How to Make Perfect Pumpkin Spice Cinnamon Rolls – Easy & Irresistible
Imagine waking up to the smell of warm spices, pumpkin sweetness, and gooey cinnamon goodness wafting through your kitchen. Doesn’t it sound like the coziest way to start a chilly fall morning? Pumpkin Spice Cinnamon Rolls bring all those autumn vibes to life, and trust me, they’re as delicious as they sound.
These rolls are soft, fluffy, and packed with pumpkin and cinnamon-spiced perfection in every bite. Topped with a creamy, spiced icing, they’re the ultimate comfort food for breakfast or dessert. Whether you’re a pumpkin spice fanatic or just love a good cinnamon roll, this recipe is here to make your day brighter.
Picture this: a warm roll straight out of the oven, dripping with icing, paired with your favorite hot drink. Pure heaven, right? The best part? They’re surprisingly easy to make, even if you’re not a baking pro.
Ready to roll up your sleeves and make some magic happen? Let’s dive into the recipe and bake up some pumpkin-spiced happiness today!
Why You’ll Love This Recipe
- Seasonal Favorite: These cinnamon rolls are bursting with pumpkin spice, making them perfect for fall and winter gatherings.
- Vegan-Friendly: Made with plant-based ingredients, they’re a hit for everyone at the table.
- Soft and Fluffy: The dough is pillowy and tender, thanks to the combination of pumpkin puree and warm spices.
- Easy to Customize: Add nuts, raisins, or even chocolate chips to make them your own.
- Make-Ahead Option: Prepare the rolls the night before and bake fresh in the morning for stress-free entertaining.
Required Kitchen Tools
- Large mixing bowl
- Small saucepan
- Rolling pin
- Baking dish (9×13-inch recommended)
- Measuring cups and spoons
- Pastry brush
Ingredients for Pumpkin Spice Cinnamon Rolls
Dough:
- 250ml plant milk, warmed
- 100g raw cane sugar
- 8g dry yeast
- 350g pumpkin puree
- 100g vegan butter, melted
- 1 tsp pumpkin spice
- 2 tsp salt
- 1 tsp baking powder
- 800g all-purpose flour (plus extra for dusting)
Filling:
- 100g vegan butter, softened
- 50g pumpkin puree
- 160g brown sugar
- 2 tbsp pumpkin spice
- 1 tsp cinnamon
- Pinch of salt
- 100g pecans, finely chopped
- 50g raisins (optional)
Icing:
- 100g powdered sugar
- 35g vegan butter, melted
- 1 tsp vanilla extract
- ½ tsp pumpkin spice
- ½ tsp cinnamon
- Splash of plant milk
Step-by-Step Instructions
1. Prepare the Dough
- In a large mixing bowl, whisk the warm plant milk and sugar until the sugar dissolves. Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy.
- Add the pumpkin puree, melted vegan butter, pumpkin spice, salt, and baking powder. Mix well.
- Gradually add the flour, mixing with a wooden spoon or your hands until a soft dough forms. If the dough is too sticky, add more flour, 1 tablespoon at a time.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
2. Make the Filling
- In a small bowl, mix the softened vegan butter, pumpkin puree, brown sugar, pumpkin spice, cinnamon, and salt until well combined.
3. Assemble the Rolls
- Punch down the dough and roll it out on a floured surface into a large rectangle (about 12×18 inches).
- Spread the filling evenly over the dough, leaving a small border around the edges. Sprinkle the chopped pecans and raisins (if using) on top.
- Starting from one long side, tightly roll the dough into a log. Slice into 12-14 rolls using a sharp knife or dental floss.
- Arrange the rolls in a greased baking dish, cover, and let them rise for another 30 minutes.
4. Bake the Rolls
- Preheat your oven to 180°C (350°F).
- Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
5. Make the Icing
- In a bowl, whisk together the powdered sugar, melted vegan butter, vanilla extract, pumpkin spice, cinnamon, and a splash of plant milk until smooth and pourable.
6. Frost and Serve
- Let the rolls cool for about 10 minutes before drizzling the icing generously over the top. Serve warm and enjoy!
Variations for Pumpkin Spice Cinnamon Rolls
- Add Chocolate: Swap pecans for chocolate chips for a decadent twist.
- Go Nut-Free: Skip the nuts and add extra raisins or dried cranberries for a fruity touch.
- Extra Spicy: Double the pumpkin spice for a bold flavor boost.
- Maple Icing: Replace the vanilla extract with maple syrup in the icing for a unique flavor.
How to Serve Pumpkin Spice Cinnamon Rolls
- Breakfast Delight: Pair with a hot cup of coffee or tea.
- Dessert Treat: Serve with a scoop of vanilla ice cream.
- Brunch Favorite: Add to your holiday brunch spread for a seasonal touch.
Storing and Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days.
- Freezer: Freeze unfrosted rolls for up to 3 months. Thaw overnight in the fridge and reheat before icing.
- Reheating: Warm in the microwave for 15-20 seconds or in a 180°C (350°F) oven for 5-7 minutes.
Pumpkin Spice Cinnamon Rolls FAQs
Can I make these ahead of time?
Yes! Assemble the rolls and refrigerate overnight. Bake fresh in the morning for best results.
Can I use regular milk and butter?
Absolutely, if you’re not vegan, feel free to substitute with dairy milk and butter.
How do I know the dough is kneaded enough?
The dough should feel smooth and elastic, and it will bounce back slightly when pressed with a finger.
Treat yourself to these Pumpkin Spice Cinnamon Rolls, and let the warm, cozy flavors of fall fill your kitchen. Happy baking!
