Y’all, get ready for these Pumpkin Cinnamon Rolls – they’re like little clouds of heaven! Rolled up with that cinnamon brown sugar goodness, baked until they’re just right, and then – hold up – topped with the most irresistible homemade maple frosting kissed with Chai spices. Trust me, you won’t be able to resist these ooey, gooey, absolutely delish pumpkin cinnamon buns!
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Pumpkin Cinnamon Rolls with that Chai Maple Frosting? Y’all, they’re the ultimate brunch or weekend breakfast game-changer for Fall.
Thinking that whipping up cinnamon rolls from scratch is a bit daunting? I feel you! In fact, I felt the same way at first! But hey, stick with me, ’cause I’m about to spill all the tea on making these pumpkin cinnamon rolls a breeze, no matter your cooking skills!
After you pop out that first batch, you’ll be hooked on these pumpkin cinnamon rolls – they’re addictive in every way imaginable!
Why You’ll Love These
- Fall Flavors in Every Bite. From the pumpkin to the maple syrup and blend of spices these pumpkin spice cinnamon rolls burst with great flavor.
- Perfect Pillowy Soft Cinnamon Rolls. The dough mixes up easily and turns out soft and fluffy.
- Lots of Tips and Tricks to Help You. I totally get that cinnamon rolls from scratch may seem daunting so I’m sharing all my tricks so the process is seamless.
Ingredients to Make Pumpkin Cinnamon Rolls
I know, I know, it’s a hefty ingredient list. But, as long as it seems, most of the items can be found right in your pantry! I’d love to take a moment to highlight a few of the more obscure ingredients and offer up a few useful notes. Be sure to check the recipe card for the full list and quantities.
- Sugar: This recipe uses granulated sugar along with dark and light brown sugar for the cinnamon rolls while powdered sugar works best for the frosting because it dissolves more easily and turns out creamier.
- Butter: Use unsalted butter in this recipe. It gives you much more control over the optimal level of salt when making desserts.
- Yeast: Use instant yeast for a shorter rise time.
- Milk: Whole-fat milk will add moisture and richness.
- Pumpkin Puree: Earthy and sweet, pumpkin brings a unique and fresh flavor to this cinnamon roll recipe. You might not ever go back to regular cinnamon rolls again.
- Ground Cinnamon: Similar to cloves, cinnamon add deep flavor and complexity.
- Chai Spice Mix: Chai is one of Fall’s most iconic flavors! A mixture of cardamom, cinnamon, cloves, ginger, and allspice, chai is incredibly complex. I find that it adds a fun bite to these rolls.
How to Make Pumpkin Cinnamon Rolls
Making these homemade pumpkin spice cinnamon rolls takes a bit of time, but it ain’t that hard. Here’s a look at the highlights, but you should definitely take a look at the full instructions in the recipe card before getting started.
Making the Cinnamon Roll Dough
- In a small bowl, combine active dry yeast and sugar. Stir in warm water. Let sit for 10 minutes and a 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)
- Meanwhile in the bowl of your stand mixer fitted with the dough hook attachment, add 2 cups flour, sugar, salt. Mix on low for 30 seconds until evenly combined.
- Add in pumpkin puree, milk, melted butter, yeast mixture, eggs, and mix on low until ingredients start to come together, about 1 minute.
- Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form, about 2 minutes. Turn up the mixer to medium high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.
- Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with a clean kitchen towel or plastic wrap and leave in a warm spot for 1 hour. The dough should double in size.
Make the Cinnamon Sugar Filling
- While dough is proofing, combine dark brown sugar, cinnamon, and salt in a small bowl.
Rolling the Cinnamon Rolls
- Prepare a 9×12 pan by spraying the bottom and sides with nonstick baking spray.
- Once your dough has doubled in size, chill in the refrigerator for 30 minutes.
- At this point, you’ll want to work quickly, so your dough stays chilled and the filling doesn’t become messy as you roll and cut. Once chilled, set dough on a lightly floured work counter and roll into a 14×17 inch rectangle. (Make sure as you roll out your dough, you ensure it’s not sticking to the counter.) The long side of the rectangle should be facing you/even with your countertop.
- Using your offset spatula, spread softened butter across the surface of the dough, leaving a 1-inch space at the bottom uncovered.
- Sprinkle brown sugar mixture on the surface. Press lightly into the butter so it doesn’t fall out when you roll.
- Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll towards the bottom. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.
- Using unflavored dental floss, trim ½ inch dough from both edges of your log. Then cut your log into 9 even pieces and place each piece cut side up in the prepared pan.
- Cover the pan with either a clean kitchen towel or plastic wrap and place in a warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375 F.
Cutting the Cinnamon Rolls
- Slice the log into ten 2-inch rolls. Place one roll in the center of a cake pan and then fill in the rest of the pan with the other rolls.
- Brush the tops of the rolls with the remaining melted butter and let them sit covered with plastic wrap until the rolls have almost doubled in size.
Making the Icing
- Heat butter in a small saucepan on medium low until it turns chestnut brown and smells nutty, about 6- 8 minutes. Cool slightly.
- Place cream cheese in a medium mixing bowl and whisk in the browned butter slowly until well combined.
- Next whisk in powdered sugar, chai spice, maple syrup, vanilla, and salt until thick and smooth. Add milk until creamy and smooth. Pour on top of warm rolls and spread with offset spatula.
Baking and Icing the Cinnamon Rolls
- Bake until golden brown and the smell fills the house, 25-30 minutes.
- Pour the icing over the rolls while they’re still warm.
Tips for Making the Best Pumpkin Pie Cinnamon Rolls
Cinnamon rolls made from scratch can be intimidating, but I’ve compiled my top tips for the BEST Pumpkin Cinnamon Rolls EVER!
- Don’t Kill Your Yeast. Be gentle with your yeast. Keep the milk between 110 and 115 degrees. Any cooler and the yeast won’t activate. Any hotter, and you’ll kill the yeast before it even has a chance. A kitchen thermometer comes in handy here.
- Use Room Temperature Ingredients. Yeast likes a warm environment, so using eggs and butter at room temperature is crucial. Not only will this help to keep the dough at optimum “yeast activity” temperature, but the ingredients will also mix together easier.
- Fill the Rolls from Edge to Edge. Don’t be stingy! Cover every square inch of the dough with cinnamon-sugar filling. You’ll only need to leave a small section along one edge bare so you’re able to pinch and seal the seam closed once you’ve rolled the dough.
- Roll Tightly. Be sure to roll the dough as tightly as possible. The tighter you’re able to roll, the more buttery layers you’ll get. This will also ensure that the rolls keep their shape during baking.
- Slice Using Floss. If your knife isn’t sharp enough, it will squish the rolls and ruin their shape. Instead, loop a piece of dental floss around the dough and cut through the cinnamon rolls.
- Let the rolls cool before icing! If the rolls are too hot, the icing will run right off of the rolls. Wait for at least 10 minutes before glazing, it’s worth it.
Popular Substitutions & Additions
- Add Some Dried Fruit. Sprinkle dried cranberries or raisins over the top of the sugar and butter mixture before rolling.
- Add Nuts: Sprinkle chopped pecans, walnuts, or almonds over the top of the sugar mixture just before rolling.
- Swap the Maple Frosting: Use a basic cream cheese frosting instead.
What to Serve with Pumpkin Chai Cinnamon Rolls
- Serve these up for weekend or holiday brunch along with this easy breakfast casserole or some Mexican breakfast flautas.
- Enjoy some Fall flavored sips along with your pumpkin rolls such as this spiced apple cider or French hot chocolate.
- Add them to your brunch buffet with a breakfast board, cereal parfaits, and some blueberry lemon biscuits.
How to Store & Reheat
These rolls don’t last long in my house but, when there are leftovers, I make it a point to keep them moist rather than dry. The answer to keeping them moist is all in the packaging method. Store cinnamon rolls in an airtight container or individually wrapped in saran or foil.
You can enjoy them at room temperature or warm. If you prefer to reheat. Place them in the microwave for about 30 seconds. Alternatively, you can heat them in a convection or conventional oven at 350° F for about 5-10 minutes.
How long will pumpkin cinnamon rolls last?
You can store them at room temperature for 2-3 days, but to store them longer, move them to the refrigerator for up to 7 days.
Can I freeze pumpkin chai cinnamon rolls?
Yep, you can. If you’re not planning on eating your leftovers within a week, I suggest freezing them. Cinnamon rolls can be stored and frozen for up to 4 months. To defrost, allow the rolls to sit at room temperature or a few hours or overnight in the fridge.
Frequently Asked Questions
If you’re looking to cut perfect cinnamon rolls, your best bet is with floss. While a knife can sometimes squish the roll as your cutting, dental floss will easily cut right through it. Place it under the roll and tie it around the dough so it cuts through.
While they are both pastries and have similar flavors, cinnamon rolls are thicker, softer, and fluffier than cinnamon buns.
Once your package of yeast is open it’s best to store the yeast in the refrigerator for optimal freshness for up to four months or in the freezer for up to six months
Catch me baking these pumpkin cinnamon rolls all Autumn long boos! I mean, is there any better way to wake up on a Fall or Winter morning than to the smell of freshly baked rolls? I don’t think so.
They’re the perfect treat to serve up for holiday brunch or a simple weekend treat that everyone will love!
More Cinnamon Roll Recipes
- Lazy Chai Cinnamon Rolls
- Lazy Strawberry Cinnamon Rolls
- Orange Cinnamon Rolls
- Lemon Cinnamon Rolls
- Cinnamon Roll Biscuits
- Cinnamon Roll Monkey Bread
Pumpkin Cinnamon Rolls with Chai Frosting
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Equipment
Ingredients
For the Pumpkin Dough:
- 1/4 oz active dry yeast 2 1/4 tsp total
- 1 tsp granulated sugar
- 1/4 cup warm water about 115F
- 4 cups all-purpose flour plus more for rolling
- 1/2 cup granulated sugar
- 3/4 tsp kosher salt
- 3/4 cup pumpkin puree
- 1/4 cup whole milk room temperature
- 6 tbsp unsalted butter melted
- 1 large egg plus 1 egg yolk room temperature
For the Cinnamon Filling:
- 3/4 cup dark brown sugar
- 1 1/2 tbsp ground cinnamon
- ¼ teaspoon kosher salt
- 1/4 cup unsalted butter room temperature
For the Maple Chai Spiced Frosting:
- 8 tbsp unsalted butter
- 8 tbsp cream cheese very soft
- 2 cups powdered sugar
- ½ tsp chai spice mix
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 2 tbsp maple syrup
- 1 tbsp milk
Instructions
Make the pumpkin dough:
- In a small bowl, combine active dry yeast and sugar. Stir in warm water. Let sit for 10 minutes and a 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)
- Meanwhile in the bowl of your stand mixer fitted with the dough hook attachment, add 2 cups flour, sugar, salt. Mix on low for 30 seconds until evenly combined.
- Add in pumpkin puree, milk, melted butter, yeast mixture, eggs, and mix on low until ingredients start to come together, about 1 minute.
- Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form, about 2 minutes. Turn up the mixer to medium high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.
- Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with a clean kitchen towel or plastic wrap and leave in a warm spot for 1 hour. The dough should double in size.
For the Assembly
- While dough is proofing, combine dark brown sugar, cinnamon, and salt in a small bowl.
- Prepare a 9×12 pan by spraying the bottom and sides with nonstick baking spray.
- Once your dough has doubled in size, chill in the refrigerator for 30 minutes.
- At this point, you’ll want to work quickly, so your dough stays chilled and the filling doesn’t become messy as you roll and cut. Once chilled, set dough on a lightly floured work counter and roll into a 14×17 inch rectangle. (Make sure as you roll out your dough, you ensure it’s not sticking to the counter.) The long side of the rectangle should be facing you/even with your countertop.
- Using your offset spatula, spread softened butter across the surface of the dough, leaving a 1-inch space at the bottom uncovered.
- Sprinkle brown sugar mixture on the surface. Press lightly into the butter so it doesn’t fall out when you roll.
- Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll towards the bottom. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.
- Using unflavored dental floss, trim ½ inch dough from both edges of your log. Then cut your log into 9 even pieces and place each piece cut side up in the prepared pan.
- Cover the pan with either a clean kitchen towel or plastic wrap and place in a warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375 F.
For Baking and Glazing
- Bake until golden brown and the smell fills the house, 25-30 minutes.
- Heat butter in a small saucepan on medium low until it turns chestnut brown and smells nutty, about 6- 8 minutes. Cool slightly.
- Place cream cheese in a medium mixing bowl and whisk in the browned butter slowly until well combined.
- Next whisk in powdered sugar, chai spice, vanilla, and salt until thick and smooth. Add maple syrup and milk until creamy and smooth. Pour on top of warm rolls and spread with offset spatula.
Notes
Pumpkin Cinnamon Rolls can be stored at room temperature for 2-3 days. Alternatively, you can refrigerate the rolls for up to 7 days. The key to maintaining freshness is using a reliably air tight container. If you do not plan to eat the leftover rolls within a few days, I’d recommend freezing them.
To Freeze: wrap your cinnamon rolls in saran wrap or foil and place them in a freezer bag. Keep the bag in the freezer for up to 4 months. Thaw overnight in the refrigerator and reheat using your preferred method: microwave, oven, toaster oven, etc.
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Hello! Just browsing for red beans and rice and your site has made me a wanton woman! I want! MY holy trinity is pumpkin, maple, and apple! So I guess that makes me fall for autumn! Fell into your maple frosted cinnamon rolls. With pecans or walnuts! (My eyes are closed and I’m saying mmm-MMM) so thought I drop in and just say hi. How I wish you had a store down the street! However, needs must! I shall bake.
LOL so glad you did drop in and say hi, Leslie!
Can I use almond milk? Also can I use pumpkin pie extract instead of the spices?because it works great for homemade creamer
Thanks Paula.
Hi Paula, great question! Yes, you can use almond milk. I have not made this recipe with pumpkin pie extract, I don’t see why it wouldn’t work. You’ll have to let me know if you test it out.