
Pumpkin Spice Cinnamon Rolls with Peanut Butter Frosting bring together classic autumn flavors and a creamy nutty finish for a dessert that feels both nostalgic and wonderfully new. These rolls take the comforting familiarity of homemade cinnamon rolls and lift them with pumpkin spice in the dough, while the peanut butter frosting adds a smooth and unexpected twist that makes each bite special.
My first attempt at these rolls completely disappeared within minutes at a family brunch and even my most traditional relatives loved the peanut butter topping.
Ingredients
- All-purpose flour: Essential for a tender and fluffy dough. Use unbleached flour for best rise and structure
- Granulated sugar: Sweetens the dough and helps activate the yeast. Look for fine grain sugar for quick dissolving
- Active dry yeast: Creates that signature baked rise. Check that the yeast is fresh for reliable fluffiness
- Whole milk: Contributes richness and tender crumb. Warm the milk gently to avoid harming the yeast
- Pumpkin purée: Injects color, moisture, and subtle earthiness. Use pure pumpkin, not pie filling
- Unsalted butter: Gives richness to both dough and filling. Melt for dough, soften for filling. High-quality butter adds flavor depth
- Large egg: Adds tenderness and binds the dough. Use at room temperature for better mixing
- Vanilla extract: Lends aromatic warmth. Choose pure vanilla for best taste
- Salt: Balances the sweetness and heightens flavors. Use fine sea salt for even distribution
- Pumpkin pie spice: Infuses signature autumnal flavor. Use a well-blended store-bought, or mix your own fresh
- Brown sugar: Adds caramel-like sweetness to the filling. Pack it gently for best measurement
- Ground cinnamon: Delivers cozy spiciness. Opt for fresh spice for a more aromatic filling
- Creamy peanut butter: Used in the frosting for a smooth nutty finish. Choose a smooth brand for spreadability
- Powdered sugar: Brings sweetness and texture to frosting. Sift for lump-free creamy results
- Chopped roasted peanuts: Optional for topping, delivering crunch. Use fresh toasted nuts for extra pop
Selecting fresh and high-quality spices and dairy makes a big difference in the final flavor and texture of these rolls.
Step-by-Step Instructions
- Proof the yeast:
- Combine warm milk, sugar, and yeast in a large mixing bowl. Wait until the mixture looks foamy and smells yeasty, about ten minutes. This ensures the yeast is alive and starts the dough on the right foot
- Mix the wet ingredients:
- Stir pumpkin purée, melted butter, egg, and vanilla into the yeast mixture until you have a smooth orangey base. This mixture is what gives the rolls their moist and richly flavored interior
- Form the dough:
- Add flour, salt, and pumpkin pie spice and mix to form a shaggy dough. Knead by hand on a floured surface for eight to ten minutes or in a stand mixer for five to six minutes. The dough should become smooth, elastic, and just slightly sticky
- First rise:
- Place the kneaded dough in a greased bowl. Cover tightly and set in a warm spot like your oven with the light on. Let the dough double in size, about one hour. This rise gives your rolls their distinctive soft and puffy crumb
- Shape and fill:
- Punch down the dough to remove excess air. Roll out into a sixteen by twelve inch rectangle. Spread the softened butter across the rolled dough, then sprinkle brown sugar, cinnamon, and pumpkin pie spice evenly. Covering every corner ensures flavorful swirls in every bite
- Roll and slice:
- Starting with the long edge, roll the dough tightly to form a log. Using a sharp knife or plain dental floss, cut into twelve equal rolls. This technique prevents squishing and keeps the rolls round
- Second rise:
- Arrange in a greased baking dish. Cover the rolls and let rise until puffy and nearly doubled, about thirty to forty five minutes. This step is crucial for pillowy results
- Bake and cool:
- Preheat oven to three hundred fifty degrees Fahrenheit. Bake for twenty two to twenty five minutes until the tops are golden brown. Cool in the pan briefly so the frosting spreads easily but does not melt away
- Make the frosting:
- While the rolls cool, beat together peanut butter, softened butter, powdered sugar, vanilla extract, salt, and enough milk to reach a creamy spreadable consistency. Start with less milk and add more if needed
- Frost and serve:
- Spread the peanut butter frosting generously over the warm rolls. An offset spatula works well for thick, even coverage. Enjoy immediately for the ultimate gooey texture

I absolutely love the way pumpkin purée makes this dough extra tender and moist and there is always a special excitement when my kitchen smells of cinnamon and spice as the rolls bake. My little nieces now ask for these every autumn weekend.
Storage Tips
Pumpkin spice cinnamon rolls keep best when tightly covered at room temperature for up to two days. For longer storage refrigerate for up to four days and warm gently before serving. You can also freeze them unfrosted for up to one month, wrapped well in plastic and foil. Just thaw overnight before reheating and frosting.
Ingredient Substitutions
If peanut butter is not available or you want a different flavor, try almond butter for a slightly sweeter and milder finish. Dairy free milk and soft vegan butter can work as substitutes, but rolls may be a touch less rich. Feel free to swap homemade pumpkin pie spice with your own mixture of cinnamon, nutmeg, ginger, and cloves in equal parts.
Serving Suggestions
These rolls shine as a cozy breakfast or brunch centerpiece. Serve fresh from the oven with a hot cup of coffee or spiced chai. For festive gatherings, top with chopped roasted peanuts or a sprinkle of flaky sea salt. The sweet and salty combo works beautifully with the creamy frosting.
Cultural Context
Cinnamon rolls have deep roots in American and Scandinavian baking traditions, but the addition of pumpkin pie spice makes them distinctly autumnal. A peanut butter frosting is more modern but the combination of cinnamon and peanuts brings to mind Southern desserts where peanuts and sweet rolls are often found together.

Common Questions
- → How do I get the dough to rise properly?
Let the dough rise in a warm, draft-free place until doubled. Cover the bowl with plastic wrap or a towel to retain warmth and moisture for best results.
- → Can I make these cinnamon rolls in advance?
Yes. After shaping, refrigerate the rolls overnight before the final rise. Bake them the next morning, adding a few extra minutes if needed.
- → Is it possible to substitute the peanut butter?
Creamy almond butter or another nut butter can be used in place of peanut butter for a different flavor profile in the frosting.
- → How can I get clean, even slices for my rolls?
Use unflavored dental floss to slice the rolled dough log, sliding the floss under and pulling tight to cut cleanly without squishing.
- → What’s the best way to store leftover rolls?
Store rolls in an airtight container at room temperature for up to two days, or refrigerate for up to a week. Reheat before serving.
- → Are these cinnamon rolls vegetarian?
Yes, these rolls are vegetarian as the ingredients contain no meat or animal-derived rennet. Always verify product labels if unsure.