Deliciously rich pumpkin spice cinnamon rolls are a special fall treat. They are light and fluffy cinnamon rolls with pumpkin in the dough and a yummy pumpkin maple icing.
I really love how these pumpkin spice cinnamon rolls turned out. Cinnamon rolls are really delicious and I just love all the pumpkin food and drinks in the fall. These are actually really easy to make, they just take time. A lot of time really since they have to rise twice. They are really, truly worth the time it takes.
How To Make Pumpkin Spice Cinnamon Rolls
If you have a stand mixer, I recommend using it to mix the dough together. You could even use a bread maker on the dough setting or just mix it by hand. It will just take a bit more work to mix by hand. Just mix all the dough ingredients together and knead until smooth. Place in a greased bowl and let rise until doubled, about an hour or so.
Roll the dough out into a large rectangle about 24 inches by 12 inches. Make the filling by mixing together softened butter, brown sugar, cinnamon, and pumpkin pie spice. Spread evenly over the dough and roll up. You will roll it along the long edge so you end up with a 24 inch long log. Cut into 2 inch slices with a serrated knife and place in a greased baking dish. Let rise again, this time for about 30 minutes.
Bake until golden brown and delicious. Once they are done baking, mix up a really simple pumpkin maple icing. Stir together powdered sugar, vanilla extract, maple syrup, milk, and pumpkin pie spice. I like to mix it in a measuring cup or bowl with a pour spout so it can easily be poured.
While they are still warm, pour on the pumpkin maple icing. Serve these awesome pumpkin spice cinnamon rolls warm and refrigerate any leftovers. They can be reheated in the microwave for a few seconds.
You Want Them For Breakfast Without Getting Up At 4am?
No problem! Make them the night before. Follow all the above steps, but don’t let them rise that second time. Cover with plastic wrap and refrigerate overnight. In the morning, let them rise for 30 minutes before baking.
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Pumpkin Spice Cinnamon Rolls
- ½ cup milk
- 1 Tablespoon yeast
- 2 large eggs
- ¼ cup unsalted butter, softened
- ½ cup pumpkin puree
- ⅓ cup brown sugar
- 1 teaspoon kosher salt
- 3 ¾ cup flour
- ½ cup butter, softened
- ½ cup brown sugar
- 1 Tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
Pumpkin Maple Icing
- 1 ½ cup powdered sugar
- ¼ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 2 Tablespoons maple syrup
- 2 Tablespoons milk
Make The Dough
- In the bowl of a stand mixer, combine milk, yeast, and eggs. Add butter, pumpkin puree, brown sugar, and salt. Mix until smooth. Add flour a cup at a time until the dough isn't sticking to the bowl. You may not need to use all the flour. Place in a greased bowl and cover. Let it rise until doubled in size, about 1 hour.
Roll Out The Dough
- Punch down the dough and place on a lightly floured surface. Roll into a large rectangle that is 24 inches long by 12 inches wide.
Make The Filling
- In a small bowl, stir together softened butter, brown sugar, cinnamon, and pumpkin pie spice.
Fill, Roll, Slice
- Spread the filling on the dough rectangle leaving about a ¼ inch around the edges.
- Roll the dough along the long edge so you end up with a 24 inch long log.
- Cut into 2 inch slices with a serrated knife. Place in a greased baking dish. Cover and let rise for 30 minutes.
Bake and Icing
- Preheat oven to 350°F. Bake until golden brown and delicious, about 30 minutes.
- Make the icing in a small bowl or measuring cup with pour spout. Combine powdered sugar, pumpkin pie spice, vanilla extract, and maple syrup. Add the milk a little at a time while stirring. You want a smooth icing that can be poured. Adjust with more milk if it is too thick or more powdered sugar if it is too thin.
- Pour icing on hot pumpkin spice cinnamon rolls. Serve warm.