Pumpkin Cinnamon Rolls are a delightful twist on the classic cinnamon roll, bringing together the warm and comforting flavors of pumpkin and spice. Perfect for autumn, these rolls are soft, fluffy, and drizzled with a creamy frosting that will make your mouth water. Imagine waking up to the comforting, sweet aroma of cinnamon and pumpkin wafting through your kitchen. Not only are these rolls a treat for your taste buds, but they are also fun to make with family and friends. Whether served at a holiday brunch or enjoyed on a leisurely weekend morning, Pumpkin Cinnamon Rolls will surely bring smiles to your table. Gather your ingredients, roll up your sleeves, and enjoy the process of creating these delicious treats from scratch.
Why make this recipe
Making Pumpkin Cinnamon Rolls is a wonderful way to embrace the flavors of fall. Not only are they incredibly tasty, but they also fill your home with a warm, inviting scent. These rolls are perfect for sharing with loved ones, making them an ideal choice for gatherings and celebrations. Plus, they are a fun and engaging project to tackle in the kitchen, allowing you to bond with friends or family while creating something delicious. Enjoy the sweet rewards of your work with these delightful rolls!
How to make Pumpkin Cinnamon Rolls
Ingredients
2 1/4 Teaspoons Instant Dry Yeast (1 Standard American Package)
6oz (3/4 Cup) Warm Water (check your yeast for temp, usually around 115F/46C)
50 Grams (1/4 Cup) Granulated Sugar/ Caster Sugar
2 Tablespoons Butter, browned
1 Large Egg, at room temperature
1 Tablespoon Dry Milk Powder
1 Teaspoon Salt
5.3oz (2/3 Cup) Pure Pumpkin Puree (Not Pumpkin Pie Filling)
1 Tablespoon Pumpkin Pie Spice
406 Grams – 468 Grams (3 1/4 – 3 3/4 Cup) All-Purpose Flour/Plain Flour
150 Grams (3/4 Cup) Brown Sugar
1 1/2 Teaspoon Ground Cinnamon
1 1/2 Teaspoon Pumpkin Pie Spice
3oz (6 Tablespoons) Butter, browned
4oz Cream Cheese, softened to room temperature
2oz (1/4 Cup) Browned Butter, softened to room temperature
1 Tablespoon Pure Vanilla Extract
2 Tablespoons Heavy Cream
180 Grams (1 1/2 Cups) Confectioners Sugar/Powdered Sugar
Directions
Brown Butter: Start by browning the butter in a pan over medium heat until it turns a light golden brown. This will give your rolls a delicious nutty flavor.
Dough: In a bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy. Next, add the browned butter, egg, pumpkin puree, dry milk powder, salt, pumpkin pie spice, and half of the flour. Mix well. Gradually add the remaining flour until a soft dough forms. Knead the dough for about 5-7 minutes until smooth.
Filling: Roll your dough into a rectangle. Spread browned butter over it, then sprinkle brown sugar, ground cinnamon, and pumpkin pie spice evenly. Roll the dough tightly into a log and slice into individual rolls.
Frosting: Combine softened cream cheese, browned butter, vanilla extract, heavy cream, and confectioners sugar in a bowl. Mix until smooth and creamy.
How to serve Pumpkin Cinnamon Rolls
Once your Pumpkin Cinnamon Rolls are baked and golden brown, let them cool slightly. Drizzle the creamy frosting on top and serve warm. These rolls are perfect with a cup of coffee or tea, making them an ideal breakfast or snack option.
How to store Pumpkin Cinnamon Rolls
If you have any leftover rolls, store them in an airtight container at room temperature for up to two days. For longer storage, you can freeze the rolls before or after baking. Wrap them tightly in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. To reheat, simply warm them in the oven or microwave until heated through.
Tips to make Pumpkin Cinnamon Rolls
To ensure your rolls are fluffy, make sure your yeast is fresh. Use room temperature ingredients where needed, and be careful not to add too much flour, as this can make your rolls dense. Allow the dough to rise in a warm spot, which helps it double in size.
Variations
Feel free to customize your Pumpkin Cinnamon Rolls by adding nuts like walnuts or pecans for added crunch. You can also include chocolate chips for a sweet twist!
FAQs
Can I use pumpkin pie filling instead of pure pumpkin puree?
No, pumpkin pie filling contains additional sugar and spices, which can alter the flavor.
How long do I need to let the dough rise?
The dough should rise for about 1 hour or until it has doubled in size.
Can I make the dough in advance?
Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature before rolling out.
What if my rolls don’t rise?
Check if your yeast is active. If the water was too hot, it might have killed the yeast.
Can I make these rolls without gluten?
Yes, substitute with your favorite gluten-free flour blend, but the texture may differ slightly.
Pumpkin Cinnamon Rolls
Delightful pumpkin cinnamon rolls with a creamy frosting, perfect for autumn gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 teaspoons Instant Dry Yeast (1 Standard American Package)
- 6 oz (3/4 cup) Warm Water
- 50 grams (1/4 cup) Granulated Sugar
- 2 tablespoons Butter, browned
- 1 Large Egg, at room temperature
- 1 tablespoon Dry Milk Powder
- 1 teaspoon Salt
- 5.3 oz (2/3 cup) Pure Pumpkin Puree
- 1 tablespoon Pumpkin Pie Spice
- 406 grams – 468 grams (3 1/4 – 3 3/4 cup) All-Purpose Flour
- 150 grams (3/4 cup) Brown Sugar
- 1 1/2 teaspoons Ground Cinnamon
- 1 1/2 teaspoons Pumpkin Pie Spice
- 3 oz (6 tablespoons) Butter, browned
- 4 oz Cream Cheese, softened
- 2 oz (1/4 cup) Browned Butter, softened
- 1 tablespoon Pure Vanilla Extract
- 2 tablespoons Heavy Cream
- 180 grams (1 1/2 cups) Confectioners Sugar
Instructions
- Brown the butter in a pan over medium heat until it turns a light golden brown.
- In a bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- Add browned butter, egg, pumpkin puree, dry milk powder, salt, pumpkin pie spice, and half of the flour. Mix well.
- Gradually add the remaining flour until a soft dough forms. Knead the dough for about 5-7 minutes until smooth.
- Roll the dough into a rectangle. Spread browned butter, then sprinkle brown sugar, ground cinnamon, and pumpkin pie spice evenly.
- Roll the dough tightly into a log and slice into individual rolls.
- Combine softened cream cheese, browned butter, vanilla extract, heavy cream, and confectioners sugar in a bowl. Mix until smooth and creamy.
- Bake the rolls until golden brown, let them cool slightly, and drizzle with frosting before serving.
Notes
Use fresh yeast for fluffy rolls and store leftovers in an airtight container for up to two days at room temperature.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
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