Pumpkin Spice Cinnamon Rolls

Rosanna Pansino, YouTube baker and cookbook author, created the perfect fluffy fall cinnamon roll made with everyone’s favorite, pumpkin spice, and it's topped with a cream cheese maple glaze.

Pumpkin Spice Cinnamon Rolls

Pumpkin Spice Cinnamon Rolls

Print recipePrint recipe




12 rolls

Prep Time

45 minutes

Rise Time

35 minutes

Bake Time

25–28 minutes

Next arrow

Swipe right


Pumpkin Spice Dough

  • 1 packet Fleischmann’s® RapidRise® Instant Yeast
  • ¼ cup granulated sugar
  • 3-¼ cups all purpose flour, plus more for rolling
  • 1 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • ¾ cup warm water (120°F–130°F)
  • 1 tablespoon whole milk
  • 2 tablespoons melted butter
  • ⅔ cup pumpkin puree
  • 1 large egg, room temperature


  • ¾ cup brown sugar
  • 1-½ teaspoons ground cinnamon
  • 1-½ teaspoons pumpkin pie spice
  • 4 tablespoons softened butter

Cream Cheese Maple Glaze

  • 3 ounces cream cheese, softened
  • ¼ cup butter, softened
  • 1 tablespoon vanilla extract
  • 1 tablespoon heavy cream
  • 2 tablespoons maple syrup
  • 1 cup powdered sugar


For the Dough:

  1. In a large bowl, whisk together the yeast, sugar, flour, salt and pumpkin pie spice.
  2. In a small bowl, mix together the water, milk, butter, and pumpkin puree and heat until very warm (120°F–130°F).
  3. Add the wet ingredients to the dry ingredients and mix well using a spatula.
  4. Add the egg and mix well.
  5. On a lightly floured surface, knead the dough for about 5 minutes or until smooth. The dough should be soft but not too sticky.
  6. Cover with a clean cloth and let it rest for 5 minutes.

For the Filling:

  1. In a medium bowl, mix together the brown sugar, cinnamon and pumpkin pie spice. Set aside.

For the Rolls:

  1. Preheat the oven to 350°F and lightly grease the baking dish.
  2. Roll out the dough into a 16" x 14" rectangle. Brush the dough with the softened butter and sprinkle the pumpkin pie spice mixture evenly on top.
  3. Roll the dough starting from the bottom to the top.
  4. Cut 12 rolls about 1-½" thick and place them in the baking dish.
  5. Cover with a clean cloth and let it rise for 30 minutes.
  6. Bake in the oven for 25–28 minutes, until the tops are lightly golden.
  7. Remove from the oven and let sit for 10 minutes.

Frosting & Finishing:

  1. In a medium bowl, beat together the cream cheese and butter using a hand mixer.
  2. Add the vanilla extract, heavy cream and maple syrup.
  3. Slowly add the powdered sugar and mix until well combined.
  4. Drizzle the glaze on top of cinnamon rolls.

The Tradition

Rosanna is on Team Cinnamon Rolls. This recipe features a twist on the classic with warm and cozy pumpkin spice.


Fleischmann’s® RapidRise® Instant Yeast allows you to add the yeast directly to the dry ingredients, so there’s no need to proof yeast prior to adding to the recipe. Just ensure liquid ingredients are between 120° and 130°F—so when combined with dry ingredients, the mixture will be the perfect temperature to activate the yeast.

you may also like