Pumpkin Spice Cinnamon Rolls – You Want It, You Love It!

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It’s that time of year – fall arrives and everything is Pumpkin Spiced. What is it about that flavor that makes us go crazy? I even saw a pumpkin spice ravioli the other day, say what?! That might be taking it a bit far. So, here is my bread baker’s version, Pumpkin Spice Cinnamon Rolls – You Want It, You Love It! In my opinion, these scrumptious rolls are a better match for pumpkin spice than ravioli. Read on to make these yummy rolls in your own home and celebrate the start of fall.

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Fall Recipes

You will love these fall-inspired cinnamon rolls. In addition, you don’t want to miss these fall recipes for Apple Cider Waffles and how to turn your cinnamon roll into a fall classic using apples. These pumpkin spice cinnamon rolls use pureed pumpkin and are so soft! If you are a pumpkin spice lover, you absolutely must try them.

Soft Cinnamon Rolls – What is Tangzhong Method?

Japanese Tangzhong is a method for baking bread. I have read and seen on baking shows that the Tangzhong method can produce a soft bread. Therefore, I wanted to try this method and making soft cinnamon rolls was the perfect excuse.

Simply put, the Tangzhong method makes a slurry from a portion of the flour and liquid in a recipe. Next, the slurry is heated to break down the starches in the flour. In my recipe, I first melted the butter in the milk, added the flour, and cooked the mixture until thickened. Second, I left it on the heat for a few minutes, similar to making a roux, to break the starches down into a gelatinous substance.

Pumpkin Puree in Pumpkin Spice Cinnamon Rolls

Pumpkin Puree
Pumpkin Puree

A Pumpkin Puree can be made from scratch (from a fresh pumpkin) or purchased in a can. In this recipe, I use canned organic pumpkin puree bought at my local grocer. The recipe uses exactly one 15 oz./425 g can.

What is Pumpkin Pie Spice?

Pumpkin pie spice is a mixture of typical warming spices. I could not find it premixed at the local grocer and if you are not in the United States, you won’t find it either. However, if you want to order online, use this link. For this reason I provide a recipe below for the Pumpkin Pie spice used in this recipe. Also, the leftover mix will last a year or more if stored in a jar with a tight fitting lid. You can use it in all sorts of baking or in fall-flavored drinks like a latte, in yogurt, or ice cream, etc.

PUMPKIN PIE SPICE (makes a 1/2 cup of spice mix)

Cinnamon rolls filled with pumpkin spice mixture
Cinnamon rolls filled with pumpkin butter and pumpkin spice mixture ready for the oven.
  • 4 T Cinnamon, Ground
  • 2 T Ginger, Ground
  • 1 T Nutmeg
  • 2 tsp Cardamom
  • 2 tsp All Spice
  • 2 tsp Ground Cloves
  • Mix all the spices together and store in a jar with a tight fitting lid.

Sharing is Caring

Whip up a batch of these Pumpkin Spice Cinnamon Rolls – You Want It, You Love It! The result? Twelve scrumptious rolls to share with your co-workers, neighbors, family or friends. They will be begging for more. Don’t forget to share the result on your IG, FB or Twitter account and tag @christinasbreadbakes. I love to see your creations! Happy baking, Bread Bakers!

Signature Christina
Pumpkin spice cinnamon roll

Pumpkin Pie Spiced Cinnamon Rolls (vegan)

Christina
I used the tangzhong method to make these soft, scrumptious pumpkin pie spiced cinnamon rolls. These can be made vegan, simply substitute for your favorite non-dairy milk and non-dairy butter.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 rolls
Calories 345 kcal

Equipment

  • Electric Mixer with paddle and dough hook
  • Pan
  • Rubber Spatula
  • Bowl for rising dough
  • Rolling Pin
  • Serrated Bread Knife
  • Baking Sheet

Ingredients
  

Tangzhong method Roux

  • 180 ml Milk ¾ cup
  • 85 g Butter 6 T
  • 120 g AP Flour 1 cup

Dough

  • Tangzhong Roux (see above) slightly cooled
  • 350 g Pumpkin Puree plain canned or homemade
  • 60 ml Warm Water ¼ cup – 110 °
  • 12 g Instant or Active Yeast 3 tsp
  • 75 g Sugar ¼ cup + 2 T
  • 1 T Pumpkin Pie Spice store bought or homemade
  • 5 g Sea Salt ¾ tsp salt
  • 450 g AP Flour 3 ½ cups

Filling

  • 50 g Butter, softened 2 T
  • 75 g Pumpkin Puree 2 T
  • 125 g Brown Sugar ½ cup + 1 T
  • 1 T Cinnamon
  • 1 ½ tsp Pumpkin Pie Spice store bought or homemade
  • pinch Sea Salt

Maple Drizzle Topping

  • 2 T Maple Syrup
  • 1 tsp Vanilla extract
  • 2 tsp Water
  • 130 g Powdered Sugar 1 cup
  • pinch Sea Salt

Instructions
 

Tangzhong Method Roux

  • Measure ingredients for the tangzhong roux (milk, butter, flour), set aside.
  • Measure all ingredients separately for the dough, set aside.
  • Add milk and butter to the saucepan together and heat over medium heat just until the butter is melted.
  • Add flour to the hot milk mixture and stir constantly with a spatula for 3 minutes to heat the flour through making a thick blond roux (mix constantly and do not overheat as the mixture will begin to caramelize/darken then it can burn). The mixture will look like mashed potatoes.
  • Remove from heat and set aside for 10 minutes to cool.
  • While mixture is cooling, mix yeast and warm water with a pinch of sugar until foamy.
  • Using an electric stand mixer with paddle attachment mix pumpkin puree and roux together at medium speed using paddle attachment until thoroughly combined, scrape sides of bowl as needed.
  • Add yeast mixture and sugar to the mixer bowl and mix on low until combined, scrape sides of bowl.
  • Switch to dough hook. Add salt, pumpkin pie spice and flour. Mix on low speed until a rough dough comes together (about 2 minutes).
  • Switch to speed two and continue to mix until a wet dough is formed about 5 more minutes. Scrape down sides as needed. Dough will climb up dough hook and stick to bottom when its done mixing.
  • Generously flour a flat work surface. Remove dough from bowl to floured surface. Knead a few times just to form a smooth ball.
  • Spray a bowl with oil. Place dough into bowl, cover with plastic or kitchen towel, and allow to rise until doubled.
  • Mix softened butter & pumpkin puree together to make pumpkin butter, set aside.
  • Mix spices and brown sugar together, set aside.
  • Once dough has doubled, dump dough onto a floured work surface.
  • Roll dough out to a 12" x 18" rectangle (long side facing you).

Filling

  • Spread rolled dough with pumpkin butter mixture to three edges leaving about 1 in (4 cm) from far edge uncovered.
  • Sprinkle pumpkin butter evenly with brown sugar & spice mix.
  • Wet the far exposed edge that is not covered with pumpkin butter/spice mix.
  • Beginning with closest edge, roll dough away from you to form a 45 cm/18" long log.
  • Using serrated knife cut the roll in half. Cut the two halves in half again so you have four equal pieces. Cut each piece into three 3.5 cm/1.5" slices so you have 12 total slices. For large rolls, cut recipe into 8 slices.
  • Prepare baking sheet with aluminum foil sprayed generously with oil.
  • Arrange rolls on baking sheet about 5 cm/2" apart.
  • Allow rolls to double (about 15 minutes) while oven is preheating to 175°C/350° F.
  • When rolls are doubled and puffy, place them in the oven. Bake for 20-25 minutes until filling is bubbling and edges begin to brown.
  • Remove from oven, place rolls on a cooling rack. Cool for 20 minutes.

Maple Drizzle Topping

  • Mix maple syrup, vanilla, water, powdered sugar, and pinch of salt together until smooth.
  • Drizzle over the cooled rolls.
  • Serve.
Keyword cinnamon rolls, pumpkin, Pumpkin pie spice
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22 thoughts on “Pumpkin Spice Cinnamon Rolls – You Want It, You Love It!”

    1. Christina

      Hi Smelly Socks – The small pumpkins are good for eating as they are the sweetest, but you can use a large carving pumpkin and add a bit more sugar to compensate. Happy fall!

      Reply

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