Pumpkin Spice Cinnamon Rolls

The very first time I made pumpkin spice cinnamon rolls, it was a crisp October morning in my grandmother’s kitchen. The windows fogged up from the heat of the oven, cinnamon danced in the air, and a pot of chai tea simmered nearby. She handed me a little wooden spoon, and with pumpkin on my cheeks and flour in my hair, I swirled butter and brown sugar into a spiced filling that would become a family treasure.

Today, I still feel that magic each time I roll out this dough — tender, fragrant, and golden with autumn joy. These pumpkin spice cinnamon rolls aren’t just a recipe, they’re a memory baked with love and topped with a dreamy chai-infused glaze. Whether you’re gathering the family on a fall weekend or sharing sweet comfort during the holidays, this cozy treat brings warmth with every bite.
Let’s make memories one bite at a time.

Why You’ll Love This Recipe

This recipe delivers soft, pillowy rolls layered with buttery spiced sugar and a fragrant swirl of cozy fall flavor. The addition of real pumpkin puree adds a subtle richness that keeps each bite moist and satisfying.

It’s an approachable baking project that feels fancy — yet it’s surprisingly easy to follow. Even if it’s your first time working with yeast, these pumpkin spice cinnamon rolls will rise beautifully every time.

The chai-infused glaze sets these rolls apart with a delicate warmth that hugs your taste buds like a favorite sweater. It’s fall in frosting form.

Perfect for Thanksgiving brunch, weekend breakfasts, or sweet gifts from the kitchen — this recipe scales well and stores beautifully. You can even make it ahead and freeze it!

Ready in just a few hours (with most of the time being hands-off for dough rising), it’s an ideal weekend bake for when you want something special without the fuss.

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Ingredient Overview

Imagine the comforting aroma of cinnamon, nutmeg, cardamom, and maple drifting from your oven — that’s exactly what these pumpkin spice cinnamon rolls deliver. Each component adds its own flavor layer, turning simple pantry staples into a bakery-worthy breakfast.

• All-Purpose & Bread Flour: Bread flour brings chew, while all-purpose keeps the rolls light and fluffy.

• Pumpkin Puree: Adds natural moisture, color, and earthy sweetness — be sure to use pure pumpkin, not pie filling.

• Pumpkin Spice Blend: A fall favorite combo of cinnamon, nutmeg, and more; customize with our Dessert Lover Blend for deeper flavor.

• Brown Sugar: For rich, molasses-like sweetness in both dough and filling.

• Unsalted Butter: Softened for the filling and warm-melted for the dough — it adds richness and helps create those golden swirls.

• Eggs & Almond Milk: Create a tender, enriched dough. Whole milk or heavy cream work, too.

• Rapid Rise Yeast: Speeds up rising time without sacrificing that homemade bakery texture.

• Chai Spice Glaze Ingredients: Cream cheese, powdered sugar, and chai-infused milk form a velvety topping that melts into every spiral.

Styling Tip: Garnish with a dusting of cinnamon or crushed pecans before serving for a charming, café-style finish.

Step-by-step Instructions

Step 1: Activate the Yeast

In the bowl of your stand mixer, stir together warm water, a tablespoon of brown sugar, and the rapid-rise yeast. Let it sit undisturbed for about 10 minutes, until foamy and fragrant. This step ensures your pumpkin spice cinnamon rolls will rise light and fluffy.

Step 2: Mix the Wet Ingredients

Pour in room temperature almond milk and warm melted butter. Whisk in the eggs, one at a time, followed by pumpkin puree and vanilla. The pumpkin brings color and subtle earthiness to the dough.

Step 3: Combine the Dry Ingredients

In a large bowl, whisk both flours, the rest of the brown sugar, pumpkin spice blend, and sea salt. Gradually add the dry ingredients to the wet mixture using the dough hook on low speed.

Step 4: Knead the Dough

Once incorporated, knead on medium-high speed for 5–10 minutes until smooth and elastic. The dough should spring back when lightly pressed.
Tip: If the dough feels sticky, add flour 1 tablespoon at a time until it holds.

Step 5: First Rise

Lightly oil a clean bowl and place the dough inside. Turn to coat, cover with plastic wrap or a towel, and let rise for 1 hour. It should double in size — a promising start to perfect pumpkin spice cinnamon rolls.

Step 6: Prepare the Filling

While the dough rises, mix the softened butter with brown sugar and your spice blend in a small bowl. You’ll want a paste-like consistency to spread easily over the rolled dough.

Step 7: Roll & Fill the Dough

Punch down the dough, then roll it out into a 9×14-inch rectangle on a lightly floured surface. Spread ¾ of the butter evenly over the top, then sprinkle the sugar mixture generously. A pastry brush helps spread it perfectly from edge to edge.

Step 8: Slice and Second Rise

Roll the dough tightly, long edge to long edge, and slice into 1½-inch rolls using a pastry cutter. Place each roll cut-side down into a parchment-lined baking dish. Cover again and let rise for 20 more minutes.

Step 9: Bake the Rolls

Preheat your oven to 350°F. Once the rolls are puffed up and cozy, bake for 35–40 minutes until golden and irresistible. Your kitchen will smell like a cinnamon-spiced dream.

Step 10: Make the Glaze

While they bake, whip the cream cheese until smooth. Add sifted powdered sugar and cooled chai tea mixture. Beat until the glaze is velvety. If too thick, add more chai; too thin, sift in more sugar.

Pro Tips

For soft, bakery-style pumpkin spice cinnamon rolls, always use room-temperature ingredients — especially eggs and milk. Cold dairy can slow down your yeast.

When kneading, trust your hands or dough hook to feel when it’s ready. It should feel elastic, not sticky. If needed, add a tablespoon of flour at a time.

For rich, deep flavor, let the dough rest in the fridge overnight for a slow cold rise. It enhances both texture and taste without extra effort.

Use a pastry brush to spread your butter and sugar filling evenly. This ensures every bite of your pumpkin spice cinnamon rolls is filled with sweetness and spice.

Don’t skip sifting your powdered sugar for the glaze — it gives that velvety, lump-free finish. And always let your glaze cool slightly before spreading it over warm rolls to prevent melting too fast.

Variations

Swap almond milk for full-fat coconut milk to give your pumpkin spice cinnamon rolls a richer, slightly tropical twist.

For a nutty crunch, add chopped pecans or walnuts to the filling before rolling. It pairs beautifully with the pumpkin and spice.

Make them gluten-free by using a trusted 1:1 gluten-free flour blend. Add ½ tsp of xanthan gum if your blend doesn’t already include it.

Try a maple glaze instead of chai for a sweet and smoky finish. Simply mix powdered sugar, real maple syrup, and a splash of vanilla.

During winter holidays, mix dried cranberries or golden raisins into the filling for festive color and a touch of tartness.

Frequently Asked Questions

Serving Suggestions

These pumpkin spice cinnamon rolls are an autumn dream with a mug of spiced chai latte or classic black coffee. If you’re serving brunch, pair them with soft scrambled eggs or a fall-inspired frittata for balance. Hosting guests? Add a bowl of fresh fruit or apple compote on the side to complement the cinnamon and pumpkin notes. They also make a stunning finish to a casual Friendsgiving or a cozy fall breakfast with the kids. If you’re planning a pumpkin-themed baking day, consider including a batch of gluten-free pumpkin s’mores cookies or a sweet pumpkin dump cake for a full-on seasonal treat table.

Conclusion

There’s something magical about baking these pumpkin spice cinnamon rolls from scratch — the warm spices, the comforting scent of rising dough, and that satisfying first swirl of creamy glaze. Recipes like this remind us that the best moments are often the simplest: sharing a sweet roll with your kids before school, or savoring one quietly with a book on a crisp morning. I hope this recipe inspires you to slow down, get flour on your hands, and create something beautiful to share.

Ready to bake your own batch of joy? Try these pumpkin spice cinnamon rolls this weekend and let your kitchen smell like a bakery in October. I’d love to hear how they turn out — leave a comment below and share your twist on social media. If you’re baking in a small space or gifting, you might also love our mini loaf pan cake recipes for more cozy inspiration.

From my kitchen to yours — happy cooking!