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Pumpkin Pie Cinnamon Rolls

These pumpkin-spiced cinnamon rolls are perfect for all you pumpkin pie addicts

These cinnamon rolls are so quick and easy to make that you really can enjoy them for breakfast.

This recipe is courtesy of I am Baker.


For the cinnamon rolls:

  • 1 (13.8 ounce) can store-bought pizza dough
  • 1/3 Cup packed brown sugar
  • 2 Tablespoons pumpkin spice mix, preferably McCormick
  • 3 Tablespoons butter, room temperature

For the frosting:

  • 3 Ounces cream cheese, softened
  • 1/4 Cup butter, softened
  • 1 1/2 Cup confectioner’s sugar
  • 1/2 Teaspoon vanilla extract
  • 1/2 Teaspoon pumpkin spice extract, preferably McCormick
  • 1/8 Teaspoon salt


For the cinnamon rolls:

Heat the oven to 350 degrees F. Grease or line a 9-inch round pie dish.

Unroll pizza dough onto a lightly floured surface. It should measure 12 by  6 inches.

In a small bowl, combine the brown sugar and pumpkin spice.

Rub 3 tablespoons of butter over the dough so the entire surface is covered. Spread brown sugar mixture over the dough so it covers the entire surface.

Starting at the 6-inch-long edge, roll the dough up. Cut the dough into 6 even pieces. Place the rolls into the pie dish, making sure the rolls are on their side so the layers are visible.

Bake for 25-35 minutes, until dark brown. Leave to cool for at least 5 minutes.

For the frosting:

Place cream cheese, butter, confectioner’s sugar, vanilla extract, pumpkin pie extract, and salt in a stand mixer fitted with a paddle attachment. Mix on low to combine. Once the ingredients are all incorporated, turn the mixer on high and leave it to beat everything together for 4-5 minutes, until the frosting is light and fluffy.

Cover the baked rolls in the frosting while they’re still in the pan. Serve while still warm.