2 inch wide pieces.
Spray a circle baking pan with nonstick cooking spray.
Place cinnamon rolls into pan, you want the top to be the part where you can see the filling on the inside.
Place the baking pan covered in a dish towel in a nondrafty area, and let the dough rise until the cinnamon rolls have about doubled in size. This will take 60-90 minutes.
Once they have doubled in size, preheat the oven to 375 degrees and when the oven is ready place in the oven and bake for 25-30 minutes until they are lightly browned.
Once the rolls have been removed from the oven, frost using half the amount made. Let them cool, and then frost again.
How to Make Cinnamon Roll Filling
In a medium size bowl add the pumpkin puree, the pumpkin pie spice and the brown sugar. Mix well to combine.
How to Make Cinnamon Roll Cream Cheese Frosting
In a large bowl with a hand mixer or use a stand mixer to make your frosting.
Add the butter and cream cheese and mix until combined.
Once combined add in the vanilla extract, and the powdered sugar and mix on low until combined, once combined turn the speed to medium high and mix for 5 minutes. to fluff the frosting.
Delicious Pumpkin Recipes
Pumpkin pie cinnamon rolls
Ingredients
Pumpkin pie cinnamon rolls dough ingredients
Pumpkin Cinnamon Roll filling ingredients
- 3 table spoons brown sugar
- 1/2 cup pumpkin puree
- 3 tablespoons pumpkin pie spice
Cream Cheese Cinnamon Roll Frosting Ingredients
- ½ cup cream cheese at room temperature
- 1/4 Cup unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 Cup powdered sugar
Instructions
How to Make Cinnamon Rolls
- Measure out 1/2 cup of flour and then set it aside.
- In the bowl of your stand mixer add 2 1/4 cups of flour, sugar, salt, and yeast together until evenly mixed with a rubber spatula and then set on the mixer stand.
- In a double boiler (not sure how to make a double boiler, learn how to make a double boiler at home) combine the water, milk, and butter together until the butter is melted and the mixture is hot to touch. You can also do this step in the microwave if preferred. If you are using the microwave use a microwave safe bowl and heat in 30 second increments.
- Add the dough hook to the mixer.
- Pour the butter mixture into the flour mixture and mix on low speed until combined.
- Next add the egg and the leftover flour to the cinnamon roll dough mixture, to make a soft dough. Start with 1/3 a cup working up to using 1/2 cup until the dough is ready. Keep the mixer on low speed while adding the flour and then up to medium speed to finish making the dough.
- The dough is ready when it pulls away from the side of the bowl and has an elastic consistency.
- Remove the dough from the stand mixer and Knead the dough for about 3-4 minutes on a floured surface.
- Grease the stand mixer bowl, and add the dough back into the bowl and cover with a kitchen towel. Leave the dough in the bowl to rise and rest for about 10 minutes.
- While the dough is rising make the cinnamon rolls filling.
- Once your dough is ready, roll it out in a rectangle. Spread the pumpkin cinnamon roll filling on the dough.
- Roll up the dough tightly by squeezing the edges closed, then cut into 1- 1 1/2 inch wide pieces.
- Spray a circle baking pan with nonstick cooking spray.
- Place cinnamon rolls into pan, you want the top to be the part where you can see the filling on the inside.
- Place the baking pan covered in a dish towel in a nondrafty area, and let the dough rise until the cinnamon rolls have about doubled in size. This will take 60-90 minutes.
- Once they have doubled in size, preheat the oven to 375 degrees and when the oven is ready place in the oven and bake for 25-30 minutes until they are lightly browned.
- In a bowl, combine the vanilla extract, cream cheese and butter together and cream together. Once creamed, add in the powdered sugar and mix well. You can also use a stand mixer for this.
- Once rolls have been removed from the oven, frost using half the amount made. let them cool and then frost again.
How to Make Cinnamon Roll Filling
- In a medium size bowl add the pumpkin puree, the pumpkin pie spice and the brown sugar. Mix well to combine.
How to Make Cinnamon Roll Cream Cheese Frosting
- In a large bowl with a hand mixer or use a stand mixer to make your frosting.
- Add the butter and cream cheese and mix until combined.
- Once combined add in the vanilla extract, and the powdered sugar and mix on low until combined, once combined turn the speed to medium high and mix for 5 minutes. to fluff the frosting.
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