Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls are a delightful treat that combines the warm flavors of fall with the comforting texture of sweet rolls. These rolls feature pumpkin both in the dough and filling, resulting in a soft pumpkin brioche that is rolled up with a rich pumpkin brown sugar filling. Topped with a luscious coffee maple cream cheese icing, these Pumpkin Cinnamon Rolls are perfect for breakfast, brunch, or any festive occasion. Whether it’s a chilly autumn morning or a cozy holiday gathering, these rolls will surely impress your guests and satisfy your cravings.

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Why You’ll Love This Recipe

• Irresistible Flavor: The combination of pumpkin and spices creates a unique taste that’s perfect for fall.
• Versatile Usage: Enjoy these rolls as a dessert or a special breakfast treat.
• Easy to Make: With simple steps and common ingredients, you’ll have homemade cinnamon rolls in no time.
• Impressive Presentation: The gooey glaze and fluffy texture make these rolls look as good as they taste.
• Make-Ahead Option: Prepare the dough ahead of time for quick baking on busy mornings.

Tools and Preparation

To create your delicious Pumpkin Cinnamon Rolls, you’ll need some essential tools to help streamline the process.

Essential Tools and Equipment

• Stand mixer
• Mixing bowls
• Rolling pin
• Baking dish
• Measuring cups and spoons
• Whisk

Importance of Each Tool

• Stand mixer: Makes kneading the dough easier and saves you time.
• Mixing bowls: Useful for combining ingredients without making a mess.
• Rolling pin: Helps you roll out the dough evenly for perfect cinnamon rolls.

Ingredients

Ingredients:

For the Dough

• 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

For the Filling

• 120g unsalted butter, at room temperature
• 225g unsalted butter, at room temperature
• 360g light or dark brown sugar
• 115g reduced pumpkin puree
• 2 Tbsp ground cinnamon
• 2 tsp ground cardamom
• pinch of salt

For the Icing

• 165g cream cheese, at room temperature
• 75g butter, at room temperature
• 275g powdered sugar, sifted
• 75g maple syrup
• 2 tsp espresso powder
• 1/4 tsp kosher salt
• 1/2 tsp vanilla bean paste

How to Make Pumpkin Cinnamon Rolls

Step 1: Prepare the Dough

Begin by warming the milk until lukewarm. In a mixing bowl, combine the lukewarm milk with the yeast and let it sit for about 5 minutes until foamy. Next, mix in the brown sugar and pumpkin puree. Gradually add in flour, salt, cinnamon, ground cardamom, eggs, vanilla bean paste, and softened butter.

Step 2: Knead the Dough

Using a stand mixer fitted with a dough hook or by hand on a floured surface, knead the dough until it is smooth and elastic. This should take about 8–10 minutes. Then place it in a greased bowl and cover it with plastic wrap. Let it rise in a warm place until doubled in size—about 1 hour.

Step 3: Make the Filling

While your dough rises, prepare the filling by creaming together softened butter with brown sugar, reduced pumpkin puree, ground cinnamon, ground cardamom, and salt until smooth.

Step 4: Roll Out Dough

Once risen, turn out your dough onto a floured surface. Roll it out into a large rectangle about 1/4 inch thick. Spread the filling evenly over the surface of the dough.

Step 5: Shape Rolls

Starting from one edge of the rectangle, carefully roll up tightly into a log shape. Slice this log into equal pieces (about 12). Place them in a greased baking dish.

Step 6: Second Rise

Cover rolls again with plastic wrap or a towel to rise once more for 30–45 minutes until puffy.

Step 7: Bake

Preheat your oven to 350°F (175°C). Bake rolls for about 25–30 minutes or until golden brown on top.

Step 8: Prepare Icing

While rolls bake, whip together cream cheese and butter until fluffy. Gradually add powdered sugar followed by maple syrup, espresso powder, kosher salt, and vanilla bean paste until well combined.

Step 9: Glaze Rolls

Once baked and slightly cooled, drizzle glaze over warm Pumpkin Cinnamon Rolls before serving. Enjoy!

How to Serve Pumpkin Cinnamon Rolls

Serving Pumpkin Cinnamon Rolls is a delightful experience, perfect for any occasion. Whether you’re hosting a cozy brunch or enjoying a quiet morning at home, these sweet rolls can be paired with a variety of accompaniments.

With Coffee

• A warm cup of coffee enhances the flavors of the pumpkin and cinnamon, making for a comforting start to your day.

Drizzled with Icing

• The creamy coffee maple icing adds an extra layer of sweetness, making each bite even more indulgent.

Topped with Whipped Cream

• Light and airy whipped cream can balance the richness of the rolls, adding a touch of elegance to your serving.

Served Warm

• Enjoying the rolls fresh out of the oven provides a gooey and soft texture that’s hard to resist.

Accompanied by Fresh Fruit

• Fresh fruit like apples or pears can add a refreshing contrast to the sweetness of the rolls.

With Tea

• Pairing these rolls with herbal tea offers a soothing alternative for those who prefer lighter beverages.

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How to Perfect Pumpkin Cinnamon Rolls

To ensure your Pumpkin Cinnamon Rolls turn out perfectly every time, consider these key tips:

• Use fresh yeast – Ensure your yeast is active for a better rise in your dough.

• Measure flour correctly – Spoon flour into your measuring cup and level it off for accurate measurements.

• Knead well – Proper kneading develops gluten, giving your rolls their characteristic soft texture.

• Let it rise – Allowing the dough ample time to rise results in fluffy rolls that are light and airy.

• Monitor baking time – Keep an eye on your rolls while they bake to prevent over-browning and maintain moisture.

Best Side Dishes for Pumpkin Cinnamon Rolls

Pairing side dishes with Pumpkin Cinnamon Rolls can create a well-rounded meal. Here are some delightful options:

1. Fruit Salad – A mix of seasonal fruits adds freshness and balances sweetness.

2. Yogurt Parfait – Layered yogurt with granola offers creaminess and crunch that complements the rolls.

3. Bacon or Sausage – Savory meats provide a hearty contrast to the sweet cinnamon rolls.

4. Scrambled Eggs – Fluffy scrambled eggs make for a classic breakfast addition, enhancing protein intake.

5. Chia Pudding – This nutritious option can be made ahead of time and adds a healthy touch to your brunch table.

6. Granola Bars – For an easy grab-and-go option, granola bars provide a satisfying crunch that pairs nicely with sweet pastries.

Common Mistakes to Avoid

Making Pumpkin Cinnamon Rolls can be fun, but avoid these common pitfalls for the best results.

• Using cold ingredients: Always ensure your butter and eggs are at room temperature. This helps create a softer dough.
• Overworking the dough: Knead just until smooth. Over-kneading can lead to tough rolls instead of soft, fluffy ones.
• Incorrect measuring: Use a kitchen scale for accuracy. Incorrect measurements affect texture and flavor.
• Not letting the dough rise enough: Be patient! Allow the dough to rise until it doubles in size for the perfect fluffiness.
• Skipping the icing: Don’t forget the coffee maple cream cheese icing! It adds a delicious finishing touch to your rolls.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftover pumpkin cinnamon rolls in an airtight container.
• They will stay fresh for up to 3 days in the refrigerator.

Freezing Pumpkin Cinnamon Rolls

• Wrap each roll tightly in plastic wrap before placing them in a freezer bag.
• They can be frozen for up to 2 months.

Reheating Pumpkin Cinnamon Rolls

• Oven: Preheat to 350°F (175°C) and bake for about 10 minutes until warm.
• Microwave: Heat individual rolls on a microwave-safe plate for 15-20 seconds.
• Stovetop: Place rolls in a skillet over low heat, covering with a lid until warmed through.

Frequently Asked Questions

Here are some frequently asked questions about making Pumpkin Cinnamon Rolls.

Can I use fresh pumpkin instead of canned?

Yes, you can roast fresh pumpkin and puree it for this recipe. Ensure it’s well-drained to maintain consistency.

How can I make these Pumpkin Cinnamon Rolls vegan?

Substitute eggs with flax eggs and use plant-based butter and milk alternatives to create vegan-friendly rolls.

What is the best way to store leftover Pumpkin Cinnamon Rolls?

Store them in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage.

How do I customize my Pumpkin Cinnamon Rolls?

Add nuts, chocolate chips, or even cranberries into the filling for added flavor and texture.

Final Thoughts

These Pumpkin Cinnamon Rolls are not only delicious but also versatile. You can enjoy them as a cozy breakfast or delightful dessert. Feel free to customize with your favorite add-ins like nuts or chocolate chips. Try making them today; they’re sure to bring warmth and joy!

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Pumpkin Cinnamon Rolls

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• Author: Emma
• Total Time: 1 hour
• Yield: Approximately 12 servings 1x

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Description

Indulge in the cozy flavors of fall with these delightful Pumpkin Cinnamon Rolls. Soft, fluffy, and infused with warm spices, each roll is filled with a rich pumpkin brown sugar mixture and drizzled with a luscious coffee maple cream cheese icing. Perfect for breakfast, brunch, or any festive gathering, these rolls are sure to impress your guests and satisfy your sweet cravings. With simple steps and common ingredients, you can easily create this homemade treat that brings warmth and joy to any occasion.

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Ingredients

Scale 1x2x3x

• 425g pumpkin puree
• 2 1/4 tsp active dry yeast
• 150g whole milk
• 565g all-purpose flour
• 2 eggs
• 120g unsalted butter (for filling)
• 165g cream cheese (for icing)
• 4 Tbsp brown sugar
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground cardamom
• 140g reduced pumpkin puree
• 225g unsalted butter, at room temperature (for filling)
• 360g light or dark brown sugar
• 115g reduced pumpkin puree (for filling)
• 2 Tbsp ground cinnamon (for filling)
• 2 tsp ground cardamom (for filling)
• pinch of salt (for filling)
• 75g butter, at room temperature (for icing)
• 275g powdered sugar, sifted (for icing)
• 75g maple syrup (for icing)
• 2 tsp espresso powder (for icing)
• 1/4 tsp kosher salt (for icing)
• 1/2 tsp vanilla bean paste (for icing)

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Instructions

1. Warm the milk until lukewarm and mix with yeast; let sit until foamy.
2. In a bowl, combine brown sugar, pumpkin puree, flour, salt, cinnamon, cardamom, eggs, vanilla paste, and softened butter. Mix until smooth.
3. Knead the dough until elastic. Let it rise in a greased bowl for about an hour.
4. Prepare the filling by creaming together softened butter with brown sugar, pumpkin puree, cinnamon, cardamom, and salt.
5. Roll out the dough into a rectangle, spread the filling evenly, then roll tightly into a log and slice into pieces.
6. Place in a greased dish to rise again for 30-45 minutes.
7. Bake at 350°F (175°C) for 25–30 minutes until golden brown.
8. For icing: whip cream cheese and butter; add powdered sugar and other ingredients until combined.
9. Drizzle icing over warm rolls before serving.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll (85g)
• Calories: 320
• Sugar: 18g
• Sodium: 290mg
• Fat: 13g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 50mg