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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

  • Author: Mary
  • Total Time: 2 hours 15 minutes
  • Yield: 12 rolls 1x
  • Diet: Gluten Free (if using gluten-free flour blend)

Description

Pumpkin Cinnamon Rolls are soft, fluffy, and spiced perfectly for cozy autumn mornings. Featuring tender dough enriched with creamy pumpkin puree and a warm blend of cinnamon, nutmeg, and cloves, these rolls offer a comforting twist on a classic favorite. Ideal for weekend brunch or holiday celebrations, they bring festive flavors with simple, wholesome ingredients and customizable options, including vegan and gluten-free variations.

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 cup pumpkin puree (preferably heavy pumpkin puree)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 cup warm milk (about 110°F / 43°C)
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1/4 cup melted butter (use coconut oil for vegan option)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp salt

Cinnamon Filling

  • 1/2 cup brown sugar
  • 2 tbsp ground cinnamon
  • 1/4 cup softened butter (use coconut oil for vegan option)
  • Optional: 1/2 cup chopped pecans or walnuts (for nutty twist)

Glaze (Optional)

  • 1 cup powdered sugar
  • 4 oz cream cheese, softened (use vegan cream cheese for vegan option)
  • 1/2 tsp vanilla extract
  • Optional: Maple syrup as alternate glaze

Instructions

  1. Prepare the dough: Combine warm milk with yeast and a pinch of sugar in a small bowl. Let it sit for about 5 minutes until foamy to activate the yeast. In a large mixing bowl, whisk together flour, pumpkin puree, warm spices (cinnamon, nutmeg, cloves), brown sugar, eggs, melted butter, and salt. Slowly add the activated yeast mixture while kneading the ingredients together, either by hand or with a stand mixer, until a soft, elastic dough forms. Cover the dough and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  2. Make the cinnamon filling: In a small bowl, mix brown sugar, ground cinnamon, and softened butter until smooth and spreadable. If desired, fold in chopped nuts for added texture and flavor.
  3. Roll out the dough: On a lightly floured surface, gently roll the risen dough into a large rectangle approximately 12 by 16 inches. Spread the prepared cinnamon filling evenly over the dough, ensuring the entire surface is covered for consistent flavor.
  4. Shape and cut the rolls: Starting from one of the long edges, roll the dough tightly into a log shape. Using a sharp knife, slice the log into 12 evenly sized rolls. Place the rolls spaced evenly in a greased baking dish, allowing room for expansion.
  5. Second rise and bake: Cover the baking dish with a clean kitchen towel and let the rolls rise for another 30-40 minutes until puffy. Preheat the oven to 350°F (175°C). Optionally, brush the rolls with melted butter for a golden finish. Bake for 25-30 minutes, or until the rolls are golden brown and cooked through.
  6. Prepare the glaze (optional): While the rolls bake, whisk together powdered sugar, softened cream cheese, and vanilla extract until smooth and creamy. Once the rolls have cooled slightly but are still warm, spread the glaze generously over the top to add a luscious finish. Alternatively, drizzle with maple syrup for a different sweet touch.

Notes

  • Use room temperature ingredients for better dough consistency and rising.
  • Allow ample time for both yeast rises to ensure soft, fluffy rolls.
  • Use thick, heavy pumpkin puree to prevent soggy dough.
  • Lightly dust the surface with flour when rolling out the dough to avoid sticking without drying it out.
  • Brush rolls with melted butter before baking for a rich color and soft edges.
  • Can prepare and assemble rolls the night before; refrigerate and bake fresh the next morning for enhanced flavor.
  • For a vegan version, replace butter with coconut oil and eggs with flax eggs.
  • To make gluten-free, use a gluten-free flour blend and add xanthan gum if needed.
  • Store baked rolls in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
  • Freeze unbaked shaped rolls tightly wrapped; thaw overnight in the fridge and allow to rise before baking.
  • Reheat leftovers in the oven covered with foil or microwave with a damp paper towel to retain moisture.
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 320
  • Sugar: 15g
  • Sodium: 220mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 45mg

Keywords: Pumpkin cinnamon rolls, autumn breakfast, spiced rolls, gluten-free cinnamon rolls, vegan cinnamon rolls, fall recipe, pumpkin dessert

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Find it online: https://marysplate.com/pumpkin-cinnamon-rolls/