Pumpkin Cinnamon Rolls Recipe
Introduction
These Pumpkin Cinnamon Rolls are a delightful twist on the classic breakfast treat, combining the warm flavors of pumpkin and spices with a soft, fluffy dough. Perfect for cozy mornings or fall gatherings, they’re sure to become a seasonal favorite.
Ingredients
- 2 1/2 teaspoons instant dry yeast
- 1/2 cup warm milk
- 1 cup pumpkin puree
- 1/4 cup butter, softened
- 1 large egg
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 3 1/2 – 4 cups all-purpose flour
- 1/2 cup softened butter (for filling)
- 1/3 cup pumpkin puree (for filling)
- 3/4 cup brown sugar (for filling)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 4 ounces cream cheese, softened (for glaze)
- 1/4 cup salted butter, softened (for glaze)
- 1 to 1 1/2 cups powdered sugar (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- 1 to 2 tablespoons milk (for glaze)
Instructions
- Step 1: In a large stand mixer, combine yeast, warm milk, pumpkin puree, softened butter, egg, brown sugar, and salt. Add 2 1/2 cups of flour to the mixture.
- Step 2: Begin mixing, gradually adding the remaining flour half a cup at a time until the dough forms a soft, smooth, and elastic ball.
- Step 3: Transfer the dough to a lightly greased bowl. Cover it and let it rise until doubled in size, about 1 hour.
- Step 4: Punch down the dough and roll it out into a 12-inch by 18-inch rectangle.
- Step 5: For the filling, whip together the softened butter and pumpkin puree in a bowl. Stir in brown sugar, cinnamon, ginger, and nutmeg. Spread this mixture evenly over the dough, leaving about 1/2 inch clear at the top edge.
- Step 6: Roll the dough tightly lengthwise towards the top edge to form a long roll. Use a sharp knife to cut the roll into 12 one-inch slices.
- Step 7: Place the slices in a lightly greased 9×13-inch pan. Cover and let rise for 20 to 30 minutes.
- Step 8: Preheat your oven to 350°F (175°C). Bake the rolls for 18 to 20 minutes, until they are just starting to brown on top.
- Step 9: While the rolls bake, prepare the cream cheese glaze. Using a hand mixer, beat together cream cheese and butter until light and fluffy. Add powdered sugar and vanilla extract, then mix in milk gradually until you achieve a drizzle-like consistency.
- Step 10: Frost the warm rolls with the cream cheese glaze. Serve immediately, or allow to cool before storing.
Tips & Variations
- Use canned pumpkin puree for convenience, but fresh roasted pumpkin can add extra flavor.
- For a nuttier texture, sprinkle chopped pecans or walnuts into the filling before rolling.
- Substitute half of the all-purpose flour with whole wheat flour for a heartier roll.
- If you prefer less sweet rolls, reduce the brown sugar in the filling by a tablespoon or two.
Storage
Store pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for 4 to 5 days. Reheat individual rolls gently in the microwave for 15-20 seconds or warm in the oven at 300°F (150°C) for 10 minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze pumpkin cinnamon rolls?
Yes, these rolls freeze well. To freeze, place unbaked or baked rolls in an airtight container or wrap tightly in plastic wrap and foil. They can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Can I make the dough by hand without a stand mixer?
Absolutely. Mix the ingredients in a large bowl and knead the dough on a floured surface for about 8 to 10 minutes until smooth and elastic. Then proceed with the rising and rolling steps as usual.
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Pumpkin Cinnamon Rolls Recipe
- Total Time: 1 hour 45 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Rolls are a delicious twist on classic cinnamon rolls, infused with seasonal pumpkin puree and warm spices. Soft, fluffy, and topped with a creamy homemade cream cheese glaze, they make the perfect autumn breakfast or dessert treat.
Ingredients
Scale
Dough
- 2 1/2 teaspoons instant dry yeast
- 1/2 cup warm milk
- 1 cup pumpkin puree
- 1/4 cup butter (softened)
- 1 large egg
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 3 1/2 – 4 cups all-purpose flour
Filling
- 1/2 cup softened butter
- 1/3 cup pumpkin puree
- 3/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
Cream Cheese Glaze
- 4 ounces cream cheese (softened)
- 1/4 cup salted butter (softened)
- 1 to 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Instructions
- Make the dough: In a large stand mixer bowl, combine the instant dry yeast, warm milk, pumpkin puree, softened butter, egg, brown sugar, and salt. Add 2 1/2 cups of flour and begin mixing to combine.
- Knead the dough: Continue mixing and gradually add remaining flour, about half a cup at a time, until the dough forms a soft, smooth, and elastic ball that cleans the sides of the bowl.
- Let dough rise: Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, approximately 1 hour.
- Prepare the dough for rolling: Once risen, gently punch down the dough to release air. Roll it out on a floured surface into a 12 inch by 18 inch rectangle.
- Mix and spread filling: In a separate bowl, whip together the softened butter and pumpkin puree until smooth. Stir in brown sugar, ground cinnamon, ground ginger, and ground nutmeg. Spread this filling evenly over the rolled-out dough, leaving a 1/2 inch border around the edges.
- Roll and slice: Starting from the long edge, roll the dough tightly toward the opposite edge to form a long log. Using a sharp knife, slice the log into 12 equal one-inch thick rolls.
- Second rise: Place the rolls cut-side up in a lightly greased 9×13 inch pan. Cover and allow them to rise for 20 to 30 minutes until slightly puffed.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 18 to 20 minutes or until they are lightly browned on top and cooked through.
- Prepare glaze: While the rolls bake, beat together the softened cream cheese and salted butter until light and fluffy using a hand mixer. Gradually beat in powdered sugar and vanilla extract. Add milk a little at a time, mixing until you reach a drizzle-like consistency.
- Frost and serve: Remove rolls from oven and frost them generously while still warm. Serve immediately for best flavor or allow to cool and store in an airtight container for 4 to 5 days.
Notes
- Use fresh pumpkin puree or canned pumpkin puree for convenience.
- Ensure the milk is warm, not hot, to properly activate the yeast.
- The dough should be soft but not sticky; adjust flour as necessary.
- For a spicier filling, you can add a pinch of cloves or allspice.
- Glaze consistency can be adjusted with more or less milk depending on your preference.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cinnamon rolls, pumpkin rolls, cinnamon rolls with pumpkin, fall recipes, autumn breakfast, cream cheese glaze cinnamon rolls
