Pumpkin Spice Cinnamon Rolls

Prep Time: 30 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 25 minutes
Total Time: 2 hours 25 minutes
Yield: 9 rolls

Warm, soft, and filled with cozy flavor, these cinnamon roll recipes are perfect for slow mornings, holiday gatherings, and special occasions. From classic favorites to seasonal twists, you'll find delicious rolls made for sharing and creating sweet memories.

Ingredients

Dough

• 3½ to 4 cups all-purpose flour
• ⅓ cup granulated sugar
• 1 teaspoon salt
• 2 packets (4½ teaspoons) active dry yeast
• 1 cup very warm milk (120–130°F)
• ⅓ cup softened butter
• 1 egg

Pumpkin Spice Filling

• ½ cup salted butter, softened
• 1 cup light brown sugar
• ¼ cup pumpkin puree
• 1 tablespoon cinnamon
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• Pinch of salt

For Baking

• ½ cup heavy cream

Cream Cheese Frosting

• 8 oz cream cheese, softened
• ¼ cup salted butter, softened
• 1¾ cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt 

Instructions

1. In the bowl of a stand mixer, combine 3½ cups flour, sugar, salt, and yeast.
2. Add warm milk, softened butter, and egg. Mix until a dough forms.
3. Knead with the dough hook for 3–5 minutes until smooth and elastic. Add additional flour if needed.
4. Place dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
5. While the dough rises, make the filling by mixing softened butter, brown sugar, pumpkin puree, cinnamon, pumpkin pie spice, vanilla, and a pinch of salt until combined.
6. Roll dough into a rectangle about 12 x 18 inches.
7. Spread the pumpkin filling evenly over the dough.
8. Roll up tightly from the long side and cut into 9 rolls.
9. Arrange rolls in an 8x8-inch pan in a 3x3 pattern.
10. Cover and let rise until puffy, about 30–45 minutes.
11. Pour ½ cup heavy cream evenly over the risen rolls.
12. Bake at 350°F for 25–30 minutes, or until lightly golden and cooked through.
13. Let cool for about 10 minutes.
14. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy.
15. Spread frosting and pecans over the warm rolls and serve.

Soft, sweet, and perfectly comforting, these homemade cinnamon rolls are a timeless treat for any occasion. ✨🍂

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Halloween Cinnamon Rolls with Spooky Green Glaze

Prep Time: 25 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 20–25 minutes
Yield: 9–12 cinnamon rolls

Soft, fluffy purple cinnamon rolls filled with a rich cocoa-cinnamon filling and topped with bright green vanilla glaze and festive Halloween sprinkles. They’re spooky, colorful, and perfect for Halloween breakfast or dessert!

Ingredients

Purple Dough

• 1 cup warm milk (about 105–110°F)
• 2¼ teaspoons active dry yeast (1 packet)
• ¼ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• ¼ cup unsalted butter, melted
• 3 cups all-purpose flour
• ½ teaspoon salt
• Purple gel food coloring

Cocoa-Cinnamon Filling

• ⅔ cup packed brown sugar
• 1½ tablespoons ground cinnamon
• 2 tablespoons dark cocoa powder
• ¼ cup unsalted butter, softened

Spooky Green Glaze

• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract
• Green gel food coloring
• Halloween sprinkles, optional

Optional for Extra-Soft Rolls

• ½ cup warm heavy cream

Instructions

1. Activate the yeast.
   Combine the warm milk, yeast, and sugar in a large bowl. Let it sit for 5–10 minutes, or until foamy.
2. Make the dough.
   Add the egg, egg yolk, melted butter, and a few drops of purple food coloring. Mix until combined.
3. Add the dry ingredients.
   Gradually mix in the flour and salt until a soft dough forms. Knead for 5–7 minutes, until smooth and elastic. Add a little more flour only if the dough is excessively sticky.
4. Let the dough rise.
   Place the dough in a lightly greased bowl and cover it. Let it rise in a warm place for about 1 hour, or until doubled in size.
5. Prepare the filling.
   In a small bowl, combine the brown sugar, cinnamon, and dark cocoa powder.
6. Roll and fill.
   Roll the dough into a large rectangle. Spread the filling evenly over the prepared dough. 
7. Shape the rolls.
   Starting along one long edge, tightly roll the dough into a log. Cut it into 9–12 even rolls and arrange them in a greased baking dish.
8. Let them rise again.
   Cover the dish and let the rolls rise for about 30 minutes.
9. Add the heavy cream, if using.
   For extra-soft rolls, pour ½ cup warm heavy cream evenly over the risen rolls immediately before baking.
10. Bake.
    Bake at 350°F for 20–25 minutes, or until the rolls are puffed and lightly golden. Let them cool slightly before glazing.
11. Make the spooky glaze.
    Whisk the powdered sugar, 2 tablespoons milk, vanilla, and green food coloring together. Add more milk as needed until the glaze reaches a thick but pourable consistency.
12. Decorate.
    Drizzle the green glaze over the warm cinnamon rolls and finish with Halloween sprinkles.

Tips

• Gel food coloring creates bold colors without adding too much liquid to the dough or glaze.
• The milk should feel warm, not hot, or it may prevent the yeast from rising.
• Add the glaze while the rolls are still slightly warm so it settles beautifully over the tops.

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Baked Apple Cider Donuts

Prep Time: 15 minutes
Bake Time: 15–20 minutes
Total Time: 40 minutes
Yield: 12–14 donuts

These soft and cozy baked apple cider donuts start with a spice cake mix for an easy fall treat. They’re coated in cinnamon sugar and finished with a sweet apple cider glaze. 🍎🍂

Ingredients

Donuts

• 1 box spice cake mix
• ½ cup unsweetened applesauce
• 1 cup apple cider
• 2 tablespoons apple butter
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt

Cinnamon-Sugar Coating

• ½ cup granulated sugar
• 1 teaspoon cinnamon
• Maple syrup, for brushing

Apple Cider Glaze

• ½ cup powdered sugar
• 1–2 tablespoons apple cider
• Splash of vanilla extract

Instructions

1. Preheat the oven to 350°F. Generously coat a donut pan with nonstick cooking spray.
2. In a large bowl, combine the spice cake mix, applesauce, apple cider, apple butter, vanilla, cinnamon, nutmeg and salt. Stir just until combined.
3. Transfer the batter to a piping bag or zip-top bag with one corner snipped off.
4. Pipe the batter into the prepared donut cavities, filling each approximately two-thirds full.
5. Bake for 15–18 minutes, or until the tops spring back when lightly touched.
6. Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack.
7. Combine the granulated sugar and cinnamon in a shallow bowl.
8. While the donuts are still slightly warm, lightly brush them with maple syrup and coat them in the cinnamon-sugar mixture.
9. To make the glaze, whisk together the powdered sugar, 1 tablespoon apple cider and vanilla. Add additional cider as needed until smooth and drizzleable.
10. Lightly drizzle the glaze over the cinnamon-sugar donuts. Allow it to set for several minutes before serving.

Helpful Notes

• Don’t overmix the batter; stir only until no dry streaks remain.
• Place the piping bag inside a tall glass before filling it to make the process easier.
• Add the apple cider to the glaze gradually so it doesn’t become too thin.
• Store the donuts in an airtight container at room temperature for up to 2 days.
• The cinnamon-sugar coating is best the day the donuts are made.