So I’m sitting here right now with a cinnamon roll and a cup of coffee on my porch. It’s 58 degrees out…aka the perfect temperature for a hot delicious cinnamon roll. I love this time of year and all the beautiful seasonal delights that come with it. There’s nothing that makes me happier than seeing the leaves change and smelling that unmistakable “cold weather” smell in the air. It’s intoxicating in the best way possible.

Y’all are in for a real treat with these cinnamon rolls!! I can’t stop talking about them to everyone I see. It all started the other day when I was having an intense craving for homemade cinnamon rolls.. I couldn’t stop thinking about them. There really is nothing better in the morning than hot out of the oven cinnamon rolls smothered in icing. You’ll never buy the canned ones ever again after you taste these! So while I was having my craving, I decided to get a little seasonal with them and make them super special. Some pumpkin spice here and there and a little maple cream cheese icing did the trick. They turned out even better than expected! I’m drooling just typing this up right now…you can 100% count on me to make these again and again. They are not only beautiful to look at, but they also taste like a cloud of sugary gooey goodness. I swear these cinnamon rolls will be your new addiction.

When fall rolls around I tend to go a little overboard with pumpkin spice. It’s my favorite fall flavor by far. I somehow end up adding a pumpkin spice flare to every pastry and dessert I make this time of year. I can’t help it! It gets me in the mood for all the wonderful holidays coming up! I mean can you blame me? Everyone loves pumpkin spice, right? Thanksgiving is just around the corner and these are the perfect thing to bake for your family. I know I’m going to treat my parents to these special rolls whenever we visit my hometown in a few weeks. I promise you’ll put a smile on everyone’s face that tastes these pumpkin spice cinnamon rolls.

NOTE: It’s very important to let the dough rise in this recipe. By letting the dough rise twice, it insures that fluffy light but dense texture you look for in a cinnamon roll.



Prep time: less than 4 hours 15 minutes

Cook time: 20 minutes

Total time: less than 4 hours 35 minutes

Serves: 7-9


  • 2 tsp active dry yeast
  • 1/4 cup warm water
  • 5 tbsp salted butter, melted
  • 2 tsp kosher salt
  • 1/2 cup whole milk
  • 2/3 cup pumpkin pie purée
  • 2 tsp vanilla extract
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp nutmeg
  • 1/4 cup plus 1 tbsp granulated sugar
  • 3 1/4 cup all purpose flour


In a stand mixer, add yeast and warm water. Let stand for 5 minutes to let the yeast dissolve.

Add in melted butter, milk, pumpkin purée, sugar, salt, pumpkin pie spice, nutmeg, vanilla extract and 1 cup flour. Turn mixture on low with the whisk attachment. Whisk on low for 3-5 minutes till everything is combined. The texture should be wet and very liquid at this point.

Change the whisk to the paddle attachment and turn mixer to medium high. Slowly add in 1/4 cup of flour at a time till the dough ball begins to form. Once all the flour is added, keep the mixer on medium high for another 5 minutes. The dough will be firm and a little sticky at this point.

Transfer dough to an oiled large bowl. Cover with plastic wrap and let rise for 2-3 hours. The dough will be a little bigger than twice it’s size when done rising.

Push down dough back to its regular size and transfer to a clean floured surface. Roll the dough out into a large rectangle. The dough will be about 1/2 inch in thickness when rolled out.

Spread the filling (see directions below) evenly across the whole surface of the dough.

Carefully begin to roll your dough, making sure to keep it tight as you roll it into a log.

Once rolled into a log, take a sharp knife and slice into about 2.5 inch tall rolls. There’s should be about 7-9 rolls when finished.

Place the cinnamon rolls into a greased baking dish. Leave an inch of room between each cinnamon roll. Cover the cinnamon rolls and let them rise for 45 minutes. The rolls should almost double in size and close up the inch gaps left between each of the cinnamon rolls.

Preheat the oven to 375 degrees F.

Uncover the baking dish and place in the oven for 20 minutes. (More or less depending on the size of rolls you cut). They should be golden brown on top when ready.

Take out of the oven and drizzle with icing (see recipe below). Top with toasted pecans pieces and eat warm.


1/4 cup sugar

1/4 cup dark brown sugar

1/4 cup all purpose flour

1 tbsp cinnamon

1/2 tsp pumpkin pie spice

5 tbsp salted butter, chilled and shredded through a cheese grater


In a large bowl, combine all ingredients.

Note: use the large grate for the butter. This will make it easier to cut in the butter as apposed to cutting it into chunks.

Use a fork to cut in the butter and mix everything together.


1 cup powdered sugar

4 tbsp cream cheese

1 tsp maple extract

1 tsp vanilla extract

1 tbsp maple syrup

2 tbsp milk

*plus toasted pecans for topping*


In a large microwave safe bowl, add cream cheese and microwave for 10-15 seconds to melt it slightly. This will help to incorporate it with the rest of the ingredients.

Add in powdered sugar, maple extract, vanilla extract, maple syrup and milk. Whisk everything together until smooth and creamy.

Set aside till ready to use.


Leave a Reply