Pumpkin Cinnamon Rolls Recipe

Nothing says fall quite like the warm, comforting aroma of pumpkin and spices wafting through the house. Combine that with the gooey deliciousness of cinnamon rolls, and you’ve got the ultimate seasonal treat: Pumpkin Cinnamon Rolls. Perfect for breakfast, brunch, or dessert, these rolls are soft, fluffy, and packed with pumpkin flavor, all swirled with a spiced cinnamon filling and topped with a rich cream cheese frosting. Read on to discover how to make these delectable Pumpkin Cinnamon Rolls from scratch, along with tips, variations, and serving ideas to make them extra special.

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What Are Pumpkin Cinnamon Rolls?

Pumpkin Cinnamon Rolls are a delicious twist on the classic cinnamon roll, incorporating pumpkin puree and warm spices like cinnamon, nutmeg, and cloves into both the dough and the filling. The result is a soft, tender roll with a hint of pumpkin flavor that’s perfectly complemented by the sweet, spiced filling. These rolls are then topped with a creamy, tangy cream cheese frosting that takes them to the next level of indulgence. Whether you’re serving them at a holiday brunch, as a dessert, or simply enjoying them on a cozy morning, Pumpkin Cinnamon Rolls are sure to become a fall favorite.

Ingredients List for Pumpkin Cinnamon Rolls

Here’s what you’ll need to create these delightful Pumpkin Cinnamon Rolls:

For the Dough:

• ½ cup warm milk (about 110°F): Helps activate the yeast and brings moisture to the dough.
• 2 ¼ teaspoons (1 packet) active dry yeast: Leavens the dough, making it rise and become fluffy.
• ¼ cup granulated sugar: Sweetens the dough.
• ½ cup pumpkin puree: Adds moisture and pumpkin flavor to the dough.
• ¼ cup unsalted butter, melted: Adds richness and tenderness to the dough.
• 1 large egg: Helps bind the ingredients together.
• 3 ½ cups all-purpose flour: Provides structure for the dough.
• ½ teaspoon salt: Enhances the flavor of the dough.
• 1 teaspoon ground cinnamon: Adds warmth and spice to the dough.
• ¼ teaspoon ground nutmeg: Complements the pumpkin with its warm, earthy flavor.
• ¼ teaspoon ground ginger: Adds a hint of spice.

For the Filling:

• ½ cup unsalted butter, softened: Provides a rich base for the filling.
• ¾ cup brown sugar: Adds sweetness and a caramel-like flavor to the filling.
• 2 tablespoons ground cinnamon: The star spice of the filling.
• ½ teaspoon ground nutmeg: Adds warmth and depth to the filling.
• ¼ teaspoon ground cloves: For a deep, spicy note.

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened: The base of the rich, tangy frosting.
• ¼ cup unsalted butter, softened: Adds creaminess and richness to the frosting.
• 1 ½ cups powdered sugar: Sweetens and thickens the frosting.
• 1 teaspoon vanilla extract: Adds warmth and flavor to the frosting.
• Pinch of salt: Balances the sweetness.

Substitutions and Variations

Pumpkin Cinnamon Rolls are versatile and can be adapted to suit your tastes or dietary needs. Here are some ideas:

• Dairy-Free Option: Substitute the milk with almond milk or another non-dairy milk, use dairy-free butter, and choose a vegan cream cheese for the frosting.
• Gluten-Free Option: Replace the all-purpose flour with a 1-to-1 gluten-free flour blend. Make sure your yeast and other ingredients are also gluten-free.
• Sweeteners: Substitute the granulated sugar with coconut sugar or maple syrup for a different flavor profile. For the filling, you can use maple sugar or honey.
• Pumpkin Spice: If you have pumpkin pie spice on hand, you can use 2 teaspoons in place of the cinnamon, nutmeg, and ginger in the dough and filling.
• Additions: Stir in some chopped pecans or walnuts into the filling for added texture and flavor. You can also sprinkle in some raisins or dried cranberries.

Step-by-Step Cooking Instructions

Follow these steps to create your Pumpkin Cinnamon Rolls from scratch:

1. Prepare the Dough:

• In a small bowl, combine the warm milk, yeast, and a teaspoon of sugar. Stir to dissolve the yeast and let it sit for 5-10 minutes until it becomes frothy.
• In a large mixing bowl, whisk together the pumpkin puree, melted butter, egg, remaining sugar, cinnamon, nutmeg, ginger, and salt.
• Add the yeast mixture to the pumpkin mixture and stir to combine.
• Gradually add the flour, one cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
• Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
• Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.

2. Prepare the Filling:

• In a medium bowl, mix together the softened butter, brown sugar, cinnamon, nutmeg, and cloves until well combined. The mixture should be smooth and spreadable.

3. Assemble the Rolls:

• Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 14x20 inches in size.
• Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
• Starting from one of the long edges, tightly roll the dough into a log. Pinch the seam to seal it.
• Cut the log into 12 even slices using a sharp knife or dental floss.
• Arrange the rolls in a greased 9x13-inch baking dish, cut side up. Cover the dish with a towel and let the rolls rise for another 30-45 minutes, or until they’ve puffed up.

4. Bake the Rolls:

• Preheat your oven to 350°F (175°C).
• Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through. If the tops are browning too quickly, you can cover them loosely with foil during the last 10 minutes of baking.
• Remove the rolls from the oven and let them cool slightly while you prepare the frosting.

5. Make the Cream Cheese Frosting:

• In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, beating until fully combined and smooth.
• Mix in the vanilla extract and a pinch of salt.
• Spread the frosting over the warm rolls, allowing it to melt slightly into all the nooks and crannies.

How to Make Pumpkin Cinnamon Rolls: A Step-by-Step Guide

To ensure your Pumpkin Cinnamon Rolls turn out perfectly every time, here’s a detailed guide to each step:

• Proofing the Yeast: Make sure the milk is warm, not hot, to avoid killing the yeast. The ideal temperature is around 110°F. If the yeast doesn’t foam after 10 minutes, it may be expired or the milk may have been too hot or cold.
• Kneading the Dough: Kneading is crucial for developing gluten, which gives the rolls their structure and chewy texture. The dough should be smooth and elastic after kneading.
• Rolling the Dough: Roll the dough out evenly to ensure the rolls are uniform in size and bake evenly. Use a rolling pin and lightly dust the surface with flour to prevent sticking.
• Cutting the Rolls: Use unflavored dental floss or a sharp knife to cut the rolls without squishing them. Slide the floss under the dough log, cross the ends over the top, and pull to slice.
• Baking Time: Keep an eye on the rolls while they bake. Ovens can vary, so check them a few minutes early to ensure they don’t overbake and become dry.

Common Mistakes to Avoid

Even though Pumpkin Cinnamon Rolls are straightforward to make, there are a few common mistakes to watch out for:

• Not Letting the Dough Rise: Be patient with the rising time. If the dough doesn’t rise properly, the rolls will be dense rather than light and fluffy.
• Overfilling the Dough: Spreading too much filling can cause it to leak out during baking, resulting in a mess and potentially burnt sugar on the bottom of the pan.
• Overbaking the Rolls: Overbaking can result in dry rolls. Bake just until the tops are golden and the centers are cooked through. If in doubt, err on the side of slightly underbaking.

Serving and Presentation Tips

Presentation can make your Pumpkin Cinnamon Rolls even more inviting. Here are some tips:

• Serve Warm: Pumpkin Cinnamon Rolls are best served warm, fresh out of the oven with the frosting melting into the rolls.
• Garnish: For an extra festive touch, sprinkle the rolls with a dusting of cinnamon or drizzle with a bit of maple syrup or caramel sauce.
• Pair with Coffee or Tea: Serve the rolls with a hot cup of coffee, chai tea, or even a pumpkin spice latte for the ultimate fall treat.

How to Serve Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls can be served in various ways depending on the occasion:

• As a Breakfast Treat: Serve warm rolls for a special weekend breakfast or brunch. Pair with fresh fruit or yogurt to balance the sweetness.
• As a Dessert: These rolls make a great dessert, especially during the fall and holiday seasons. Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
• At a Gathering: Pumpkin Cinnamon Rolls are perfect for sharing at a potluck, holiday gathering, or brunch with friends. Arrange them on a large platter for a beautiful presentation.

Presentation Ideas for Pumpkin Cinnamon Rolls

If you want to make your Pumpkin Cinnamon Rolls even more special, try these presentation ideas:

• Cast Iron Skillet: Bake and serve the rolls in a cast iron skillet for a rustic, homestyle presentation.
• Cinnamon Roll Tower: Stack the rolls on a tiered cake stand for an impressive display at a brunch or dessert table.
• Individual Servings: Serve each roll on a small dessert plate with a drizzle of frosting and a garnish of chopped nuts or cinnamon for an elegant presentation.

Pumpkin Cinnamon Rolls Recipe Tips

To ensure your Pumpkin Cinnamon Rolls are a hit every time, keep these tips in mind:

• Use Fresh Ingredients: Fresh yeast, spices, and pumpkin puree will give the best flavor. Check the expiration dates on your yeast and spices to ensure they’re fresh.
• Prep in Advance: You can prepare the rolls the night before. After assembling them, cover the baking dish with plastic wrap and refrigerate overnight. In the morning, let them rise at room temperature for about 30 minutes before baking.
• Frosting Consistency: If your frosting is too thick, you can thin it out with a little milk. If it’s too thin, add more powdered sugar until you reach the desired consistency.

Frequently Asked Questions (FAQs)

Q: Can I make Pumpkin Cinnamon Rolls ahead of time?
A: Yes! You can prepare the rolls the night before, cover them tightly, and refrigerate. In the morning, let them come to room temperature and rise for 30 minutes before baking.

Q: Can I freeze Pumpkin Cinnamon Rolls?
A: Absolutely. You can freeze the rolls before or after baking. If freezing before baking, assemble the rolls, cover tightly, and freeze. Thaw overnight in the refrigerator, let rise at room temperature, and bake as directed. If freezing after baking, let the rolls cool completely, wrap individually, and freeze. Thaw and reheat before serving.

Q: How do I store leftovers?
A: Store any leftover rolls in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 5 days. Reheat in the microwave or oven before serving.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use instant yeast. If using instant yeast, you can skip the step of proofing the yeast in warm milk. Simply mix it directly into the dry ingredients.

Q: Can I make these rolls without a stand mixer?
A: Definitely. You can mix and knead the dough by hand. It may take a little more effort, but it’s entirely possible to achieve great results.

Conclusion

These Pumpkin Cinnamon Rolls are the perfect way to celebrate the flavors of fall. With their soft, fluffy dough, rich pumpkin flavor, and warm spiced filling, they’re sure to become a seasonal favorite in your home. Whether you’re making them for a holiday brunch, a cozy breakfast, or just because, these rolls are a delicious treat that everyone will love. Don’t forget to customize them with your favorite spices, add-ins, and toppings to make them your own. Enjoy baking, and enjoy every bite!

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