These Pumpkin Pie Spice Cinnamon Rolls have been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
Well, summer officially ends on Thursday … and I couldn’t be happier! Bring on the fall temperatures! Bring on the sweaters! Bring on the apple picking! BRING ON ALL THE PUMPKIN SPICE! Including these Pumpkin Pie Spice Cinnamon Rolls! 
There’s no better way to welcome cooler weather than with cinnamon rolls! And I decided to add some fall flavor by making them Pumpkin Spice Cinnamon Rolls and they are SO good! 
These would be perfect on a Sunday morning before going apple picking or to the pumpkin patch! Both of which I intend to do this year! Every year for the past six years I say we have to go apple picking and we’ve only been once. And it was hot. And I tried to make it seems like fall, so I wore a sweater. What a fail! This year, I’m hoping for an overcast Sunday where I can make these cinnamon rolls for breakfast, put on my boots and sweater, and go pick some apples and NOT get sunburned! 
Ready for the recipe? You’ll need a few ingredients:
- Rolls:
- 2¼ tsp active dry yeast
- ⅓ cup International Delight® Pumpkin Pie Spice Coffee Creamer
- 2 Tbsp butter
- 2 Tbsp brown sugar
- 2 cups flours, sifted
- 2 cups bread flour, sifted
- 2 eggs, beaten
- 1 tsp salt
- 1 cup canned pumpkin
- Cinnamon Filling:
- ⅓ cup butter, semi melted
- 3 Tbsp cinnamon
- 1 cup brown sugar
- Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese
- ¼ cup butter
- ½ tsp vanilla
- ½ tsp cinnamon
- pinch salt
- 2 cups powdered sugar
- 1 Tbsp International Delight® Pumpkin Pie Spice Coffee Creamer
- Start by heating half your creamer over medium low heat on the stove. Heat it to a simmer, then pour it into a small bowl with the other half of your creamer. Add your yeast to the warm creamer with a couple pinches of sugar, whisk it, and let it sit for 5 minutes.
- While the yeast is dissolving, add your butter, sugar, salt, eggs, and flour to your stand mixer with the mixing paddle and combine.
- Then switch to the dough hook, and when your yeast's 5 minutes are up, add the milk/yeast and canned pumpkin to the mixer and mix until combined.
- Then cover your bowl with a towel and let the dough rise for 1 hour.
- When the dough is done rising, roll it out on a lightly floured surface to about the size of 16-18" x 12" at ¼" thick.
- Then mix your butter, brown sugar, and ground cinnamon in a bowl and spread the mixture over your dough, leaving a 1" frame all around the dough.
- Next, arrange the dough so it is long horizontally and take the far long edge of your dough and roll it towards you and the bottom edge.
- Grease your pan.
- Then slice the roll into 1½" slices using a knife or a piece of floss (I used floss, it was EASY) and add the rolls to your pan.
- Once full, cover your rolls with a towel and let them rise again for 30 minutes.
- You might want to set a timer for 15-20 minutes and preheat your oven to 350 degrees for the last 10-15 minutes.
- Then bake your cinnamon rolls for 20 minutes.
- While the cinnamon rolls are baking, make your frosting by combining all of the frosting ingredients in a stand mixing bowl and mixing until smooth.
- Allow the cinnamon rolls to cool a bit, then frost generously and serve.
- Enjoy!
- Note: prep time does NOT include proofing times.
- Note: if you would like dough to be fluffier, use the 2 cups flour and 2 cups bread flour
- Note: if you would like more of a pumpkin flavor, add an optional 1 tsp of pumpkin spice to the dough.
- Note: frosting makes for a double batch if you want extra frosting. If you only want enough to cover the cinnamon rolls, half the recipe.
To give the Pumpkin Pie Spice Cinnamon Rolls even more pumpkin spice flavor, I used International Delight® Pumpkin Pie Spice Coffee Creamer in place of the milk in the recipe. Don’t want to dilute that pumpkin flavor! But if you want it to be SUPER pumpkin-y, you might want to add the optional teaspoon of pumpkin pie spice.
But obviously, the recipe doesn’t call for an entire quart of coffee creamer, so my coffee will be pumpkin pie spice flavored as well! It makes for a perfect fall cup of coffee! 
If you’re looking for more recipes using International Delight Pumpkin Pie Spice Coffee Creamer, be sure to check out the International Delight social hub!
Oh, these pumpkin pie spice cinnamon rolls are calling my name! They look perfectly frosted and gooey in the best way possible. And I love the International Delight creamer in there as a secret way to boost the flavor, too! Thanks so much for sharing this recipe…and hope you don’t get sunburned picking apples this year! (That kinda defeats the mood for the day, huh?) #client
Thanks, David! I’ve got my fingers crossed for apple picking on a cool, crisp day!
I am anxious to try making the pumpkin spice cinnamon rolls. Look perfect for Fall!
They are SO SO good! Maybe one of my favorite recipes on the blog right now.
Hi,,,, any way to use certain spices n maybe buttermilk in place of the coffee creamer?..
Hi Judi, You probably can! Try it and let me know how it turns out!