Pumpkin Spice Cinnamon Rolls

These pumpkin spice cinnamon rolls are made with pumpkin puree and warming spices. They are topped with everyone’s favourite cream cheese frosting! These pumpkin spice cinnamon rolls are the perfect treat for any occasion.

It’s that time of year when everything turns pumpkin! Who doesn’t love waking up to a nice warm cinnamon roll? These cinnamon rolls are extra special and perfect for fall with the inclusion of pumpkin puree and warming spices - they are sure to quickly become everyones favourites! These cinnamon rolls are SO fluffy! An added bonus of the pumpkin puree is the beautiful orange colour it turns the dough. So pretty!

Overnight Pumpkin Cinnamon Rolls

You can make the recipe the day before and allow the rolls to rise in the fridge over night. Once the rolls are in the greased pan cover with plastic wrap and place in the fridge overnight. Pop them out of the fridge about a half hour before you want to bake (while your oven is pre-heating) and bake following the directions. That way you can have delicious warm cinnamon rolls when you wake up!

Tips for making for Pumpkin Spice Cinnamon Rolls

Okay - are we ready to start baking? Here are some tips for making these delicious Pumpkin Spice Cinnamon Rolls:

1. Don’t over heat your milk: If your milk is too hot you will likely kill your yeast and your cinnamon rolls won’t rise. If you find it too hot to touch then the yeast will too!

2. Flour your work surface: To keep the dough from sticking make sure you flour your work surface generously. I would also recommend flouring your rolling pin.

3. Use room temperature butter for the filling: I like to mix my filling ingredients into the butter to get a nice even filling. Room temperature butter makes it easier to mix and spread.

Pumpkin Spice Cinnamon Rolls

Makes: 12-15 cinnamon rolls

Ingredients:

For the dough

1 package quick rise yeast (2 1/4 tsp)

½  c warm milk 

¼ c butter

½ c pumpkin puree 

¼  c sugar 

1 egg

3 ⅔ c flour 

½  tsp salt

For the Filling 

½ butter, softened 

¼ c brown sugar 

1 ½ tsp cinnamon 

½ tsp nutmeg 

¼ tsp cloves 

¼ tsp ginger

For the Cream Cheese Glaze 

¼  c butter, at room temperature 

4 oz cream cheese, softened 

1 ½  c icing sugar 

1 tsp vanilla

Directions

In a small saucepan warm together the milk and butter, until the butter is just melted. Transfer mixture to a bowl or measuring cup and let cool slightly before adding in the yeast. Let it stand for 5 minutes. The yeast should start to foam in the milk.  

In a stand mixer, fitted with a paddle attachment, over medium speed beat together pumpkin puree, sugar and the egg. Slowly add in the milk and yeast mixture. Mix in the flour and salt. Until just combined. Switch to a dough hook, and mix until a smooth dough forms (3-5 minutes).  Place dough in a greased bowl and cover. Let rise until doubled in size. 

To create the filling, in a small bowl, mix together butter, brown sugar and spices until smooth. 

On a lightly floured surface, roll out dough into a long rectangle roughly 16 by 12 inches. Evenly spread the butter and cinnamon mixture over the dough. From one of the long ends, roll the dough into a log, pinch the ends together to seal.  Cut into 12-15 rounds. Place cinnamon buns in a pie plate or cake pan. Cover and let rise until doubled in size. *If you would like to bake the dough the next day, let rise overnight in the fridge. 

Preheat the oven to 350F. Bake cinnamon rolls for 30 minutes or until golden brown. 

While the cinnamon rolls are baking, in a stand mixer fitted with a paddle attachment over medium to high speed, beat together butter and cream cheese until light and fluffy. Add in icing sugar and vanilla, beat until smooth. 

Top warm cinnamon rolls with cream cheese glaze. Enjoy! 

Pumpkin Muffins with Pecan Streusel

These moist pumpkin spice muffins are topped with a delicious crunchy pecan streusel. They are perfect for breakfast, as a snack or anytime really! Enjoy!

I have been eating these spiced pumpkin muffins all week. They are the perfect quick fall breakfast or snack. The pumpkin muffins are full of delicious warm autumn spices and have just the right amount of pumpkin flavour. The pureed pumpkin keeps these muffins super moist and full of flavour. The muffins are topped with a delicious crunchy peach streusel. The streusel adds both a hint of sweetness and nuttiness to these already delicious muffins!

These pumpkin spice muffins are perfect to throw together to enjoy during the week. Made with basic ingredients these pumpkin pecan muffins come together quickly and are ready in under an hour. The recipe below is written using a stand mixer but these muffins can easily be made without - just use a whisk for the wet ingredients and a spatula or wooden spoon to combine.

The pecan streusel topping adds a delicious crunch to the pumpkin muffins. The pecan streusel has pecans, pumpkin seeds, brown sugar, oats, flour, cinnamon and butter which all together create a delicious crumb topping for the pumpkin muffins. Full of nutty flavour with just a hint of spice - don’t skimp on the topping!

Pumpkin Muffins with Pecan Streusel

Makes 24 muffins

Ingredients

For the Muffins

2 ½ c flour 

1 tsp baking powder 

1 tsp baking soda 

½ tsp salt 

1 tsp cinnamon 

½ tsp nutmeg 

¼ tsp ground cloves 

¼ tsp ground pepper 

1 ½ c pumpkin puree 

¾ c sugar

½ c brown sugar

2 eggs 

½ c vegetable oil 

1 tsp vanilla extract

½ sour cream or greek yogurt 

For the Pecan Streusel Topping

½ c flour 

½ c oats 

½ c pumpkin seeds 

½ c chopped pecans 

¼ sugar 

1 tsp cinnamon 

½ c butter, melted 

Directions

Pre-heat oven to 350F. Line muffin tins with cupcake liners and set aside.

In medium bowl whisk together flour, baking soda, baking powder, salt and spices. In the bowl of a stand mixer, beat together pumpkin, sugar, brown sugar, eggs, vegetable oil, vanilla, and sour cream until combined. With the mixer on low, add the dry ingredients to the wet and mix until combined. Evenly divide batter between muffin wells. Liners should be approx. 2/3s full.

To make the pecan streusel: In a bowl stir together flour, oats, pumpkin seeds, pecans, sugar and cinnamon. Stir the melted butter into the dry mixture until large corse crumbs form. Sprinkle each muffin with streusel topping.

Bake for 18-20 mins or until a toothpick inserted into the center comes out clean. 

Apple Crisp Bundt Cake

This delicious and moist cinnamon spiced apple crisp bundt cake will be your new favourite fall cake!

Apples, oats and cinnamon make for the perfect fall flavour combination. This bundt cake is a fun twist on apple crisp. Today’s recipe is the perfect treat for a cozy fall morning or afternoon - it pairs perfectly with a big cup of coffee.

The bundt cake is a delicious cinnamon spice cake layered with apple filling and topped with a delicious oat crumble. This is the perfect cake to bake on a lazy Sunday morning. It will make your house smell SO good and as an added bonus you will have a delicious apple cake to enjoy throughout the week (if it lasts that long). Spiced with cinnamon this bundt cake will melt in your melt. The layers of apple, cinnamon and oats makes for a beautiful looking bundt cake that would make for a simple, yet delicious dessert to share with friends. To make it extra special I would recommend serving it with ice cream. Is there anything better than apples a la mode?

What Kind of Apples to Use?

You can use whatever apples you have on hand. This recipe is perfect for using those apples you picked apple picking. I often like to use a mix of varieties in my baked goods. Usually I use gala or honey crisps. For this bundt cake I used Ginger Gold apples as that is what I had at home.

Apple Crisp Bundt Cake

Ingredients:

Apple Filling

• 4 apples, peeled and chopped (approx. 2 1/2 c)

• 1/4 c brown sugar

• 1/4 c flour

• 1 tsp cinnamon

Oat Crumble

• 1 c oats

• 1/2 c flour

• 1/2 brown sugar

• 1/2 unsalted butter, melted

Spice Cake

• 3 c flour

• 1 1/2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 1 1/2 tsp cinnamon

• 3/4 c butter

• 1 1/2 c sugar

• 3 eggs

• 1/2 c milk

• 3/4 c sour cream

Directions:

For the Apple Filling: In a medium sized bowl, mix together chopped apples, brown sugar, flour and cinnamon. Set aside.

For the Oat Crumble: In a small bowl, stir together the oats, flour and brown sugar. Mix in the melted butter until the large crumbs form, set aside.

For the Spice Cake: Pre-heat oven to 350F. Grease and flour a bundt cake pan and set aside.

In a medium sized bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon and salt, set aside. In the bowl of a stand mixer, fitted with a paddle attachment over medium speed, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, scrapping down the side of the bowl after each addition.

With the mixer on low, add in the flour mixture, alternating with the milk, mix until just combined. Stir in the sour cream.

Pour half of the cake batter evenly into the prepared bundt cake pan. Evenly spread out all of the apple filling mixture over the batter. Pour the remaining cake batter evenly on top. Finally, evenly spread out the oat crumble mixture on top of the batter. Press down lightly to allow the crumble to stick to the batter.

Bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean. When the cake is done, remove it from the oven and allow to cool in the pan for 10-15 minutes before transferring the cake to a wire rack to cool completely. Store any leftovers in an air tight container.