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These pumpkin spice cinnamon rolls are the perfect fall breakfast! Made with pumpkin puree and spices like cinnamon, nutmeg, ginger and ground clove these cinnamon rolls are soft, warm, and super easy to make.
Drizzle them with some cream cheese icing or just eat them straight out of the oven, both options are just as delicious and indulgent.
I’m a huge fan of simple, easy to make breakfast recipes. The type of breakfast that takes less than 15 minutes to serve.
That means I’m all about oats, cereal, and french toast casseroles that can be made ahead of time.
Or at least, I’m like that until Fall comes around the corner. That’s the season when I prefer to make indulgent, warm breakfast recipes. The type of breakfast that tastes like a hug and that brings the whole family to the table.
That’s exactly what these pumpkin pie cinnamon rolls are. They are warm, they are soft, they taste like hugs, and laugh, and family time. They are cozy and perfect served with a big mug of hot chocolate, bonus points if said hot chocolate has mini marshmallows.
But, to stay true to my breakfast nature, they are also pretty easy to make. Sure, they take more than my standard 15 minutes, but the recipe is super straightforward and only uses ingredients you already have on hand.
Can you make ahead Pumpkin Cinnamon Rolls
Best of all? You can make a big batch of this roll recipe and freeze half before baking. Once you are ready to eat them just take them from the freezer to the oven and let them bake for around 40 minutes and that’s it – pumpkin cinnamon rolls breakfast served with almost no active time.
How to make Pumpkin Cinnamon Rolls
These pumpkin cinnamon rolls are a little bit different than the traditional recipes you probably already know.
The main reason? We add pumpkin puree to the dough.
Yes, you read that right, puree is what gives them the light golden brown color that makes them look like a Fall treat.
Pumpkin puree is also what makes them taste, almost, like pumpkin pie.
You can use canned pumpkin puree or make your own. If you decide to go with the DIY route, just roast some pumpkin in the oven until tender and mash with a fork before mixing in the dough.
But back to what makes these cinnamon rolls different than traditional ones.
We use a combination of whole wheat flour and all-purpose flour. Whole wheat flour makes baked goods tender and softer than all-purpose flour. It’s also a great way to add whole grains and make this indulgent breakfast healthier (and hey that’s always a plus!).
Bake a batch, drizzle it with icing and wait for the ooh’s and yum’s to roll in. You will definitely want to share this roll recipe with your friends and family.
Pumpkin Spice Cinnamon Rolls
3/4 Cup pumpkin puree
1/4 Cup milk
1/4 Cup butter
1 Tsp pumpkin pie spice
3 Tbsp brown sugar
2 Tsp yeast
2 1/2 Cups all purpose flour
1 3/4 Cup whole wheat flour
1/4 Cup melted butter
3/4 Cups sugar
1 Tbsp pumpkin pie spice
Drizzle with Cream Cheese (optional)
In a big bowl mix all the dough ingredients until everything is combined. Knead for 5 minutes or until you have a soft and smooth dough. Place in a bowl and cover with plastic wrap, let it rest for 2 hours or until it doubles in bulk.
Turn the dough onto a floured surface and roll into a rectangle. Mix the filling ingredients and spread on top of the dough rectangle. Roll the dough into a log.
Cut the log into 9 rolls and place in a lightly greased baking pan. Cover and let rise for 1 more hour.
Preheat oven to 350 degrees. Bake the rolls for 25 minutes or until lightly brown.
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