These gooey pumpkin cinnamon rolls are soft and fluffy, filled with delicious brown sugar pumpkin spice filling, frosted with spiced maple cream cheese frosting, all while drenched in a truly decadent and sticky brown sugar spiced caramel sauce on the bottom. An absolutely incredible, indulgent treat to bake this autumn!


Why these pumpkin cinnamon rolls are AMAZING

These pumpkin rolls are seriously incredible, and have a lot of delicious elements working together.

Bottoms drenched in a sticky, buttery brown sugar pumpkin spice caramel sauce– This is basically just like extra cinnamon roll filling all over the bottom of the rolls! We’ll mix softened butter, brown sugar, pumpkin pie spice, vanilla and honey together. The mixture will be spread evenly on the bottom of the baking dish and the rolls will be placed over top. As the rolls bake, the mixture will turn into a perfect, sticky delicious caramely sauce that covers the bottoms of the rolls. INCREDIBLE! 

Perfectly soft & fluffy rolls– Seriously like little pillows of doughy, buttery, sweet pumpkin goodness. We’ll be using active dry yeast bloomed in warm whole milk, pumpkin puree and lots of butter to give the dough the most perfect, plush texture. The dough rises and rolls out so nicely and is actually really fun to work with! ?

Full of delicious pumpkin spice flavor- Autumn spices like cinnamon, ginger, allspice, nutmeg, mace and cloves are used in the dough, filling, caramel sauce and cream cheese frosting to complement the pumpkin. These rolls are bursting with pumpkin spice flavor in each bite! (My favorite pumpkin pie spice mixture is Spice Islands!)  

For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!

Bloom the yeast, make the dough, then form it into a ball and place in a large, greased bowl.
Let the dough proof in a warm spot until it has doubled in size.
While the dough proofs, make the spiced caramel sauce by mixing together the butter, brown sugar, pumpkin pie spice, vanilla, salt and honey. Spread it evenly over the bottom of a greased 9×13-inch casserole dish.
While the dough rises, also make the filling by mixing softened butter, brown sugar, pumpkin pie spice and salt together in a small bowl.
Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about 1/4 inch thick. Spoon the spiced brown sugar filling over the dough and spread it evenly with an offset spatula.
Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 1/2 inches wide using unflavored floss or a very sharp knife.
Place the rolls in the prepared casserole dish with the caramel sauce mixture and pour room temperature heavy cream in between each roll.
Cover the rolls with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size. Then, bake at 350 degrees F for 29-32 minutes until golden brown.
While they bake, make the spiced maple cream cheese frosting.
Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve! 


Tips to make perfect pumpkin  cinnamon rolls

Lightly grease the plastic wrap for covering the dough while it proofs. This will help it not to stick to the rolls.

Use unflavored dental floss to cut the dough into rolls. This will allow for really pretty, clean cuts that a knife really can’t give you.

Measuring your flour properly. If you learn anything from making this recipe, please let it be this: measure your flour (and all other ingredients) with a digital kitchen scale. Please don’t bring me to tears; don’t scoop your measuring cup into your flour. This will always lead to inaccurate flour measurements and therefore, a wonky bake.

Let your dough proof outside if it’s warm enough, or in a cold oven with the light on.


Pumpkin  cinnamon rolls FAQs


Can the rolls be prepared the day before? 

Yes. To prepare ahead of time follow recipe up until you are about to proof the buns for the second time. Cover the prepared cinnamon buns and place in the fridge. The next morning when ready to bake, take the buns out of the fridge, pour room temperature cream in between them and allow them to proof somewhere warm until they’ve doubled in size. Keep in mind it will take longer than an hour because the dough is cold and has to come all the way to room temperature and then proof. Once they’ve doubled in size, bake according to the recipe.


Why didn’t my dough rise? 


Check that your yeast is not expired. If it did not get very foamy on top and smell “yeasty” after it bloomed, the yeast is dead. I’ve found that if it is just bubbly on top, but not foamy, this is an indication that the yeast is dead. Secondly, perhaps the dough just needed more time. Some times it can take up to 1 1/2 hours for the dough to proof all the way to “doubled in size”.


How do I store the rolls?


Keep left over cinnamon rolls in an airtight container for up to three days, but I have a feeling they’ll be gone before that!

If you make these cinnamon rolls, please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!

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4.94 from 32 ratings

Pumpkin Cinnamon Rolls

Yield: 12 rolls
Prep: 45 minutes
Cook: 30 minutes
Proofing Time: 2 hours 30 minutes
Total: 3 hours 45 minutes
These gooey pumpkin cinnamon rolls are soft and fluffy, filled with delicious brown sugar pumpkin spice filling, frosted with spiced maple cream cheese frosting, all while drenched in a truly decadent and sticky brown sugar spiced caramel sauce on the bottom. An absolutely incredible, indulgent treat to bake this autumn!
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Ingredients

For the Dough

  • 3/4 cup (180 ml) whole milk
  • 2 1/4 tsp active dry yeast
  • 1 tsp sugar
  • 4 3/4 cups (593 g) all-purpose flour, spooned and leveled
  • 1 1/2 tbsp pumpkin pie spice
  • 2 tbsp granulated white sugar
  • 1 1/2 tsp salt
  • 2 eggs, whisked
  • 1/2 cup (112 g) unsalted butter, softened
  • 1/2 cup (122 g) canned pumpkin puree
  • 1 tbsp vanilla

For the Spiced Caramel Sauce

  • 1/2 cup (112 g) unsalted butter, very softened
  • 1 cup (220 g) light brown sugar, packed
  • 2 tsp pumpkin pie spice
  • 1/3 cup (116 g) honey
  • 1/2 tbsp vanilla
  • 3 tbsp (45 ml) heavy cream
  • 1/4 tsp salt

For the Spiced Filling

  • 1/2 cup (112 g) unsalted butter, softened
  • 1 cup (220 g) light brown sugar, packed
  • 2 tbsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/4 cup (60 ml) heavy cream, at room temperature, (for pouring between rolls while they proof)

For the Maple Cream Cheese Glaze

  • 8 oz (226 g) cream cheese, softened
  • 6 tbsp (90 ml) maple syrup
  • 1- 1 1/2 cups (130- 195 g) powdered sugar
  • 1 tsp pumpkin pie spice

Instructions
 

For the Dough

  • To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.
    3/4 cup (180 ml) whole milk, 2 1/4 tsp active dry yeast, 1 tsp sugar
  • Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, pumpkin pie spice, sugar and salt together.
    4 3/4 cups (593 g) all-purpose flour, spooned and leveled, 2 tbsp granulated white sugar, 1 1/2 tsp salt, 1 1/2 tbsp pumpkin pie spice
  • To the dry ingredients add the whisked eggs, softened butter, pumpkin puree, and vanilla and mix.
    2 eggs, whisked, 1/2 cup (112 g) unsalted butter, softened, 1 tbsp vanilla, 1/2 cup (122 g) canned pumpkin puree
  • Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
  • Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.

For the Spiced Caramel Sauce

  • While the dough rises, make the sticky caramel sauce for the bottoms of the rolls, by mixing the butter, brown sugar, pumpkin pie spice, honey, vanilla, heavy cream and salt together in a medium bowl.
    1/2 cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 2 tsp pumpkin pie spice, 1/3 cup (116 g) honey, 1/2 tbsp vanilla, 3 tbsp (45 ml) heavy cream, 1/4 tsp salt
  • Grease a 9×13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.

For the Spiced Filling

  • While the dough rises, also make the filling by mixing the butter, brown sugar, pumpkin pie spice and salt together in a small bowl.
    1 cup (220 g) light brown sugar, packed, 1/2 cup (112 g) unsalted butter, softened, 2 tbsp pumpkin pie spice, 1/4 tsp salt

Assembling and Baking the Cinnamon Rolls

  • Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about 1/4 inch thick.
  • Spoon the spiced brown sugar filling over the dough and spread it evenly with an offset spatula.
  • Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 1/2 inches wide using unflavored floss or a very sharp knife.
  • Place the rolls in the prepared casserole dish with the spiced caramel sauce mixture and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
    1/4 cup (60 ml) heavy cream, at room temperature
  • Preheat the oven to 350 degrees F about 15 minutes before the rolls are done proofing.
  • Once the rolls have completed their second rise, bake them for 29-32 minutes until golden brown. (30 minutes is usually perfect!)
    (Cover with aluminum foil for the last 5 minutes if they're getting too brown.)

For the Maple Cream Cheese Frosting

  • While the rolls bake, make the maple cream cheese frosting. Add the cream cheese and maple syrup to a medium sized bowl. Mix with an electric mixer until smooth.
    8 oz (226 g) cream cheese, softened, 6 tbsp (90 ml) maple syrup
  • Then sift in the powdered sugar a little at a time until all is combined.
    1- 1 1/2 cups (130- 195 g) powdered sugar
  • Then add in the pumpkin pie spice and combine on medium speed until the frosting is smooth.
    1 tsp pumpkin pie spice
  • Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve! 
Course: Breakfast, Dessert
Cuisine: American
Keyword: cinnamon rolls, pumpkin, pumpkin cinnamon rolls, pumpkin dessert, pumpkin recipe, pumpkin rolls
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