These Pumpkin Cinnamon Rolls are the ultimate fall treat! Soft, fluffy, and filled with warm spices and sweet pumpkin puree, they’re perfect for cozy mornings or holiday gatherings. With each bite, you’ll get a taste of comforting cinnamon and pumpkin, making them a seasonal favorite. Now, let’s dive into the ingredients that make these rolls a must-try this autumn!
INGREDIENTS
- 1/4 cup warm water: Activates the yeast and helps the dough rise.
- 1 package active dry yeast: Essential for making the rolls light and fluffy.
- 1/3 cup milk: Adds moisture and softness to the dough.
- 1/2 cup pumpkin puree: Provides the pumpkin flavor and keeps the dough tender.
- 1/4 cup brown sugar: Sweetens the dough while adding a hint of molasses.
- 1/4 cup granulated sugar: Adds extra sweetness to balance the pumpkin spice.
- 1/2 teaspoon pumpkin pie spice: Adds the classic warm flavors of cinnamon, nutmeg, and cloves.
- 1/2 teaspoon salt: Enhances the flavors and balances the sweetness.
- 1 egg: Helps bind the ingredients together, adding richness to the dough.
- 3 - 3 1/2 cups all-purpose flour: Forms the structure of the rolls and gives them their soft, fluffy texture.
Filling Ingredients:
- 1/2 teaspoon pumpkin pie spice: Infuses the filling with warm, seasonal flavors.
- 3 tablespoons butter, melted: Adds richness and helps the filling stick to the dough.
- 1/4 cup pumpkin puree: Adds moisture and enhances the pumpkin flavor.
- 1 teaspoon vanilla: Adds depth of flavor to the filling.
- 1/2 cup brown sugar: Sweetens the filling and creates that gooey cinnamon layer we love.
- 1 teaspoon cinnamon: The star of the filling, providing that classic cinnamon roll flavor.
INSTRUCTIONS
- Step 1:
- Mix together the warm water and active dry yeast. Let the mixture sit for about 10 minutes until bubbles form on the surface and the yeast activates.
- Step 2:
- In the bowl of a stand mixer with a paddle attachment, combine the yeast mixture with the milk, pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, salt, and egg.
- Step 3:
- Gradually add the flour, starting with 3 cups and mixing until a dough forms. If the dough is sticky, add an additional 1/2 cup of flour as needed.
- Step 4:
- Place the dough in a well-greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until it doubles in size.
- Step 5:
- Once the dough has risen, knead it for 1-2 minutes on a floured surface, then roll it out into a large rectangle.
- Step 6:
- Prepare the filling by mixing the melted butter, pumpkin puree, vanilla, pumpkin pie spice, brown sugar, and cinnamon. Spread this filling evenly over the rolled-out dough.
- Step 7:
- Starting from the short end, roll the dough tightly into a log. Use a piece of dental floss to slice the dough into 15-18 individual cinnamon rolls.
- Step 8:
- Place the sliced rolls in a greased glass casserole dish, making sure they are snug but not overcrowded. Cover with plastic wrap and let them rise for another 30-60 minutes until they have doubled in size.
- Step 9:
- Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown on top.
- Step 10:
- While the rolls bake, prepare the icing by mixing together the butter, cream cheese, powdered sugar, and milk. Spread the icing over the warm rolls before serving.
Serving and Storage Tips
- Serve these Pumpkin Cinnamon Rolls warm, straight out of the oven, for the best flavor and texture. The cream cheese icing will melt beautifully into the rolls.
- If you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days.
- To reheat, pop a roll in the microwave for 10-15 seconds to bring back that fresh-from-the-oven warmth.
- These rolls can also be frozen. Simply wrap them tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Helpful Notes
- For extra pumpkin flavor, you can increase the amount of pumpkin puree in the filling by a tablespoon.
- If you don’t have pumpkin pie spice, you can easily make your own with a mix of cinnamon, nutmeg, ginger, and cloves.
- Want a less sweet roll? Reduce the sugar in the filling by half for a more subtle flavor that lets the pumpkin shine.
Tips from Well-Known Chefs
- Chef Ree Drummond recommends adding a pinch of nutmeg to the filling for an extra warm, spiced flavor.
- Chef Ina Garten suggests brushing the rolls with melted butter before baking for an even richer flavor and golden finish.
WHY YOU'LL LOVE THIS RECIPE
- These Pumpkin Cinnamon Rolls are the perfect combination of soft, fluffy dough and a sweet, spiced pumpkin filling.
- The cream cheese icing adds just the right amount of tanginess to balance the sweetness of the rolls.
- They’re easy to make ahead and can be frozen, making them perfect for holiday mornings or any special occasion.
VARIATIONS
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
- If you want to add a bit of crunch, sprinkle chopped pecans or walnuts over the filling before rolling up the dough.
- For a vegan version, use plant-based butter, a flax egg substitute, and vegan cream cheese in the icing.