Warm up your autumn mornings with these Pumpkin Cinnamon Rolls—soft, fluffy rolls infused with pumpkin and spices, and topped with a creamy cream cheese frosting. Perfect for a cozy breakfast or brunch, these rolls are a delightful twist on a classic favorite.
Ingredients:
For the Dough:
3/4 cup whole milk, warmed to 110°F (43°C)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1/2 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
For the Filling:
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
2 tablespoons ground cinnamon
1/4 teaspoon ground nutmeg
For the Cream Cheese Frosting:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk (to thin, if necessary)
Directions:
Prepare the Dough: In a small bowl, combine the warmed milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy.
Mix Wet Ingredients: In a large bowl, whisk together the melted butter, pumpkin puree, egg, and vanilla extract. Add the yeast mixture and stir to combine.
Combine Dry Ingredients: In another bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Knead the Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Make the Filling: In a small bowl, mix together the softened butter, brown sugar, cinnamon, and nutmeg until well combined.
Assemble the Rolls: Once the dough has risen, punch it down and roll it out on a floured surface into a 16×12-inch rectangle. Spread the filling evenly over the dough, leaving a small border around the edges.
Roll and Slice: Starting from the long side, tightly roll the dough into a log. Cut the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.
Final Rise: Cover the dish with a clean towel and let the rolls rise for another 30-45 minutes, or until puffy.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until lightly golden and cooked through.
Make the Frosting: While the rolls are baking, prepare the frosting by beating together the cream cheese, softened butter, powdered sugar, and vanilla extract. Add milk as needed to reach your desired consistency.
Frost and Serve: Once the rolls are done, let them cool slightly before spreading the cream cheese frosting over the top. Serve warm and enjoy!
Serving Tips:
Warm and Fresh: Pumpkin cinnamon rolls are best enjoyed warm. If they’ve cooled, reheat them in the microwave for about 10-15 seconds or in the oven at 350°F (175°C) for 5-7 minutes to refresh their softness and warmth.
Frosting: For the best taste, frost the rolls just before serving. This ensures the cream cheese frosting remains creamy and spreads easily.
Pairings: These rolls pair wonderfully with a hot cup of coffee or a spiced chai tea. They also make a delightful addition to a brunch spread with fruits, nuts, or yogurt.
Presentation: Serve the rolls directly from the baking dish for a rustic touch, or transfer them to a serving platter for a more formal presentation. Garnish with a sprinkle of cinnamon or a light drizzle of additional frosting if desired.
Storage Tips:
Room Temperature: Store leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days. To keep them fresh, you can also cover them with plastic wrap or aluminum foil.
Refrigeration: If you need to store the rolls for a longer period, place them in an airtight container and refrigerate for up to 1 week. Make sure they are completely cooled before refrigerating to prevent sogginess.
Freezing: For longer storage, freeze the rolls. To do so, wrap each roll tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, thaw them in the refrigerator overnight and warm them in the oven at 350°F (175°C) for about 10-15 minutes.
Frosting: If you plan to freeze the rolls, it’s best to freeze them without frosting. You can freeze the frosting separately in an airtight container. Thaw the rolls and frosting before serving, and then frost them just before enjoying.
Related Recipes:
FAQs:
Can I use a different type of flour for these cinnamon rolls?
Yes, you can use other types of flour, but it may affect the texture and taste of the rolls. All-purpose flour is recommended for the best results. If you want to use whole wheat flour, substitute half of the all-purpose flour with whole wheat flour to maintain the rolls’ softness. For gluten-free options, use a 1-to-1 gluten-free flour blend, but keep in mind that the texture may differ.
How can I make the pumpkin cinnamon rolls dairy-free?
To make dairy-free pumpkin cinnamon rolls, substitute the whole milk with a dairy-free alternative, such as almond milk, soy milk, or oat milk. Use dairy-free butter or margarine in place of the unsalted butter. For the cream cheese frosting, use dairy-free cream cheese and a dairy-free butter alternative. Adjust the amount of milk to achieve the desired frosting consistency.
Can I prepare the dough in advance?
Yes, you can prepare the dough in advance. After kneading, place it in a greased bowl, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, let the dough come to room temperature and complete the rising process before rolling and assembling the rolls.
How do I ensure my cinnamon rolls rise properly?
To ensure your cinnamon rolls rise properly, make sure your yeast is fresh and your milk is warmed to the correct temperature (110°F or 43°C) to activate the yeast. Additionally, let the dough rise in a warm, draft-free environment. If your kitchen is cool, you can place the dough in an oven with the light on or near a warm stove to help with rising.
Conclusion:
These Pumpkin Cinnamon Rolls are an irresistible treat that brings the flavors of fall right to your kitchen. The combination of pumpkin and spices makes them a perfect addition to any autumnal breakfast or brunch. Enjoy them warm, fresh out of the oven, and savor the cozy flavors of the season!
📖 Recipe:
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Pumpkin Cinnamon Rolls
- Total Time: 2 hours 20 minutes
- Yield: 12 rolls
- Diet: Vegetarian
Description
Indulge in the ultimate fall comfort food with these Pumpkin Cinnamon Rolls. Soft, fluffy, and infused with a delightful pumpkin twist, these cinnamon rolls are spiced with cinnamon, nutmeg, ginger, and cloves, then topped with a creamy cream cheese frosting. Perfect for cozy autumn mornings, they are an irresistible treat for any brunch or breakfast table.
Ingredients
For the Dough:
3/4 cup whole milk, warmed to 110°F (43°C)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1/2 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
For the Filling:
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
2 tablespoons ground cinnamon
1/4 teaspoon ground nutmeg
For the Cream Cheese Frosting:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk (to thin, if necessary)
Instructions
- Prepare the Dough: In a small bowl, combine the warmed milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, pumpkin puree, egg, and vanilla extract. Add the yeast mixture and stir to combine.
- Combine Dry Ingredients: In another bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Make the Filling: In a small bowl, mix together the softened butter, brown sugar, cinnamon, and nutmeg until well combined.
- Assemble the Rolls: Once the dough has risen, punch it down and roll it out on a floured surface into a 16×12-inch rectangle. Spread the filling evenly over the dough, leaving a small border around the edges.
- Roll and Slice: Starting from the long side, tightly roll the dough into a log. Cut the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.
- Final Rise: Cover the dish with a clean towel and let the rolls rise for another 30-45 minutes, or until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until lightly golden and cooked through.
- Make the Frosting: While the rolls are baking, prepare the frosting by beating together the cream cheese, softened butter, powdered sugar, and vanilla extract. Add milk as needed to reach your desired consistency.
- Frost and Serve: Once the rolls are done, let them cool slightly before spreading the cream cheese frosting over the top. Serve warm and enjoy!
Notes
For a dairy-free version, substitute milk and butter with dairy-free alternatives.
You can prepare the dough in advance and refrigerate it for up to 24 hours. Bring it to room temperature before proceeding with the recipe.
Freezing is possible for up to 3 months. Frost after thawing and reheating.
- Prep Time: 25 minutes (plus 1.5 hours rising time)
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American, Fall
Nutrition
- Serving Size: 12 rolls
- Calories: 400 kcal
Keywords: Pumpkin cinnamon rolls, fall cinnamon rolls, pumpkin spice rolls, cream cheese frosting rolls, autumn breakfast rolls
