Pumpkin spice cinnamon rolls are the ultimate cozy comfort food when the leaves turn and the mornings get crisp. These soft, fluffy rolls are made with real pumpkin puree and spiced just right with cinnamon, nutmeg, and ginger. Slathered in maple cream cheese frosting and topped with pecans, they turn any morning into a special one. In this article, we’ll walk through every step of making pumpkin spice cinnamon rolls from scratch. You’ll also find answers to your most-asked questions, like how to swap cinnamon with pumpkin spice or what happened to Trader Joe’s pumpkin cinnamon rolls. Get ready to bake the season’s most delicious swirl.
Table of Contents
The Story Behind My Pumpkin Spice Cinnamon Rolls Recipe
Pumpkin spice cinnamon rolls have a special place in my kitchen—and in my heart. A few autumns ago, I was hiking through a maple forest in Vermont when the craving hit. I didn’t want just another basic cinnamon roll. I wanted something richer, softer, more festive. So when I got home, I started testing. These pumpkin spice cinnamon rolls are the result: a homemade dough blended with pumpkin puree, cinnamon, nutmeg, and ginger, then swirled with butter, sugars, and chopped pecans.
As someone who taught himself to cook during college, I’m drawn to recipes that feel like a warm hug—and these rolls do exactly that. The dough rises into soft clouds, thanks to the pumpkin. The filling is gooey and deeply spiced. And the frosting? Creamy, slightly tangy, and flecked with maple. Every part of these pumpkin spice cinnamon rolls feels like fall in a bite.
And if you love pumpkin as much as I do, check out my Pumpkin Overnight Oats or the Pumpkin Cream Cold Brew for more seasonal flavor. These treats bring the same warmth and joy to the table.
So if you’re ready to bring those crisp October mornings into your kitchen, start with these pumpkin spice cinnamon rolls. Trust me—they’re unforgettable.
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Pumpkin Spice Cinnamon Rolls: 7 Sweet Secrets for Fall
- Total Time: 1 hour 45 minutes
- Yield: 16 rolls 1x
- Diet: Vegetarian
Description
Soft and fluffy pumpkin spice cinnamon rolls made with pumpkin puree and warm fall spices, filled with sugar and pecans, topped with maple cream cheese frosting.
Ingredients
For the dough:
1 1/2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 package (2 1/4 tsp) active dry yeast
1 cup pumpkin puree
5 cups all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
For the filling:
1/2 cup melted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground ginger
3/4 cup chopped pecans
For the frosting:
8 oz cream cheese
1/2 lb powdered sugar
2 Tbsp milk
2 Tbsp melted butter
Dash of salt
1/2 tsp maple extract (optional)
1/4 cup chopped pecans
Instructions
1. Heat milk, oil, and sugar in saucepan. Let cool to 110°F, then stir in yeast. Let foam.
2. Add pumpkin puree and mix well. In a bowl, mix 4 cups flour with spices. Add to wet mixture. Cover and let rise 1 hour.
3. Add remaining flour, baking soda, baking powder, and salt. Stir to combine.
4. Roll dough into 12×24 inch rectangle. Spread melted butter and sprinkle filling mixture over top. Add pecans.
5. Roll tightly, slice into 1½ inch rolls. Place in greased pans. Let rise 30 minutes.
6. Bake at 350°F for 25 minutes.
7. Beat frosting ingredients until fluffy. Frost rolls while warm. Top with pecans.
Notes
Store leftovers in an airtight container. Reheat gently to soften. Can be prepped a day ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 370
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pumpkin spice cinnamon rolls, fall breakfast, pumpkin rolls
Making Pumpkin Spice Cinnamon Rolls from Scratch
How to make pumpkin spice cinnamon rolls step by step
Making pumpkin spice cinnamon rolls from scratch might sound intimidating, but it’s actually straightforward once you break it down. The dough starts with warm milk, oil, sugar, and yeast—all of which help create a light, soft texture. Once the yeast blooms, stir in the pumpkin puree. This is what gives these pumpkin spice cinnamon rolls their signature color and moist bite.
Next, whisk together four cups of flour with cinnamon, nutmeg, and ginger. Gradually add it to your wet mixture and let the dough rest for an hour until puffy. You’ll then mix in another cup of flour with baking soda, baking powder, and salt. This second rise is key to making rolls that feel light and airy without losing that rich pumpkin depth.
While the dough rests, prep your filling by combining melted butter with brown sugar, granulated sugar, and more fall spices. When the dough is ready, roll it into a large rectangle and spread the filling evenly. Sprinkle chopped pecans across the top for added crunch and flavor. Carefully roll the dough into a tight log, slice it into thick rounds, and let them rise again before baking.
Once baked, they turn golden brown and your kitchen will smell like a bakery on a cool fall morning.
For another fall favorite with similar warm spices, try my Pumpkin Magic Cake—it’s soft, layered, and a crowd-pleaser. Or if you’re craving something a little lighter, the Pumpkin Smoothie offers that same cozy taste in a healthy sip.
Pumpkin spice cinnamon rolls are worth every minute of hands-on prep. They rise beautifully, bake to a golden finish, and serve up flavor that beats anything from a can. Plus, you’ll have the satisfaction of saying, “I made these myself.”
Pumpkin Spice Cinnamon Roll Variations You’ll Love
Can you use pumpkin pie spice instead of cinnamon? Yes—and here’s how
One of the most common questions about pumpkin spice cinnamon rolls is whether you can use pumpkin pie spice instead of individual spices like cinnamon, nutmeg, and ginger. The answer is yes. Pumpkin pie spice is a convenient shortcut that combines all those flavors in one blend. Just substitute the total spice amount in the dough and filling with an equal amount of pumpkin pie spice. For this recipe, you’ll need about 1½ teaspoons for the dough and 1¼ teaspoons for the filling.
That shortcut doesn’t just save time—it also gives your pumpkin spice cinnamon rolls that classic fall flavor we all crave. Just make sure your pumpkin pie spice is fresh and aromatic. If it’s been sitting in the back of your pantry for two years, it might not bring the same punch.
Want to try other ways to build fall flavors into your morning routine? My Pumpkin Cereal and Frozen Pumpkin Juice are both fun, seasonal additions to your breakfast rotation.
Make-ahead, freezer-friendly, and dairy-free options
These pumpkin spice cinnamon rolls are incredibly adaptable. If you’re planning a big brunch, you can prepare them the night before. Just stop before the second rise—after you’ve placed them in the pan—and refrigerate overnight. In the morning, let them sit at room temperature for 30–45 minutes, then bake as usual.
Want to make them dairy-free? Replace the milk with almond or oat milk, and swap the butter and cream cheese for your favorite plant-based versions. Just make sure any vegan cream cheese you use is thick and not too watery.
Whether you’re baking for a holiday brunch or prepping weekday treats, pumpkin spice cinnamon rolls are easy to fit into your schedule—and your diet.
Pumpkin Spice Cinnamon Roll FAQs and Popular Trends
What happened to Trader Joe’s pumpkin cinnamon rolls?
If you’ve been hunting Trader Joe’s shelves for their seasonal pumpkin cinnamon rolls, you’re not alone. Every fall, those orange tubes fly off the shelves—only to vanish before Halloween hits. Many fans have asked if they’ve been discontinued, but they usually return as a limited-time item. If you’re tired of waiting or missing out, making your own pumpkin spice cinnamon rolls is the best solution. Not only are they fresher, but they taste more homemade and don’t rely on preservatives or additives.
This recipe gives you the same warm fall flavors—plus the flexibility to customize. Want a little more crunch? Add chopped walnuts. Like them gooier? Bake them closer together. And for a similar pumpkin-packed treat, check out the 2-Ingredient Pumpkin Brownies, which are fast and flourless.
Can I use pumpkin spice instead of cinnamon? What about canned cinnamon rolls?
Yes, pumpkin spice works perfectly in place of cinnamon if you’re going for a fully spiced fall flavor. It’s a great way to simplify the recipe without losing depth. For pumpkin spice cinnamon rolls made from canned dough, the key is adding pumpkin puree and your spice blend before re-rolling. Spread a thin layer of pumpkin puree over the dough, sprinkle with pumpkin pie spice and sugar, and roll it back up before baking. It’s a shortcut—but it works in a pinch.
However, if you’re after that fluffy, golden, bakery-style finish, nothing compares to these homemade pumpkin spice cinnamon rolls. Need a no-bake idea while you wait for the dough to rise? Try these cozy Pumpkin Avocado Toasts for a fun savory twist.
From scratch or semi-homemade, there’s no wrong way to enjoy pumpkin spice cinnamon rolls—just make sure you serve them warm.
Conclusion: Your New Fall Favorite Starts Here
Pumpkin spice cinnamon rolls are more than just a seasonal treat—they’re a full experience. From the soft, pumpkin-infused dough to the spiced sugar filling and the maple cream cheese frosting, every bite feels like fall. Whether you’re baking them fresh for brunch, prepping a tray the night before a holiday, or adapting the recipe for dairy-free needs, these rolls are sure to impress.
Skip the store-bought can and make something warm, fragrant, and made with love. Serve with coffee, share with friends, or save them all for yourself—we won’t judge.
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Frequently Asked Questions About Pumpkin Spice Cinnamon Rolls
How do you add pumpkin to canned cinnamon rolls?
To turn store-bought dough into pumpkin spice cinnamon rolls, unroll each slice and spread a thin layer of pumpkin puree across the dough. Sprinkle it with pumpkin pie spice and sugar before re-rolling and baking. You won’t get the exact texture of homemade, but it adds a seasonal boost in flavor and color with very little effort.
Did Trader Joe’s discontinue pumpkin cinnamon rolls?
Trader Joe’s pumpkin cinnamon rolls haven’t been permanently discontinued, but they are only available for a limited time each fall. If you’ve missed them or your local store sold out, homemade pumpkin spice cinnamon rolls are a delicious alternative—and they taste even better fresh from the oven.
Can you make cinnamon rolls with pumpkin pie spice?
Absolutely. Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, and cloves—all perfect for making pumpkin spice cinnamon rolls. Just substitute the individual spices with the same total amount of pumpkin pie spice in both the dough and filling. It saves time and still delivers that rich autumn flavor.
Can I use pumpkin spice for cinnamon?
Yes, you can. Pumpkin spice can replace cinnamon in any cinnamon roll recipe if you want a more complex, spiced flavor. When making pumpkin spice cinnamon rolls, it brings warmth and depth with a single spoonful. Just be sure your blend is fresh for the best results.