Introduction
Transform humble pantry staples into a breakfast sensation that’ll make your family sing! These Pumpkin Cinnamon Rolls are bursting with warm autumnal flavors and are surprisingly easy to make. Get ready for gooey, cinnamon-spiced pumpkin goodness that’s perfect for cozy mornings or a fun weekend baking project.
Why This Works
This recipe hits the sweet spot between delicious and doable. The pumpkin puree adds a delightful moistness and subtle sweetness, complementing the classic cinnamon swirl perfectly. It’s a crowd-pleaser that’s simple enough for beginner bakers yet impressive enough for the most seasoned pros.
Key Ingredients
- 🎃 1 (15 ounce) can pumpkin puree
- 🥛 1 cup milk, warmed
- 🥚 2 large eggs
- 🧈 1/2 cup unsalted butter, melted
- 🍯 1/2 cup granulated sugar
- 🍯 1/4 cup packed light brown sugar
- 🥄 1 teaspoon ground cinnamon
- 🥄 1 teaspoon ground nutmeg
- 🍂 1/2 teaspoon ground cloves
- 🧂 1 teaspoon salt
- 🌾 4 cups all-purpose flour, plus more for dusting
- 酵母 2 1/4 teaspoons active dry yeast
- 🧈 1/2 cup unsalted butter, softened (for filling)
- 🤎 1/2 cup packed light brown sugar (for filling)
- 🥄 2 teaspoons ground cinnamon (for filling)
- 🥛 1 cup powdered sugar (for glaze)
- 🥛 2-4 tablespoons milk (for glaze)
Instructions
1️⃣ In a large bowl, combine the warmed milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
2️⃣ Add the pumpkin puree, eggs, melted butter, remaining granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt to the yeast mixture. Whisk until well combined.
3️⃣ Gradually add the flour, one cup at a time, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
4️⃣ Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5️⃣ While the dough is rising, prepare the filling. In a medium bowl, cream together the softened butter, brown sugar, and cinnamon until smooth.
6️⃣ Punch down the risen dough and roll it out into a 12×18 inch rectangle. Spread the cinnamon-sugar filling evenly over the dough.
7️⃣ Tightly roll the dough up from the long side into a log. Cut the log into 12 equal slices.
8️⃣ Place the rolls in a greased 9×13 inch baking pan. Cover and let rise for another 30 minutes.
9️⃣ Preheat your oven to 350°F (175°C).
🔟 Bake for 25-30 minutes, or until golden brown.
1️⃣1️⃣ While the rolls are baking, prepare the glaze by whisking together the powdered sugar and milk until smooth. Add more milk if needed to reach your desired consistency.
1️⃣2️⃣ Once the rolls are out of the oven, let them cool slightly before drizzling with the glaze.
Handy Tips
- For extra flavor, add 1/4 teaspoon of ground ginger to the dough.
- If you don’t have brown sugar, you can substitute with granulated sugar. Just keep in mind the rolls might be a little less moist and flavorful.
- Make sure your milk is warmed but not hot, as this can kill the yeast.
Heat Control
Baking at 350°F (175°C) ensures that the rolls bake evenly and develop a beautiful golden-brown color without burning. Don’t overbake; slightly underbaked rolls will be softer and more moist.
Crunch Factor
The perfect pumpkin cinnamon roll has a soft, slightly chewy interior and a delightful crunchy glaze on top. The balance of textures is key to a truly satisfying experience.
Pro Kitchen Tricks
- Use a stand mixer with a dough hook to save time and effort kneading the dough.
- For a richer flavor, use a combination of brown and white sugars in the filling.
- Add a sprinkle of chopped pecans or walnuts to the filling for added crunch.
Storage Tips
Store leftover rolls in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Gift Packaging Ideas
These rolls make a wonderful homemade gift! Package individual rolls in cellophane bags tied with ribbon, or present the whole pan, beautifully wrapped, to a lucky recipient.
Flavor Variations
🌟 Maple Pumpkin: Add 1/4 cup of maple syrup to the dough for a delightful maple-pumpkin twist.
🌟 Cream Cheese Swirl: Add a layer of cream cheese frosting between the filling and the dough for an extra layer of decadent flavor.
🌟 Spiced Pecan: Add chopped pecans to the filling for added texture and nutty flavor.
🌟 Chocolate Chip Pumpkin: Fold in 1/2 cup of chocolate chips to the dough for a sweet and surprising treat.
Troubleshooting
- Rolls are too dry: Ensure that you’ve added enough pumpkin puree and milk. Don’t overbake.
- Rolls are too dense: Make sure your yeast is active and your dough has risen properly. Overkneading can result in tough rolls.
- Glaze is too thick: Add a bit more milk until it reaches a pourable consistency.
- Glaze is too thin: Add more powdered sugar until it reaches your preferred thickness.
FAQ
- Can I use other types of squash? Yes, you can experiment with other types of squash, but pumpkin puree provides the best texture and flavor for this recipe.
- Can I make these ahead of time? Yes, you can prepare the dough, let it rise, and then freeze it unbaked. Thaw overnight and bake as directed.
- How do I reheat leftover rolls? Reheat in the microwave for 15 – 20 seconds, or in a preheated oven at 350°F (175°C) for 5-7 minutes.
Conclusion
These Pumpkin Cinnamon Rolls are a guaranteed crowd-pleaser, perfect for sharing with family and friends. Give this recipe a try, and let us know what you think! Happy baking!
OMG Pumpkin Cinnamon Rolls Your Family Will Beg For
These soft and fluffy pumpkin cinnamon rolls are swirled with a rich cinnamon filling and topped with a creamy glaze, making them a perfect fall treat.
Ingredients
- 2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup pumpkin puree
- 1/4 cup milk, warmed
- 2 tablespoons unsalted butter, melted
- 1 egg
- 1/2 cup brown sugar, packed
- 1 tablespoon cinnamon
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons cream cheese, softened
- 1 tablespoon milk
Instructions
- In a large bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until foamy.
- Add in melted butter, pumpkin puree, and egg. Mix well.
- In a separate bowl, whisk together flour, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Knead the dough on a floured surface for about 5-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 30 minutes or until doubled in size.
- Once risen, roll out the dough into a rectangle about 1/2 inch thick.
- Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon mixture.
- Roll the dough tightly into a log and slice into 12 equal pieces.
- Place the rolls in a greased baking dish, cover, and let rise for another 20 minutes.
- Preheat the oven to 350u00b0C (175u00b0F). Bake the rolls for 25-30 minutes until golden brown.
- While baking, prepare the glaze by mixing powdered sugar, cream cheese, and milk until smooth.
- Once the rolls are baked, drizzle the glaze on top and serve warm.
Tips
- For an extra touch, add chopped pecans or walnuts to the filling.
- Make the rolls ahead of time and refrigerate them overnight before baking.