Description
Soft, bakery-style pumpkin spice cinnamon rolls swirled with pumpkin filling and finished with a creamy vanilla glaze—perfect for crisp fall mornings.
Ingredients
1 cup warm whole milk (105–110°F)
2 1/4 tsp active dry yeast (1 packet)
1/4 cup granulated sugar
1 large egg, room temperature
1/4 cup unsalted butter, softened
1/2 tsp fine salt
4 cups all-purpose flour, plus extra for dusting
1/2 cup pumpkin puree
1/2 cup packed brown sugar
2 tbsp pumpkin pie spice
2 tbsp unsalted butter, melted
1 tsp vanilla extract (optional)
1 cup powdered sugar
2–3 tbsp milk or cream
1/2 tsp vanilla extract (for glaze)
Pinch pumpkin pie spice (for glaze)
Instructions
1. Activate yeast: Whisk warm milk and 1 tbsp sugar; sprinkle yeast on top and let sit 5–10 minutes until foamy.
2. Mix dough: In a large bowl combine remaining sugar, egg, softened butter, salt, and the yeast mixture.
3. Add flour: Stir in flour gradually until a soft, slightly tacky dough forms.
4. Knead: Knead 8–10 minutes by hand (or 5–6 minutes in a mixer with a dough hook) until smooth and elastic.
5. First rise: Place in a greased bowl, cover, and let rise until doubled, 60–75 minutes.
6. Make filling: Stir pumpkin puree, brown sugar, pumpkin pie spice, melted butter, and vanilla until smooth.
7. Roll out: Punch down dough and roll into a 12×18-inch rectangle about 1/4 inch thick.
8. Fill and roll: Spread filling to edges; roll up tightly from the long side to form a log.
9. Slice: Cut into 12 even rolls; arrange cut-side up in a greased 9×13-inch pan.
10. Second rise: Cover and rise 30–40 minutes until puffy (or refrigerate overnight; bring to room temp 30 minutes before baking).
11. Bake: Heat oven to 350°F (175°C); bake 25–30 minutes until lightly golden and set in the center.
12. Glaze: Whisk powdered sugar, milk, vanilla, and a pinch of pumpkin spice; drizzle over warm rolls and serve.
- Prep Time: 25 minutes
- Cook Time: 25 minutes