First Published: November 14, 2010… Last Updated: July 30, 2019
Pumpkin Spice CInnamon Rolls are soft and tender buns with pumpkin puree in the roll dough. A sweet brown sugar mixture is spiced with pumpkin pie spice and rolled up with raisins inside. A baked fall treat drizzled with a rum icing made with confectioners sugar and rum. I love this recipe and will make it every fall!
Whether you’re looking for something to enjoy at brunch with your family, or an afternoon treat to enjoy with a hot cup of coffee or tea, these Pumpkin Spice Cinnamon Rolls will be sure to please! This recipe makes very large, soft and tender rolls that are full of pumpkin flavor.
Why I made Pumpkin Spice Cinnamon Rolls
I love pumpkin! Because of this, when I knew I had a friend coming to visit for the weekend, I wanted to have something special for her. I had had a Pumpkin Cinnamon Roll recently and decided it was the perfect time to try making them myself.
The very first time I made this recipe, I made a vegan version. The last time I made this recipe, I used an egg and real butter. Both versions were absolutely delicious. As a matter of fact, it was the vegan version that made me fall in love with the recipe and had me making it often!
Because we don’t necessarily eat vegan all the time, I decided to try this recipe with an egg instead of the flax egg. I found that the rolls were super puffy this last time, but other than that, I could not tell the difference between the two.
Tips for making this recipe
Make sure your yeast is fresh. I’m pretty sure that is why my roll dough was so much nicer this last time.
If you are unsure if your yeast good to use, add a little bit of sugar to your yeast after it has dissolved in the warm water. If it foams and bubbles up, it is active and ok to use.
1 tablespoon of flax meal and 6 tablespoons of water is equal to 1 egg. You can use either for this recipe.
Make sure your roll dough has proofed long enough and is doubled in size before baking.
Feel free to make your own favorite icing. I will sometimes make a cream cheese icing instead of the rum flavored confectioners sugar one.
Step by Step Visual Guide for making Pumpkin Cinnamon Rolls
Prepare the yeast per instructions. Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Then, add the yeast and pumpkin mixture to the kitchenaid mixer with a dough hook attachment.
Gradually add the flour mixture, 1 cup flour at a time, to the pumpkin mixture. Scrape the sides of the mixing bowl to be sure all ingredients are incorporated.
Once dough mixture is smooth, turn out onto a floured surface and knead a few times.
Place in a well greased bowl and set aside to rise until dough rises to double its size.
While the dough is rising, mix together the walnuts, raisins, cinnamon, and brown sugar. Set aside until ready to fill the roll dough.
When the has doubled in size, remove from bowl and roll out to size.
Spread softened butter over the pumpkin cinnamon roll dough. Then, sprinkle with the sugar, cinnamon, walnut, raisin mixture.
Roll the dough lengthwise, then cut into 12 equal sized bun sized pieces. I always use my secret roll cutting device. Dental floss!
As you cut the buns, place them in a baking dish that has been sprayed with cooking spray. Cover, and let rise for 30 minutes or until almost doubled in size.
Bake the rolls in a 350 degree oven for 30 minutes, or until lightly browned. Remove from oven and let cool for 15 minutes. Drizzle icing on top if desired.
*If you made this recipe, please give it a star rating!*
Pumpkin Spice Cinnamon Rolls
Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 hours40 minutes
Pumpkin Spice Cinnamon Rolls are tender, delicious, and full of pumpkin flavor!
For the Roll Dough:
1 package package fast-acting active dry yeast
1-1/4 cups white whole wheat flour
2 cups all purpose flour
1 teaspoon salt
1 tablespoon sugar
1 teaspoon pumpkin pie spice
2/3 cup warmed milk (120 degrees)
1 tablespoon butter
1 tablespoon ground flax meal plus 6 Tbsp water OR 1 egg
3/4 cup pumpkin puree
For the Filling:
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup chopped walnuts, optional
1/4 cup raisins, optional
2 tablespoons butter
Preheat oven to 350 degrees
In a small bowl, sprinkle yeast over top of warm water. Let dissolve. Sprinkle 1 tsp sugar over yeast and let sit for 1-2 minutes. The yeast should bubble and foam. If it does not, it is not active and should not be used.
In a large bowl, white whole wheat flour flour, 1 cup of all purpose flour, pumpkin pie spice, sugar, and salt together.
In separate bowl, mix pumpkin puree, butter, almond milk and flaxseed meal mixture together. Or, use 1 large egg.
Pour wet ingredients into kitchenaid mixer along with activated yeast. Turn on mixer and combine yeast and pumpkin mixture.
Gradually add the flour mixture to the kitchenaid, one cup at a time, mixing and scraping down the sides in between addition of flour.
Turn out onto counter coated with some of the remaining flour. Knead the remaining flour into the dough until it is used up and you have a smooth, elastic dough.
Put dough into a bowl coated with cooking spray and lightly spray the top of the dough.
Cover with plastic wrap and set in a warm place to rise. Let rise until doubled, about 1 hour.
Combine the brown sugar, cinnamon, chopped walnuts and raisins in a small bowl, set aside.
Transfer the risen dough to a work surface, and pat or roll it into a 16″ x 12″ rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.Roll the dough into a log the long way.
Next, using what I call my “dental floss trick”, cut the rolls into even slices (I got 9 rolls). The dental floss trick uses a long string of unwaxed, unflavored dental floss. You slide it under the roll dough and bring it up and across like you are going to start to tie a shoe. Then you pull each side to slice the roll dough.
Place slices in a greased 8 inch square baking pan sprayed with cooking spray. Cover with plastic wrap (not tightly) and let rise until almost doubled, about 45 minutes.
Bake for 30-40 minutes until they turn golden brown across the center.Remove from oven and let cool about 15 minutes.
Drizzle with your favorite confectioners frosting. I used Rum frosting I put on my Banana fosters Snack Cake.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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