1-Hour Pumpkin Spice Cinnamon Rolls

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These pillowy soft Pumpkin Spice Cinnamon Rolls only take 1 hour to make with a pumpkin glaze that’ll just melt in your mouth – the perfect baking addition to any cozy fall morning!

Ingredients you’ll need:

  • Flour
  • Granulated Cane Sugar
  • Brown Sugar
  • Pumpkin Pie Spice
  • Butter
  • Powdered Sugar
  • Pumpkin Puree
  • Instant Yeast
  • Milk
  • Cream Cheese
  • Vanilla Extract
  • Heavy Cream

TIPS to Making 1 Hour Cinnamon Rolls:

My aunt gave me this year now over 3 years ago and it is still to this day one of my favorite baking recipes. I always make it when I have company over because it’s quick, easy, and so pillowy soft that my guests are always asking for the recipe afterwards!

  • Use saran wrap (plastic wrap) to help lock in the moisture when you place in the heated oven. I know this is counterintuitive, but trust me, this is what speeds up the rising process and the wrap will NOT melt on you. As long as your oven is heated to 200F and not any hotter. 
  • Turn the oven OFF right before you place the cinnamon rolls in there. The oven will naturally begin to cool down, creating the perfect environment for them to rise. 
  • Use heavy cream to help create those gooey yet fully baked insides! But don’t get ahead of yourselves by adding too much. About 1 tablespoon per cinnamon roll is perfect. 
  • Bake until all are golden brown on top. You really want to make sure the dough on your cinnamon rolls is fully baked because the heavy cream will keep their insides moist.

Coffee Shop at Home Ideas:

How to Store Cinnamon Rolls? How to Reheat?

Store cinnamon rolls in an airtight container on the counter away from direct sunlight or heat for up to 3 days. Reheat in the microwave for 30 second intervals, or in the oven covered with foil at 400F for 5-6 minutes. 

Cook with me!

1-Hour Pumpkin Spice Cinnamon Rolls

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Prep Time20 minutes
Cook Time40 minutes
Servings: 12

Ingredients

For the Dough:

  • 1 cup Warm Milk
  • 1 tbsp. Instant Dry Yeast
  • 2 tbsp. Brown Sugar
  • 3/4 cup Pumpkin Puree
  • 2 tbsp. Pumpkin Pie Spice
  • 1 tsp. Fine Sea Salt
  • 3 tbsp. Softened Butter or Olive Oil
  • 1 large Egg
  • 4 cups All Purpose Flour
  • 2/3 cup Heavy Cream

For the Filling:

  • 4-5 tbsp. Softened Butter
  • 1 cup Brown Sugar
  • 2 tbsp. Ground Cinnamon

For the Icing:

  • 4 oz. Cream Cheese softened
  • 1/4 cup Salted Butter softened
  • 1 cup Powdered Sugar
  • 1/2 tsp. Vanilla Extract
  • 1 tbsp. Milk

Instructions

For the Cinnamon Rolls:

  • Preheat oven to 200F.
  • In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Lightly whisk together, then set aside for 6-8 minutes to activate the yeast.
  • Add the egg, salt, pumpkin puree, pumpkin spice, and butter. Whisk to combine.
  • Add the flour. Using the hook attachment, knead the dough on LOW for 2 minutes. Increase speed to Medium-High to knead for 5 more minutes. The dough should be soft and pliable. Adjust with milk (if too dry) or flour (if too sticky), if needed.
  • Cover with Saran Wrap and let the dough rest for 10 minutes.
  • While resting, lightly flour a clean surface.
  • Roll out the dough 12″x18″ rectangle, about 1/4″ thick.
  • Spread the softened butter evenly over the dough. The butter shouldn’t be melted but should spread over the dough easily.
  • In a small bowl, mix the brown sugar and cinnamon together. Sprinkle the mixture evenly over the buttered dough.
  • Roll up the dough tightly.
  • Cut the cinnamon rolls using a thin string or dental floss to be 1 1/2″ – 2″ thick slices.
  • Place into a lightly greased 9×13″ baking dish. Cover with Saran Wrap.
  • Turn the oven OFF. Place the cinnamon rolls in the heated oven to rise 20 minutes.
  • After 20 minutes, REMOVE the Saran Wrap. Quickly pour the heavy cream over the cinnamon rolls. Then place back into the oven uncovered.
  • Leaving them in the oven, turn the oven ON to 375F. Bake for 18-20 minutes, until brown on top (like visual above).

For the Icing:

  • Beat the softened cream cheese and butter until light and fluffy, about 1-2 minutes.
  • Add the powdered sugar and milk. Beat until soft and fluffy, about 1-2 minutes.
  • Fold in the vanilla extract.
  • Let the cinnamon rolls cool for 2-3 minutes before adding the icing. The icing should melt and become a beautiful glaze on top. Enjoy warm!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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3 Comments

  1. Is part of this recipe missing? I don’t see anything after the ingredients list.. maybe it’s on my end?? 🙁

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