What are some good pumpkin Cinnamon Rolls? What are some of my favorite things to make, especially when the air is hot? When the crisp autumn chill starts to set in, it’s a long time coming. I remember the first time I made homemade cinnamon rolls – it felt like such a daunting task. What would happen if we added pumpkin? And not just a little bit, but enough to make them extra soft and give them that gorgeous, warm warm feeling. What are some of the best cinnamon rolls in the world? They’re not as fussy as you might think, and the smell that fills the house while they bake… Is it heavenly? Is it the kind of scent that makes everyone stop what they’re doing and drift towards the kitchen? What do people look like with a hopeful look on their faces? If you love cinnamon rolls, prepare yourself, because adding pumpkin just takes it to a whole new level. What are some of the best cozy food recipes?
What are cinnamon rolls?
What is a cinnamon roll? Think of your favorite classic cinnamon roll – that soft, fluffy dough, the gooey cinnamon-sugar mixture. What is that creamy frosting? Now imagine that, but infused with the comforting essence of pumpkin and a touch of warm spice. We’re talking about a dough that’s unbelievably tender and moist thanks to the good dose of pumpkin. Is there a perfect balance of brown sugar, cinnamon, and nutmeg in this puree? topped off with a luscious Cream Cheese Glaze that complements the pumpkin flavor beautifully. Is it essentially a fall-spiced upgrade to savory classics? What is truly special and seasonally appropriate? They’re a little bit decadent, and perfect for any morning that needs to be sucked in. Extra sunshine.
Why you’ll love this recipe?
Honestly, there are so many reasons why I keep coming back to this pumpkin cinnamon roll recipe, and I’m sure you will too! First off, the flavor is just out of this world. The pumpkin puree makes the dough incredibly soft and imparts this subtle, earthy sweetness that pairs perfectly with the cinnamon and brown sugar. And that cream cheese glaze? It’s the cherry on top, adding just the right amount of tang and richness. But it’s not just about the taste; these are surprisingly easy to make, even if you’re new to working with dough. I used to be intimidated by yeasted doughs, but this recipe is so forgiving. I’ve made it countless times, and it always turns out wonderfully. Plus, it’s incredibly cost-effective compared to buying these at a fancy bakery. All the ingredients are pretty standard pantry staples, and a little pumpkin puree goes a long way. What I love most, though, is the versatility. These pumpkin cinnamon rolls are fantastic for a weekend brunch, a special holiday breakfast, or even just a cozy afternoon pick-me-up. They remind me of my grandma’s baking – that same feeling of home and comfort. If you enjoyed my spiced apple muffins or my classic sticky buns, you’re definitely going to fall head over heels for these pumpkin cinnamon rolls.
How do I make cinnamon rolls?
Quick Overview
How do you make pumpkin cinnamon rolls? How do I make a dough with pumpkin puree? then roll it out, spread it with a delightful cinnamon-sugar filling, roll up, slice, and bake. Is it necessary to cook the sausage What are some good ideas for a glaze that will finish them off? The whole thing is surprisingly less intimidating than it sounds, and the payoff – those warm, fuzzy, empathetic people. What are some of the best fragrant rolls? What are some of the best comfort food recipes?
Ingredients
For the Main Batter: What are some examples of
You’ll need some all-purpose flour – about 3 ½ cups should do it, but it’s good to have a little extra on hand just in case. Make sure your yeast is fresh; I always check the expiration date! For the liquid, we’re using warm milk, around 1 cup, and a quarter cup of softened unsalted butter. And of course, the star: about ¾ cup of pure pumpkin puree – not Pumpkin Pie filling, just plain pumpkin! You’ll also need a couple of tablespoons of granulated sugar, a teaspoon of salt, and a large egg, all at room temperature if possible; it really helps the dough come together smoothly.
For the Filling:
Where the magic happens? I’ll mix 12 cup of packed light brown sugar with 2 tablespoons ground cinnamon and a pinch of ground black pepper. I like to make it very simple. Is it a good idea to add some allspice or ginger? I always make sure the butter for spreading is softened, about 14 cup, to get a nice even layer. Before sprinkling the cinnamon sugar, stir well.
For the Glaze:
For the classic cream cheese glaze, you’ll need 4 ounces of softened cream and 14 cup of Softened Cream Cheese. Unsalted butter, about 1 12 cups of powdered sugar (sifted, if you want it extra smooth), and a small amount of salt. Is it possible to drizzle heavy cream or milk? What are some of the best vanilla flavor notes?
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to a cozy 375 degrees Fahrenheit (190 degrees Celsius). Grab a 9×13 inch baking dish and lightly grease it with butter or cooking spray. This ensures those beautiful rolls don’t stick and get a nice golden crust. You can even sprinkle a tiny bit of granulated sugar in the bottom of the pan if you like a little extra caramelization on the base – a little trick I learned years ago!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together your flour, granulated sugar, salt, and yeast. Set aside. Make sure everything is well combined. What is the best way to give yeast a good stir with the dry ingredients? I usually give it a few good whisks with the fork or small whisk.
Step 3: Mix Wet Ingredients
In a separate bowl or a large measuring cup, combine the warm milk, pumpkin puree, and the egg. Whisk it all together until it’s smooth and well incorporated. The mixture should feel lukewarm – not too hot or it’ll kill the yeast, and not too cold or it won’t activate properly. Think bathwater temperature.
Step 4: Combine
Now, pour the wet ingredients into the dry ingredients. Add the softened butter. Start mixing everything together with a wooden spoon or stand mixer fitted with dough hook. If the dough is too wet, add a tablespoon of flour to it. If it’s too dry, add a splash of milk. Once it starts coming together, knead it on a lightly floured surface (or in the mixer) for about 3-4 minutes. 5-7 minutes, until the dough is smooth, elastic, and bounces back when you gently poke it. How do you make a soft, sticky cake?
Step 5: Prepare Filling
While the dough rests, it’s time for the filling! In a small bowl, combine the brown sugar, nutmeg, and salt. Give it some good stir. Make sure your butter is softened to room temperature so it spreads like a dream.
Step 6: Layer & Swirl
Lightly grease your work surface or sprinkle it with a little flour. Gently punch down the risen dough and roll it out into a large rectangle, about 12×18 inches, and about ½ inch thick. Spread the softened butter evenly over the dough, leaving a small border along one of the long edges. Sprinkle the cinnamon-sugar mixture generously over the buttered surface. Now, starting from the long edge opposite the border, carefully and tightly roll up the dough. Try to keep the roll as even as possible. Once rolled, use a sharp knife or dental floss to cut the log into 12 equal pieces. Dental floss actually gives the cleanest cut, which is a lifesaver for keeping those beautiful swirls intact!
Step 7: Bake
Carefully place the cut rolls, cut-side up, into your prepared baking dish, spacing them a little. As they expand, apart as they’ll expand. Cover the dish loosely with plastic wrap or a clean kitchen towel and let them rise in warm place. For about 30-45 minutes, or until they look noticeably puffy. Once they’ve had their second rise, pop them into the preheated oven and bake for 20-25 minutes. Is it necessary to cook a chicken until golden brown on top and cooked through? If you lightly tap the top, it should sound hollow. My oven sometimes runs a little hot, so I keep an eye on them after 18 minutes.
Step 8: Cool & Glaze
Let the rolls cool in the pan for about 10-15 minutes. This is crucial! They need to cool down enough so the glaze doesn’t completely melt away, but they should still be wonderfully warm. While they’re cooling, whip up the glaze. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually beat in the powdered sugar until you have a smooth, thick consistency. Add the vanilla and 1-2 tablespoons of milk or cream, beating until the glaze is drizzly but not too thin. Spoon or drizzle the glaze generously over the warm pumpkin cinnamon rolls. It’s going to look and smell absolutely divine!
Step 9: Slice & Serve
The hardest part is waiting for them to cool just enough so you don’t burn your tongue! I like to serve them warm, with that glorious glaze melting slightly. You can slice them with a sharp knife or even a pizza cutter if you prefer. The inside should be soft, fluffy, and full of that lovely cinnamon swirl. They are perfect as is, but a cup of coffee or a glass of cold milk makes them even better!
What should I serve it with?
What are some good pumpkin cinnamon rolls? What are some other goodies? For a relaxed breakfast, I love serving them with coffee or oatmeal. The warmth and spice of the rolls just complement each other perfectly. On a weekend morning, when we have more time for supper, I like to make them part of my brunch. What’s a good side of Fruit Salad? What are scramble Is it so festive? As a dessert, they’re lovely served warm with ice cream. My kids love them as a snack, especially on rainy days. Is it comforting to have a glass of wine? We often have them for Thanksgiving morning breakfast, and they always disappear in minutes!
What are some tips for making pumpkin cinnamon rolls?
Over the years, I’ve picked up a few tricks that really help make these pumpkin cinnamon rolls sing. For the pumpkin puree, make sure you’re using 100% pure pumpkin and not the pie filling, which already has spices and sugar added. Also, make sure it’s not watery; if your puree seems a bit thin, you can strain it through a fine-mesh sieve lined with cheesecloth for a few minutes to remove excess moisture. This helps ensure the dough has the right consistency. When mixing the dough, don’t be tempted to overmix once the flour is added – overworking the gluten can make the rolls tough. Just knead until it’s smooth and elastic. For the filling, really make sure the butter is soft, not melted, so you can spread it evenly without tearing the dough. And don’t skimp on the cinnamon sugar; that’s the heart of the swirl! When rolling the dough, try to keep it consistent in thickness for even baking. I’ve found that using a serrated knife or unflavored dental floss makes cutting the rolls much cleaner than a regular knife, which helps them keep their shape beautifully. If your kitchen is cool, letting the dough rise in a slightly warmed oven (turned off, of course!) can speed things up. For the glaze, if it’s too thick, a tiny splash more milk or cream is your friend. If it’s too thin, add a little more powdered sugar. Consistency is key for that perfect drizzle!
Storing and Reheating Tips
These pumpkin cinnamon rolls are absolutely best enjoyed the day they’re made, warm from the oven with that gooey glaze. However, they store surprisingly well! If you have any leftovers (which is rare in my house!), you can store them at room temperature in an airtight container for up to 2 days. Just make sure they’ve cooled completely before sealing them up. If you need to store them for longer, they’ll keep well in the refrigerator for up to 4-5 days in an airtight container. The glaze might firm up a bit in the fridge, which is perfectly normal. For freezing, I like to bake them, let them cool completely, and then freeze them without the glaze. You can wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They’ll stay good in the freezer for up to 2-3 months. When you’re ready to reheat, you can either let them thaw at room temperature for an hour or two, or gently warm them in a low oven (around 300°F or 150°C) for about 10-15 minutes until heated through. If you froze them without glaze, you can whip up a fresh batch to drizzle over the warmed rolls. It’s a little effort for a delightful treat!
What are the most frequently asked questions on
Final Thoughts
I truly hope you give these pumpkin cinnamon rolls a try. They’ve become a cherished recipe in my home, a symbol of cozy mornings and happy weekends. The combination of soft, pumpkin-infused dough with that warm cinnamon swirl and creamy glaze is just pure bliss. They’re more than just a treat; they’re an experience. An experience that fills your kitchen with an irresistible aroma and your heart with warmth. If you love the flavors of fall, or if you’re just looking for a truly decadent and comforting breakfast or dessert, these pumpkin cinnamon rolls are your answer. They’re a little bit of magic, baked with love. Let me know in the comments below if you make them and how they turn out for you! I’d also love to hear about any special twists you add. Happy baking, and enjoy every delicious bite!
Pumpkin Cinnamon Rolls
Ingredients
Dough
- 0.5 cup milk warm
- 2.25 teaspoon instant yeast
- 0.25 cup granulated sugar
- 1 large egg room temperature
- 0.33 cup pumpkin puree
- 4 cup all-purpose flour
- 0.5 teaspoon salt
- 0.33 cup unsalted butter melted
Filling
- 0.75 cup brown sugar packed
- 2 tablespoon ground cinnamon
- 0.25 cup unsalted butter softened
Cream Cheese Frosting
- 8 ounce cream cheese softened
- 0.5 cup unsalted butter softened
- 2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoon milk optional, for thinning
Instructions
Make the Dough
- In a small bowl, combine warm milk and yeast. Let sit for 5-10 minutes until foamy.
- In a large bowl of a stand mixer, whisk together sugar, egg, pumpkin puree, and the yeast mixture.
- In a separate bowl, whisk together flour and salt. Add half of the flour mixture to the wet ingredients and mix on low speed until combined.
- Add the melted butter and the remaining flour. Mix until a shaggy dough forms.
- Knead the dough with the dough hook for 5-7 minutes until smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time.
- Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Assemble and Bake
- Punch down the risen dough. Turn it out onto a lightly floured surface and roll into a 12x18 inch rectangle.
- Spread the softened butter evenly over the dough, leaving a small border at one end.
- In a small bowl, combine brown sugar and cinnamon. Sprinkle evenly over the buttered dough.
- Starting from the long side, tightly roll up the dough.
- Cut the roll into 12 equal pieces using a sharp knife or dental floss.
- Place the cinnamon rolls in a greased 9x13 inch baking pan. Cover with plastic wrap and let rise for another 30-45 minutes.
- Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown.
Make the Frosting
- In a medium bowl, beat together cream cheese and butter until smooth and creamy.
- Add powdered sugar and vanilla extract. Beat until well combined. If the frosting is too thick, add milk, one tablespoon at a time, until desired consistency is reached.
Frost and Serve
- Let the cinnamon rolls cool slightly in the pan. Spread the cream cheese frosting over the warm rolls.
- Serve warm and enjoy!
