Pumpkin Cinnamon Rolls
There’s something decadent yet comforting about freshly baked pumpkin cinnamon rolls coming out of the oven. The sweet aroma of cinnamon, brown sugar, and pumpkin fills the kitchen, drawing everyone to the table.
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Servings: 12 people
Ingredients
- All-purpose flour 500 g / 17.6 oz: Provides structure for fluffy dough.
- Instant yeast 7 g / 0.25 oz: Helps the rolls rise quickly and evenly.
- Pumpkin purée 200 g / 7 oz: Adds moisture, flavor, and a hint of natural sweetness.
- Whole milk 120 g / 4.2 oz: Activates yeast and softens dough consistency.
- Unsalted butter 100 g / 3.5 oz: Enriches the dough and enhances tenderness.
- Brown sugar 150 g / 5.3 oz: Adds sweetness with caramel undertones for filling.
- Ground cinnamon 12 g / 0.4 oz: Lends that familiar warm spice note.
- Nutmeg 2 g / 0.07 oz: Offers subtle warmth that deepens the spice profile.
- Ginger powder 2 g / 0.07 oz: Brightens flavor with a bit of zest.
- Cream cheese 100 g / 3.5 oz: Forms the base of the luscious frosting.
- Powdered sugar 80 g / 2.8 oz: Sweetens and smooths the frosting texture.
- Salt 3 g / 0.1 oz: Balances all flavors and enhances sweetness.
- Eggs 100 g / 3.5 oz: Bind ingredients and add extra richness.
- Pumpkin cinnamon rolls preparation
- Simple flatlay showing pumpkin flour, butter, and spices.
Instructions
- Warm the milk and melt butter together until just lukewarm; sprinkle yeast on top and let it bloom for five minutes.
- Combine pumpkin purée, eggs, sugar, and salt in a large bowl; whisk until smooth.
- Add the yeast mixture and half the flour, mix until incorporated, then gradually add remaining flour until soft dough forms.
- Knead for 8–10 minutes until the dough becomes smooth and elastic; it should be slightly tacky but not sticky.
- Place in a greased bowl, cover, and let rise in a warm spot for about one hour or until doubled in size.
- Meanwhile, prepare filling by mixing brown sugar, cinnamon, nutmeg, and ginger with softened butter into a spreadable paste.
- After the first rise, roll dough into a rectangle about ½ inch thick and spread filling evenly over the surface.
- Tightly roll from the long side and cut into equal spirals about 2 inches wide using a sharp knife or unflavored dental floss.
- Arrange rolls in a greased baking dish, cover, and let rest for about 30 minutes until puffy.
- Bake at 180°C (350°F) for 25–30 minutes until golden brown.
- Beat cream cheese and powdered sugar until smooth; spread over warm rolls before serving.
Notes
Substitute sweet potato purée for pumpkin if it’s more available; the texture remains luscious with minor flavor variation.
Prepare a double batch and freeze pre-baked rolls for another day; reheat them directly from frozen for instant comfort.
Store cooled pumpkin cinnamon rolls in an airtight container for up to three days or refrigerate frosting separately for longer freshness.
Plated pumpkin cinnamon rolls served warm with frosting
Pumpkin cinnamon rolls ready to serve with cream cheese frosting.
Prepare a double batch and freeze pre-baked rolls for another day; reheat them directly from frozen for instant comfort.
Store cooled pumpkin cinnamon rolls in an airtight container for up to three days or refrigerate frosting separately for longer freshness.
Plated pumpkin cinnamon rolls served warm with frosting
Pumpkin cinnamon rolls ready to serve with cream cheese frosting.