Soft Pumpkin Cinnamon Rolls – Autumn Treat

Pumpkin Cinnamon Rolls are more than just a breakfast treat; they are a warm hug in pastry form, a delicious invitation to cozy up and savor the season. There’s a reason why these swirls of spiced dough have captured our hearts and taste buds year after year. The irresistible aroma of cinnamon, nutmeg, and cloves mingling with the subtle sweetness of pumpkin is enough to transport you to a place of pure comfort and joy. What makes these Pumpkin Cinnamon Rolls truly special is the perfect balance of tender, fluffy dough and a rich, gooey filling, all crowned with a tangy cream cheese frosting that melts in your mouth. They’re ideal for a lazy weekend brunch, a festive holiday gathering, or simply when you need a little extra sweetness in your day. Get ready to create your own batch of these beloved Pumpkin Cinnamon Rolls and experience the magic for yourself!

Pumpkin Cinnamon Rolls

Get ready to fall in love with the ultimate autumn treat: Pumpkin Cinnamon Rolls! These aren’t just any cinnamon rolls; they’re infused with the warm, comforting flavor of pumpkin, making them perfectly suited for cozy mornings, festive brunches, or simply as an irresistible indulgence. The dough is incredibly soft and slightly sweet, while the filling is a symphony of warm spices and rich brown sugar. Topped with a luscious cream cheese frosting, these rolls are pure bliss. If you’re a fan of pumpkin spice everything, prepare yourself for a new favorite.

Ingredients:

• One 425g can Pumpkin Puree (See body of post for making your own)
• 2 1/4 tsp active dry yeast
• 150g whole milk, lukewarm
• 4 Tbsp (50g) brown sugar
• 565g all-purpose flour
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground cardamom
• 140g reduced pumpkin puree
• 2 eggs, lightly beaten, at room temperature
• 1 tsp vanilla bean paste
• 120g unsalted butter, at room temperature
• 225g unsalted butter, at room temperature
• 360g light or dark brown sugar
• 115g reduced pumpkin puree

Making your own pumpkin puree is surprisingly simple and yields a much richer flavor for baking. To do this, cut a small pie pumpkin in half, scoop out the seeds, and roast cut-side down on a baking sheet at 400°F (200°C) until fork-tender (about 45-60 minutes). Once cooled, scoop out the flesh and blend until smooth. For these rolls, we need a reduced pumpkin puree. To achieve this, spread your homemade puree on a parchment-lined baking sheet and bake at 250°F (120°C) for about 30-45 minutes, or until it has thickened and lost some moisture. This concentrated flavor is key to the deliciousness of our pumpkin cinnamon rolls.

Step-by-Step Instructions:

1. Activate the Yeast and Mix the Dough: In a large mixing bowl, combine the lukewarm whole milk (it should feel like warm bathwater, not hot, otherwise it will kill the yeast) with the active dry yeast and 4 tablespoons of brown sugar. Give it a gentle stir and let it sit for about 5-10 minutes. You should see the mixture become foamy and bubbly, which indicates the yeast is alive and ready to work its magic. If it doesn’t foam, your yeast might be old, and you’ll need to start with fresh yeast. Once foamy, add the 565g of all-purpose flour, salt, 1 teaspoon of cinnamon, and 1/2 teaspoon of ground cardamom. Add the 140g of reduced pumpkin puree, the lightly beaten eggs, and the vanilla bean paste.

2. Knead the Dough: Using a stand mixer with a dough hook attachment, or by hand, mix the ingredients until they just come together into a shaggy dough. Continue to mix on medium speed (or knead by hand on a lightly floured surface) for about 8-10 minutes. The dough should become smooth, elastic, and slightly sticky, but it shouldn’t stick to the sides of the bowl excessively. It should be soft and pliable. If the dough seems too dry, add a tablespoon of milk at a time. If it’s too wet, add a tablespoon of flour at a time. Once the dough is well-kneaded, grease a clean bowl with a little oil or cooking spray, place the dough inside, turn to coat, and cover the bowl tightly with plastic wrap or a damp kitchen towel.

3. First Rise: Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. A good trick for a warm place is to turn on your oven to its lowest setting for a few minutes, then turn it off and place the covered bowl inside. The residual warmth will help the dough rise beautifully. Be patient during this step; a well-risen dough is crucial for fluffy rolls.

4. Prepare the Filling and Assemble the Rolls: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches (30×45 cm). The thickness should be about 1/4 inch (0.5 cm). In a separate bowl, combine the 120g of softened unsalted butter with the 360g of light or dark brown sugar and the 115g of reduced pumpkin puree. Mix this until it forms a thick, spreadable paste. Spread this delicious pumpkin spice filling evenly over the rolled-out dough, leaving a small border (about 1/2 inch or 1 cm) along one of the longer edges. This border will help seal the roll.

5. Roll and Slice the Rolls: Starting from the longer edge opposite the border, tightly roll up the dough. Use your hands to gently guide and keep the roll tight as you go. Once rolled, you should have a long log. Pinch the seam to seal it securely. To slice the rolls, you can use a sharp knife or, for cleaner cuts, use a piece of unflavored dental floss. Slide a piece of floss under the log, bring the ends up, cross them over the top, and pull to slice. This prevents squashing the delicate layers. Cut the log into 12 equal rolls, about 1.5 inches (4 cm) thick.

6. Second Rise and Baking: Arrange the sliced rolls cut-side up in a greased 9×13 inch (23×33 cm) baking dish, leaving a little space between them as they will expand. Cover the dish loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for another 30-45 minutes, until they are puffy and nearly touching. Preheat your oven to 375°F (190°C) during this second rise. Once risen, bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. If the tops start to brown too quickly, you can loosely tent the dish with aluminum foil.

Cream Cheese Frosting:

While the rolls are baking, prepare the classic cream cheese frosting. In a medium bowl, beat together 225g of softened unsalted butter with 225g of softened cream cheese until smooth and creamy. Gradually add 240g (about 2 cups) of powdered sugar, beating until fully incorporated and the frosting is smooth and spreadable. You can add a splash of milk or a little more powdered sugar to reach your desired consistency.

Once the pumpkin cinnamon rolls are out of the oven, let them cool in the dish for about 10-15 minutes before generously slathering them with the warm cream cheese frosting. The frosting will melt slightly, creating a beautiful glaze. Serve them warm and enjoy every single bite of this autumnal delight!

Conclusion:

I truly hope you’ve enjoyed learning how to make these incredibly delicious Pumpkin Cinnamon Rolls! This recipe is an absolute winner because it strikes the perfect balance between the warm, comforting spices of cinnamon and the subtle, sweet earthiness of pumpkin. The dough turns out wonderfully soft and pillowy, and the creamy pumpkin spice frosting is simply divine. They’re ideal for a cozy weekend breakfast, a special holiday treat, or even an afternoon pick-me-up with a hot cup of coffee or tea. Don’t hesitate to experiment with the filling – a sprinkle of chopped pecans or walnuts would add a delightful crunch!

I encourage you to give these Pumpkin Cinnamon Rolls a try. They’re not as complicated as they might seem, and the reward of biting into a warm, gooey, homemade roll is absolutely worth it. Share them with loved ones, or savor them all to yourself – either way, they’re guaranteed to bring smiles and warmth.

Frequently Asked Questions:

Can I make the dough ahead of time?

Yes, you can! Once the dough has completed its first rise, you can cover it tightly and refrigerate it overnight. In the morning, let it sit at room temperature for about 30-60 minutes to soften before rolling and filling.

What if I don’t have pumpkin puree?

While pumpkin puree is ideal for the authentic flavor, you could substitute with unsweetened applesauce in a pinch. However, the flavor profile will be different, and the rolls might be slightly less dense.

How should I store leftover pumpkin cinnamon rolls?

Store cooled pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. Reheat gently in the oven or microwave for a few seconds to revive their warmth and gooeyness.

Pumpkin Cinnamon Rolls

Soft and fluffy pumpkin cinnamon rolls with a warm spice filling and a sweet, creamy frosting.

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
55 Minutes

Servings
12

Ingredients

• 1 425g can Pumpkin Puree
• 2 1/4 tsp active dry yeast
• 150g whole milk, lukewarm
• 4 Tbsp (50g) brown sugar
• 565g all-purpose flour
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground cardamom
• 140g reduced pumpkin puree
• 2 eggs, lightly beaten, at room temperature
• 1 tsp vanilla bean paste
• 120g unsalted butter, at room temperature
• 225g unsalted butter, at room temperature
• 360g light or dark brown sugar
• 115g reduced pumpkin puree

Instructions

1. Step 1
   In a small bowl, combine lukewarm milk, yeast, and 4 Tbsp brown sugar. Let sit for 5-10 minutes until foamy.
2. Step 2
   In a large bowl, whisk together flour, salt, cinnamon, and cardamom. Add pumpkin puree, eggs, vanilla bean paste, and the foamy yeast mixture. Mix until a shaggy dough forms.
3. Step 3
   Add softened 120g butter to the dough and knead for 5-7 minutes on a floured surface until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Step 4
   While dough rises, prepare the filling. In a bowl, combine 225g softened butter, 360g brown sugar, 140g reduced pumpkin puree, and 115g reduced pumpkin puree. Mix until well combined.
5. Step 5
   Punch down the risen dough and roll it out into a large rectangle (approximately 12×18 inches) on a lightly floured surface. Spread the pumpkin filling evenly over the dough, leaving a small border.
6. Step 6
   Roll up the dough tightly from one of the long sides. Cut the roll into 12 equal slices.
7. Step 7
   Place the cinnamon roll slices in a greased baking dish. Cover and let rise for another 30 minutes.
8. Step 8
   Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and cooked through.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.