Pumpkin Cinnamon Rolls Recipe
Every once in a while, a recipe comes along that just begs to be shared—and Pumpkin Cinnamon Rolls are that kind of treat. Imagine the comforting swirl of classic cinnamon buns, but with the golden richness of pumpkin and the warmth of autumn spices layered into every bite. These rolls are fluffy, sticky, and wondrously aromatic, transforming any breakfast, brunch, or dessert spread into a cozy celebration. Whether you’re serving them as a holiday table centerpiece or as a sweet weekend surprise, Pumpkin Cinnamon Rolls promise to steal the show with their irresistible blend of classic and fall flavors.
Ingredients You’ll Need
The magic of Pumpkin Cinnamon Rolls comes from a handful of familiar pantry staples, each lending its unique touch to the final creation. From luscious pumpkin puree to fragrant spices and the finishing gloss of vanilla glaze, every ingredient works together to create a tender, golden, and wonderfully spiced roll.
- All-purpose flour: Provides structure and a soft, pillowy base for the rolls—measure carefully for best results.
- Active dry yeast: Gives your dough that enviable, bakery-worthy rise and a delightful fluffiness.
- Warm milk (110°F): Activates the yeast and lends subtle richness to the dough; make sure it’s not too hot.
- Pumpkin puree: Adds beautiful color, moisture, and a gentle earthy sweetness that makes these rolls extra special.
- Granulated sugar: Just enough to sweeten the dough, balancing out the savory pumpkin notes.
- Unsalted butter (melted for dough, softened for filling): Brings a luxurious, tender texture (and buttery pockets in every bite!).
- Large egg: Provides structure, richness, and helps with that trademark golden color.
- Salt: A must for balancing flavor and making the sweetness pop.
- Ground cinnamon: The star spice—earthy, sweet, and perfectly comforting, it infuses both dough and filling.
- Ground nutmeg: Pairs with cinnamon for spicy warmth and a true autumn bakery aroma.
- Brown sugar (for filling): Adds caramel notes and gooey goodness to the spiral center.
- Powdered sugar (for glaze): Whips into a creamy drizzle that soaks into the warm rolls.
- Milk (for glaze): Helps create the perfect pouring consistency.
- Vanilla extract (for glaze): Perfumes and deepens that sweet final touch.
How to Make Pumpkin Cinnamon Rolls
Step 1: Activate the Yeast
Begin by sprinkling the active dry yeast over your warm milk in a small bowl. Let it sit for 5 to 10 minutes, until it gets frothy on top—this little science experiment ensures that your Pumpkin Cinnamon Rolls will rise beautifully. If there are no bubbles, your yeast may be old, so take a moment to check for that signature foamy surface.
Step 2: Mix Up the Pumpkin Dough
In a large bowl, stir together the pumpkin puree, granulated sugar, melted butter, egg, salt, cinnamon, and nutmeg. Blend until smooth, then pour in the frothy yeast mixture. Gradually add flour, mixing just until a soft, slightly sticky dough comes together. This blend of warm spices and pumpkin is what gives Pumpkin Cinnamon Rolls their signature tenderness and color.
Step 3: Knead and First Rise
Dust your countertop with flour and turn out the dough. Knead for 5 to 7 minutes, until it feels supple and elastic under your palms. Place the dough in a greased bowl, cover with a clean towel, and let it rest somewhere warm for an hour, or until it’s doubled in size. This rising phase develops the rolls’ fluffy texture and lets all those flavors mingle.
Step 4: Prepare the Filling
While your dough rises, mix the brown sugar, cinnamon, and nutmeg together in a small bowl. This simple filling becomes gooey, fragrant ribbons inside the rolls. Make sure your butter is nice and soft so it spreads easily over the dough.
Step 5: Shape the Rolls
Once your dough has doubled, punch it down gently. Roll it out into a 14×18-inch rectangle—think even, not too thick or thin. Smear that softened butter all across the surface, then sprinkle on the sugar-spice blend from edge to edge. Starting from the long side, roll it up tightly, then slice into 12 even rolls. Arrange them snugly in a greased 9×13-inch baking dish.
Step 6: Second Rise and Bake
Cover the dish and let the rolls puff up for another 30 minutes—now’s when they’ll really start to look irresistible. Meanwhile, set your oven to 350°F (175°C). When ready, bake for 20 to 25 minutes, until the tops are golden and your kitchen smells like a cozy bakery in October.
Step 7: Glaze and Enjoy
While the rolls are still warm, whisk together powdered sugar, milk, and vanilla to make a silky glaze. Drizzle liberally over the top, letting it cascade into every swirl and crevice. The sweet vanilla glaze melts into the Pumpkin Cinnamon Rolls, making each bite perfectly gooey.
How to Serve Pumpkin Cinnamon Rolls
Garnishes
A little extra flourish can make your Pumpkin Cinnamon Rolls feel bakery-worthy. Try a dusting of powdered sugar, a sprinkle of toasted pecans or walnuts, or a pinch of cinnamon right over the fresh glaze. For a really cozy aesthetic, a scattering of orange zest adds brightness and a suggestion of citrus.
Side Dishes
Serve your warm rolls alongside a bowl of fresh fruit or a creamy Greek yogurt parfait for breakfast. If you’re going for brunch, pair them with eggs, crispy bacon or sausage, and a pot of rich coffee or chai. These sweet-and-spiced rolls also make a lovely dessert on their own, perhaps with a scoop of vanilla ice cream for an after-dinner treat.
Creative Ways to Present
Arrange your Pumpkin Cinnamon Rolls in a festive circular pattern on a cake stand or large platter to highlight their beautiful spirals. For parties, try serving them as individual minis in cupcake wrappers for easy grabbing. You can even stack them to build a “pull-apart” centerpiece—guaranteed to become the heart of any autumn gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Cinnamon Rolls in an airtight container at room temperature for up to two days. If you’d like them to keep a bit longer, simply move the container into the fridge—just be sure to bring them back to room temperature or gently warm before serving, as the butter firms up when chilled.
Freezing
To freeze, place the completely cooled rolls (un-glazed or glazed, both work!) in a freezer-safe bag or airtight container. They’ll keep their flavor and fluffy texture for up to 2 months. For ultimate freshness, consider wrapping each roll individually before freezing, so you can take out just what you need.
Reheating
To reheat, pop a roll (or the whole batch) in a 300°F oven for about 10 minutes, or gently microwave individual rolls for 20-30 seconds until warmed through. For frozen rolls, let them thaw at room temperature before reheating. If you saved the glaze for later, drizzle it on after warming so it melts deliciously into every swirl.
FAQs
Can I make Pumpkin Cinnamon Rolls the night before?
Absolutely! Prepare and shape the rolls the night before, arrange them in the baking dish, cover, and refrigerate overnight. The next morning, let them come back to room temperature and rise for 30-45 minutes before baking for fresh, fluffy rolls with minimal morning effort.
What type Breakfast, Dessert
Use pure pumpkin puree, not pumpkin pie filling. The latter contains added sugar and spices, which can throw off the flavor and texture. Canned or homemade pumpkin puree both work beautifully in Pumpkin Cinnamon Rolls.
How can I make the rolls extra soft and fluffy?
Careful kneading, proper rising time, and not adding too much flour are key. The dough should feel soft and slightly tacky but not sticky. Also, avoid overbaking: check at the 20-minute mark for perfectly soft Pumpkin Cinnamon Rolls.
Can I add nuts or raisins to the filling?
Definitely! Chopped pecans, walnuts, or even a handful of raisins add wonderful crunch or chew. Sprinkle them over the sugar-spice mixture before rolling up the dough for delicious added texture in every bite.
What’s the best way to get neat, even rolls?
A sharp, serrated knife or even unflavored dental floss works wonders for slicing clean rolls. Slide the floss under the log, cross and pull to slice—this keeps even the softest Pumpkin Cinnamon Rolls perfectly round and pretty.
Final Thoughts
If you’re looking to bring the cozy, inviting spirit of fall baking into your kitchen, these Pumpkin Cinnamon Rolls are a must-try. With every golden swirl and sweet glaze, they’re sure to warm hearts and win smiles. Gather your ingredients, invite a friend or two, and get ready to bake up a batch of treat-yourself magic!
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Pumpkin Cinnamon Rolls Recipe
- Total Time: 2 hours
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of fall with these homemade Pumpkin Cinnamon Rolls. Soft, fluffy rolls filled with a sweet and spiced pumpkin filling, topped with a vanilla glaze – perfect for a cozy breakfast or a delightful dessert.
Ingredients
For the dough:
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup warm milk (110°F)
- 3/4 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the filling:
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, softened
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the dough: In a small bowl, combine warm milk and yeast. Let stand for 5 to 10 minutes until foamy. In a large mixing bowl, combine pumpkin puree, granulated sugar, melted butter, egg, salt, cinnamon, and nutmeg. Add the yeast mixture and stir to combine. Gradually add flour, mixing until a soft dough forms.
- Knead and rise: Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic. Let rise in a warm place for 1 hour or until doubled in size.
- Fill and roll: Roll out the dough, spread with softened butter and sugar-spice mixture. Roll up and cut into rolls. Arrange in a baking dish and let rise.
- Bake: Preheat the oven and bake the rolls until golden brown.
- Glaze and serve: Whisk together glaze ingredients and drizzle over warm rolls before serving.
Notes
- For extra flavor, add a pinch of ground ginger or cloves to the filling.
- These rolls can be made ahead and refrigerated overnight before the second rise; bake the next morning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 16 g
- Sodium: 170 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg
