Pumpkin Spice Cinnamon Rolls 

Wed, 15 October 2025

For the dough:

180 ml warm milk

7 g active dry yeast

50 g  sugar

60 g unsalted butter, melted

1 large egg

440 g strong flour

5 g salt (1 tsp)

3 g pumpkin pie spice

 

For the filling:

100 g brown sugar

5 g ground cinnamon (2 tsp)

2 g pumpkin pie spice (1 tsp)

60 g unsalted butter, softened

 

For the glaze:

115 g cream cheese, softened

30 g unsalted butter, softened

120 g icing sugar

15–30 ml milk (as needed)

 

Warm the milk until it’s just about body temperature, then stir in the yeast and a pinch of sugar. Leave it for about 10 minutes until it starts to foam. In a large bowl, mix together the rest of the sugar, melted butter, and the egg. Pour in the milk and yeast mixture and give it a quick stir. Add the flour, salt, and pumpkin spice, then mix until a soft dough comes together. If it feels a bit dry, add a splash more milk. Tip the dough onto a lightly floured surface and knead it for about five minutes until it’s smooth and stretchy.

 

Pop the dough into a greased bowl, cover it with a clean tea towel, and leave it somewhere warm for about an hour, or until it’s doubled in size. While it’s rising, mix the brown sugar, cinnamon, and pumpkin spice together in a small bowl.

 

Once the dough has risen, roll it out into a large rectangle, about 30 by 40 centimetres. Spread the softened butter evenly over the top, then sprinkle on the sugar and spice mixture. Roll it up tightly from the long side, then cut it into twelve even slices. Arrange the rolls in a greased baking dish, cover them again, and leave them to rise for another half an hour or so, until they’ve puffed up nicely.

 

Bake the rolls in a preheated oven at 175°C for around 20 to 25 minutes, until they’re golden on top. While they’re baking, beat together the cream cheese, butter, icing sugar, vanilla, and just enough milk to make a smooth, spreadable glaze. Once the rolls come out of the oven, let them cool slightly, then spread the glaze over while they’re still warm so it melts a little into the swirls.