I absolutely love making Pumpkin Cinnamon Rolls! These delightful treats combine the warm and comforting flavors of pumpkin and cinnamon in a soft and fluffy roll. The process of making them is truly satisfying, starting with the rich and spiced pumpkin dough that fills your kitchen with the most heavenly aromas.
Rolling out the dough, spreading a luscious cinnamon-sugar filling, and then carefully rolling it up into swirls of deliciousness is so much fun. Finally, baking them to golden perfection and drizzling them with a creamy glaze adds the perfect finishing touch. These Pumpkin Cinnamon Rolls are a delightful treat that will fill your home with the cozy flavors of fall.
Ingredients for Pumpkin Cinnamon Rolls Recipe
For the Dough:
- 1/2 cup whole milk
- 1/4 cup butter, melted
- 1/4 cup granulated sugar
- 2 teaspoons active dry yeast
- 1/2 cup canned pumpkin (or homemade pumpkin puree)
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 ½ to 4 cups all-purpose flour
For the Filling:
- ½ cup butter, well softened
- 1 cup light brown sugar, packed
- 1 1/2 Tbsp ground cinnamon
- 3/4 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Steps to Prepare the Pumpkin Cinnamon Rolls Dough
- To prepare the dough, combine the milk, butter, sugar, and yeast in a large bowl or stand mixer. Stir them together and let the mixture sit for a minute. Then, add the pumpkin and egg and mix until thoroughly combined. Next, add the salt, baking powder, baking soda, and 2 cups of flour. Mix everything well for 3 minutes. Gradually add more flour, about half a cup at a time, thoroughly mixing between each addition until the dough starts to come away from the sides of the bowl. Transfer the dough onto a surface that is well-floured and knead it until it becomes smooth, elastic, and not sticky, adding flour if necessary. Place the dough back into the bowl, cover it, and allow it to rest for 45 minutes.
- Prepare the Filling: As the dough is taking a break, combine the butter, sugar, and spices for the filling.
- To make the Cinnamon Rolls, roll out the dough after it has finished resting until it forms a large rectangle measuring approximately 16 inches by 24 inches. Spread the filling evenly over the dough. Roll the dough up tightly, starting from the shorter side, until it is completely rolled. Cut the rolled dough into 12 smaller rolls, each about 1 ½ inches wide. Arrange the cut rolls in a baking dish that has been generously buttered. Cover the dish and allow the rolls to rest for 45 minutes.
- Bake: Before cooking the rolls, heat the oven to 375 degrees. Once the resting time for the rolls is complete, place them in the preheated oven and bake until they turn a golden brown color, which usually takes about 15-20 minutes (in my case, they were perfectly done at 18 minutes). Take the rolls out of the oven once they are baked.
- Prepare the frosting while the cinnamon rolls are baking. Blend butter and cream cheese until it becomes smooth and fluffy. Mix in vanilla, powdered sugar, and cinnamon until it becomes light and fluffy. Spread the icing over the cinnamon rolls while they are still hot and serve them while they are warm.
Tips for Perfecting the Recipe
Yeast Activation: Ensure your yeast is fresh and active. If the yeast doesn’t foam after mixing with the milk and sugar, it may not be alive. Fresh yeast is crucial for the dough to rise properly.
Dough Consistency: The dough should be tacky but not overly sticky. If it’s too sticky to handle, add flour one tablespoon at a time until it reaches the right consistency. However, be careful not to add too much flour, as this can make the rolls tough.
Rolling the Dough: When rolling out the dough, aim for an even thickness to ensure uniform baking. A rolling pin is your best friend here, helping you stretch the dough into the perfect rectangle.
Filling Distribution: Spread the filling evenly across the dough, leaving a small margin at the edges. This prevents the filling from spilling out when you roll the dough and ensures each cinnamon roll is packed with flavor.
Tight Rolling: Roll the dough tightly to prevent the rolls from unraveling during baking. This also helps in creating those beautiful swirls that are characteristic of cinnamon rolls.
Cutting the Rolls: Use a sharp knife or dental floss to cut the rolls. Dental floss can help you achieve a cleaner cut by not squishing the roll as a knife might.
Proofing: Allow the rolls enough time to rise. They should almost double in size. This step is crucial for soft, fluffy cinnamon rolls.
Oven Temperature: Make sure your oven is properly preheated before baking. An oven thermometer can help ensure accuracy, as some ovens can be off by quite a bit.
Don’t Overbake: Keep an eye on the rolls as they bake. They should be golden brown on top. Overbaking can lead to dry cinnamon rolls.
Storage Tips
Proper storage is key to maintaining the freshness and flavor of your Pumpkin Cinnamon Rolls. Here are some storage tips:
Room Temperature: Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days. This helps maintain their moisture and prevents them from drying out.
Refrigerating: For longer storage, refrigerate the rolls in an airtight container for up to a week. The cold environment helps preserve their freshness but may slightly alter the texture.
Freezing: Freeze cinnamon rolls for up to 3 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. This method is great for enjoying cinnamon rolls on demand.
Reheating: To revive cinnamon rolls, heat them in the microwave for 15-20 seconds if at room temperature, or 30-40 seconds if refrigerated. If frozen, thaw overnight in the refrigerator or at room temperature for a few hours before reheating.
Serving Suggestions
Pumpkin Cinnamon Rolls are versatile and can be served in various delicious ways:
Warm with Frosting: Serve the cinnamon rolls warm with a generous amount of cream cheese frosting for a classic treat.
With Coffee or Tea: Pair them with a hot cup of coffee or tea for a cozy breakfast or afternoon snack.
A La Mode: For an indulgent dessert, serve a warm cinnamon roll with a scoop of vanilla ice cream on top.
Breakfast Spread: Offer them as part of a larger breakfast spread including fresh fruit, scrambled eggs, and bacon for a hearty brunch.
Holiday Breakfast: Make them a holiday tradition by serving them on special occasions like Thanksgiving morning or Christmas breakfast.
Frequently Asked Questions
Q: Can I make the dough ahead of time? A: Yes, you can prepare the dough the night before and let it rise in the refrigerator overnight. The cold rise slows down the yeast activity, allowing for a slow rise and deeper flavor development.
Q: How do I know if my yeast is active? A: Mix the yeast with warm milk and a little sugar and let it sit for 5-10 minutes. If it becomes foamy and bubbly, the yeast is active and ready to use.
Q: Can I use instant yeast instead of active dry yeast? A: Yes, you can use instant yeast in the same quantity. Instant yeast doesn’t need to be activated in warm milk and can be mixed directly with the dry ingredients.
Q: Why did my cinnamon rolls not rise? A: There could be several reasons, including expired yeast, dough not being kept in a warm enough spot, or not allowing enough time for the dough to rise.
Q: Can I add nuts or other fillings to the cinnamon rolls? A: Absolutely! Feel free to customize the filling by adding chopped nuts, raisins, or even a sprinkle of chocolate chips for a personalized touch.
Pumpkin Cinnamon Rolls
INGREDIENTS
For the Dough:
- 1/2 cup whole milk
- 1/4 cup butter melted
- 1/4 cup granulated sugar
- 2 teaspoons active dry yeast
- 1/2 cup canned pumpkin or homemade pumpkin puree
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 ½ to 4 cups all-purpose flour
For the Filling:
- ½ cup butter well softened
- 1 cup light brown sugar packed
- 1 1/2 Tbsp ground cinnamon
- 3/4 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
INSTRUCTIONS
- To prepare the dough, combine the milk, butter, sugar, and yeast in a large bowl or stand mixer. Stir them together and let the mixture sit for a minute. Then, add the pumpkin and egg and mix until thoroughly combined. Next, add the salt, baking powder, baking soda, and 2 cups of flour. Mix everything well for 3 minutes. Gradually add more flour, about half a cup at a time, thoroughly mixing between each addition until the dough starts to come away from the sides of the bowl. Transfer the dough onto a surface that is well-floured and knead it until it becomes smooth, elastic, and not sticky, adding flour if necessary. Place the dough back into the bowl, cover it, and allow it to rest for 45 minutes.
- Prepare the Filling: As the dough is taking a break, combine the butter, sugar, and spices for the filling.
- To make the Cinnamon Rolls, roll out the dough after it has finished resting until it forms a large rectangle measuring approximately 16 inches by 24 inches. Spread the filling evenly over the dough. Roll the dough up tightly, starting from the shorter side, until it is completely rolled. Cut the rolled dough into 12 smaller rolls, each about 1 ½ inches wide. Arrange the cut rolls in a baking dish that has been generously buttered. Cover the dish and allow the rolls to rest for 45 minutes.
- Bake: Before cooking the rolls, heat the oven to 375 degrees. Once the resting time for the rolls is complete, place them in the preheated oven and bake until they turn a golden brown color, which usually takes about 15-20 minutes (in my case, they were perfectly done at 18 minutes). Take the rolls out of the oven once they are baked.
- Prepare the frosting while the cinnamon rolls are baking. Blend butter and cream cheese until it becomes smooth and fluffy. Mix in vanilla, powdered sugar, and cinnamon until it becomes light and fluffy. Spread the icing over the cinnamon rolls while they are still hot and serve them while they are warm.
Notes
- Ensure that your brown sugar is tender and damp to achieve the most delicious cookies. If your brown sugar has become hard, no need to fret as there is a simple solution! I have written a comprehensive article on how to soften brown sugar.
- If you do not possess brown sugar, you may refer to this article which provides instructions on creating brown sugar.
- To ensure even mixing with the dough, it is recommended to use an egg at room temperature. If you have forgotten to remove the egg from the fridge in advance, you can place it in a bowl of warm water for a few minutes to quickly bring it to room temperature.
- In order to prevent your pumpkin cinnamon rolls from turning out dry and heavy, it is important to accurately measure your flour. The most frequent error is adding an excessive amount of flour to the recipe. The simplest method to measure flour is by using a scale. If you do not have one, you can fluff the flour with a spoon, gently sprinkle it into your measuring cup, and then use a knife to level it off.
- To effortlessly apply the butter onto the dough, start by putting the butter in a bowl and mixing it with either a spoon or spatula until it reaches a smooth and easily spreadable consistency. Then, transfer the butter onto the dough and ensure it is evenly distributed. This technique is effective in preventing the dough from tearing.
- If preferred, you can substitute pumpkin spice for the separate spices.
- To achieve the most flavorsome outcome, opt for pure vanilla extract rather than synthetic extract.
- Gently sprinkle flour onto the counter and the rolling pin in order to prevent the dough from sticking while rolling it out.
