Cinnamon Rolls are probably my husband’s most favorite treat in the whole world.  And he admitted to me the other day that he never even thought twice about the whole pumpkin spice craze until he married me and thought I was a crazy person. Over the years I’ve converted him too, and now he loves pumpkin-anything as much as I do.  So the other day when he casually mentioned like, 4 times (really, you only have to mention baked goods to me one time to make it happen) that cinnamon rolls sounded soooo good, I whipped up a batch of my Everyday Cinnamon Rolls, but with a Pumpkin Spice twist. Thus – Pumpkin Spice Cinnamon Rolls.

This recipe is easy because there’s no proofing necessary with the yeast.  Just toss it in a bowl with the other dry ingredients and whisk them together.

Pumpkin Cinnamon Rolls_Yeast and Dry Ingredients

Add in an egg and some pumpkin puree

Pumpkin Cinnamon Rolls_Pumpkin in Dry

and then with the mixer running, drizzle in a warm milk and melted butter mixture.

Pumpkin Cinnamon Rolls_milk and butter

That will give you a nice orange-tinted batter, to which you’ll add more flour until you get a nice, soft dough.

Pumpkin Cinnamon Rolls_Pumpkin Batter

I say this every time I post a sweet roll recipe, but resist the urge to add more flour than needed.  This dough is incredibly soft.  The trick is to scrape it onto a well floured surface and handle it very lightly.  Don’t knead in all of the flour, just dust all the sides so it won’t stick to you, and especially make sure the bottom is dusted well so it doesn’t stick once you roll it out.  A giant silicone dough mat is my absolute favorite here; well worth the price- I use mine ALL the time.

Pumpkin Dough

While your dough is resting for just a minute, whip up the filling.  This is basic cinnamon roll filling: butter, brown sugar, and a generous douse of cinnamon, plus those pumpkin-spicey flavors of ginger, nutmeg, and cloves.  You could use pumpkin pie spice as well, but I find I like using the individual spices better.

Pumpkin Cinnamon Rolls_Spices

Gently spread the filling on and push it out to the edges.

Pumpkin Cinnamon Rolls_filling

Then roll those babies up and slice them (I use dental floss, thread works great too.  See this post if you have no idea what I’m talking about!)

Pumpkin Cinnamon Rolls_cut rolls

Place them in a pan and let them sit to rise.  I have a “proof” setting on my Thermador Oven, but if you don’t- try placing them in a cold oven with the door shut and placing a pan of boiling water underneath them.  It creates the perfect little steam room to make nice, plump rolls.

Pumpkin Cinnamon Rolls_Risen Rolls

Once they’ve risen, pop them in the oven until they’re golden brown and then slather them with a little maple glaze.

Pumpkin Cinnamon Rolls_Maple Glaze

They’re super yummy with cream cheese frosting, too.

Pumpkin Cinnamon Rolls_Glazed Cinnamon Rolls

Make sure to eat them warm, and I won’t tell anyone if you even slather a little extra butter in there.

Pumpkin Spice Cinnamon Rolls from Our Best Bites

Promise.  Our little secret.

Our Best Bites_Pumpkin Cinnamon Roll Bite

Just go make them already.

Spiced Pumpkin Cinnamon Rolls from Our Best Bites

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Pumpkin Spice Cinnamon Rolls

  • Author: Our Best Bites
  • Yield: 12 1x


Tender pumpkin bread dough is filled with warm, gooey cinnamon sugar filling with hints of fall spices. Topped off with a maple glaze, these Pumpkin Spice Cinnamon Rolls are amazing!




  • 3/4 cup milk
  • 4 Tbs butter, cut into chunks
  • 44 1/2 cups all-purpose flour, divided
  • 1 tablespoon rapid rise yeast
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1 egg


  • 1 cup brown sugar, packed
  • 1/2 cup butter, softened
  • 1 1/2 tablespoon ground cinnamon
  • 3/4 teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves


  • 1 1/2 C powdered sugar
  • 2 T melted butter
  • 1 1/2 tsp maple extract
  • 12 Tbs milk


  1. Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for about 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl of a stand mixer, combine 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the pumpkin and egg while the beater is running. Beat until well combined, about 1 minute. Scrape down sides of bowl and switch to a dough hook. Add remaining flour only until dough comes together and barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 3-4 minutes. Scrape dough out onto a floured surface and let rest for about 10 minutes while you make the filling.
  2. Filling: make sure butter is softened well, but not melted. Beat with brown sugar and spices until smooth.
  3. Assembly: Dust dough ball with flour and make sure surface is well floured. Do not overwork dough. Gently roll dough into a rectangle about 18 x 14 inches (eyeball it). Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and use dental floss or thread to cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30-45 minutes. If you have double ovens, place them in an oven with a pan filled with boiling water while you preheat the other oven. In the mean time, preheat oven to 350 degrees.
  4. When rolls have finished rising bake for 25-35 minutes or until light golden brown. Mix icing ingredients and then spread on while still warm.


  1. Would I do anything differently if I use Instant Yeast? These look so good! I’m going to opt for the cream cheese frosting instead. Yum!

  2. Thank you! This is the recipe I have been waiting for! I love the everyday cinnamon roll recipe and was wondering how/if I could figure out how to make it Pumpkiny myself. Now I don’t have to! Can’t wait to try these.

  3. I don’t have a Kitchen Aid (I know – very sad for me), so I do all my kneeling by hand. Do you think the same time 3-4 minutes would be sufficient by hand or should I do closer to 6-8 minutes. These look delicious by the way – can’t wait to try them!

  4. Oh.My.Awesomeness. You had me at pumpkin and then, to my surprise, you knocked it out of the park with maple glaze. Maple glaze?!! Thank you from the bottom of my heart.

  5. I made these today with my five yr old. They were coming out of the oven just as everyone else walked in from school. We all loved them! The maple glaze was delicious and the pumpkin flavor was distinctive yet still subtle enough not to be overwhelming. They were soft and yummy and we will definetly be making them again.

  6. Good job in converting him! I am with your husband my favorite sweet roll treat is a cinnamon roll. BUT my next favorite is maple bars. So this allows me to have it all rolled (pun intended) in one and thus sparing myself from eating Two sweet rolls. Plus I get a pumpkin fix too. I can still remember the fist time I tasted pumpkin ice cream and what my reaction was to it. And that my dear was when the world was flat, but that’s how big of an impression that pumpkin flavor had on me. Prior to that I wasn’t even that fond of pumpkin pie. I always chose mince.

  7. would you try and explain more clearly the bit about the pan of hot water ~~???? is it meant to be cooked along side of it for a crisp crust as per artisan bread ??? just not sure what you were meaning there ~~great looking recipe by the way

    1. Denise, it’s simply to create a warm, steamy environment that encourages dough rising, that’s all. The steaming water provides heat and moisture, and the oven simply provides a place to trap it all in.

  8. I made these today for a house full of hungry boys, and they loved them! I couldn’t find my maple flavoring, so I used vanilla and stirred in maybe an eighth of a teaspoon of nutmeg. Also, I had some freshly ground whole wheat and I used that for about half the flour. No one noticed because of the color and texture of the pumpkin. And since they’re half whole wheat, I probably ought to eat twice as many, right?

    Thanks for the great recipe.

  9. I made these last night for a girls night and they were a hit! everyone loved them! They were so easy for me to put together. Definitely something I will make again and soon!

  10. Hi Sara, I’m having company during the Holidays but feel like I’d have to be up at the crack of dawn to make these for Breakfast 🙂 Is there any parts that you think would work to make ahead of time?? Thank you!

    PS-I’m dying to see/hear more about your new healthy cookbook!!

    1. Colleen – I bought the Fleischman’s rapid rise yeast packets and it says you can make the dough and leave in the fridge for 24 hours… Maybe it will work?

  11. These were absolutely amazing. I added a few tablespoons of pumpkin puree to the filling and went crazy on the pumpkin pie spice. Only got to eat one because they disappeared so fast.

  12. AMAZING! made these last night, DELICIOUS! Brought them into work, coworkers LOVED it….a little labor intensive for me, bc I dont have a stand mixer, but SO WORTH IT! I topped it with cream cheese whipped cream from your pumpkin pancake recipe…awesome!

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