Pumpkin Cinnamon Rolls are the perfect fall-inspired treat, combining soft and fluffy dough with warm pumpkin spice flavors. Filled with a spiced pumpkin mixture and topped with a luscious cream cheese glaze, these rolls are ideal for breakfast, brunch, or dessert.
Whether you’re hosting a cozy gathering or simply treating yourself, these cinnamon rolls are sure to impress!
Kitchen Equipment Needed
- Large mixing bowl
- Whisk or electric mixer
- Rolling pin
- Baking dish (9×13-inch)
- Small saucepan
- Pastry brush
Ingredients
For the Dough:
- 3 3/4 cups all-purpose flour, plus extra for dusting
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1 tsp salt
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 1/2 cup pumpkin puree
- 1 large egg
For the Filling:
- 1/3 cup pumpkin puree
- 1/3 cup brown sugar, packed
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 cup unsalted butter, softened
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk
Directions
1. Make the Dough:
- In a large bowl, combine flour, sugar, yeast, and salt.
- In a separate bowl, whisk together warm milk, melted butter, pumpkin puree, and egg. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic, or use a stand mixer with a dough hook for 3-4 minutes.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
2. Prepare the Filling:
- In a small bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger until smooth.
3. Roll and Fill:
- Roll the dough into a rectangle (about 12×18 inches) on a floured surface. Spread softened butter over the dough, then evenly spread the pumpkin filling on top.
- Roll the dough tightly from the long side into a log. Slice into 12 equal pieces.
4. Arrange and Rise:
- Place the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes, or until puffed.
5. Bake:
- Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until lightly golden.
6. Make the Glaze:
- In a medium bowl, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk, mixing until you reach your desired consistency.
7. Glaze and Serve:
- Spread the cream cheese glaze over warm cinnamon rolls. Serve immediately.
Prep Time
30 minutes
Rise Time
1 hour 30 minutes
Cook Time
25 minutes
Total Time
2 hours 25 minutes
Nutrition (per roll, approx. 12 servings)
Calories: ~300
Protein: 5g
Carbohydrates: 45g
Fat: 10g
Fiber: 2g
Sodium: 200mg
Expert Tips
- Warm your milk to about 110°F to activate the yeast properly.
- Use dental floss to slice the rolls cleanly without squishing them.
- For a stronger pumpkin flavor, add 1 tsp pumpkin pie spice to the dough.
FAQs
Can I make these ahead?
Yes! Prepare the rolls, cover tightly, and refrigerate overnight. Let them come to room temperature and rise slightly before baking.
Can I freeze the rolls?
Yes! Freeze unbaked rolls after slicing or baked rolls without the glaze. Reheat and glaze before serving.
What can I use instead of cream cheese glaze?
Drizzle with a simple powdered sugar glaze or use maple icing for a different twist.
Storing & Reheating
Storing: Keep leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Reheating: Warm individual rolls in the microwave for 15-20 seconds or in the oven at 300°F for 10 minutes.
Substitutions & Variations
- Use almond milk and vegan butter for a dairy-free version.
- Add chopped pecans or raisins to the filling for extra texture.
- Drizzle with caramel sauce instead of cream cheese glaze for a sweeter treat.
Pumpkin Cinnamon Rolls
Equipment
- - Large mixing bowl
- - Whisk or electric mixer
- - Rolling pin
- - Baking dish (9x13-inch)
- - Small saucepan
- - Pastry brush
Ingredients
- **For the Dough:**
- - 3 3/4 cups all-purpose flour plus extra for dusting
- - 1/4 cup granulated sugar
- - 1 packet 2 1/4 tsp instant yeast
- - 1 tsp salt
- - 1/2 cup whole milk warmed
- - 1/4 cup unsalted butter melted
- - 1/2 cup pumpkin puree
- - 1 large egg
- **For the Filling:**
- - 1/3 cup pumpkin puree
- - 1/3 cup brown sugar packed
- - 2 tsp ground cinnamon
- - 1/2 tsp ground nutmeg
- - 1/4 tsp ground ginger
- - 1/4 cup unsalted butter softened
- **For the Cream Cheese Glaze:**
- - 4 oz cream cheese softened
- - 2 tbsp unsalted butter softened
- - 1 cup powdered sugar
- - 1 tsp vanilla extract
- - 2-3 tbsp milk
Instructions
- **1. Make the Dough:**
- - In a large bowl, combine flour, sugar, yeast, and salt.
- - In a separate bowl, whisk together warm milk, melted butter, pumpkin puree, and egg. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
- - Knead the dough on a floured surface for 5-7 minutes until smooth and elastic, or use a stand mixer with a dough hook for 3-4 minutes.
- - Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- **2. Prepare the Filling:**
- - In a small bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger until smooth.
- **3. Roll and Fill:**
- - Roll the dough into a rectangle (about 12x18 inches) on a floured surface. Spread softened butter over the dough, then evenly spread the pumpkin filling on top.
- - Roll the dough tightly from the long side into a log. Slice into 12 equal pieces.
- **4. Arrange and Rise:**
- - Place the rolls in a greased 9x13-inch baking dish. Cover and let rise for 30 minutes, or until puffed.
- **5. Bake:**
- - Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until lightly golden.
- **6. Make the Glaze:**
- - In a medium bowl, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk, mixing until you reach your desired consistency.
- **7. Glaze and Serve:**
- - Spread the cream cheese glaze over warm cinnamon rolls. Serve immediately.
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