Mimi's Organic Eats » Fall Recipes » Pumpkin Spice Cinnamon Rolls

Pumpkin Spice Cinnamon Rolls

These Pumpkin Spice Cinnamon Rolls are soft, light, fluffy and filled with pumpkin, spice and everything nice! I top them with a maple cream cheese icing for a sweet, perfectly spiced bun that is topped with a tangy cream cheese icing.

If you love cinnamon rolls, check out my Homemade Cinnamon Rolls, Funfetti Cinnamon Rolls, or my Small Batch Honey Butter Cinnamon Rolls.

pumpkin spice cinnamon roll on a plate

Why You'll Love This Recipe

If you want to know how to make Pumpkin Spice Cinnamon Rolls, then you are in the right place! This homemade Pumpkin Spice Cinnamon Rolls recipe comes together quickly, and only has one rise. Where traditional cinnamon rolls usually have two rises.

So, this recipe for how to make pumpkin spice cinnamon rolls is one you will love. I make a light and fluffy dough and add a hint of vanilla bean into the dough (this really makes a huge difference!). I fill these easy Pumpkin Spice Cinnamon Rolls with pumpkin puree, pumpkin pie spice, butter, brown sugar, and cinnamon – and they are baked to perfection. Then, these homemade Pumpkin Spice Cinnamon Rolls are topped with a maple cream cheese icing!

Learn how to make Pumpkin Spice Cinnamon Rolls. This recipe is a great addition to any fall brunch, or you can just make these on a lazy Saturday morning. I hope you enjoy these homemade Pumpkin Spice Cinnamon Rolls!

pumpkin spice cinnamon rolls in a baking dish not frosted yet

Ingredients for Pumpkin Spice Cinnamon Rolls

Organic Active Dry Yeast

Yeast I use organic active dry yeast in these cinnamon rolls. I buy the Red Star Organic Yeast, which is actually instant yeast, and that's basically the same thing. They are interchangeable so you can definitely us this one. This is my favorite one, I love it.

Organic Cane Sugar

Organic cane sugar is used in the yeast and water mixture to give the yeast something to “eat”. So it’s important here!

Warm Water

Warm water is key for activating yeast. If your water is too cold, the yeast won’t react well, and it could interfere with the rising of your dough. If you water is too hot, then it can actually kill the yeast, and it won’t rise at all either.

Organic Salted Butter

I use Organic Valley Salted Butter in both the dough and filling.

Organic Milk

Always use organic whole milk, my favorite is Organic Valley Grassmilk.

Organic All Purpose Flour

I used Cairnspring Mills Organic All Purpose Flour in this recipe.

Organic Ground Vanilla Bean

I used organic ground vanilla bean in the dough. This was the first time I did this, and wow! It really added some depth of flavor to the dough, I’m obsessed.

Organic Cinnamon

I use Organic Korintje Cinnamon, and if you haven’t ever tried this kind then I highly recommend it! I believe it is the best tasting cinnamon you will find. Most grocery stores just carry Ceylon Cinnamon as that is most common, but I really don’t even think it’s that good – I won’t even use it. Elevate your cinnamon recipes with Organic Korintje Cinnamon.

Organic Eggs

I use organic large eggs in this recipe, any brand you like will be okay.

Organic Pumpkin Puree

I use organic pumpkin puree here. I usually buy the Farmer’s Market brand, but they were out, so I used the O Organics, and it was great.

Organic Pumpkin Pie Spice

I use Frontier Co-Op Organic Pumpkin Pie Spice – which is a mix of cinnamon, ginger, cloves, and nutmeg.

Organic Light Brown Sugar

I use my Homemade Light Brown Sugar in this recipe. I feel light brown is better than dark brown as there are so many other flavors going on. So, I wanted to use the lighter, more subtle brown sugar.

Organic Cream Cheese

I use Organic Valley Cream Cheese in the icing, which makes for the perfect tangy kick to these Pumpkin Spice Cinnamon Rolls.

Organic Maple Syrup

I use organic maple syrup (I always buy it at Costco!) I love their Kirkland Organic Maple Syrup.

Organic Powdered Sugar

I use Florida Crystals Organic Powdered Sugar in this recipe.

pumpkin spice cinnamon rolls in a baking dish

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

pumpkin spice cinnamon rolls in a baking dish
pumpkin spice cinnamon roll on a plate

Pumpkin Spice Cinnamon Rolls

Recipe by MimiDifficulty: Intermediate


cinnamon rolls

Learn how to make Pumpkin Spice Cinnamon Rolls for an amazing fall brunch recipe!


  • Dough
  • 7 grams (2 teaspoons) organic active dry yeast

  • 1/2 teaspoon organic cane sugar

  • 1/4 cup warm water

  • 1/4 cup (57 grams) organic salted butter

  • 3/4 cup organic milk

  • 446 grams (3 1/2 cups) organic all purpose flour

  • 57 grams (1/4 cup) organic cane sugar

  • 1 teaspoon fine sea salt

  • 1/4 teaspoon organic ground vanilla bean

  • 1 organic large egg

  • Filling
  • 1/4 cup (57 grams) organic salted butter, softened

  • 2 tablespoons organic pumpkin puree

  • 1 teaspoon organic pumpkin pie spice

  • 113 grams (1/2 cup) packed organic light brown sugar

  • 1 teaspoon organic cinnamon

  • Icing
  • 106 grams (3/4 cup) organic powdered sugar, sifted

  • 57 grams (2 ounces) organic cream cheese

  • 44 grams (2 tablespoons) organic maple syrup


  • To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, 1/2 teaspoon cane sugar, and warm water. Stir to combine and let sit for 3 to 5 minutes or until bubbly.
  • In a medium pot over medium heat, add the butter and milk. Stir until completely melted, remove from heat.
  • Add the flour, remaining 57 grams cane sugar, salt, and vanilla bean to the mixing bowl in that order. Add the egg and milk mixture and knead on speed 2 to 4 for 5 minutes.
  • Place the dough in a greased bowl, add cover the bowl with plastic wrap and let rise for 1 to 3 hours or until doubled in size.
  • Preheat the oven to 350°F.
  • To make the filling: In a bowl, add the butter, pumpkin puree, and pumpkin spice mix and stir together to combine. In a separate bowl, add the brown sugar and cinnamon and mix to combine completely.
  • On a floured surface, roll out the dough to a rectangle that is about 12 x 16-inches. Using a butter knife or spatula spread the butter all over the rolled out dough.
  • Sprinkle the brown sugar and cinnamon mixture to completely cover the butter. Starting at the larger side, fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off each of the ends, then cut the dough log into 8 cinnamon rolls. Place in a greased baking dish.
  • Bake for 40 minutes or until golden brown.
  • To make the glaze: In a mixing bowl, add the cream cheese, maple syrup and powdered sugar whisk until you have a smooth glaze. Pour the glaze over the top of the warm cinnamon rolls, about 10 minutes after coming out of the oven.
  • Store in the fridge for up to 3 days.


  • High Altitude – Bake at 350°F for 35 minutes or until golden brown.

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