Irresistible Pumpkin Cinnamon Roll Recipe: A Fall Favorite to Savor
Have you ever wondered how to transform your classic cinnamon rolls into a fall-inspired treat that’s bursting with seasonal flavor? Pumpkin cinnamon rolls are the perfect answer, blending the cozy spices of cinnamon and nutmeg with the rich, moist texture of pumpkin puree. Despite their popularity, many home bakers struggle with achieving the ideal balance of spice, moisture, and fluffiness in pumpkin cinnamon rolls. If you’ve found yourself frustrated with dense rolls or overpowering flavors, this pumpkin cinnamon roll recipe will change your baking game.
This recipe offers a foolproof way to create soft, tender pumpkin cinnamon rolls infused with warm spices and a luscious glaze. Whether you’re looking to impress guests or enjoy a comforting breakfast, these rolls evoke the spirit of autumn in every bite.
Table of Contents
Ingredients List pumpkin cinnamon roll recipe
For the Dough:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup whole milk, warmed (substitute almond or oat milk for dairy-free)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted (or coconut oil for a vegan option)
- 1 large egg (or flax egg for vegan)
- 4 cups all-purpose flour (plus extra for rolling)
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
For the Filling:
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened (or vegan butter)
- Optional: 1/4 teaspoon ground cloves or pumpkin pie spice for extra warmth
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened (vegan cream cheese works too)
- 1/4 cup unsalted butter, softened (or vegan butter)
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk or plant-based milk (to thin glaze)
Timing
- Preparation Time: 20 minutes
- Rising Time: 1 hour 30 minutes (includes two rises)
- Baking Time: 25-30 minutes
- Total Time: Approximately 2 hours 15 minutes
Compared to traditional cinnamon rolls, this pumpkin cinnamon roll recipe requires a bit more rising time due to the moist pumpkin in the dough, which can slow yeast activity. Don’t rush the rising steps—patience pays off with incredibly light rolls!
Step-by-Step Instructions
Step 1: Activate the Yeast
Warm the milk to about 110°F — warm to the touch but not hot. Sprinkle the yeast over the milk with a teaspoon of sugar. Let it sit for about 5-10 minutes until foamy. This indicates the yeast is alive and ready.
Step 2: Make the Dough
In a large mixing bowl, whisk together the pumpkin puree, melted butter, sugar, egg, salt, and warm milk-yeast mixture. Gradually add flour, cinnamon, nutmeg, and ginger while mixing until a soft dough forms. It should be sticky but manageable.
Pro Tip: Use a stand mixer with a dough hook for 7-8 minutes on medium speed or knead by hand on a floured surface until smooth and elastic.
Step 3: First Rise
Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 1 hour or until doubled in size.
Step 4: Prepare the Filling
While the dough rises, mix brown sugar, cinnamon, and softened butter into a spreadable paste. Add optional spices as desired.
Step 5: Roll Out and Fill
On a floured surface, roll the dough into a 15×10 inch rectangle. Spread the cinnamon sugar filling evenly over the dough, leaving about a ½ inch border.
Step 6: Shape the Rolls
Starting from the long edge, tightly roll the dough into a log. Using a sharp knife, slice into 12 even rolls. Place rolls cut-side up on a greased baking dish, spaced about 1 inch apart.
Step 7: Second Rise
Cover rolls loosely and let rise for 30-45 minutes, until puffy.
Step 8: Bake
Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes or until golden brown and cooked through. Avoid over-baking to keep rolls moist.
Step 9: Prepare the Glaze
While baking, beat softened cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla. Thin with milk to desired consistency.
Step 10: Glaze and Serve
Spread glaze generously over slightly cooled rolls. Serve warm for the best flavor.
Nutritional Information
Per serving (1 roll with glaze):
- Calories: ~300 kcal
- Protein: 5g
- Carbohydrates: 45g
- Sugars: 22g
- Fat: 10g
- Saturated Fat: 5g
- Fiber: 2g
- Sodium: 220mg
These values will vary depending on ingredient substitutions like plant-based milk or vegan butter.
Healthier Alternatives
- Flour swap: Try whole wheat pastry flour or a 50/50 blend for added fiber.
- Sweetener: Use coconut sugar or maple syrup instead of granulated sugar for a lower glycemic index.
- Fat: Substitute butter with avocado oil or refined coconut oil to reduce saturated fat.
- Glaze: Swap cream cheese glaze for a simple dusting of cinnamon sugar or a light drizzle of honey or maple syrup.
Serving Suggestions
- Serve these pumpkin cinnamon rolls warm with a hot cup of chai tea or pumpkin spice latte for an indulgent fall brunch.
- Top with toasted pecans or walnuts for extra crunch and nutty flavor.
- For a festive touch, add dried cranberries or pumpkin seeds into the filling or sprinkle on top.
- For gluten-free options, serve alongside fresh fruit compote or yogurt.
Common Mistakes to Avoid
- Overworking the dough: Pumpkin adds moisture; excessive kneading can make rolls tough. Knead until just smooth and elastic.
- Rushing the rise time: Pumpkin can slow yeast activity — give ample time for the dough to double.
- Rolling too thick: Rolls over 1.5 inches thick may not bake evenly; aim for uniform slices.
- Overbaking: Pull rolls as soon as they turn golden to maintain softness; overbaked rolls dry out quickly.
- Adding too much flour: The dough should be slightly sticky; adding too much flour results in a dense roll.
Storing Tips
- Store cooled rolls in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze rolls (unfrosted) in a freezer-safe container or wrap individually in plastic wrap and foil for up to 3 months.
- Reheat gently in the microwave or oven wrapped in foil to regain softness.
- Glaze rolls just before serving to avoid a sticky texture during storage.
Conclusion
This pumpkin cinnamon roll recipe serves as a deliciously moist and flavorful twist on a classic favorite. By embracing the natural sweetness and richness of pumpkin infused with warm fall spices, you can create an unforgettable baked treat perfect for breakfast or dessert. Try this recipe to bring the cozy taste of autumn into your kitchen and share the joy with family and friends.
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FAQs
Q1: Can I use fresh pumpkin instead of canned pumpkin puree?
A1: Absolutely! Cook fresh pumpkin chunks until soft and puree until smooth. Be sure to drain excess moisture for best dough consistency.
Q2: How can I make these pumpkin cinnamon rolls vegan?
A2: Use plant-based milk (almond, oat, soy), substitute egg with flax egg, and replace butter and cream cheese with vegan alternatives.
Q3: Can I prepare the dough the night before?
A3: Yes! After the first rise, punch down and refrigerate the dough overnight. Bring to room temperature before rolling out.
Q4: What can I use instead of cream cheese glaze?
A4: Try a simple vanilla glaze made from powdered sugar, vanilla extract, and a splash of milk or a drizzle of maple syrup for a lighter option.
Q5: How do I know when the pumpkin cinnamon rolls are done baking?
A5: Rolls should be golden brown on top, spring back slightly to touch, and an inserted toothpick should come out clean.
