Spiced Pumpkin Cinnamon Roll Ups

Spiced Pumpkin Cinnamon Roll Ups deliver everything I crave in an autumn breakfast Soft pillowy dough hugs a rich pumpkin cinnamon sugar swirl then the whole thing gets drizzled with tangy cream cheese glaze These taste like bakery style rolls but are just as perfect for weekends as they are for special occasions

When I first made these my kitchen filled with the scent of pumpkin spice and warm sugar Now my friends tag me every October asking to come over for these rolls

Ingredients

• Refrigerated pizza or crescent roll dough: soft and easy base for quick prep I prefer a high quality organic brand
• Pumpkin puree: unsweetened provides earthy flavor and perfect moisture Choose pure pumpkin not pumpkin pie mix
• Brown sugar: creates a gooey caramel swirl I love using a dark brown for deeper flavor
• Ground cinnamon: essential in any spiced roll Use the freshest you can find
• Pumpkin pie spice: brings warmth with cloves ginger and nutmeg Look for a blend with no fillers
• Unsalted butter: makes the layers rich and helps the filling stick Use real dairy butter for best flavor
• Cream cheese: forms the base of the sweet glaze I look for block style cream cheese rather than spreadable tubs
• Powdered sugar: sweetens the glaze and yields a silky finish Sift before using to avoid lumps
• Vanilla extract: rounds out flavor for both roll and glaze Use pure extract for best taste

Instructions

Make the Filling:

Combine pumpkin puree brown sugar cinnamon pumpkin pie spice and a splash of vanilla extract in a bowl Stir until completely smooth Set aside This creates the gooey fragrant center of every roll

Prepare the Dough:

Gently unroll your dough onto a floured surface Use a rolling pin to press into an even rectangle about half an inch thick The flour prevents sticking and helps rolls come out uniform

Spread the Filling:

Use an offset spatula to spread the pumpkin mixture evenly over the dough leaving a border on all sides The thin even layer ensures every bite swirls with pumpkin spice

Form and Cut the Roll Ups:

Carefully roll up the dough from the long side into a tight log Slice into one inch pieces with a serrated knife for clean swirls Make sure to keep each roll the same size for consistent baking

Arrange and Proof:

Place the rolls cut side up in a parchment lined or buttered baking pan Arrange so they just touch This encourages the rolls to rise upward rather than expanding out Let proof for thirty to forty five minutes until noticeably puffy

Bake:

Bake at three hundred seventy five degrees Fahrenheit for twenty to twenty five minutes until golden and fragrant Tent with foil if the tops brown too quickly The kitchen will smell like pumpkin pie heaven

Make and Apply the Glaze:

Whisk softened cream cheese powdered sugar and a splash of milk until smooth and pourable Add vanilla for extra flavor Let rolls cool just a bit then drizzle generously The glaze melts into every crevice

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Pumpkin pie spice is my not so secret weapon here It transforms the humble roll into something special I remember my daughter sneaking spoonfuls of the filling when my back was turned One year we fought over the last roll it was that good

Storage Tips

Let leftover rolls cool completely before storing Slide into an airtight container and keep in the fridge for up to four days For best texture rewarm in the oven or microwave just until soft The glaze will set but a quick zap brings back all the gooeyness

Ingredient Substitutions

Swap sweet potato puree for pumpkin in a pinch Use coconut oil instead of butter for a dairy free version If you do not have pumpkin pie spice make your own with cinnamon nutmeg cloves and ginger

Serving Suggestions

Serve warm with a cup of spiced chai latte or coffee Dust with extra cinnamon just before serving for bakery style flair For a festive touch top with chopped candied pecans or dried cranberries

Cultural and Seasonal Twists

Pumpkin cinnamon rolls are rooted in American autumn traditions especially around Thanksgiving These shine at brunches Thanksgiving breakfast or Halloween parties In spring try replacing pumpkin with lemon curd or apple butter for a lighter twist

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I learned the hard way do not overbake or you will lose that perfect doughy center Watching the rolls in the last five minutes is key

Common Questions

→ How is pumpkin incorporated into the roll ups?

Pumpkin is mixed with spices and spread on the dough before rolling, infusing each bite with flavor.

→ What types of dough work best?

Soft yeast doughs or premade crescent doughs both offer good results with tender, fluffy texture.

→ Can these be made ahead and reheated?

Yes, roll ups can be prepared in advance and gently reheated to preserve softness and flavor.

→ What glaze options pair well?

Cream cheese or simple vanilla glaze complements the rich pumpkin and spices beautifully.

→ Which mix-ins can be added?

Chopped pecans, walnuts, or raisins add texture; experiment with nutmeg or cloves for extra flavor.

→ Is canned or fresh pumpkin better?

Canned pumpkin offers convenience and consistency; fresh puree works if well drained for similar texture.