The Best Pumpkin Spice Cinnamon Rolls

Get ready to pumpkin spice up your life, because these Pumpkin Spice Cinnamon Rolls with pumpkin spice icing are perfect for a cozy fall breakfast or a sweet treat any time of the year. We've infused this classic and beloved autumn flavour into every swirl, every layer, and every dollop of frosting in these rolls. It's sweet, it's spiced, and it's oh-so nice!

Servings: 12 cinnamon rolls

Ingredients:

Dough:

• 1 cup canned pumpkin puree
• 2/3 cup pumpkin spice coffee creamer
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast (1 packet)
• 4 cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 2 large eggs

Filling:

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 tablespoons ground cinnamon
• 1 teaspoon pumpkin pie spice

Icing:

• 1/4 cup pumpkin spice coffee creamer
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice

Instructions:

For the Pumpkin Spice Cinnamon Rolls:

1. In a small saucepan, gently heat the pumpkin puree and pumpkin spice coffee creamer until warm (not hot). Remove from heat and stir in the melted butter and granulated sugar. Sprinkle the yeast over the mixture and let it sit for about 5 minutes, until it becomes frothy.

2. In a large mixing bowl, combine the flour, salt, pumpkin pie spice, and ground cinnamon. Make a well in the center and pour in the yeast mixture. Add the eggs. Stir until a dough forms.

3. Turn the dough onto a floured surface and knead for about 5 minutes until it's smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

4. Once the dough has risen, punch it down and roll it out into a 16x24-inch rectangle on a floured surface.

5. Spread the softened butter evenly over the dough, leaving a small border around the edges. In a small bowl, mix together the brown sugar, cinnamon, and pumpkin pie spice. Sprinkle this mixture evenly over the butter.

6. Starting from the long edge, roll the dough into a log. Use a sharp knife to cut it into 12 even slices.

7. Place the cinnamon rolls in a greased 9x13-inch baking pan. Cover them with a clean kitchen towel and let them rise for another 30-45 minutes.

8. Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes or until they're golden brown.

For the Pumpkin Spice Creamer Icing:

1. In a mixing bowl, whisk together the powdered sugar, pumpkin spice coffee creamer, vanilla extract, and pumpkin pie spice until you have a smooth and creamy icing.

2. Once the cinnamon rolls have finished baking, let them cool in the pan for about 10 minutes, and then drizzle the pumpkin spice creamer icing over them while they're still warm.

3. Serve the pumpkin spice cinnamon rolls warm and enjoy!