Cinnamon rolls are a family favorite at our house. We LOVE them in all their forms and I have shared lots of different recipes (traditional, quick, raspberry, biscuit ) and now these incredible pumpkin cinnamon rolls!! There’s no better way to embrace the season than by baking up a batch of homemade pumpkin cinnamon rolls. The combination of pumpkin and cinnamon makes these rolls the ultimate fall treat. Sweet, soft, subtly spiced pumpkin flavored dough, with a cinnamon sugar swirled center and warm cream cheese glaze. Perfection!!
Whether you’re looking for a weekend breakfast treat, a fun activity with the kids, or just something comforting to enjoy on a chilly morning, these pumpkin cinnamon rolls are the perfect way to kick off fall.
Ingredients for Pumpkin Cinnamon Rolls
- Milk (I use 2% or whole)
- Yeast (Regular or Instant)
- Sugar (brown and white)
- Butter
- Pumpkin Puree
- Egg
- Baking powder, baking soda, salt, cinnamon
- Flour ( all purpose or bread–both work!)
- Cream Cheese
- Vanilla
- Powdered sugar
If you’re anything like me, getting your kids involved in the kitchen can be a hit or miss. But these pumpkin cinnamon rolls are a fun, easy recipe that kids can help with, from mixing the dough to spreading the filling. Even if they don’t end up helping with the preparation they will definitely come running while they are in the oven. These Pumpkin Cinnamon Rolls fill your home with the most wonderful scent as they bake. Trust me, it is divine!
Need a breakfast idea for busy morning or want to have these made ahead for special occasion? These rolls can be made the night before, so you can pop them in the oven when you’re ready to eat, saving you time and making your day a little bit easier. They are also very freezer friendly. You can freeze unbaked rolls before the second rise. Just wrap them tightly and freeze for up to a month. When you’re ready to bake, let them thaw in the fridge overnight and follow the baking instructions.
These pumpkin cinnamon rolls are everything we love about fall—cozy, comforting, and delicious. Your family is going to ask for them every year, so go ahead and add this recipe to your autumn baking tradition. Enjoy the season, and happy baking!
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Pumpkin Cinnamon Rolls
Description
These pumpkin cinnamon rolls are everything we love about fall—cozy, comforting, and delicious. Your family is going to ask for them every year, so go ahead and add this recipe to your autumn baking tradition.
Ingredients
- Dough:
1/2 cup milk, warmed (I use 1 or 2%, but whole works too)
2 teaspoons active dry yeast
1/4 cup granulated sugar , divided
1/4 cup butter , melted
1/2 cup canned pumpkin
1 egg, room temperature
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
3 ½ to 4 cups all-purpose or bread flour
Filling:
2/3 cup light brown sugar , packed
2 Tablespoons ground cinnamon
6 Tablespoons butter, softened
Cream Cheese Icing:
1/4 cup butter , softened
4 oz cream cheese , softened
1/2 teaspoon vanilla extract
2 cups powdered sugar
½ teaspoon ground cinnamon
Instructions
- Proof yeast: In a large bowl or stand mixer add warmed milk, yeast, and a pinch of the sugar. Stir to combine then let mixture sit for a few minutes, until yeast has proofed (meaning it is bubbly and foamy).
- Make dough: Add the remaining sugar, melted butter, pumpkin and egg then mix until well combined. Add salt, baking powder, baking soda, and 2 cups of flour. Mix well.
- Knead: Add additional flour, 1/2 cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Mix for several minutes until the dough is smooth and elastic. It should be soft and slightly sticky, but not actually stick to your clean finger. Add more flour if needed.
- First Rise: Place dough in a well greased bowl, cover and allow to rise for 1 to 1 1/2 hours, or until doubled in size.
- Make the filling: Mix brown sugar, and cinnamon.
- Roll Out: Punch dough down, place on a lightly floured counter and roll into a 18×20 inch rectangle. Spread softened butter over the dough, leaving 1” border, and sprinkle sugar mixture evenly on top. Starting on the shorter (18” side) roll up into a log. Pinch the ends to seal them and tuck them under the roll.
- Cut the dough into 12 slices (about 1 1/2 inches wide) using a very sharp knife or dental floss and place the cut rolls on a parchment lined cookie sheet or in a greased 9x13inch baking dish.
- 2nd Rise: Cover and allow to rise for 1 hour.
- Bake: Preheat oven to 375 degrees. Bake for 17-25 minutes, until centers are no longer soft/doughy.
- Cinnamon Cream Cheese Frosting: Mix the butter and cream cheese for 2 minutes, until smooth and fluffy. Add vanilla, powdered sugar and cinnamon and whip for a few more minutes. Smooth the frosting over warm cinnamon rolls. ENJOY!!
Notes
To Make Ahead: Make and shape the cinnamon rolls, but for the second rise, cover the pan tightly and refrigerate overnight. Remove from the fridge and allow to rise and come to room temperature before baking.
Freezer-friendly: You can freeze unbaked rolls before the second rise. Just wrap them tightly and freeze for up to a month. When you’re ready to bake, let them thaw in the fridge overnight and follow the baking instructions.
Spice it up: Feel free to adjust the spices in the filling to suit your taste. Add extra cinnamon, or try a bit of cardamom or nutmeg for a fun twist!
Recipe Source: Adapted from Tastes Better from Scratch
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