Make sure you are using rapid rise yeast and that your water is to the correct temperature to activate it.

Prepare & Activate Yeast

Step 1

Add sugar, butter, pumpkin puree, milk powder, salt, and flour. Mix until smooth.

Add Dough Ingredients

Step 3

Slowly add in the remaining flour and pumpkin pie spice to form a soft (not super sticky) dough.

Add Flour & Spices

Step 4

Knead the dough by hand or with a dough hook. Knead for 5-6 minutes, you want a smooth cohesive dough ball.

Knead the Dough

Step 5

Spray a large bowl with cooking spray and place the dough inside and move the dough around so it's oiled on all surfaces, this helps prevent a skin from forming.

Proof Dough

Step 6

Dough Doubles in Size

Step 7

Check the dough after an hour it should have doubled in size, punch down and place on a floured work surface.

Roll the dough into a 16-inch by 12-inch rectangle. Brush the dough with 2 Tablespoons Melted Butter

Roll Out

Step 8

Melt the butter on the dough and sprinkle cinnamon sugar mixture on top of the dough

Add Cinnamon Sugar

Step 9

Roll the dough lengthwise tightly


Step 10

Cut with a sharp serrated knife into 12 pieces, or use unflavored dental floss.

Cut Into Rolls

Step 11

Place rolls into prepared pan lightly cover &let rise in a warm place until doubled in size  OR  cover with plastic wrap, and place in the fridge overnight.

Proof Dough

Step 12

 Bake for 22-28 minutes.


Step 13

Make a cream cheese frosting. Slather on top of pumpkin cinnamon rolls. Store leftovers in an air-tight container in the fridge.

Add Frosting

Step 14