Pumpkin Spice Cinnamon Rolls

Need I say more than what the title says lol.  I know some of you think it’s too early for pumpkin recipes…. not naming anyone lol… but I think we should be able to eat anything pumpkin all year round! I love just about anything pumpkin, right down to roasting the seeds!  There is nothing quite like the smell of something pumpkin spice baking in the oven!  That is one of my comfort smells!

Apparently it is also so for Dillon because I almost had to take a wooden spoon to him to keep him from taking the whole plate of warm rolls and eating all of them lol!



This is what I used to make them…. minus the yeast I forgot to put in the picture and the last minute glaze/icing I added at the end.


I put the yeast and warm water in the bowl of my stand mixer, whisked it and then let it stand for about 5 minutes or so, until the yeast started to foam.

Next I added the milk, sugar, melted butter, pumpkin puree, spices, salt, and egg, mixed it together….


And then 2 cups of the flour.


Mixing until smooth….


Before adding the rest of the flour, one cup at a time until it formed a soft dough and came away from the sides of the bowl.

I put the dough ball into a well greased bowl and let it rise for about 1 hour, until doubled in size.


After rising, I punched down the dough and rolled it out, on a floured surface into about a 15 by 10 inch rectangle.


I spread the softened butter/margarine on the rectangle, making sure to get all of the surface.


I mixed together the second amount of sugar, brown sugar and spices in a medium size bowl.


Then sprinkled this mixture over the butter coated rectangle, again making sure to cover the entire surface.


I rolled the dough up tightly, starting from the long size.


And cut it into 12 slices.

I poured the second amount of melted butter/margarine into the bottom of my parchment paper lined 9 x 13 baking pan then sprinkled the last amount of brown sugar.


I arranged the slices in my prepared baking pan and then allowed it to rise, covered, in a warm place for another hour.


After the second rise, I baked them at 350 degrees for about 30 minutes until they were nice and brown on top.


While they started to cool, I mixed together the icing sugar, cinnamon and milk in a medium bowl to make a slightly runny icing/glaze.


And then poured this mixture over the rolls.


I cut them apart and placed them on a plate to enjoy…. by enjoy I mean damn near fight Dillon off with a wooden spoon before he ate the whole plate lol!



Pumpkin Spice Cinnamon Rolls

Preparation Time: 2 hrs. 20 minutes Baking Time: 30 minutes  Servings: 12 rolls



  • 2 tsp. yeast
  • 1/2 cup warm water
  • 1/2 cup hot milk
  • 1/4 cup sugar
  • 1/3 cup butter/margarine, melted
  • 1 tsp. salt
  • 1 cup canned pumpkin puree, not pie filling
  • 2 tsp. cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 tsp. ginger
  • 1 egg
  • 5 cups all-purpose flour


  • 1/2 cup butter/margarine, softened
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 2 tbsp. cinnamon
  • 1 tsp. ginger
  • 1 tsp. ground nutmeg

Pan and Icing

  • 2 tbsp. butter/margarine, melted
  • 3 tbsp. brown sugar
  • 1 cup icing sugar
  • 1 tsp. cinnamon
  • 1 tbsp. milk


  1. In bowl of stand mixer combine water and yeast and allow to stand about 5 minutes, until foamy.
  2. Add the milk, sugar, melted butter, pumpkin puree, spices, salt and egg and mix to combine.
  3. Pour in 2 cups of flour and mix until smooth.
  4. Add remaining flour, 1 cup at a time until it forms a soft dough and dough comes away from sides of bowl.
  5. Place dough in a well greased bowl and allow to rise 1 hour, until doubled in size.
  6. Punch dough down and roll into 15 x 10 inch rectangle.
  7. Spread softened butter/margarine over dough, making sure to get entire surface.
  8. In a small bowl, combine brown sugar, white sugar, cinnamon, ginger and nutmeg.
  9. Sprinkle mixture over butter coated dough, again making sure to get entire surface.
  10. Roll dough into log, starting with longer side.
  11. Cut dough into slices
  12. Pour melted butter/margarine into parchment paper lined baking pan then sprinkle with brown sugar.
  13. Arrange slices in prepared baking pan and allow to rise, covered, for about an hour.
  14. Preheat oven to 350 degree.
  15. Bake rolls at 350 degrees for 30 minutes.
  16. While rolls are starting to cool, combine icing sugar, cinnamon and milk in a small bowl  to make icing/glaze.
  17. Pour icing over slightly cooled rolls and cut apart.
  18. Serve warm from the oven or store covered.

16 thoughts on “Pumpkin Spice Cinnamon Rolls

  1. Pingback: Pumpkin Spice Cinnamon Rolls — Oh Yes, They Did | My Meals are on Wheels

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