Heavenly Pumpkin Cinnamon Rolls Recipe for Fall Bliss

Soft, pillowy pumpkin cinnamon rolls dance with autumnal warmth and sweet promise.

Crisp mornings call for something truly special from your kitchen.

Fragrant spices swirl through tender dough, creating magic that feels like a cozy embrace.

Comfort waits in every delicate spiral of this beloved treat.

Baking becomes an art form when you transform simple ingredients into something extraordinary.

Subtle notes of nutmeg and cinnamon whisper stories of harvest happiness.

Prepare to fall in love with these irresistible rolls that will make your kitchen smell like pure bliss.

Pro Tips for Fluffy Cinnamon Rolls

• Ensure water is warm (not hot) to prevent killing the yeast, creating a frothy activation that helps rolls rise beautifully.
• Use pure pumpkin puree without added liquid to maintain dough's ideal texture and prevent soggy rolls.
• Use a ruler or measuring tape when rolling dough to achieve consistent thickness and even cinnamon distribution.
• Cover rising dough with a damp cloth to keep surface moist and promote better rising without forming a crusty exterior.
• Let rolls cool slightly before adding cream cheese frosting, preventing melting and ensuring smooth, creamy coverage.

Variations on Pumpkin Cinnamon Rolls

• Gluten-Free Pumpkin Rolls: Replace wheat flour with a gluten-free blend, ensuring the same soft texture while accommodating those with gluten sensitivities.
• Vegan Autumn Version: Swap dairy milk with almond milk, use coconut oil instead of butter, and replace egg with a flax egg or applesauce for a plant-based alternative.
• Low-Sugar Pumpkin Rolls: Reduce sugar content by using monk fruit sweetener, stevia, or coconut sugar, maintaining the classic flavor profile with fewer calories.
• Dairy-Free Option: Substitute milk with oat milk, use coconut cream cheese for icing, and select plant-based butter alternatives to create a lactose-free version of the classic rolls.

Serving Suggestions for Pumpkin Cinnamon Rolls

• Cozy Breakfast Companion: Pair these warm pumpkin cinnamon rolls with a steaming mug of spiced apple cider or rich coffee for a delightful morning treat.
• Holiday Brunch Star: Serve these rolls as a centerpiece for autumn gatherings, surrounded by fresh seasonal fruits like sliced pears or caramelized apples.
• Dessert Transformation: Top the rolls with a scoop of vanilla bean ice cream or whipped cream for an indulgent after-dinner sweet that celebrates fall flavors.
• Gifting Delight: Package cooled rolls in cute fall-themed boxes with a ribbon for a heartwarming homemade gift that friends and family will adore.

How to Store Pumpkin Cinnamon Rolls

• Store leftover rolls in an airtight container for up to 4 days. Wrap individually in plastic wrap to maintain moisture and prevent drying out.
• Place cooled rolls in a freezer-safe container or zip-lock bag. Freeze for up to 2 months. Separate rolls with parchment paper to prevent sticking.
• Preheat oven to 300F (150C). Wrap rolls in aluminum foil to prevent over-browning. Warm for 8-10 minutes until heated through. Add fresh icing after reheating.
• Warm individual rolls for 15-20 seconds. Be careful not to overheat, as they can become tough. Add a small splash of water to maintain softness.

FAQs

• How do I know if my yeast is active?

Test the yeast in warm water. If it becomes foamy and bubbly within 5-10 minutes, it’s active and ready to use. If no bubbles form, the yeast might be old or expired.

• Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. This slow rise can enhance the flavor and make the rolls even more delicious.

• What if my dough doesn't rise properly?

Ensure your yeast is fresh, the water is warm (not hot), and the environment is draft-free and slightly warm. A temperature around 80-85°F helps yeast activate and rise effectively.

Why Pumpkin Cinnamon Rolls Are a Sweet Breakfast Staple

• Bake Seasonal Comfort: Capture the cozy autumn vibes with these warm, spiced pumpkin cinnamon rolls that bring instant comfort and joy to your kitchen.
• Customize with Ease: Adapt the recipe to your taste by adjusting spice levels, trying different icings, or adding nuts for extra crunch and personal flair.
• Master Baker Moment: Perfect for bakers looking to level up their skills, this recipe offers a delightful challenge with impressive, bakery-worthy results that will wow family and friends.
• Crowd-Pleasing Treat: Ideal for weekend brunches, holiday gatherings, or special breakfasts, these rolls create memorable moments and bring people together with their irresistible aroma and flavor.

Ingredients for Pumpkin Cinnamon Rolls

• Flour: A fundamental ingredient that provides structure and texture to the cinnamon rolls.
• Pumpkin Puree: Adds moisture, subtle sweetness, and rich autumn flavor to the dough and filling.
• Yeast: Essential for helping the dough rise and creating a light, fluffy texture.

• Warm Water, Milk: Activate the yeast and help create a soft, tender dough.
• Egg: Binds ingredients together and adds richness to the dough.

• Brown Sugar, Granulated Sugar: Provide sweetness and help with caramelization.
• Pumpkin Pie Spice, Cinnamon: Contribute warm, aromatic flavors that complement the pumpkin.

• Melted Butter, Vanilla: Enhance the flavor and richness of the filling.

• Butter, Cream Cheese: Create a creamy, tangy base for the icing.
• Powdered Sugar, Milk: Provide sweetness and smooth consistency to the frosting.

• Salt: Balances the sweetness and enhances overall flavor.

How to Make Pumpkin Cinnamon Rolls

Step 1: Activate the Yeast

Combine warm water and yeast in a small bowl.

Allow the mixture to become frothy and bubbly, which signals the yeast is ready for action.

Step 2: Create the Dough Base

• Milk
• Pumpkin puree
• Brown sugar
• Granulated sugar
• Pumpkin pie spice
• Salt

Incorporate the egg and activated yeast mixture, stirring until well combined.

Step 3: Knead the Dough

Gradually add flour to the mixture, mixing until a soft, supple dough forms.

Transfer the dough to a floured surface and knead thoroughly until smooth and elastic.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise until it doubles in size.

Step 4: Craft the Filling

• Pumpkin pie spice
• Melted butter
• Pumpkin puree
• Vanilla
• Brown sugar
• Cinnamon

Mix these components until they create a rich, aromatic spread.

Step 5: Shape the Rolls

Roll the risen dough into a rectangular shape.

Spread the prepared filling evenly across the surface.

Carefully roll the dough into a tight log, then slice into individual rolls.

Arrange the rolls in a greased baking dish.

Step 6: Bake the Rolls

Allow the rolls to rise once more.

Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until they turn a beautiful golden brown.

Step 7: Prepare the Creamy Icing

In a mixing bowl, beat butter and cream cheese until smooth.

Gradually add powdered sugar and milk, continuing to beat until the icing reaches a silky, spreadable consistency.

Generously drizzle the icing over the warm rolls.

Pumpkin Cinnamon Rolls Recipe

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4.8 from 8 reviews

• Total Time: 1 hour 40 minutes
• Yield: 12 1x

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Description

Spiced pumpkin cinnamon rolls bring autumn’s warmth to breakfast tables with rich, velvety dough swirling with sweet cinnamon notes. Golden-edged pastries invite friends and family to savor seasonal comfort in each delectable bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 1/2 cups flour
• 1/2 cup pumpkin puree
• 1 package active dry yeast

Wet Ingredients:

• 1/3 cup milk
• 1/4 cup warm water
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 3 tablespoons butter, melted

Spices and Flavoring:

• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon vanilla

Icing Ingredients:

• 1/4 cup butter
• 4 ounces cream cheese
• 2 cups powdered sugar
• 1 1/2 teaspoons milk

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Instructions

1. Activate yeast by dissolving it in tepid water and allow to foam for 5-10 minutes until bubbly.
2. Create a rich pumpkin base by whisking together milk, pumpkin puree, sugars, pumpkin pie spice, and salt. Incorporate beaten egg and activated yeast mixture until fully combined.
3. Gradually fold in flour, transforming the mixture into a cohesive, supple dough. Knead thoroughly on a lightly dusted surface until elastic and smooth, approximately 8-10 minutes.
4. Transfer dough to a greased container, cover with a damp cloth, and let rise in a warm environment until volume doubles, roughly 1 hour.
5. Craft the aromatic filling by blending pumpkin pie spice, melted butter, pumpkin puree, vanilla, brown sugar, and ground cinnamon into a fragrant spread.
6. Roll out dough into a rectangular shape, approximately 1/4 inch thick. Spread filling evenly, leaving a small border around edges.
7. Tightly roll the dough from the long side, creating a compact log. Slice into uniform rolls using a sharp knife.
8. Arrange rolls in a buttered baking dish, allowing slight space between each. Cover and permit a second rise for 30-45 minutes.
9. Preheat oven to 350°F (175°C). Bake rolls for 22-27 minutes until golden and center feels set.
10. Prepare creamy frosting by whipping butter and cream cheese until smooth. Gradually incorporate powdered sugar and milk, beating until glossy and spreadable.
11. Drizzle or spread icing over warm rolls immediately after removing from oven.

Notes

• Check yeast freshness by ensuring it creates a foamy layer, which indicates active fermentation for perfect rise.
• Use room temperature ingredients like eggs and milk to help dough develop consistent texture and promote better rising.
• Create gluten-free version by substituting regular flour with a cup-for-cup gluten-free blend and adding xanthan gum for structure.
• Enhance make-ahead convenience by preparing rolls night before, refrigerating overnight, then allowing 30-45 minutes warming before baking.

• Prep Time: 1 hour 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 315 kcal
• Sugar: 20 g
• Sodium: 210 mg
• Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Carbohydrates: 45 g
• Fiber: 2.5 g
• Protein: 5 g
• Cholesterol: 35 mg