Pumpkin Spice Cinnamon Rolls

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These pumpkin spice cinnamon rolls are perfect for autumn!


  1. Mix together all of the pumpkin spice ingredients in a bowl. 
  2. In a large bowl, stir together milk, sugar, and yeast. Let sit for about 5 minutes until the yeast blooms and is foamy. 
  3. Whisk in eggs, butter, pumpkin puree, and brown sugar. Then add the flour, salt, and pumpkin spice and stir to combine.  This will be quite a sticky dough!
  4. Transfer to a surface dusted with flour, and dust the dough as well. Knead to combine into a large ball, use a dough scraper to help if too sticky.  Don’t add too much extra flour; the stickier and more hydrated the dough- the softer the buns will be!
  5. Place the dough into a greased bowl and cover. Let rise until doubled in size. 
  6. When doubled in size, transfer to a flour-dusted surface and roll out to a large rectangle about ¼” thick.  Spread the softened butter evenly over the surface. Mix the brown sugar, cinnamon, and pumpkin spice together then spread evenly over the butter. 
  7. Roll into a tight log, from the long side.  Divide into 12 and cut using floss or string for clean cuts. Transfer carefully to a large greased baking dish with some room in between to grow. Cover with a dishtowel, and let rise until doubled.  
  8. Preheat oven to 180ºC. 
  9. Meanwhile, heat the butter, sugar, and pecans over medium heat.  Stirring constantly, cook until the sugar caramelizes and starts to smoke a bit. Then remove and transfer the nuts to a parchment-lined tray to cool.  When cool break apart into small bits.
  10.  To make the icing, whip the butter, cream cheese, and vanilla together until smooth. Gradually add icing sugar about ½ cup at a time until l smooth. 
  11. Bake the rolls for 20-25 minutes until golden brown and risen.  Remove from the oven, let cool slightly then spread icing over top and sprinkle with candied pecans.
  12. Enjoy!