Pumpkin Cinnamon Rolls are a delightful twist on the classic cinnamon roll, combining the warm, comforting flavors of pumpkin and spices that evoke the essence of fall. As the leaves change and the air turns crisp, these rolls become a beloved treat in many households, often enjoyed during cozy gatherings or festive celebrations. The history of cinnamon rolls dates back centuries, but adding pumpkin to the mix brings a unique richness and moisture that elevates this dish to new heights.
What I love most about Pumpkin Cinnamon Rolls is their irresistible taste and texture. The soft, fluffy dough is infused with pumpkin puree and warm spices, creating a melt-in-your-mouth experience that is both comforting and indulgent. Topped with a creamy glaze, these rolls are not only a feast for the taste buds but also a visual delight. Whether you’re serving them for breakfast, brunch, or as a sweet snack, Pumpkin Cinnamon Rolls are sure to become a favorite in your home, just as they have in mine.
Ingredients:
- For the Dough:
- 4 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup whole milk, warmed to about 110°F (43°C)
- ½ cup pumpkin puree (canned or fresh)
- ¼ cup unsalted butter, melted
- 2 large eggs
- For the Filling:
- ½ cup brown sugar, packed
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup unsalted butter, softened
- ½ cup chopped pecans or walnuts (optional)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for consistency)
Preparing the Dough
- In a large mixing bowl, combine 2 cups of the all-purpose flour, the yeast, granulated sugar, salt, ground cinnamon, and ground nutmeg. Whisk these dry ingredients together until they are well mixed.
- In a separate bowl, combine the warmed milk, pumpkin puree, melted butter, and eggs. Whisk until smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until the mixture starts to come together.
- Gradually add the remaining flour, ½ cup at a time, mixing until a soft dough forms. You may not need all the flour, so keep an eye on the consistency.
- Once the dough has formed, turn it out onto a floured surface. Knead the dough for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Shape the dough into a ball and place it in a greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preparing the Filling
- While the dough is rising, prepare the filling. In a small bowl, mix together the brown sugar, ground cinnamon, and ground nutmeg until well combined.
- In another bowl, soften the butter and mix it until creamy. This will make it easier to spread on the dough later.
- If you’re using nuts, chop them finely and set them aside.
Rolling Out the Dough
- Once the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and roll it into a rectangle about 16×12 inches in size.
- Spread the softened butter evenly over the surface of the dough, leaving a small border around the edges.
- Sprinkle the brown sugar mixture evenly over the buttered dough. If you’re using nuts, sprinkle them on top of the sugar mixture.
Forming the Rolls
- Starting from one of the long edges, carefully roll the dough tightly into a log. Make sure to keep it as tight as possible without tearing the dough.
- Once rolled, pinch the seam to seal it. Use a sharp knife or a bench scraper to cut the log into 12 equal pieces.
- Place the rolls cut-side up in a greased 9×13 inch baking dish. Make sure to leave some space between each roll as they will expand during the second rise.
- Cover the dish with a kitchen towel and let the rolls rise for another 30-45 minutes, or until they have puff
Conclusion:
In summary, these Pumpkin Cinnamon Rolls are an absolute must-try for anyone looking to indulge in a warm, comforting treat that perfectly captures the essence of fall. The combination of fluffy dough, rich pumpkin flavor, and the sweet, spicy aroma of cinnamon creates a delightful experience that is sure to impress your family and friends. Whether you enjoy them fresh out of the oven or as a delightful breakfast treat the next day, these rolls are versatile enough to be enjoyed at any time. For serving suggestions, consider drizzling a simple cream cheese glaze over the top for an extra touch of sweetness, or sprinkle some chopped pecans or walnuts for added crunch. If you’re feeling adventurous, you can even experiment with different spices like nutmeg or ginger to customize the flavor to your liking. These Pumpkin Cinnamon Rolls also pair beautifully with a warm cup of coffee or a spiced chai tea, making them the perfect addition to your cozy autumn mornings. I encourage you to give this recipe a try and experience the joy of baking these delicious rolls in your own kitchen. Don’t forget to share your experience with me! I would love to hear how your Pumpkin Cinnamon Rolls turned out and any unique twists you added to the recipe. Happy baking! Print
Pumpkin Cinnamon Rolls: The Ultimate Fall Treat Recipe
- Total Time: 150 minutes
- Yield: 12 rolls 1x
Description
these pumpkin cinnamon rolls. They are a perfect blend of soft, fluffy dough and sweet, spiced filling, all topped with creamy frosting, making them an ideal treat for any fall gathering or cozy breakfast at home. Enjoy the delightful aroma and taste that captures the essence of the season!
Ingredients
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- 4 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup whole milk, warmed to about 110°F (43°C)
- ½ cup pumpkin puree (canned or fresh)
- ¼ cup unsalted butter, melted
- 2 large eggs
- ½ cup brown sugar, packed
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup unsalted butter, softened
- ½ cup chopped pecans or walnuts (optional)
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
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Instructions
- In a large mixing bowl, combine 2 cups of the all-purpose flour, the yeast, granulated sugar, salt, ground cinnamon, and ground nutmeg. Whisk these dry ingredients together until well mixed.
- In a separate bowl, combine the warmed milk, pumpkin puree, melted butter, and eggs. Whisk until smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until the mixture starts to come together.
- Gradually add the remaining flour, ½ cup at a time, mixing until a soft dough forms. You may not need all the flour, so keep an eye on the consistency.
- Once the dough has formed, turn it out onto a floured surface. Knead the dough for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Shape the dough into a ball and place it in a greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a small bowl, mix together the brown sugar, ground cinnamon, and ground nutmeg until well combined.
- In another bowl, soften the butter and mix it until creamy. This will make it easier to spread on the dough later.
- If you’re using nuts, chop them finely and set them aside.
- Once the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and roll it into a rectangle about 16×12 inches in size.
- Spread the softened butter evenly over the surface of the dough, leaving a small border around the edges.
- Sprinkle the brown sugar mixture evenly over the buttered dough. If you’re using nuts, sprinkle them on top of the sugar mixture.
- Starting from one of the long edges, carefully roll the dough tightly into a log. Make sure to keep it as tight as possible without tearing the dough.
- Once rolled, pinch the seam to seal it. Use a sharp knife or a bench scraper to cut the log into 12 equal pieces.
- Place the rolls cut-side up in a greased 9×13 inch baking dish. Make sure to leave some space between each roll as they will expand during the second rise.
- Cover the dish with a kitchen towel and let the rolls rise for another 30-45 minutes, or until they have puffed up.
- Preheat your oven to 350°F (175°C).
- Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.
- Remove from the oven and let them cool slightly before frosting.
- In a mixing bowl, beat together the softened cream cheese and butter until creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until smooth.
- If the frosting is too thick, add milk 1 tablespoon at a time until you reach your desired consistency.
- Spread the cream cheese frosting over the warm rolls before serving.
Notes
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- For a richer flavor, consider adding a pinch of cloves or ginger to the dough.
- Make sure the milk is warmed to about 110°F (43°C) to activate the yeast properly.
- If the dough is too sticky, sprinkle a little more flour as needed while kneading.
- Let the rolls rise until they have puffed up for the best texture.
- Frost the rolls while they are still warm for better frosting adherence.
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- Prep Time: 30 minutes
- Cook Time: 30 minutes
