Soft Pumpkin Spice Cinnamon Buns with Cinnamon Sugar Swirl
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These pumpkin spice cinnamon buns are soft, fluffy, and packed with cozy fall flavor from real pumpkin purée, warm pumpkin spice, and a buttery cinnamon sugar swirl. Finished with cream cheese frosting, they bake up pillowy and tender—just like bakery-style cinnamon buns, perfect for fall mornings and holiday brunch.
If you love pumpkin spice and everything nice, you’ll love Caramel Pecan Pumpkin Cheesecake, Pumpkin Chocolate Chip Scones, Gooey Caramel Pumpkin Brownies, and Pumpkin Cookies with Brown Sugar Frosting.
Why This Recipe Works
Moist and fluffy – You can’t get away with just added pumpkin pie spice to the dough and expecting really rich pumpkin flavors to come through in the end results. Using pumpkin puree really amps up the pumpkin flavor and keeps the cinnamon bun dough really moist and fluffy!
Flavor in layers – Warm pumpkin spice baked into the dough (not just the filling!) so you get that comforting, cozy flavor in every single bite.
Bakery style – These have such a soft, pillowy texture without being dense!
Cream cheese frosting – A rich, cream cheese icing really makes these pumpkin cinnamon buns richer and more indulgent!
Ingredients
Flour – I use all purpose flour here.
Instant Yeast – When I want cinnamon rolls, I want them fast. This helps to keep your prep and rise time to a minimum!
Pumpkin Pie Spice – cinnamon, ground ginger, ground nutmeg, ground cloves, ground allspice, and a pinch of ground black pepper.
Cream Cheese – it’s really not cream cheese frosting without the cream cheese, you knmow? Using full-fat will yield even richer, creamier results but reduced fat is okay here too if that’s what you have on hand.
How to Make Pumpkin Spice Cinnamon Buns
- Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water, pumpkin and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
- Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
- For filling, combine brown sugar, pumpkin pie spice, and cinnamon in a small bowl. Set aside.
- Roll dough into a 15 x 12-inch rectangle using a rolling pin. Spread 3 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with sugar mixture.
- Beginning at long end of each rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. Place, cut sides down, in greased 13 x 9 inch baking pan. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.
- Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.
- Combine all frosting ingredients in a large bowl and beat, adding just enough milk until frosting is creamy. Spread over rolls and sprinkle with chopped pecans if desired and serve.
More Cinnamon Roll Recipes
- Easy Homemade Cinnamon Rolls
- Chocolate Cinnamon Rolls
- Quick and Easy No Yeast Cinnamon Rolls
- Apple Pie Cinnamon Rolls
- Eggnog Cinnamon Rolls
- Best Cinnamon Roll Icing EVER
- Pumpkin Cinnamon Rolls with Maple Icing
Did you try these delicious pumpkin cinnamon rolls? YAY! Please rate the recipe below!
Pumpkin Cinnamon Rolls
Ingredients
- 4 ¼ – 4 ¾ cups all purpose flour
- 1 tablespoon pumpkin pie spice
- ⅓ cup sugar
- 2 envelopes Fleischmann’s® RapidRise Yeast
- 1 teaspoon salt
- 1 cup water
- ¾ cup canned pumpkin puree
- 3 tablespoons butter
- 1 egg
Filling
- ⅓ cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 3 tablespoons butter, very soft
Frosting
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoons milk, as needed
Instructions
- Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water, pumpkin and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
- Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.For filling, combine brown sugar, pumpkin pie spice, and cinnamon in a small bowl. Set aside.
- Roll dough into a 15 x 12-inch rectangle using a rolling pin. Spread 3 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with sugar mixture. Beginning at long end of each rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. Place, cut sides down, in greased 13 x 9 inch baking pan. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.
- Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.Combine all frosting ingredients in a large bowl and beat, adding just enough milk until frosting is creamy. Spread over rolls and sprinkle with chopped pecans if desired and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m really loving your recipes! how you determine your nutrition facts? I love that aspect of your recipes
Can i make them , let them set overnight then bake them them next day
You should be able to store in the refrigerator. I haven’t done it with this exact recipe so I can’t say for absolute sure tho!
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