Pumpkin Pie Cinnamon Rolls

I have previously stated that my favorite cinnamon rolls are my Orange Vanilla Cinnamon Rolls, but I think these might have taken the cake.

These pumpkin pie cinnamon rolls are to flippin’ die for. Full of pumpkin flavors and warm fall spices, you have to have these pumpkin pie cinnamon rolls on your table this fall.

I have a feeling these babies will be our morning Thanksgiving breakfast!



Cinnamon Roll Dough

  • 4-1/2 cups all-purpose flour + up to 1/2 cup more
  • 4-1/2 teaspoons or 2 packages instant yeast
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup pumpkin puree
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature


  • 3/4 cup brown sugar, packed
  • 2 teaspoons cornstarch
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup pumpkin puree


  • 1/4 cup (4 tablespoons) butter, softened
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1-1/2 cups powdered sugar
  • 3 tablespoons whole milk


  1. First, make the filling. In a medium sized bowl, mix together the brown sugar, cornstarch, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
  2. To make the dough, in the bowl of a stand mixer fitted with a hook attachment, combine flour, yeast, and salt. In a separate bowl, combine the milk, pumpkin puree, butter, and granulated sugar. Heat for 1 minute in the microwave and stir to combine the ingredients. The butter should be fully melted. Slowly pour the warm milk mixture into the flour mixture and mix on medium speed with the dough hook. Scrape around the edges with a rubber spatula to make sure the flour gets incorporated. Add in the egg. Mix on low speed at first, then increase to a medium speed until a sticky dough ball forms.
  3. Continue to mix the dough on a medium-low speed until the dough becomes more elastic. Keep mixing the dough and add an additional 1 tablespoon flour at a time until the dough is tacky but no longer sticky. It should pull away from the sides of the mixing bowl. It should be tacky, but shouldn’t stick to your finger or leave any residue on your finger.
  4. Cover your bowl with plastic wrap and set aside to allow the dough to rest 10-20 minutes to allow the gluten to relax. This will make it easier to roll out. Place the dough on a lightly-floured surface and roll it into a large rectangle that is about 14×18-inches.
  5. Spread the 1/2 cup softened butter evenly across the dough, leaving about 1/2-inch dough on the long side of the dough without butter. This will help keep it tight when rolling. Spread the pumpkin puree over the butter, then sprinkle the brown sugar filling over the top.
  6. Roll the dough horizontally, toward the uncovered 1/2-inch strip. Cut 12 equal pieces using dental floss and place in a greased 9×13-inch pan.
  7. If you are making the night before, wrap tightly in plastic wrap and place in the fridge overnight. Take out of the fridge 1-2 hours prior to baking and place in a warm spot. If you are baking immediately, proof in a warm place for 30 minutes. One of the best places to allow the cinnamon rolls to proof is in an oven that has been preheated to 200ºF, then turned off.
  8. Once the cinnamon rolls have risen, preheat oven to 350ºF. Bake for 27-30 minutes or until rolls are golden brown. Rotate pan halfway to help bake evenly.
  9. While baking, make the glaze. Whisk the butter, vanilla, and salt with a whisk or hand mixer. Add in powdered sugar and milk until smooth.
  10. Let the rolls cool for about 10 minutes after baking, then spoon glaze over the cinnamon rolls. Enjoy warm!



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