Pumpkin Spice Cinnamon Rolls

These pillowy soft pumpkin spice cinnamon rolls with a perfectly spiced pumpkin filling are what Fall dreams are made of.

It’s the most wonderful time of the year…no, no, not Christmas. PUMPKIN SEASON. AKA my favorite baking season. Gimme pumpkin muffins, pumpkin scones, pumpkin bread, pumpkin cookies…I want it all. Our newest pumpkin obsession? Pumpkin cinnamon rolls. Picture the softest, pillowiest cinnamon roll you’ve ever had, only fill it with a perfectly spiced pumpkin filling and top it off with a cream cheese frosting. It was love at first buttery, pumpkin-y, spiced bite.

Growing up in New England, Fall has always had a special place in my heart. The changing leaves, crisp air, new beginnings and most importantly, the FLAVORS. Apple, cinnamon, ginger, oat, and pumpkin…they’re my most favorite ingredients to bake with. Of course you can bake with these cozy, autumn flavors year round, but there’s something especially nostalgic and special about Fall. My fondest memories are whipping up treats after school with my mom and sister and devouring them warm from the oven. And let me tell you, if this Limited-Edition Bonne Maman® Pumpkin Spice Spread had been around back in my school days, Rebe and I would’ve been polishing off a jar a week.

What is Pumpkin Spice Spread?

When I heard Bonne Maman was coming out with a Limited-Edition Pumpkin Spice Spread I knew it was going to be unreal. And boy oh boy, Bonne Maman does not disappoint. This stuff is addicting. You have been warned. It’s rich, creamy, not too sweet, and packed full of perfectly spiced pumpkin flavor. It’s basically Fall in a jar and you’re going to LOVE it.

You can always count on Bonne Maman for the highest quality jams, preserves, and spreads and their pumpkin spice spread is no different. Made with just 6 simple and natural ingredients you’d find in your own cupboard, this pumpkin spice spread tastes like you whipped up your own homemade pumpkin spread. Make sure to pick up a jar (or, like, 5 or 10…) of this scrumptious seasonal spread next time you’re at the grocery store before it sells out or order from their online shop!

Ingredients for the best pumpkin spice cinnamon rolls

These pumpkin spice cinnamon rolls taste straight out of a bakery, but are actually relatively simple to throw together thanks to Bonne Maman’s Limited-Edition Pumpkin Spice Spread. No need to make any fancy pumpkin fillings!

• Flour
• Sugar
• Yeast
• Butter
• Eggs
• Cinnamon
• Brown Sugar
• Limited-Edition Bonne Maman Pumpkin Spice Spread

Tips for making the best homemade pumpkin spice cinnamon rolls

• Use high quality ingredients: In simple recipes the quality of your ingredients can really make or break the final product. Make sure you’re using good butter (not the store brand), real brown sugar, and of course Limited-Edition Bonne Maman Pumpkin Spice Spread for the scrumptious pumpkin filling!
• Be Patient: Yeasted dough requires some extra time and planning but it’s so worth it for these pumpkin spice cinnamon rolls. Make sure you give the dough the full rise time for the ultimate fluffy cinnamon rolls dough. If you try to rush the process you can end up with sad, dense rolls.
• Don’t over bake them: I think we can all agree that the best part of a cinnamon roll is the gooey, slightly underbaked center. It’s a fine line between overbaked and too doughy, so keep an eye on them in the last 10 minutes of baking and remember that they will continue to bake as they cool!
• Eat them warm: Cinnamon rolls are best hot from the oven (duh.), but don’t worry if you have leftovers that you want to enjoy later. Simply pop your pumpkin spice cinnamon roll in the microwave for 20 seconds to get it gooey and warm again!

Happy pumpkin season and happy baking!

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• Author: Sofi | Broma Bakery

Pumpkin Spice Cinnamon Rolls

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• Author: Sofi | Broma Bakery

Ingredients

For the cinnamon roll dough:

• 4 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 packet (2 1/4 tsp.) Rapid Yeast
• 1 teaspoon salt
• 1 1/2 cups milk
• 6 tablespoons butter
• 1 egg, room temperature

For the pumpkin filling:

• 1 jar Limited-Edition Bonne Maman Pumpkin Spice Spread
• 2/3 cup brown sugar
• 1 Tablespoon ground cinnamon

For the cream cheese frosting:

• 3 ounces cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 teaspoon cinnamon, optional

Instructions

1. In a large bowl combine 2 cups of the flour, yeast, salt and sugar in a bowl. Mix to combine.
2. In a microwave safe bowl microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast. Add the warm milk and butter to the flour mixture. Add the egg.
3. Beat on low speed, gradually increasing to high until completely combined, about 2 minutes.
4. Scrape down the bowl and add 1 ½ more cups of flour, beating until combined. Add the remaining cup of flour in a little at a time until the dough starts to pull away from the sides of the bowl and form a ball.
5. Turn the dough out onto a well floured surface and knead for about 10 minutes until smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft.
6. Transfer the dough to an oiled bowl and cover. Let rise in a warm place for 1 hour or until the dough has doubled in size.
7. While the dough rises, mix together the cinnamon, brown sugar, and salt for the filling.
8. Once the dough has risen, roll it out into a long rectangle about 18 x 12 inches on a well floured surface. Spread the Limited-Edition Bonne Maman Pumpkin Spice Spread all the way to the edge of the dough, using an offset spatula or the back of a spoon to spread it evenly. Sprinkle the cinnamon sugar mixture over the Pumpkin Spice Spread, using your fingers to pack it down into the pumpkin. From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinch the dough.
9. Use floss or a very sharp knife to cut the dough into 12 even rolls. Place the rolls in a 9 x 13 pan lined with parchment paper. Cover loosely with a dish cloth and allow to rise for another hour until doubled in size and puffed up.
10. Bake the pumpkin cinnamon rolls at 350°F for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.
11. While the rolls cool, make the cream cheese frosting. In a stand mixer fit with the whisk attachment combine the cream cheese, butter, powdered sugar, salt, vanilla extract and cinnamon. Beat on low speed, gradually increasing to high until light and fluffy. Spread the icing evenly over the 12 rolls. Enjoy warm!