Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls offer a delightful twist on a beloved breakfast classic, perfectly fusing the warm spices of fall with the soft, fluffy texture of freshly baked rolls. With their rich pumpkin flavor and a gooey cinnamon filling, these rolls are not just a treat for the taste buds; they fill your kitchen with an irresistible aroma that will make everyone eager to gather around the table. Whether you’re looking for a cozy weekend breakfast or a sweet snack for a gathering, these Pumpkin Cinnamon Rolls are sure to impress.

Why Make This Pumpkin Cinnamon Rolls

There are plenty of reasons to whip up a batch of Pumpkin Cinnamon Rolls. Firstly, they are incredibly comforting — the combination of pumpkin and warm spices gives them a seasonal flair that feels festive and inviting. Secondly, they fill your home with a heavenly scent that can brighten any day. Plus, these rolls are versatile. You can serve them for breakfast, dessert, or even as a delightful snack. With a touch of cream cheese frosting drizzled over the top, these rolls transform into a sweet indulgence that’s simply irresistible.

How to Make Pumpkin Cinnamon Rolls

The process of making Pumpkin Cinnamon Rolls may seem elaborate, but it’s truly straightforward. You’ll start by preparing the dough, allowing it to rise until it’s beautifully puffy. Next, you’ll roll it out and spread on a cinnamon filling that will infuse each roll with flavor. After baking them to golden perfection, a luscious cream cheese frosting makes everything even more special. Here’s how to do it step by step.

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 115°F/46°C)
• 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:

1. Brown Butter: In a small pan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and allow to cool slightly.
2. Dough: In a large bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until foamy. Add the browned butter, egg, dry milk powder, pumpkin puree, pumpkin pie spice, and salt. Gradually stir in the flour until a dough forms. Knead the dough for about 5-7 minutes until smooth. Place it in a greased bowl, cover, and let it rise in a warm place for about an hour, or until doubled in size.
3. Filling: Preheat your oven to 350°F (175°C). In a separate bowl, mix the brown sugar, cinnamon, and additional pumpkin pie spice. Roll out the risen dough on a floured surface into a rectangular shape. Spread the remaining browned butter over the dough, then sprinkle the cinnamon-sugar mixture evenly across the top. Roll the dough tightly and cut it into individual rolls.
4. Baking: Place the rolls in a greased baking dish, allowing some space between them. Cover and let them rise for another 30 minutes. Bake for 25-30 minutes, or until golden brown.
5. Frosting: While the rolls are baking, beat the cream cheese until smooth. Add the browned butter, vanilla extract, and heavy cream, mixing well. Gradually add the powdered sugar until the frosting reaches your desired consistency.
6. Serve: Once the rolls have cooled slightly, drizzle the cream cheese frosting on top. Serve warm and enjoy!

Nutritional Information

Per serving (1 roll):

• Calories: 350
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 50mg
• Sodium: 260mg
• Total Carbohydrates: 50g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 5g

How to Serve Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls are best served warm, straight from the oven. You can pair them with a hot cup of coffee, tea, or a glass of milk for a truly delightful experience. They also make an excellent dish for fall gatherings, brunches, or even holiday breakfast tables. Feel free to sprinkle some extra cinnamon or pumpkin pie spice on top for added flair.

How to Store Pumpkin Cinnamon Rolls

To keep your Pumpkin Cinnamon Rolls fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for about a week. For freezing, wrap individual rolls tightly in plastic wrap and place them in a freezer-safe bag. They’ll stay good for up to three months. When you’re ready to eat, simply reheat them in the oven or microwave.

Expert Tips for Perfect Pumpkin Cinnamon Rolls

• Proofing Yeast: Always check the temperature of your water. Too hot can kill the yeast, while too cold won’t activate it.
• Kneading: Make sure to knead your dough until it’s smooth and elastic; this helps develop gluten for a soft texture.
• Measuring Flour: Scoop flour gently with a spoon and level it off with a knife instead of packing it down to avoid dry rolls.
• Cooling Before Frosting: Allow your rolls to cool slightly before applying frosting so it doesn’t melt away.

Delicious Variations

• Nutty Addition: Add chopped walnuts or pecans to the filling for a delightful crunch.
• Glaze Instead of Frosting: Drizzle a simple glaze made from powdered sugar and milk or water over the warm rolls for a lighter touch.
• Pumpkin Spice Variation: Mix in additional spices into the dough for an extra punch of flavor, such as nutmeg or ginger.

Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned?
   Yes, but make sure to cook and puree it until smooth. Drain off any excess liquid for the best results.

2. Can I make these rolls the night before?
   Absolutely! Prepare the rolls up until the second rise. Cover tightly and refrigerate overnight, then let them come to room temperature before baking.

3. What can I substitute for cream cheese?
   Greek yogurt or mascarpone can be used for a similar creamy texture.

4. How do I prevent the rolls from getting too dry?
   Make sure not to overbake them, and store them properly after cooling.

5. Can I use whole wheat flour?
   Yes, you can use whole wheat flour, but you may need to adjust the liquid in the recipe as it absorbs more moisture.

6. How can I make these vegan?
   Substitute the egg with a flax egg and use plant-based butter and cream cheese.

7. What’s the best way to reheat leftover rolls?
   Wrap each roll in a damp paper towel and microwave for 10-15 seconds until warm.

8. Can I freeze the dough before baking?
   Yes, you can freeze the dough after the first rise. Thaw in the refrigerator overnight before proceeding.

9. What is the best way to knead dough?
   Use your palms and push the dough away from you, fold it over, and rotate. Repeat until smooth.

10. How long can I let the dough rise?
    About an hour is ideal, but if your kitchen is cold, it may take longer. Just wait until it has doubled in size.

Conclusion

Pumpkin Cinnamon Rolls are more than just a dessert; they are a warm hug on a plate. Their soft, fluffy texture, paired with the warming flavors of pumpkin and spices, make them perfect for any occasion. Gather your ingredients and treat yourself to the deliciousness of homemade rolls that are sure to bring smiles to your table. Don’t hesitate; embrace the seasonal flavor and give this recipe a try! You’ll be rewarded with both delightful rolls and the joy of sharing them with loved ones. Happy baking!

Pumpkin Cinnamon Rolls

Delightful rolls combining warm spices and rich pumpkin flavor, perfect for breakfast or a sweet snack.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 rolls

Course: Breakfast, Dessert, Snack

Cuisine: American, Baked Goods

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Dough

• 2 1/4 teaspoons Instant Dry Yeast 1 Standard American Package
• 6 oz Warm Water Check your yeast for temp, usually around 115°F/46°C
• 50 grams Granulated Sugar Caster Sugar can be used
• 2 tablespoons Butter Browned
• 1 large Egg At room temperature
• 1 tablespoon Dry Milk Powder
• 1 teaspoon Salt
• 5.3 oz Pure Pumpkin Puree Not Pumpkin Pie Filling
• 1 tablespoon Pumpkin Pie Spice
• 406 grams All-Purpose Flour 3 1/4-3 3/4 Cup

For the Filling

• 150 grams Brown Sugar
• 1 1/2 teaspoons Ground Cinnamon
• 1 1/2 teaspoons Pumpkin Pie Spice
• 3 oz Butter Browned

For the Frosting

• 4 oz Cream Cheese Softened to room temperature
• 2 oz Browned Butter Softened to room temperature
• 1 tablespoon Pure Vanilla Extract
• 2 tablespoons Heavy Cream
• 180 grams Confectioners Sugar Powdered Sugar

Method

 

Brown Butter

1. In a small pan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and allow to cool slightly.

Dough Preparation

1. In a large bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until foamy.
2. Add the browned butter, egg, dry milk powder, pumpkin puree, pumpkin pie spice, and salt. Gradually stir in the flour until a dough forms.
3. Knead the dough for about 5-7 minutes until smooth. Place it in a greased bowl, cover, and let it rise in a warm place for about an hour, or until doubled in size.

Filling Preparation

1. Preheat your oven to 350°F (175°C).
2. In a separate bowl, mix the brown sugar, cinnamon, and additional pumpkin pie spice.
3. Roll out the risen dough on a floured surface into a rectangular shape.
4. Spread the remaining browned butter over the dough, then sprinkle the cinnamon-sugar mixture evenly across the top.
5. Roll the dough tightly and cut it into individual rolls.

Baking

1. Place the rolls in a greased baking dish, allowing some space between them. Cover and let them rise for another 30 minutes.
2. Bake for 25-30 minutes, or until golden brown.

Frosting Preparation

1. While the rolls are baking, beat the cream cheese until smooth.
2. Add the browned butter, vanilla extract, and heavy cream, mixing well.
3. Gradually add the powdered sugar until the frosting reaches your desired consistency.

Serving

1. Once the rolls have cooled slightly, drizzle the cream cheese frosting on top. Serve warm and enjoy!

Notes

Store in an airtight container at room temperature for up to three days, or refrigerate for about a week. For freezing, wrap individually in plastic wrap and place in a freezer-safe bag.