Craving warm, gooey, and spiced perfection? Look no further! This pumpkin cinnamon rolls recipe is your answer. We’re talking soft, fluffy dough swirled with a rich pumpkin-cinnamon filling, all topped with a decadent cream cheese glaze. These rolls are the epitome of fall comfort food and will fill your kitchen with the most inviting aroma. Perfect for breakfast, brunch, or a special dessert, this recipe is guaranteed to become a family favorite.
What are Pumpkin Cinnamon Rolls?
Pumpkin cinnamon rolls are a delightful twist on the classic cinnamon roll, incorporating the warm spices and rich flavor of pumpkin puree into the dough and the filling. This adds moisture, a subtle sweetness, and a beautiful autumnal hue to the rolls.
Imagine biting into a soft, yeasty roll infused with cinnamon, nutmeg, ginger, and a hint of pumpkin, then being enveloped in a creamy, tangy glaze. It’s a taste of fall in every bite. These rolls are a perfect way to celebrate the season and are surprisingly easy to make at home. Don’t wait – try this pumpkin cinnamon rolls recipe and treat yourself and your loved ones to a taste of autumn!
Key Ingredients for Pumpkin Cinnamon Rolls:
For the Dough:
- 1 cup warm milk (about 110-115°F): Use whole milk for the richest flavor, or unsweetened non-dairy milk for a vegan option.
- 2 1/4 teaspoons (1 packet) active dry yeast: Ensure your yeast is fresh for the best rise.
- 1/3 cup granulated sugar: Adds sweetness and helps activate the yeast.
- 1/2 cup (1 stick) unsalted butter, melted: Adds richness and tenderness. Cool slightly before adding to the yeast mixture.
- 1 teaspoon salt: Enhances the flavors and controls the yeast.
- 1 large egg: Adds structure and richness, bring to room temperature for even mixing.
- 1/2 cup pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
- 4 cups all-purpose flour, plus more for dusting: Start with 4 cups and add more as needed until the dough is smooth and slightly sticky.
For the Filling:
- 1/2 cup (1 stick) unsalted butter, softened: Ensure butter is softened for easy spreading.
- 3/4 cup packed brown sugar: Adds moisture and a caramel-like flavor.
- 2 tablespoons ground cinnamon: Adds warmth and classic cinnamon roll flavor.
- 1 teaspoon ground nutmeg: Adds a complementary warmth and spice.
- 1/2 teaspoon ground ginger: Adds a subtle kick and depth of flavor.
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened: Use full-fat cream cheese for the best flavor and texture.
- 1/4 cup (1/2 stick) unsalted butter, softened: Adds richness and helps create a smooth glaze.
- 2 cups powdered sugar: Sweetens and thickens the glaze.
- 1/4 cup milk, or more as needed: Adjust the amount for desired consistency.
- 1 teaspoon vanilla extract: Enhances the flavor.
How to Make Pumpkin Cinnamon Rolls:
Making these pumpkin cinnamon rolls is surprisingly straightforward. The dough comes together easily and the pumpkin spice filling is a breeze to prepare. The best part? The aroma that fills your home as they bake! This recipe is simple to follow and the result is a batch of warm, gooey rolls that are perfect for a cozy morning. Preparation time is approximately 30 minutes, with a rise time of about 1.5 to 2 hours and a baking time of 25-30 minutes. Get ready to indulge in some serious autumn deliciousness!
Step-by-Step Instructions:
- Activate the Yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5-10 minutes until foamy. This indicates the yeast is active. If it doesn’t foam, your yeast might be old.
- Combine Wet Ingredients: Add the melted butter (cooled slightly), remaining granulated sugar, salt, egg, and pumpkin puree to the yeast mixture. Mix well until combined.
- Add Flour: Gradually add the flour, 1 cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but not overly wet. You may need to add a little more flour if it’s too sticky.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook and knead for 5 minutes.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Filling: While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, brown sugar, cinnamon, nutmeg, and ginger. Mix until well combined.
- Roll Out the Dough: Once the dough has doubled in size, punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it out into a large rectangle, about 12×18 inches.
- Spread the Filling: Spread the softened butter and spice mixture evenly over the dough, leaving a small border along one of the long edges.
- Roll and Slice: Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, slice the log into 12-15 equal-sized rolls.
- Second Rise: Place the rolls in a greased 9×13 inch baking dish, leaving a little space between each roll. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until puffy.
- Preheat and Bake: Preheat oven to 350°F (175°C).
- Bake the Rolls: Bake for 25-30 minutes, or until golden brown.
- Prepare the Glaze: While the rolls are baking, prepare the glaze. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, alternating with the milk, until the glaze reaches your desired consistency. Stir in the vanilla extract.
- Glaze and Serve: Once the rolls are out of the oven and slightly cooled, spread the cream cheese glaze evenly over the top. Serve warm and enjoy!
Why You’ll Love This Pumpkin Cinnamon Rolls Recipe:
This pumpkin cinnamon rolls recipe is a total winner for so many reasons! First and foremost, the flavor is incredible. The combination of pumpkin, cinnamon, nutmeg, and ginger creates a warm, comforting spice blend that’s simply irresistible. These aren’t just regular cinnamon rolls; the pumpkin adds moisture and a subtle sweetness that takes them to the next level.
Making these rolls at home is also a fantastic way to save money. Buying a similar treat at a bakery or coffee shop can be expensive, but with this recipe, you can create a whole batch for a fraction of the cost. Plus, you control the ingredients, so you know exactly what’s going into your delicious creation. The cream cheese glaze is the perfect finishing touch. Its tangy sweetness complements the pumpkin and spices beautifully, adding a creamy, melt-in-your-mouth texture that’s pure heaven.
If you love the idea of fall-inspired breakfast treats, you might also enjoy our apple cinnamon muffins. Give those a try too! Ready to create some cozy kitchen magic? Try making these pumpkin cinnamon rolls at home and experience the joy of baking and the deliciousness of fall!
What to Serve Pumpkin Cinnamon Rolls With:
These decadent pumpkin cinnamon rolls are a treat on their own, but they also pair beautifully with other breakfast or brunch items. Here are a few suggestions:
- Coffee or Tea: A classic pairing that never fails. The warm spices in the rolls are perfectly complemented by a rich cup of coffee or a comforting mug of tea, such as Chai or Earl grey tea.
- Bacon or Sausage: Add a savory element to your breakfast spread with crispy bacon or savory sausage.
- Fruit Salad: Fresh fruit can balance the sweetness of the rolls and add a refreshing touch to your meal. Berries, melon, and grapes are all excellent choices.
- Yogurt Parfait: Create a simple yogurt parfait with granola and berries for a light and healthy option.
- Apple Cider Mimosa: For a celebratory brunch, pair your pumpkin cinnamon rolls with apple cider mimosas. The festive flavors will enhance the occasion.
Top Tips for Perfecting Pumpkin Cinnamon Rolls:
- Yeast is Key: Make sure your yeast is fresh! The expiration date matters. If your yeast is old, it won’t activate properly, and your rolls won’t rise well.
- Don’t Overheat the Milk: When activating the yeast, the milk should be warm, not hot. Hot milk can kill the yeast. Aim for around 110-115°F.
- Butter Temperature Matters: Melted butter in the dough should be cooled slightly before adding it to the yeast mixture. Softened butter in the filling should be truly soft, not melted, for easier spreading.
- Don’t Overknead: Overkneading can result in tough rolls. Knead until the dough is smooth and elastic, but not overly firm.
- Proper Rising: Adequate rising time is crucial for light and fluffy rolls. Be patient and allow the dough to double in size during the first rise and become puffy during the second rise. A warm, draft-free environment helps.
- Even Slicing: Use a sharp knife or unflavored dental floss to slice the rolls evenly. Dental floss creates clean cuts without squishing the rolls.
- Don’t Overbake: Overbaking can result in dry rolls. Bake until they are golden brown and set, but still slightly soft in the center. Check with a toothpick; it should come out mostly clean.
- Glaze While Warm: Glaze the rolls while they are still slightly warm for the best results. The glaze will melt slightly and seep into the crevices, adding extra flavor and moisture.
- Ingredient Substitutions: If you don’t have nutmeg or ginger, you can use pumpkin pie spice instead. You can also substitute the pumpkin puree with mashed sweet potato.
5 Facts about Pumpkin Cinnamon Rolls:
- Pumpkin cinnamon rolls are a seasonal variation of the classic cinnamon roll, popular during the fall months.
- The addition of pumpkin puree adds moisture and a subtle sweetness to the dough and filling.
- These rolls are often flavored with warm spices like cinnamon, nutmeg, and ginger, complementing the pumpkin flavor.
- Pumpkin cinnamon rolls are typically topped with a cream cheese glaze, adding a tangy and sweet finish.
- They are a popular breakfast or brunch item during Thanksgiving and other fall celebrations.
Storing and Reheating Tips:
Storing:
- Room Temperature: Baked cinnamon rolls can be stored at room temperature in an airtight container for up to 2 days. They will taste best within the first 24 hours.
- Refrigerator: For longer storage, keep cooled cinnamon rolls in an airtight container in the refrigerator for up to 5 days.
- Freezer: Cooled, unglazed cinnamon rolls can be frozen. Wrap each roll individually in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
Reheating:
- Oven: Preheat oven to 350°F (175°C). Place cinnamon rolls on a baking sheet and cover loosely with foil. Reheat for 10-15 minutes, or until warm.
- Microwave: Place a cinnamon roll on a microwave-safe plate and cover with a damp paper towel. Microwave for 30-60 seconds, or until warm. Be careful not to overheat them, as they can become dry.
- From Frozen: Thaw frozen cinnamon rolls in the refrigerator overnight, or microwave on the defrost setting until thawed. Then, reheat using one of the methods above.
Final Thoughts:
This pumpkin cinnamon rolls recipe is a celebration of fall flavors and cozy mornings. The warm spices, pumpkin goodness, and decadent cream cheese glaze create a truly unforgettable treat. Whether you’re baking for a special occasion or simply want to indulge in a delicious breakfast, these rolls are sure to bring joy and warmth to your kitchen. So gather your ingredients, put on your apron, and get ready to experience the magic of homemade pumpkin cinnamon rolls. Enjoy!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Pumpkin Cinnamon Rolls FAQs:
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough the night before. After the first rise, punch it down and wrap it well in plastic wrap. Store it in the refrigerator overnight. In the morning, let it sit at room temperature for about 30 minutes before rolling and filling.
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No, pumpkin pie filling is sweetened and spiced, which will affect the flavor and texture of the rolls. Use 100% pure pumpkin puree for the best results.
Q: Can I make these rolls vegan?
A: Yes! Use plant-based milk, vegan butter, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) in the dough. For the glaze, use vegan cream cheese and vegan butter.
Q: Can I add nuts to the filling?
A: Absolutely! Chopped pecans or walnuts would be a delicious addition to the filling.
Q: How do I prevent the rolls from browning too quickly?
A: If the rolls are browning too quickly, cover them loosely with foil during the last 10-15 minutes of baking.