Pin it Last October, my kitchen became cinnamon-scented central headquarters, and I have zero complaints. These pumpkin cinnamon rolls were born from a rainy Sunday when the air felt crisp enough to justify turning on the oven at 8 AM. The dough took on this beautiful golden hue from the pumpkin purée, and honestly, watching them rise felt like magic.
I brought a fresh batch to my book club meeting, and suddenly nobody wanted to discuss the book anymore. One friend asked for the recipe before even finishing her first roll. Thats when I knew these were keepers.
Ingredients
- All-purpose flour: The structure builder, but do not pack it down when measuring
- Active dry yeast: Make sure your milk is warm, not hot, or you will kill the yeast
- Granulated sugar: Feeds the yeast and adds sweetness to the dough
- Whole milk: Lukewarm is perfect, think bathwater temperature
- Pumpkin purée: Not pumpkin pie filling, just pure pumpkin
- Melted butter: Adds richness and helps create that soft texture
- Egg: Room temperature eggs incorporate better into the dough
- Vanilla extract: Always worth the extra splash
- Salt: Do not skip, it balances all that sweetness
- Ground cinnamon and nutmeg: The spice duo that makes everything cozy
- Brown sugar: Packed tight for that gooey caramel-like filling
- Cream cheese: Full fat and softened to room temperature for silky frosting
- Powdered sugar: Sift it first or deal with lumpy frosting, your call
Instructions
- Wake up the yeast:
- Combine warm milk and yeast in a large bowl, then walk away for 5 minutes until it gets foamy on top
- Mix the wet ingredients:
- Add sugar, pumpkin, melted butter, egg, and vanilla, stirring until everything plays nice together
- Build the dough:
- Gradually work in the flour, salt, cinnamon, and nutmeg, then knead for 6 to 8 minutes until the dough fights back slightly
- Let it rise:
- Place dough in a greased bowl, cover it up, and find a warm spot for about an hour until it doubles in size
- Roll it out:
- Punch down the dough, roll it on a floured surface to a 16x12 inch rectangle, and try not to feel like a pro
- Add the filling:
- Spread softened butter all over, then shower it with the brown sugar and cinnamon mixture
- Roll and slice:
- Roll it tight from the long side, cut into 12 even rolls, and place them in your greased baking dish
- Second rise:
- Cover and let them puff up for another 30 to 40 minutes while you preheat the oven to 350 degrees
- Bake until golden:
- Pop them in for 22 to 25 minutes until they are golden brown and your kitchen smells incredible
- Make the frosting:
- Beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and salt until creamy
- Frost and serve:
- Spread that luscious frosting over the warm rolls and try to wait at least 30 seconds before devouring
Pin it My roommate walked in while these were baking and literally stopped in her tracks. Now she asks me to make them every Sunday, and I have created a monster I cannot say no to.
Make Ahead Magic
You can prep these rolls the night before and stick them in the fridge. In the morning, let them sit at room temperature for 30 minutes before baking. Fresh cinnamon rolls on a weekday morning feels like cheating the system.
Freezer Friendly
Baked rolls freeze beautifully for up to a month. Just wrap them individually and reheat in the microwave for about 30 seconds. The frosting is best added after thawing, but honestly, I have eaten them frozen and still enjoyed it.
Serving Suggestions
These rolls are substantial enough to stand alone as breakfast, but pair them with a strong cup of coffee and maybe some bacon if you are feeling extra. The sweetness balances savory sides perfectly.
- Add chopped pecans to the filling for some crunch
- Swap in pumpkin pie spice if you are feeling lazy
- Serve immediately because they do not reheat quite the same
Pin it Nothing beats pulling these apart while they are still warm and watching that cream cheese frosting melt into every crevice.
Common Questions
- → Can I make these pumpkin cinnamon rolls ahead of time?
Yes, prepare the rolls through the slicing step, cover tightly, and refrigerate overnight. Let them come to room temperature and rise for 30-40 minutes before baking.
- → How do I store leftover pumpkin cinnamon rolls?
Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individually wrapped for up to 3 months.
- → Can I use fresh pumpkin instead of canned purée?
Yes, roast and purée fresh pumpkin until smooth. Drain excess moisture by pressing through cheesecloth, then measure 180 g for the dough.
- → Why is my dough too sticky?
Pumpkin purée varies in moisture content. Add flour one tablespoon at a time until the dough pulls away from the bowl sides and feels tacky but not sticky.
- → Can I substitute the all-purpose flour?
Bread flour works well for extra chewiness. For whole wheat, substitute half the flour and expect denser rolls. Gluten-free blends require recipe adjustments.
- → What's the best way to slice rolls evenly?
Use unflavored dental floss or a sharp serrated knife. Slide floss under the log, cross ends over top, and pull through cleanly for uniform slices.