Baked Pumpkin Spice Cinnamon Rolls Recipe for a Cozy Fall Treat

Introduction

Cooking has always been more than just putting ingredients together in the kitchen—it’s a way to connect with the past, to keep memories alive, and to share warmth with those around us. Some of the most treasured moments in my life come from watching a loved one carefully prepare dishes that seemed simple but held so much meaning. Those recipes carried stories, laughter, and sometimes a little bit of kitchen chaos that somehow made everything feel even more real and comforting. There’s a special kind of magic that happens when you take a recipe passed down through generations and bring it to life in your own kitchen. It’s like weaving together threads of tradition with your own personal touch, blending the familiar with new ideas. Sometimes things don’t go exactly as planned—maybe the dough sticks a little more than expected or the cinnamon filling bubbles over—but those are the moments that end up making the experience truly memorable. It’s not about perfection; it’s about the love you pour into every step. Fall has always been my favorite time to dive into these cooking projects. The crisp air outside calls for warm, cozy treats to make the indoors feel inviting. Baked pumpkin spice cinnamon rolls are one such recipe, rich with the scents and flavors that remind me of cozy mornings and family gatherings. There’s something incredibly comforting about the way pumpkin, cinnamon, and a hint of nutmeg come together, filling the kitchen with a sweet, spicy aroma that feels like a hug in food form. Whether you’re an experienced baker or just someone who loves a good cozy snack, making these rolls feels like a chance to slow down and savor the season. And while the recipe itself is special, the real joy is in the moments shared—bitten fingers dipping into leftover glaze, laughter over dough that’s risen too high, or that first warm roll pulled right from the oven. These little imperfections and memories are what keep traditions alive, and why I’m so excited to share this recipe with you.

why you should love this recipes :

Warm, cozy comfort in every bite

There’s something magically homey about pumpkin spice cinnamon rolls—the way their smell sneaks through your kitchen, wrapping everyone in a cinnamon-sugar hug. I remember one chilly morning when I kinda underestimated how sticky this dough would be (spoiler: pretty dang sticky!), but the fluffy, tender rolls that came out totally made the mess and flour dust worth it. And that little drizzle of caramel on top? It’s like the cherry on a cozy fall day, or the perfect ending to rushed mornings when you need a bit of sweet to turbocharge your day. Honestly, these rolls just **get** you—pumpkin puree swooping in to make ’em moist without the heaviness, and the spices? Oh, they sing in harmony, no overpowering cinnamon or nutmeg fights here. Just pure, warm happiness.

Ingredients and measurement :

water slightly warmer than room temperature 1/4 cup active dry yeast 2 1/4 tsp white sugar 2 tbsp + 1/4 cup pumpkin puree 3/4 cup egg 1 melted butter 2 tbsp (+ 3 tbsp for filling) all purpose flour 3 cups ground cinnamon 1 tsp (plus 3 tsp for filling) ground nutmeg 1/2 tsp (plus 1 tsp for filling) sea salt 1 tsp brown sugar 1 cup ground cloves 1/2 tsp cream cheese softened to room temperature 2 oz low fat powdered sugar 1/2 cup whole milk 2 tbsp + 2 tsp caramel sauce 1/4 cup (optional) butter for greasing the pan a little maple syrup 1/4 cup

Preparing time

About 15 minutes active prep, plus 90 minutes rise (or overnight for the slow rise method)

Cooking time :

25-30 minutes at 350°F

Instructions :

Activate the yeast

Mix warm water, yeast, and 2 tbsp sugar gently; let it sit 3-5 minutes till foamy. If nothing bubbles up, your yeast might be napping — toss and try fresh yeast!

Mix dry ingredients

Whisk together flour, salt, cinnamon, and nutmeg in a separate bowl. This dusting of spice is the secret to that pumpkin spice magic.

Combine wet and dry

Once yeast is bubbly, add pumpkin puree, egg, 1/4 cup sugar, and melted butter right into the yeast bowl. Then add the flour mix on top. Use the dough hook on low to start combining. When dough forms, crank up speed a bit and knead 5 minutes. Keep extra flour handy because the dough may stick like your toddler’s sticky fingers.

First rise with patience

Form the dough ball, cover with plastic wrap, and tuck it in a warm, draft-free spot for about 90 minutes until doubled in size. Peek in occasionally and try not to poke (it’s hard, I know).

Roll it out and fill

Dust your surface with flour and roll the dough into a roughly 18-inch square. Brush generously with melted butter. Mix together those filling ingredients (butter, brown sugar, cinnamon, nutmeg, cloves) and spread evenly over the dough.

Form the rolls

Roll the dough tightly starting from the edge closest to you, spiraling away. Cut the log into 8 equal rolls. If they squish a bit, no worries—they’ll puff up in the pan.

Prep the pan and second rise

Butter a springform pan, drizzle maple syrup at the bottom (sweet gooeyness alert!), and nestle the rolls inside. Cover loosely with plastic wrap.

Choose your rise method

For overnight: pop the pan (covered) in the fridge overnight. Next morning, preheat oven to 350°F and place the rolls inside *while* it heats—rolls will finish rising as oven warms. Bake 25-30 minutes. OR For quick rise: let rolls sit at room temp covered for 30 minutes. Then preheat oven, remove wrap, bake 25-30 mins.

Make the glaze

While they bake and cool, blend softened cream cheese with powdered sugar until smooth. Add milk slowly till glaze is spreadable but pourable—perfect for smothering these babies.

Finish with love

When rolls are just shy of fully cooled, spread glaze evenly. Drizzle caramel on top if you want an extra indulgence. Don’t rush—let the glaze set slightly before diving in; it’s worth the wait.

Notes :

Sticky situations

Pumpkin puree makes dough moist and sticky; resist the urge to add too much flour or you’ll dry them out. Just flour your hands and surface well.

Yeast wake-up calls

If yeast doesn’t foam, your water might be too hot or cold. Aim for warm, not hot! Helps yeast wake up without burning it.

Pan choice matters

A springform pan works perfectly for these rolls but if you don’t have one, a well-greased round cake pan does the trick.

Maple syrup glaze tricks

Drizzling maple syrup in the pan bottom gives the rolls a subtly caramelized, sweet bottom crust. It might bubble up a bit during baking—totally normal and delicious.

Glaze tweaks

More milk = thinner glaze, more sugar = thicker. Adjust depending on how sweet or runny you want it. Test on a spoon to find your perfect drip.

Storage

Store leftovers in an airtight container, glaze separately to keep rolls from getting soggy. Reheat gently in microwave for that fresh-baked feel.

Cooking tips :

Proofing the yeast properly

Make sure your water is just slightly warmer than room temperature—too hot and you’ll kill those little guys, too cold and they won’t wake up. If your yeast doesn’t foam after 3-5 minutes, it’s a bummer, but better to start fresh than bake heavy rolls.

Kneading the dough

Mixer with a dough hook is your best friend here, but don’t be shy about adding a little extra flour if the dough feels super sticky. It’s supposed to be soft but manageable, not a giant sticky mess clinging to your hook and bowl.

Rising times and places

Find a warmish, draft-free spot for rising—my kitchen counter near the oven works well. If you’re in a hurry, a little sunbeam or the top of the fridge can help speed things along, but patience is key. The overnight rise in the fridge is magic for flavor and texture, plus, hey, who doesn’t love waking up to pumpkin spice rolls?

Rolling and cutting

When rolling the dough into that big square, don’t stress if your edges aren’t perfect. Just get it roughly 18 inches and roll tight! Use a sharp knife or dental floss (seriously, floss works wonders) to slice evenly without squishing your beautiful spirals.

Baking with maple syrup in the pan

Drizzling maple syrup in the pan before arranging the rolls is a sweet little trick that caramelizes the bottoms while baking. It makes cleaning a tiny bit stickier, but so worth it for that gooey, sticky bite. Greasing the pan well keeps the rolls from sticking to your pan and yourself during the bake.

Glazing with cream cheese

Room temperature cream cheese is a must here. If it’s cold, you’ll get lumps and a sad, chunky glaze. Add milk little by little till it’s just right—should spread smoothly but still be thick enough not to run off entirely. A drizzle of caramel sauce on top? Pure cozy bliss.

FAQ

Can I use canned pumpkin instead of fresh?

Absolutely! Just make sure it’s plain pumpkin puree, no pie filling or added spices. Fresh or canned both work fine and add that lovely pumpkin flavor.

What if my dough is too sticky to handle?

Add flour 1 tablespoon at a time while kneading, but don’t go overboard. A slightly sticky dough leads to soft rolls, which is what you want!

How do I store leftover rolls?

They keep well in an airtight container at room temperature for 2 days or in the fridge for up to a week. Reheat gently so they don’t dry out.

Can I make the rolls gluten-free?

You’d have to experiment with a gluten-free flour blend that works for yeast doughs. This recipe’s rise and texture depend on gluten, so results might be different or denser.

Is it okay to skip the nutmeg or cloves?

Totally fine—spices can always be adjusted to your taste. Just keep the cinnamon for that classic pumpkin spice vibe.

Can I freeze the rolls before baking?

Yes! After cutting the rolls, place them on a baking sheet to freeze individually, then transfer to a freezer bag. Thaw overnight in the fridge before the final rise and baking. Print

Conclusion

These pumpkin rolls offer the perfect cozy treat when you want something soft, spicy, and a little indulgent without too much fuss. The dough is so tender and just the right kind of sticky, making the whole process surprisingly satisfying—even if your kitchen ends up a bit dusted in flour (trust me, it always does!). The combination of warming cinnamon, nutmeg, and cloves inside with that subtle pumpkin flavor brings all the fall vibes in every bite. Slathering on the cream cheese glaze and a drizzle of caramel feels like wrapping the rolls in a warm blanket of sweetness. I’ve had days where I forgot to add a pinch of this or that, and honestly? They still came out delicious because the flavors play so well together. Perfect for breakfast, a mid-afternoon pick-me-up, or sharing with friends when you need a little homemade happiness.

Suggestions of another similar recipes

Sweet Potato Cinnamon Rolls

Try swapping pumpkin puree for mashed sweet potatoes for a subtly different sweetness and a vibrant orange twist. The spices remain the same, and it’s just as wonderfully soft and fragrant—ideal when you want a fall classic with a small spin.

Apple Spice Buns with Cream Cheese Glaze

Use finely chopped tart apples in the filling instead of sugar and butter alone. The natural juiciness mixes beautifully with cinnamon and nutmeg, creating a moist, fruity spiral that pairs wonderfully with the cream cheese glaze.

Pumpkin Gingerbread Rolls

Add ground ginger and a hint of cloves to the dough along with the usual fall spices for a gingerbread vibe. These rolls feel festive and perfect for chilly mornings or holiday brunches.

Maple Pecan Sticky Buns

For a nutty twist, add toasted pecans to the filling and brush the pan with maple syrup (you’re already doing that!)—but pile those sticky buns high and maybe skip the glaze for a gooey, sticky delight.

Vegan Pumpkin Cinnamon Rolls

Swap out the egg and dairy for plant-based alternatives—flaxseed egg, vegan butter, and almond milk can easily recreate that fluffy, tender texture without missing the warm flavor and cozy feeling. Each of these options keeps that sense of warmth and comfort alive, perfect for sharing or savoring quietly on your own with a hot cup of tea.