Pumpkin Cinnamon Rolls

Soft and fluffy, these Pumpkin Cinnamon Rolls are perfect for breakfast or as a delightful treat any time of the day. The sweet, gooey cinnamon swirl combined with creamy maple icing makes them irresistible. Whether you’re hosting a brunch or enjoying a cozy weekend at home, these rolls will impress everyone at the table.

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of pumpkin, cinnamon, and maple creates a warm and comforting taste that’s hard to resist.
• Perfect for Any Occasion: These rolls are great for breakfast, snack time, or special gatherings like holidays and brunches.
• Simple to Make: With easy-to-follow steps, even novice bakers can create these delicious treats without hassle.
• Customizable: Feel free to add nuts or dried fruit to the filling for an extra twist!
• Make Ahead Option: Prepare the dough the night before and bake fresh rolls in the morning for a quick breakfast option.

Tools and Preparation

To make these delicious Pumpkin Cinnamon Rolls, you’ll need some essential kitchen tools. Having the right equipment can make your baking experience smoother and more enjoyable.

Essential Tools and Equipment

• Stand mixer or mixing bowl
• Dough hook or spoon
• Rolling pin
• Baking dish (9-inch square, round, or 9×13-inch)
• Plastic wrap or kitchen towel

Importance of Each Tool

• Stand Mixer: Saves time and effort during mixing and kneading, ensuring your dough is perfectly combined.
• Rolling Pin: Helps roll out the dough evenly to create a uniform thickness for optimal baking.
• Baking Dish: Provides even heat distribution for consistent baking results.

Ingredients

Soft pumpkin cinnamon rolls filled with a gooey cinnamon swirl and topped with maple cream cheese icing.

For the Dough

• 1/3 cup (80ml) whole milk
• 2 Tablespoons (28g) unsalted butter
• 1/2 cup (115g) canned pumpkin (not pumpkin pie filling)
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 large egg
• 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
• 2 and 2/3 cups (335g) all-purpose flour (spooned & leveled), plus more as needed

For the Filling

• 6 Tablespoons (85g) unsalted butter, softened to room temperature
• 1/2 cup (100g) packed light or dark brown sugar
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

For the Icing

• 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
• 3 Tablespoons (45ml) pure maple syrup
• 1 Tablespoon (15ml) whole milk
• 2/3 cup (80g) confectioners’ sugar, sifted
• optional: 1/8 teaspoon ground cinnamon

How to Make Pumpkin Cinnamon Rolls

Step 1: Prepare the Dough

Warm the milk and butter together over medium heat until just melted. You want it lukewarm, around 105°F (41°C)-115°F (46°C). In a separate bowl, whisk together pumpkin puree, sugar, nutmeg, and salt. Combine with warm milk mixture, egg, and yeast. Gradually mix in flour until combined.

Step 2: Knead the Dough

If using a stand mixer with a dough hook attachment, beat on low speed for about five minutes until smooth. If kneading by hand, place on a floured surface and knead for approximately five minutes until soft but tacky. Allow dough to rise in a greased bowl covered with plastic wrap for about two hours or until doubled in size.

Step 3: Roll Out the Dough

Grease your chosen baking dish. After rising, punch down the dough gently. On a floured surface, roll it into a rectangle about 10×14 inches. Spread softened butter evenly over the surface.

Step 4: Add Filling & Form Rolls

Combine brown sugar with spices in a small bowl; sprinkle this mixture over rolled-out dough. Tightly roll up starting from one edge. Cut into 10–12 even pieces and place them in your prepared baking dish.

Step 5: Second Rise & Bake

Cover rolls loosely with plastic wrap and let them rise until doubled in size again—about one hour. Preheat oven to 350°F (177°C). Bake for 22–28 minutes until lightly browned on top.

Step 6: Prepare Icing & Serve

While baking, beat cream cheese in a medium bowl until smooth. Add maple syrup and milk; beat until creamy. Slowly incorporate confectioners’ sugar until well mixed. Spread icing over warm rolls after removing from oven.

Store leftover rolls tightly covered at room temperature for up to two days or refrigerated for up to five days. Enjoy your delicious Pumpkin Cinnamon Rolls!

How to Serve Pumpkin Cinnamon Rolls

Serving pumpkin cinnamon rolls is a delightful experience that can elevate any breakfast or brunch table. These soft, sweet rolls are perfect for sharing and can be enjoyed in various ways.

With Maple Syrup Drizzle

• Add a warm drizzle of maple syrup on top for an extra layer of sweetness and flavor that complements the cinnamon and pumpkin.

Topped with Nuts

• Sprinkle chopped walnuts or pecans over the icing for a crunchy texture contrast, enhancing both taste and presentation.

Served Warm

• Enjoy your pumpkin cinnamon rolls straight from the oven while they are still warm for that comforting, gooey texture that’s hard to resist.

Paired with Coffee or Tea

• Serve alongside a hot cup of coffee or herbal tea. The warm beverages enhance the spices in the rolls, making them a perfect pairing.

Garnished with Whipped Cream

• For an indulgent treat, add a dollop of whipped cream on top. This creamy addition elevates the dessert-like quality of the rolls.

How to Perfect Pumpkin Cinnamon Rolls

To achieve perfectly fluffy and flavorful pumpkin cinnamon rolls, consider these helpful tips:

• Use Fresh Yeast: Ensure your yeast is fresh and active for optimal rising. Old yeast can lead to dense rolls.

• Check Dough Temperature: Make sure your dough is at the right temperature during rising; it should feel slightly warm but not hot.

• Don’t Over-Knead: Knead just enough to develop gluten without overworking the dough; this will keep your rolls soft.

• Allow Proper Rising Time: Be patient with the rise times; letting dough double in size ensures light and airy rolls.

• Tent with Foil: If your rolls begin browning too quickly while baking, tent them with aluminum foil to avoid uneven cooking.

Best Side Dishes for Pumpkin Cinnamon Rolls

Complementing your pumpkin cinnamon rolls with a few tasty side dishes can create a balanced meal. Here are some excellent options:

1. Fresh Fruit Salad: A mix of seasonal fruits adds brightness and freshness, balancing the richness of the rolls.

2. Yogurt Parfait: Layer yogurt with granola and berries for a creamy, crunchy side that pairs well with sweet flavors.

3. Scrambled Eggs: Fluffy scrambled eggs offer protein, making your breakfast more satisfying alongside sweet cinnamon rolls.

4. Sausage Patties: Turkey or chicken sausage patties provide a savory contrast to the sweetness of the pumpkin cinnamon rolls.

5. Oatmeal: A warm bowl of oatmeal topped with nuts or fruits offers hearty goodness that complements lighter pastries.

6. Chia Seed Pudding: This healthy option provides fiber and nutrients while adding a unique texture next to soft cinnamon rolls.

Common Mistakes to Avoid

Making pumpkin cinnamon rolls can be a delightful experience, but there are some common mistakes to watch out for.

• Using the wrong type of pumpkin: Always opt for canned pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices that can alter the taste.
• Not measuring flour correctly: Spoon and level your flour to avoid dense rolls. Too much flour can lead to dry cinnamon rolls.
• Skipping the dough rise: Don’t rush the rising process. Allowing the dough to rise properly ensures fluffy, soft rolls.
• Overbaking: Keep an eye on your rolls in the oven. Baking them just until golden brown will keep them moist and delicious.
• Ignoring temperature control: Make sure your milk is lukewarm (not hot) when activating yeast. This helps achieve the perfect texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover pumpkin cinnamon rolls in an airtight container for up to 2 days.
• Place parchment paper between layers if stacking to prevent sticking.

Freezing Pumpkin Cinnamon Rolls

• Freeze unbaked rolls before their second rise by wrapping them tightly in plastic wrap and then foil.
• They can be stored in the freezer for up to 3 months.

Reheating Pumpkin Cinnamon Rolls

• Oven: Preheat to 350°F (177°C). Cover with foil and bake for about 10-15 minutes until warmed through.
• Microwave: Heat each roll on a microwave-safe plate for 15-20 seconds until warm.
• Stovetop: Place rolls in a skillet over low heat, cover, and warm for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making pumpkin cinnamon rolls that might help you out.

Can I make Pumpkin Cinnamon Rolls ahead of time?

You can prepare the dough and refrigerate it overnight before baking. This allows for easy morning prep!

What can I substitute for cream cheese in the icing?

You can use a dairy-free cream cheese or even a simple glaze made from powdered sugar and almond milk if you prefer.

How do I ensure my Pumpkin Cinnamon Rolls are fluffy?

Make sure your yeast is fresh and allow enough time for the dough to rise properly before baking.

Can I add nuts or raisins to my pumpkin cinnamon rolls?

Absolutely! Adding chopped nuts or raisins can give your rolls an extra layer of flavor and texture.

Final Thoughts

These pumpkin cinnamon rolls are not only soft and delicious, but they also bring warmth and comfort to any breakfast table. They are versatile too; feel free to customize with nuts, dried fruits, or different spices based on your taste preferences. Give this recipe a try; you won’t be disappointed!