Frosted Pumpkin Pie Spice Cinnamon Rolls

Frosted pumpkin pie spice cinnamon rolls make for the perfect fall brunch! Filled with pumpkin and pumpkin pie spice in every bite and topped with pumpkin mascarpone icing, you’ll love every fluffy bite of these pumpkin cinnamon rolls!

Nothing screams fall quite like frosted pumpkin pie spice cinnamon rolls! Each bite is bursting with pumpkin and pumpkin spice and truly tastes like everything you love about the season. Made with all-purpose flour, pumpkin puree, pumpkin spice and sweetened with honey, they are sure to be a pumpkin recipe you keep coming back to year after year.

It should come as no surprise to you that I make a lot of pumpkin recipes between August and November. I always felt a little intimidated when it came to cinnamon rolls because they do require patience and a little bit of time to get just right. This year I finally felt up for the challenge and am so excited to share these frosted pumpkin pie spice cinnamon rolls with you!

I wanted to make a batch of pumpkin cinnamon rolls unlike all the rest. Extra special, spiced just right, full of pumpkin and a recipe that you could keep coming back to year after year. I’m confident these are it!

Pumpkin is infused into the cinnamon roll dough and into the mascarpone icing they are topped with at the end. I used honey to sweeten the dough and swirls of dark brown sugar mixed with pumpkin pie spice fill every bite.

Perfect for a special occasion like Thanksgiving or Christmas morning, your whole house will smell amazing as these bake in the oven, reminding you of everything you love about the season!

Let’s get to it, shall we?! Get excited for pumpkin pie cinnamon rolls!

ingredients for pumpkin pie cinnamon rolls

• all-purpose flour– when measuring, I recommend using a scoop to scoop the flour into a measuring cup. Don’t dunk into the bag and pack it!
• quick rise/instant yeast
• non-dairy milk of choice – I used oat milk when I made these, I’m sure almond would work too. Whole or 2% milk will also work.
• pumpkin puree – you’ll want to make sure it’s pumpkin puree not pumpkin pie filling. I recommend using Libby’s because it has a nice firm texture and is not super watery!
• unsalted butter
• honey – I like using honey because it’s just honey! It lightly sweetens these cinnamon rolls and perfectly complements the flavor of pumpkin.
• dark brown sugar – dark brown sugar has a slightly more bold flavor thanks to more molasses. Light brown sugar would also work here.
• pumpkin pie spice
• cinnamon
• salt
• mascarpone cheese
• confectioners sugar

equipment / utensils

• 9X13 baking pan
• stand mixer with bread hook
• wooden spoon
• plastic wrap
• small towel
• large bowl
• serrated knife

how to make pumpkin pie cinnamon rolls

First you’re going to want to make sure you have enough time to make these cinnamon rolls from start to finish or plan to prep them in advance and cook later. All in all, making pumpkin cinnamon rolls is more simple than you may have thought — I promise!

1. Make the dough. The first step to making pumpkin cinnamon rolls is to make the dough. In the bowl of an electric mixer, combine the warmed milk, sugar, butter, yeast, pumpkin puree, egg, pumpkin pie spice. Mix with a wooden spoon until a dough forms and then attach the bread hook attachment to your mixer and knead the dough for approximately 8 minutes.
2. Let the dough rise. Place the ball of dough into a large greased bowl (the dough will need the extra room when it rises!) and cover with plastic wrap, and a towel to let rise for an hour.
3. Prepare the filling. While the dough rises, get out the rest of your butter, and combine the dark brown sugar plus the pumpkin pie spice in a small bowl.
4. Roll out the dough. After letting the dough rise for an hour, remove from the bowl and use a rolling pin to roll it out on a well floured surface to prevent dough from sticking. Roll the dough out into a 14X16 sized rectangle.
5. Make the cinnamon rolls. “Paint” the dough using a pastry brush or the back of a spoon and then rub the brown sugar and pumpkin pie spice mixture on top of the butter. Grab the shorter side of the dough and roll up the dough somewhat tightly. Use a serrated knife to cut off the ends of both sides of the dough (there won’t be much filling so close to the ends!) and then cut the dough evenly into roughly 12 cinnamon rolls. Place the cinnamon rolls into your baking pan lined with parchment paper.
6. Let the dough rise one more time. Once all the cinnamon rolls are snug in the pan, cover it once more with parchment paper, and a towel to let them rise one last time for 30 minutes. Preheat the oven to 350 degrees F.
7. Bake the pumpkin cinnamon rolls. Once they have risen for a final time it’s time to bake! Remove the towel and plastic wrap and bake in the preheated oven for 20 to 25 minutes.
8. Make the pumpkin mascarpone icing. While the cinnamon rolls are baking make the pumpkin mascarpone frosting. Combine all of the ingredients together and beat until smooth and creamy.
9. Let cool, frost, and enjoy! Remove the pumpkin cinnamon rolls from the oven, let cool and spread pumpkin cream cheese frosting on top. Sprinkle extra pumpkin spice or cinnamon on top and enjoy!

how to make vegan pumpkin cinnamon rolls

Prefer these without dairy and eggs? No problem! My version of these pumpkin cinnamon rolls already calls for non-dairy milk like almond milk or oat milk. When making the dough at the beginning, omit the egg and replace with 1/4 cup pumpkin puree.

Did you know pumpkin puree can actually act like an egg replacer in lots of baked good recipes?! Yup! The rule of thumb is 1/4 cup per egg. And if you are looking to replace butter or oil in a recipe with pumpkin you can do that too. It’s an even swap (1/4 cup for 1/4 cup) for butter and oil too. Just another reason to love pumpkin! 🙂

Pumpkin Pie Cinnamon Rolls

Maggie Michalczyk, RDN

Pumpkin pie cinnamon rolls make for the perfect fall brunch! Filled with pumpkin spice sugar and frosted with a pumpkin spice cream cheese frosting, you’ll love every fluffy bite of these pumpkin cinnamon rolls!

Print Recipe Pin Recipe

Prep Time 8 hours hrs 9 minutes mins

Cook Time 8 hours hrs 9 minutes mins

Servings 12 cinnamon rolls

Ingredients

  

For the cinnamon roll dough:

• 4 cups all-purpose flour
• 2 tsp. salt
• 2 tbsp. pumpkin pie spice
• 2 ¼ instant dry yeast 1 package
• ¾ cup oat milk whole, 2% and almond will also work
• ¾ cup pumpkin puree
• ¼ cup honey
• 1 large egg room temperature
• ¼ cup butter melted & cooled

For the filling:

• ¼ cup butter softened to room temperature (not melted)
• 2/3 cup dark brown sugar
• 1 tbsp. pumpkin pie spice

For the pumpkin mascarpone icing:

• 8 oz mascarpone cheese room temperature
• 1 ½ cups powdered sugar
• 1 tbsp. pumpkin puree
• 1 tsp. pure vanilla extract
• pinch of salt

Instructions

 

• Add the milk to a microwave safe bowl and heat for 45 seconds. (The temperature should be about approximately 100-110 degrees F).
• Add in the honey and sprinkle the yeast on top. Let sit for about a minute and add the melted butter, room temperature egg, and pumpkin puree. Mix together until combined with a wooden spoon.
• In the bowl of an electric mixer with the paddle attachment, combine flour, pumpkin pie spice and salt.
• Mix on low briefly to combine. Add the pumpkin milk mixture and mix on low until a dough begins to form. About 2 minutes.
• Switch out the paddle attachment for the dough hook and knead the dough for about 5-6 minutes. The dough will be sticky.
• Use a spatula to transfer the dough into a greased large bowl. Cover loosely with a dish towel and let proof for 1 hour. The dough should double in size.
• Grease a 9X13 inch pan and line it with parchment paper.
• Once the dough has proofed, place it on a floured work surface and use a rolling pin to roll it into a roughly 12X16 inch rectangle.
• Use a small spatula to spread the room temperature butter onto the dough leaving about ½ border on the longer side.
• Sprinkle the brown sugar evenly over the top, pressing it lightly into the butter. Roll the dough starting from the shorter side and pinch the seam. Use a serrated knife to cut the dough in 12 equal size rolls. You will probably need to cut off the ends of the dough as they won’t be as filled with sugar.
• Place rolls cut side up into the prepared pan and cover loosely with a dish towel for 25 minutes to let the dough proof once more.
• Preheat the oven to 350 degrees F. Bake for 25-28 minutes.
• While the rolls bake, make the mascarpone icing. Use a stand or hand mixer to beat the ingredients together until smooth and fluffy.
• Remove the pumpkin cinnamon rolls from the oven and let them cool in the pan for a few minutes. Use a spatula to top the rolls with mascarpone icing, sprinkle extra pumpkin pie spice and enjoy!

Keyword pumpkin pie cinnamon rolls; pumpkin cinnamon rolls

more pumpkin recipes you’re sure to love

• Starbucks copycat pumpkin cream cold brew {DF}
• pumpkin brioche french toast
• pumpkin apple baked oatmeal {GF & DF}
• healthy pumpkin pancakes {DF}
• pumpkin spice waffles {DF}

COOKBOOK

Love everything and anything pumpkin like I do?! Keep up with all things pumpkin this fall with me on Instagram and be sure to check out my new pumpkin cookbook, The Great Big Pumpkin Cookbook available now on Amazon and Target.com with over 50 pumpkin recipes, including gluten free, dairy free, and paleo friendly recipes!

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