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Do you ever have those times when you are craving homemade Cinnamon Rolls? A continuous hankering that just can’t be ignored? When you know you just have to give in and get your baking game going? That was me recently. However, since it is this season for it, I decided to change things up a little bit and I made these delicious Pumpkin Spice Cinnamon Rolls.

The funny thing was, that after all those cravings I had, my daughter was the one that totally attacked these rolls. I thought I would have to hide them from her just so everyone else could have their share!

My husband enjoyed them for dessert. My son on the other hand, loved them for breakfast.

Using a little pumpkin pie spice in addition to dried (or fresh) orange zest added a wonderful taste of autumn to these yummy cinnamon rolls.

Top them off with some cream cheese frosting, and… oh yeah, finally… craving satisfied!

5 from 1 vote

Pumpkin Spice Cinnamon Rolls

Pumpkin Spice Cinnamon Rolls. Pumpkin pie spice and dried (or fresh) orange zest adds a wonderful taste of autumn to these yummy cinnamon rolls.

Author: Cook This Again, Mom!

Ingredients

For Rolls...
1 cup Milk
1/4 cup Sugar
2 1/2 teaspoons Active Dry Yeast
4 tablespoons Butter melted
2 Eggs
3 1/2 – 4 cups Flour
1/2 teaspoon Salt
1 teaspoon Pumpkin Spice
1 teaspoon Fresh or Dried Orange Zest
...
For Filling...
1/3 cup Brown Sugar
1 -2 teaspoons Pumpkin Spice
4 tablespoons Butter softened
...
Frosting...
4 ounces Cream Cheese softened
1 1/2 cups Powdered Sugar
1 teaspoon Vanilla
Milk
Fresh Orange Zest optional

Instructions

Slightly warm the milk, then add the sugar and yeast to it. Let the yeast mixture set for a couple of minutes until it starts to bubble.
In a large bowl beat the eggs. Add the melted butter, and yeast mixture. Mix well. Add the salt, orange zest, pumpkin spice and gradually start adding the flour. I add about 2 cups and give the mixture a stir, add more flour and stir, etc… Add enough flour until you get a nice dough that you can knead without it being too sticky, but not so much that the dough gets dry.
Knead the dough for 3 – 4 minutes. You can do this on a floured surface or if you have a large enough bowl, trying kneading it in the bowl for easier clean up. Add small amounts of flour as needed. Place dough in a greased bowl and let rest and double in size. This will probably take about 30 minutes to an hour.
Mix the brown sugar with the pumpkin spice to have the filling ready.
On a floured surface, roll out the dough into a rectangle that measures about 12″ x 15″. Spread the softened butter over the dough and sprinkle with the brown sugar mixture. Roll up the dough and cut into 12 rolls.
Place the rolls in a baking dish that has been sprayed with no-stick spray. At this point you can cover them with plastic wrap and place them in the refrigerator overnight. Or, you can cover them with a towel and let them double in size if you want to bake them sooner. Bake them in a 375 degree oven for 20 – 30 minutes, until golden brown.
If you are making the overnight rolls, in the morning, remove the rolls from the refrigerator. Let them set for 20 – 30 minutes or so to come to room temperature. Pre-heat the oven to 375 degrees, and then bake the rolls for 20 – 30 minutes until golden brown.
Finally, prepare the frosting by beating the cream cheese with an electric mixer. Add the powdered sugar, orange zest if using, and enough milk to come to your desired consistency. Drizzle or spread over rolls and serve. Yum!

Notes

To make your own Pumpkin Pie Spice mix together,

1-Tablespoon Cinnamon

1-teaspoon Nutmeg

1-teaspoon ground Giner

3/4 teaspoon Allspice

Pumpkin Spice Cinnamon Rolls

For Rolls…

1 cup Milk
1/4 cup Sugar
2 1/2 teaspoons Active Dry Yeast
4 tablespoons Butter, melted
2 Eggs
3 1/2 – 4 cups Flour
1/2 teaspoon Salt
1 teaspoon Pumpkin Spice
1 teaspoon Fresh or Dried Orange Zest

For Filling…

1/3 cup Brown Sugar
1 -2 teaspoons Pumpkin Spice
4 tablespoons Butter, softened

Frosting…

4 ounces Cream Cheese, softened
1 1/2 cups Powdered Sugar
1 teaspoon Vanilla
Milk
Fresh Orange Zest, optional

Slightly warm the milk, then add the sugar and yeast to it. Let the yeast mixture set for a couple of minutes until it starts to bubble.

In a large bowl beat the eggs. Add the melted butter, and yeast mixture. Mix well. Add the salt, orange zest, pumpkin spice and gradually start adding the flour. I add about 2 cups and give the mixture a stir, add more flour and stir, etc… Add enough flour until you get a nice dough that you can knead without it being too sticky, but not so much that the dough gets dry.

Knead the dough for 3 – 4 minutes. You can do this on a floured surface or if you have a large enough bowl, trying kneading it in the bowl for easier clean up. Add small amounts of flour as needed. Place dough in a greased bowl and let rest and double in size. This will probably take about 30 minutes to an hour.

Mix the brown sugar with the pumpkin spice to have the filling ready.

On a floured surface, roll out the dough into a rectangle that measures about 12″ x 15″. Spread the softened butter over the dough and sprinkle with the brown sugar mixture. Roll up the dough and cut into 12 rolls.

Place the rolls in a baking dish that has been sprayed with no-stick spray. At this point you can cover them with plastic wrap and place them in the refrigerator overnight. Or, you can cover them with a towel and let them double in size if you want to bake them sooner. Bake them in a 375 degree oven for 20 – 30 minutes, until golden brown.

If you are making the overnight rolls, in the morning, remove the rolls from the refrigerator. Let them set for 20 – 30 minutes or so to come to room temperature. Pre-heat the oven to 375 degrees, and then bake the rolls for 20 – 30 minutes until golden brown.

Finally, prepare the frosting by beating the cream cheese with an electric mixer. Add the powdered sugar, orange zest if using, and enough milk to come to your desired consistency. Drizzle or spread over rolls and serve. Yum!