Pumpkin Spice Cinnamon Rolls
Welcome in Autumn mornings with a batch of these Pumpkin Spice Cinnamon Rolls! They’re loaded with cinnamon, spice and everything nice!
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It’s funny how recipe titles and flavors work. I hear ‘cinnamon roll’ or ‘cinnamon bun,’ and my brain immediately tells my mouth to start watering. After all, any self-respecting cinnamon roll should include plenty of cinnamon and maybe some brown sugar and a pinch of nutmeg. Oh, and butter. Yum! Same goes for pumpkin spice. I hear ‘pumpkin spice,’ and my brain immediately jumps to cinnamon, nutmeg, cloves, allspice…all of the warming baking spices that I love when the weather starts to turn cold.
But sometimes your brain tricks you. Take candy canes for instance. What do you think of when you hear ‘candy cane?’ I’d assume peppermint is up there near the top of the list. Perhaps some of those flavored candy canes that always end up on the clearance racks after the holidays. But what about mac & cheese? Or rotisserie chicken? Or the worst one yet…clams? Yes, clam-flavored candy canes.
I’m going to have to take a hard pass on those. Still, it’s funny to think about how a piece of candy in the shape of a candy cane automatically makes you think peppermint.
Pumpkin Spice Cinnamon Rolls
Pumpkin Spice Cinnamon RollsWhile these Pumpkin Spice Cinnamon Rolls are definitely a twist on the classic cinnamon roll, the flavor profile is still in the same general realm. I didn’t try to sneak any clam juice into these rolls…I just couldn’t do that to you! I did incorporate some actual canned pumpkin in these Pumpkin Spice Cinnamon Rolls because, well, pumpkin in baked breads is delicious. The pumpkin not only contributes to the flavor, but it keeps these cinnamon rolls nice and moist. Add in the all-star lineup of spices (cinnamon, ginger, nutmeg and allspice), and you’ve got a breakfast treat (or dessert) that’s going to become an instant favorite! (I won’t admit how long these Pumpkin Spice Cinnamon Rolls lasted in our house. Hint: It was more than 1 day, but less than 2.)
I chose to bake these Pumpkin Spice Cinnamon Rolls in a cast iron skillet just because I love baking in my cast iron skillet. Not only does it work well in terms of function, but it’s also a fun way to serve a Fall treat like these cinnamon rolls. However, with that said, any baking pan will work here. I hope you enjoy these cinnamon rolls as much as we did…just don’t go crazy and add clam juice or anything. Happy baking, my friends!
Did you make a batch of these Pumpkin Spice Cinnamon Rolls at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for more cinnamon roll fun? Try these other versions, too:
Cinnamon Rolls without Yeast
Overnight Gingerbread Cinnamon Rolls
Maple Glazed Cinnamon Rolls
Texas-Sized Cinnamon Buns
Honey Pecan Sticky Buns
Pumpkin Spice Cinnamon Rolls
Ingredients
For the Dough
- ¼ cup warm milk
- 3 Tbsp brown sugar
- 2¼ tsp active dry yeast
- 2½ cups all-purpose flour
- ½ tsp salt
- ¾ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¾ cup canned pumpkin note: not pumpkin pie filling
- 2 Tbsp unsalted butter melted
For the Filling
- ½ cup unsalted butter room temperature
- ½ cup brown sugar
- 2 tsp cinnamon
For the Glaze
- 1¼ cups powdered sugar
- 2 Tbsp milk
Instructions
- Using a medium bowl, add milk, brown sugar and yeast; stir until well combined. Let sit for 5 minutes.
- Using a countertop mixer, add flour, salt, cinnamon, ginger, nutmeg and allspice; mix on low speed until well combined.
- Add yeast mixture, pumpkin and melted butter; mix 4-5 minutes on medium speed, or until a smooth dough forms.
- Transfer dough into an oiled bowl; cover and let rise in a warm place for 1 hour.
- Spray a 9” or 10” cast iron skillet with non-stick baking spray.
- Working on a well-floured surface, roll dough into a 16”x12” rectangle.
- Using a small bowl, stir together filling ingredients (butter, brown sugar and cinnamon) until well combined. Spread this mixture evenly on top of dough.
- Starting with a long edge, roll dough into a tight log. Pinch seams to seal.
- Place dough seam-side down and cut into (8) 2” pieces. Place rolls in greased skillet. Cover skillet and let dough rise in a warm spot for 45 minutes.
- Preheat oven to 350°F.
- Bake rolls for 30-35 minutes, or until tops are golden brown. Let rolls stand for at least 10 minutes before adding glaze.
- Using a small bowl, whisk together powdered sugar and milk for the glaze. Drizzle glaze over rolls before serving.
I love those warming flavours of pumpkin spice, but I am alone in my family on that. Neither my other half or my boys like it. I bet they might change their tune if they had these on the table! Also, clam candy canes? Where on earth did you find those???!!
No way! I can’t believe your boys aren’t on the pumpkin spice train. I feel like the spice combo would be a kid’s best friend…or maybe that’s just for Robbie! 🙂 Also, clam candy canes = no thanks. Hah!
I’m the same way with cinnamon rolls, and these look so good! But clam candy canes?? What a completely disgusting idea… ick!!
We definitely share similar taste buds in the baking department, Nicole! And I’m with ya on the clam candy canes. No thank you! But it would be a pretty hilarious “gift” to give a “friend” during the holidays!
Pumpkin spiced cinnamon rolls sound amazing. Perfect for fall. I am happy that you didn’t put any clam juice in these!
Haha! No clam juice in these cinnamon rolls…that would be rude! 🙂 Thanks, Dawn!
it’s very hard to get canned pumpkin here but very occasionally you do see it, normally in the chocolate and lolly shop that also sells a few odd American groceries. Weird!! your rolls look delicious. hee hee that made me laugh for some reason… Clam-flavoured anything – makes me gulp! cheers sherry
I find it so strange that pumpkin is such a rarity down there, Sherry. I only say strange because our stores have stacks and stacks of canned pumpkin this time of the year. Either way, these rolls truly are tasty…and no clam juice was involved! 🙂
Well there’s plenty of real pumpkins in the greengrocers:-)
Haha! Fair enough. I’ve yet to try making pumpkin filling from actual pumpkins, but I know it can be done. I keep saying I’m going to try it one year…maybe this’ll be the year! 🙂
This is the season for pumpkin spice and baking! These cinnamon rolls are just perfect and I need to bake some right now! Now about those candy canes….yuck!
I think all of the baking (and pumpkin spice) is one of the reasons I love this season so much! But, yes, I agree that we should avoid those candy canes. Haha!
HAHAHA! Those candy canes! I wanted to order some clam ones as a joke last year but they were out; I was so irritated. Did you see that company is now making a kale flavor too? No thanks to those. But I’ll take several of these cinnamon rolls! They look incredible!
Kale!? No, I missed that one! Wait. You didn’t want the kale ones but you DID want the clam ones? Kelsie! We need to chat. You clearly need more pumpkin spice in your life…starting with these cinnamon rolls! 🙂
Pumpkin spice is such a lovely warm flavor! It’s beautiful how you added those on the cinnamon rolls. Looks amazing.
Thank you so much, Kankana! I couldn’t agree more about pumpkin spice…it’s literally all the best Autumn spices rolled into one. 🙂
Clam flavoured candy canes? Well, that’s a first. I can’t get behind those, but I can totally get behind pumpkin spice cinnamon rolls. Matter of fact, maybe I’ll have a couple of those 😉 Bet these smell AMAZING as they bake! Just what my coffee needs right about now! They look awesome! Happy Friday, David 🙂
Yeah, tell me about it with those clam candy canes, Dawn. No thank you very much! But pumpkin spice cinnamon rolls? I could totally get behind these…like every Saturday morning in the Fall! 🙂
The only thing better than this recipe would be if a hot panfull showed up on my doorstep!
That can be arranged, Jeff. I’ll shove some in an envelope.
These flavours just make me oh so happy (well your recipe that is, not those candy canes haha!)
I love cinnamon rolls, and I reckon you have just made them even better!
Haha! I’m not sure those candy canes would make anyone happy. Can you imagine how those things must taste!? I’m a huge cinnamon roll fan, so I’ll stick with these! 🙂
David, my mouth is watering just thinking about these rolls and their pumpkin spice flavor. Love how you put pumpkin in the rolls as well. My stomach is all confused looking at those clamdy clams!
There is so much Autumn flavor in these cinnamon rolls, Kelly! I could totally get on board with a batch of these every weekend morning in the Fall. 🙂 And like you, I think I’ll pass on the clamdy canes. Blech.
I had my cast iron skillet out today for pancakes but I really must try baking with it one day. Your pumpkin spice cinnamon rolls baked in your skillet look amazing. My mouth is watering. What a terrific bake for this time of year!
Yes! Baking with a cast iron skillet is one of my favorites ways to bake in the fall/winter. Those things are just so versatile! And these cinnamon rolls are loaded with all of the best Fall flavors. Thanks, Neil!
A big YUM for the pumpkin spice cinnamon rolls and a you know what for the clam candy canes. Seriously though, I really wish those rolls were sitting next to me along side my coffee. 🙂 ~Valentina
Haha! Yeah, the clamdy canes are a big hard pass for me…but these pumpkin spice cinnamon rolls? I could get behind a batch of these every weekend in the Fall! 🙂 Thanks, Valentina!
Why cast iron ?
Hey Libby! So these Pumpkin Spice Cinnamon Rolls certainly don’t have to be baked in cast iron. I’m just a huge fan of using my cast iron skillet for baking as the heat gives the outsides of the roll a wonderful texture while the inside stays nice and soft. These rolls can absolutely be baked in a traditional baking pan, too!