The Best Pumpkin Spice Cinnamon Rolls

Bakery Style Pumpkin Spice Cinnamon Rolls are a seasonal treat that is sugary sweet, soft, moist rich and absolutely delicious. Flakey Cinnamon Rolls that are buttery and covered with pumpkin spice and cinnamon laced cream cheese sweetness, just the way you like them. These rolls are wonderful with coffee, as a snack on the go or as a treat anytime of the day. Easy recipe that anyone can follow and the perfect Pumpkin Spice Cinnamon Rolls every time. My family absolutely loves muffins and these delicious rolls barely had time to cool before they started magically disappearing. Easy and tasty this recipe will call everyone around the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have these rich and delicious treats ready to share. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections.  Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These delicious Cinnamon Rolls keep well and stay fresh for a longtime, I hope you enjoy them. Thanks for visiting and see you again soon.

Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

In a mixing bowl: add yeast, milk, sugar and let sit for 5 minutes.

Add the eggs (1 whole egg + 1 egg yolk), salt & bread flour to the bowl. 

If using a stand mixer – turn the knob to speed 1 and knead for 1-2 minutes. Add melted butter and then gradually increase the speed 2 for 6-8 minutes until smooth. Shape the dough into a ball. Then transfer the dough to a lightly grease bowl. Knead by hand for 8-10 minutes until smooth. 

First Dough Rise: cover with a clean towel or saran wrap for the 2 hours or until it doubles in size. 

In a small bowl: combine brown sugar, pumpkin spice & cinnamon. Mix until well combined. Set aside until ready to use.½ cup brown sugar

Transfer the dough to a working surface area. Roll the dough out into a 14″x 9″ rectangle.

Spread ¼ cup softened butter on top. Sprinkle the pumpkin spice cinnamon sugar on top of the butter.

Roll up the dough making a 14″ log. Use a floss/knife to cut.

Cut into 9 even rolls.

Transfer the rolls to a pan.

Second Dough Rise: cover the pan with towel or saran wrap. Let rise for 60 minutes or until it doubles in size. 

Bake

Preheat the oven to 350°F. Once the rolls have double in size, remove towel or saran Wrap. Bake for 20-25 minutes or until lightly brown on top. Remove pan from the oven and let the rolls sit in the pan for 15 minutes before transferring to the baking rack.

Icing: using a handheld mixer or stand mixer. In a bowl; add softened cream cheese, butter and beat until smooth. Add powdered sugar, heavy whipping cream, pumpkin spice and beat until well combined. Cover the icing until ready to use. 

Spread the icing on top of the rolls. 

Serve immediately. Store leftovers in air tight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Recent Posts

Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Pumpkin Spice Cinnamon Rolls

Soft rich & delicious bakery style Pumpkin Spice Cinnamon Rolls are a comforting seasonal treat that everyone will enjoy. 
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Baked Goods, Breakfast
Cuisine American
Servings 9
Calories

Ingredients
  

Dough

  • 3 cups bread flour more if needed
  • ¾ cup whole milk warm
  • ¼ cup granulated sugar
  • ¼ cup melted butter (unsalted or salted)
  • 2 ¼ tsp instant yeast
  • ½ tsp salt
  • 1 large egg room temperature
  • 1 large egg yolk room temperature

Filling

  • ¼ cup softened butter
  • ½ cup brown sugar
  • 1 tbsp pumpkin spice
  • 1 tsp ground cinnamon

Icing

  • 2 oz cream cheese softened
  • 2 tbsp butter softened
  • 2 tbsp heavy whipping cream
  • ½ tsp pumpkin spice
  • 1 ½ cups confectioner sugar/ powdered sugar

Instructions
 

  • In a mixing bowl: add yeast, milk, sugar and let sit for 5 minutes. Add the eggs (1 whole egg + 1 egg yolk), salt & bread flour to the bowl.
  • If using a stand mixer – turn the knob to speed 1 and knead for 1-2 minutes. Add melted butter and then gradually increase the speed 2 for 6-8 minutes until smooth. Shape the dough into a ball. Then transfer the dough to a lightly grease bowl. Knead by hand for 8-10 minutes until smooth.
  • First Dough Rise: cover with a clean towel or saran wrap for the 2 hours or until it doubles in size. 
  • In a small bowl: combine brown sugar, pumpkin spice & cinnamon. Mix until well combined. Set aside until ready to use.
    ½ cup brown sugar, 1 tbsp pumpkin spice, 1 tsp ground cinnamon
  • Grease the bottom & sides of the 13"x 9"pan with cooking flour spray or butter.
  • Punch down into the dough to release any air bubbles. Transfer the dough to a working surface area. Roll the dough out into a 14"x 9" rectangle. Spread ¼ cup softened butter on top. Sprinkle the pumpkin spice cinnamon sugar on top of the butter. Roll up the dough making a 14" log. Then seal the two ends together. Use a floss/knife to cut. Cut into 9 even rolls. Transfer the rolls to a pan.
  • Second Dough Rise: cover the pan with towel or saran wrap. Let rise for 60 minutes or until it doubles in size. 
  • Icing: using a handheld mixer or stand mixer. In a bowl; add softened cream cheese, butter and beat until smooth. Add powdered sugar, heavy whipping cream, pumpkin spice and beat until well combined. Cover the icing until ready to use. 

Bake

  • Preheat the oven to 350°F. Once the rolls have double in size, remove towel or saran Wrap.
  • Bake for 20-25 minutes or until lightly brown on top. Remove pan from the oven and let the rolls sit in the pan for 15 minutes before transferring to the baking rack. Spread the icing on top of the rolls.

Serve immediately. Store leftovers in air tight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

    Video

    Keyword Bakery style pumpkin spice cinnamon rolls, best pumpkin spice cinnamon rolls, easy pumpkin spice cinnamon rolls, homemade pumpkin spice cinnamon rolls, pumpkin spice cinnamon rolls
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Breakfast Recipes

    Baked Goods

    Cherry Crumble Bars

    Delicious Cherry Crumble Bars are sweet like a homemade cookie full of juicy cooked fruit that make a fantastic treat. This is a simple recipe that anyone can follow. During this time of year Cherries are on sale and in abundance at the local grocery store. Buy them, try them and bake them for a batch of pleasing Cherry Crumble Bars. Enjoy as a brunch item with your as a dessert with a nice cup of coffee to keep the family conversation going down to the last bite.

    Watch the video and follow the instructions below to have this sweet cherry explosion crumbling delight at your convenance. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Once these are ready serve and enjoy the fresh delicious taste. Thanks for visiting and see you again soon.

    Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

    In a medium bowl: add halves cherries, cornstarch, and lemon juice.

    Mix everything together and set aside until ready to use.

    In a another bowl: combine flour, sugar, baking powder, baking soda, salt and mix.

    Add melted butter

    Mix everything together until you form a crumble mixture. Reserve ¼ of the mixture & set aside. 

    Add the rest of the mixture to the pan and press to the bottom to form the crust (use a measuring cup to press down). 

    Spread and level out the cherries filling on top of the crust.

    Sprinkle the reserved mixture on top filling.

    Bake for 20-25 minutes or until the crumble is lightly golden brown. 

    Remove the pan from the oven and let cool completely for at least 2 hours in the pan.

    Cut into 9 pieces.

    Refrigerate the leftovers in an airtight container.

    Recent Posts

    Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

    Share on social media

    Cherry Crumble Bars

    Cherry Crumble Bars feature a wonderful almost cookie bar with sweet juices bursting from the baked naturally delicious cherries.
    No ratings yet
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Baked Goods, Breakfast, Brunch
    Cuisine American
    Servings 9
    Calories

    Equipment

    • 8" x 8" Square pan

    Ingredients
      

    • 2 cups cherries (fresh or frozen) pitted & cut in half
    • 1 tbsp cornstarch
    • 1 tbsp lemon juice

    Flour Mixture

    • 1 ½ cups all-purpose flour
    • ½ cup unsalted butter melted & cooled
    • ½ cup granulated sugar
    • ½ tsp baking soda
    • ½ tsp baking powder
    • ¼ tsp salt

    Instructions
     

    • Preheat the oven to 375°F. Place parchment paper with overhanging edges on the bottom of the 8"x 8" pan (this will help when removing the crumble bar from the pan later). Grease the sides with cooking flour spray or butter.
    • In a medium bowl: add halves cherries, cornstarch, and lemon juice. Mix everything together and set aside until ready to use.
    • In a another bowl: combine flour, sugar, baking powder, baking soda, salt and mix. Add melted butter and mix everything together until you form a crumble mixture. Reserve ¼ of the mixture & set aside.
    • Add the rest of the mixture to the pan and press to the bottom to form the crust (use a measuring cup to press down). Spread and level out the cherries filling on top of the crust. Sprinkle the reserved mixture on top filling.
    • Bake for 20-25 minutes or until the crumble is lightly golden brown.
    • Remove the pan from the oven and let cool completely for at least 2 hours in the pan. Cut into 9 pieces.

    Refrigerate the leftovers in an airtight container.

      Video

      Keyword best cherry crumble bars, breakfast and brunch cherry bars, cherry crumble bars, easy cherry crumble bars, fresh cherry crumble bars, quick and easy cherry crumble bars
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Baked Goods

      Breakfast Recipes

      Fresh Strawberry Crisp

      Warm Fresh Strawberry Crisp is filled with juicy bites of sweet strawberries that are absolutely intoxicating. Serve a warm plate of this delicious treat at your next family gathering to watch the family absolutely light up with anticipation. Another classic styled recipe that captures the prefect flavor of farm fresh strawberries and toasted oats. Sweet, rich and delicious Fresh Strawberry Crisp is a treat the entire family will enjoy.

      Watch the video and follow the simple instructions below to have this delicious Fresh Strawberry Crisp ready to consume in your home tonight. Summer time and home cooking for some good old fashioned family coordinated cooking, eating, laughing and hopefully help cleaning. Farm fresh strawberries with rich buttery natural flavors make a comforting and rewarding treat when served with with delicious crumbly toasted oat toppings. Purchase and hold the berries to a room temp to allow for ripening and development of the berry, this will make them all the sweeter for the dessert. Thanks for visiting.

      Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

      In a medium bowl: add chopped strawberries

      Add cornstarch, sugar and lemon juice. Mix everything together, then transfer to the pan.

      In a bowl: combine flour, oats, brown sugar, baking powder, salt, cinnamon and mix. Add melted butter and mix everything together. 

      Add the mixture on top of the strawberries. Spread & level the mixture. 

      Bake for 30-40 minutes or until the crumble is lightly golden brown. 

      Let cool for 10-15 minutes before serving.

      Serve with vanilla ice cream or by itself. Enjoy!

      Recent Posts

      Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      Strawberry Crisp

      Farm fresh strawberries suspended in buttery natural flavors with delicious crumbly toasted oat toppings.
      No ratings yet
      Prep Time 10 minutes
      Cook Time 30 minutes
      Total Time 40 minutes
      Course Baked Goods, Breakfast, Dessert
      Cuisine American
      Servings 8
      Calories

      Equipment

      • 8"x 8" Pan

      Ingredients
        

      • 2 lbs fresh strawberries
      • ¼ cup granulated sugar
      • 3 tbsp cornstarch
      • 1 tbsp lemon juice

      Topping

      • 1 cup all-purpose flour
      • ¾ cup rolled oats or quick oats
      • ½ cup brown sugar
      • ½ cup unsalted butter melted
      • ¼ cup granulated sugar
      • ½ tsp ground cinnamon
      • ¼ tsp salt

      Instructions
       

      • Preheat the oven to 350°F. Grease the 8"x 8" pan with cooking flour spray or butter.
      • In a medium bowl: add chopped strawberries, cornstarch, sugar and lemon juice. Mix everything together, then transfer to the pan.
      • In a bowl: combine flour, oats, brown sugar, baking powder, salt, cinnamon and mix. Add melted butter and mix everything together.
      • Add the mixture on top of the strawberries. Spread & level the mixture.
      • Bake for 30-40 minutes or until the crumble is lightly golden brown.
      • Let cool for 10-15 minutes before serving.

      Serve with vanilla ice cream or by itself. Enjoy!

        Video

        Keyword best strawberry crisp, easy strawberry crisp, fresh strawberry crisp, homemade strawberrry crisp, strawberry crisp
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Breakfast Recipes

        Baked Goods

        Blueberry Scones

        Blueberry Scones are a seasonal treat and are wimple and easy to make. Scones are more than a biscuit and not quite a muffin but are a perfect diversion to the morning routine when made fresh and served warm. Perfect as a morning snack or with a fresh cup of your favorite coffee. Simply delicious, these scones are good to the last crumb. This affordable and easy to make selection is perfect on any occasion. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have a plate of Blueberry Scones ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.  Purchase and hold the berries to a room temp to allow for ripening and development of the berry.  Thanks for visiting and see you again soon.

        Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

        In a large bowl: combine flour, salt, baking powder, sugar and mix. Add butter pieces into the bowl. Use a pastry cutter, your fingers or a fork to blend the flour mixture and butter together until pea size crumbs. 

        In a separate bowl: pour heavy cream, egg, vanilla extract & mix. Then, pour cream mixture into flour bowl and mix. Knead for several minutes until everything comes together. Add blueberries (if using frozen do not thaw), and gently fold & shape into a round ball. It’s going to be very sticky.

        Coat the cutting board with 2-3 tsp of flour. Place the dough on the board. Use a dough roller or palm of your hand to flatten to about 1″ thick and about 8″ disc. Use a knife or bench scraper to cut them into 8 triangles and place in the refrigerator for 20 minutes. Watch the video for reference. 

        Preheat the oven to 400℉. Remove scones from the refrigerator. Place scones on a baking sheet (with parchment paper).

        Brush the scones with 2 tbsp heavy cream. Then sprinkle with sugar on top. 

        Bake for 20-25 minutes or until golden brown.

        Let rest for 5 minutes before transferring to a baking rack.

        Serve & Enjoy! Store leftovers in and airtight container.

        Recent Posts

        Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Share on social media

        Blueberry Scones

        Moist crumbly Blueberry Scones are perfect for snacking anytime.
        No ratings yet
        Prep Time 15 minutes
        Cook Time 25 minutes
        Total Time 40 minutes
        Course Baked Goods, Breakfast, Brunch
        Cuisine American
        Servings 8
        Calories

        Ingredients
          

        • 2 cups all-purpose flour
        • 1 cup fresh blueberries or frozen (do not thaw)
        • ¾ cup heavy cream
        • ½ cup cold unsalted butter
        • ¼ cup granulated sugar
        • 2 ½ tsp baking powder
        • 1 tsp vanilla extract
        • ¼ tsp salt
        • 1 large egg room temperature

        Topping

        • 2 tbsp heavy cream for brushing
        • 2 tbsp granulated sugar sprinkle

        Instructions
         

        • In a large bowl: combine flour, salt, baking powder, sugar and mix. Add butter pieces into the bowl. Use a pastry cutter, your fingers or a fork to blend the flour mixture and butter together until pea size crumbs.
        • In a separate bowl: pour heavy cream, egg, vanilla extract & mix. Then, pour cream mixture into flour bowl and mix. Knead for several minutes until everything comes together. Add blueberries (if using frozen do not thaw), and gently fold & shape into a round ball. It's going to be very sticky.
        • Coat the cutting board with 2-3 tsp of flour. Place the dough on the board. Use a dough roller or palm of your hand to flatten to about 1" thick and about 8" disc. Use a knife or bench scraper to cut them into 8 triangles and place in the refrigerator for 20 minutes. Watch the video for reference. 
        • Preheat the oven to 400℉.
        • Remove scones from the refrigerator. Place scones on a baking sheet (with parchment paper). Brush the scones with 2 tbsp heavy cream. Then sprinkle with sugar on top.
        • Bake for 20-25 minutes or until golden brown. Let rest for 5 minutes before transferring to a baking rack.

        Serve & Enjoy! Store leftovers in an airtight container.

          Video

          Keyword best blueberry scones, Blueberry scones, Breakfast blueberry scones, Brunch blueberry scones, easy blueberry scones, fresh blueberry scones, homemade fresh blueberry scones
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          Breakfast Recipes

          Dessert Recipes

          Quiche Lorraine

          Baked Quiche Lorraine is a smooth delicious meal that is presented beautifully presented in the shape of a tart. This recipe is popular for brunch and festive occasions. Th body of the Quiche is creamy, smooth and delicious. This recipe is intermediate and may challenge beginners but if you have the patience and good fundamentals to cooking follow this recipe to ad decor and style to any table setting. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

          Watch the video and follow the instructions below to have this sophisticated Quiche Lorraine sensation today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Warm, moist and full of creamy cheese that everyone will appreciate. I hope you enjoy! Thanks for visiting and see you again soon.

          Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

          Preheat the oven to 400°F. Pie Crust: homemade or store bought (follow the instructions on the box as directed). In a 9″ tart pan: roll out the crust, place it in the pan and gently press to form the shape of the tart pan. Cut any crust that is hanging over the edge. Transfer the tart to a baking sheet.

          Prick the crust with a fork. Place parchment paper on top.

          Then, add pie weights or dried beans (2 lbs) atop of the parchment paper. Bake the crust for 10 minutes. Remove the parchment paper and the pie weight/beans. Let cool for 20 minutes (see video for reference).

          Drop the oven temperature to 375°F. Cook the bacon until crispy. Transfer to a plate with paper towel. Then chop into chunks. Shred gruyere cheese and set aside. Spread half of the chopped bacon on the crust.  

          Add shredded cheese.

          Add the other half of the bacon. Add chopped onions.

          Eggs, heavy whipping cream, salt & pepper

          Whisk.

          Slowly and carefully pour the egg mixture over the cheese and bacon to ½ below the rim.