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.
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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.
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Pumpkin Spice Cinnamon Rolls
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.
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