Few things signal the arrival of fall more than the warm, spiced aroma of pumpkin baking in the oven. One of the best ways to embrace this seasonal flavor is by making pumpkin cinnamon rolls. These rolls take the classic cinnamon roll recipe and infuse it with rich pumpkin puree, creating a cozy and flavorful twist that’s perfect for chilly mornings, brunches, or even a dessert treat. Let’s dive into how you can bake the most fluffy and flavorful pumpkin cinnamon rolls from scratch.
Ingredients for Pumpkin Cinnamon Rolls
To make these delicious treats, you’ll need the following ingredients:
For the Dough:
- 3 1/4 cups all-purpose flour (plus extra for rolling)
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 cup warm milk (around 110°F)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
For the Filling:
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1 tsp ground ginger (optional, for extra warmth)
- 1/4 tsp ground cloves
For the Icing:
- 1 cup powdered sugar
- 2-3 tbsp milk (add gradually to adjust thickness)
- 1 tsp vanilla extract
1. Activate the Yeast
To begin, dissolve the active dry yeast in warm milk along with a pinch of sugar. This step ensures the yeast activates properly. After about 5-10 minutes, the mixture should become frothy and bubbly—this is your sign that the yeast is alive and ready to work its magic.
2. Mixing the Pumpkin Dough
In a large mixing bowl, combine the pumpkin puree, melted butter, sugar, egg, and salt. Whisk until smooth. Once your yeast mixture is ready, stir it into the pumpkin mixture.
Gradually add the flour, cinnamon, and nutmeg to the wet ingredients. Mix until a soft dough forms. It should be slightly sticky, but not too wet. If the dough seems too sticky to handle, add a little more flour, one tablespoon at a time.
Turn the dough out onto a lightly floured surface and knead it for about 5 minutes. The goal is to achieve a smooth, elastic dough that springs back when lightly pressed. Once you’re done, place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
3. Preparing the Pumpkin Cinnamon Roll Filling
While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, brown sugar, and cinnamon. If you want to add a little more depth of flavor, mix in some ground ginger and cloves as well. The butter should be very soft, almost spreadable, so it incorporates well with the sugar and spices.
4. Rolling Out the Dough
Once your dough has risen, punch it down to release any air bubbles. Transfer it to a lightly floured surface and roll it out into a rectangle. Aim for a thickness of about 1/4-inch. You don’t need to be too precise, but keeping the dough even will ensure the rolls bake uniformly.
5. Spreading the Filling
Spread the cinnamon-sugar mixture evenly over the rolled-out dough, making sure to cover every corner for maximum flavor. Starting from one of the longer edges, carefully roll the dough into a tight log. Try to keep it as even as possible to ensure the rolls are all the same size.
6. Cutting the Rolls
Once your dough is rolled into a log, it’s time to cut it into rolls. The easiest way to do this is by using a sharp knife or unflavored dental floss. Aim for each roll to be about 1 inch thick. You should get about 12 rolls, but this can vary depending on the size of your dough rectangle.
7. Second Rise for Fluffiness
Place the rolls into a greased 9×13-inch baking dish, leaving a bit of space between each one to allow room for them to rise and expand. Cover the dish with a clean kitchen towel and let the rolls rise for another 30 minutes. This second rise will ensure the rolls are extra fluffy and soft after baking.
8. Baking the Pumpkin Cinnamon Rolls
Preheat your oven to 350°F (175°C). Once the rolls have risen again and are puffed up, bake them for about 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of one of the rolls comes out clean.
The scent of cinnamon, pumpkin, and butter will fill your kitchen, making it hard to wait for the next step!
9. Preparing the Icing
While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. Adjust the amount of milk to get the desired consistency—thicker for drizzling, or thinner if you prefer a glaze that will soak into the rolls. Set the icing aside until the rolls are done.
10. Icing and Serving the Rolls
Once the pumpkin cinnamon rolls are done baking, let them cool for about 5 minutes in the pan. You want them to be warm when you add the icing but not so hot that the icing immediately melts and disappears. Drizzle the icing generously over the warm rolls, making sure it seeps into all the crevices.
These pumpkin cinnamon rolls are best enjoyed warm, fresh out of the oven, with a hot cup of coffee or tea. The combination of the soft dough, pumpkin spice, and sweet cinnamon filling is irresistibly delicious.
FAQs
What type of pumpkin should I use for pumpkin cinnamon rolls?
Use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will alter the flavor and texture of your dough.
Can I make the dough ahead of time?
Yes, you can make the dough a day in advance and refrigerate it after the first rise. When you’re ready to bake, simply roll out the dough, add the filling, and proceed with the recipe.
How do I store leftover pumpkin cinnamon rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat them in the microwave for a few seconds to soften before serving.
Can I freeze the rolls?
Yes! You can freeze unbaked rolls after cutting them and placing them in the baking dish. Let them thaw in the fridge overnight before baking as usual. You can also freeze baked rolls and reheat them when you’re ready to eat.
What can I substitute for pumpkin puree?
If you don’t have pumpkin puree, you can try using sweet potato or butternut squash puree. These will give a slightly different flavor but still work well in the recipe.
Do I have to use icing on the rolls?
While icing adds extra sweetness and creaminess, the rolls are still delicious on their own. You can also top them with cream cheese frosting for an even richer treat.