Pumpkin Spice Rolls


I’m going to be honest with you guys. Last week, I tried a Pumpkin Spice Latte for the first time. I don’t know what was holding me back, but I was pleasantly surprised! The blend of flavours made for the perfect sweet treat for fall, and the little kick of spiciness sent the drink over the top. I now understand what the hype is all about.

I found a pumpkin pie spice at my local grocery store and I knew that I had to use this in some way for my next recipe. I chose to create the perfect fall pastry- a pumpkin spice cinnamon roll. And take this as a warning- it’s dangerously delicious.


I always feared working with yeast when I started to bake. The directions would always call for “warm” milk but baking is a science! You need to get the temperature right. Too cold and your yeast won’t activate, but if you overshoot and the liquid is too hot, you’ll kill the yeast! For this reason, until you’re familiar with the temperature, I’d totally suggest purchasing a small thermometer. I’ve also gotten into the habit of overheating the milk a little, then measuring the temperature of the liquid before I add the yeast. If it’s too hot, let it sit for a little. The temperature should drop in a few minutes. The ideal range is around 37-43 degrees C.


I’d totally recommend pairing these cinnamon rolls with a thick coating of cream cheese frosting. Spread it on while they’re still warm so the icing melts into the crevices of the rolls. Make sure you reheat before eating one of these too- cold pastries are a crime!

I sincerely hope that you and your family & friends enjoy these sinfully delicious pumpkin spice rolls. ‘Tis the season!



Yield: 12 rolls

Prep time: 2 hours

Cook time: 20 minutes



2 cups milk, warmed

½ cup melted butter

½ cup sugar

1 package of active dry yeast (or 2 ½ tsp)

6 cups flour

2 tsp baking powder

2 tsp salt

½ cup softened margarine

½ cup golden yellow sugar

1 ½ tbsp pumpkin pie spice

1 tbsp ground cinnamon



1. In a large bowl, combine melted butter, warm milk and sugar. Ensure that the mixture is around 40 degrees C in order to activate the yeast.

2. Add the yeast and allow it to sit for approximately 5 minutes.

3. Add 5 cups of flour and mix until a dough forms.

4. Cover the bowl with a dish towel and allow the dough to rise for one hour.

5. Add another 1 cup of flour with salt and baking soda and punch down the dough. Knead the dough on a floured surface until dough is no longer sticky.

6. Roll the dough out into a rectangle shape.

7. Spread the margarine over the dough, followed by the pumpkin pie spice, cinnamon, and finally the golden yellow sugar.

8. Tightly roll the dough into a log and cut into rolls.

9. Divide the rolls into dishes, then cover and allow the rolls to rise once again for 20 minutes.

10. Bake the rolls in a preheated oven of 350F until golden brown.