Go Back
To make these delicious pumpkin cinnamon rolls, gather the following items: - 2 1/4 cups all-purpose flour (plus extra for dusting) - 1/2 cup pumpkin puree (canned or fresh) - 1/4 cup milk (warmed) - 1/4 cup granulated sugar - 1/4 cup unsalted butter, melted - 1 large egg - 1 tablespoon active dry yeast - 1/2 teaspoon salt - 1 tablespoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 cup packed brown sugar - 1/2 cup cream cheese (softened) - 1 cup powdered sugar - 1 teaspoon vanilla extract - 2 tablespoons milk (for icing) Not every ingredient needs to be exact! Here are some easy swaps: - Flour: Whole wheat flour can work well. - Pumpkin puree: You can use butternut squash puree. - Milk: Almond or oat milk are great dairy-free options. - Egg: A flax egg can replace a regular egg for vegan rolls. - Butter: Use coconut oil for a dairy-free version. Having the right tools makes baking easy and fun. Here’s what you’ll need: - Mixing bowls - Measuring cups and spoons - A rolling pin - A baking dish (9x13 inches works best) - A kitchen towel for covering the dough - An electric mixer (optional, but helpful for icing) - A knife or bench scraper for cutting rolls Start by mixing warm milk, sugar, and yeast in a small bowl. Let this sit for 5-10 minutes until it bubbles. In a large bowl, mix flour, pumpkin puree, melted butter, egg, and salt. Once the yeast mixture is frothy, add it to the large bowl. Stir until the dough forms. Knead the dough for 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour or until it doubles in size. After the dough rises, punch it down. Roll it out on a floured surface into a rectangle about 12x18 inches. Spread softened butter over the dough. Mix brown sugar, cinnamon, nutmeg, and ginger together. Sprinkle this mixture evenly on the buttered dough. Roll the dough tightly from one long side to the other. Pinch the seams to seal it. Cut the rolled dough into 12 equal pieces. Place these rolls in a greased baking dish, cover, and let them rise for 30 minutes. Preheat your oven to 350°F (175°C). Bake the rolls in your preheated oven for 25-30 minutes or until golden brown. While they bake, prepare the cream cheese icing. Mix softened cream cheese, powdered sugar, vanilla extract, and 2 tablespoons of milk until smooth. After the rolls cool slightly, drizzle the icing over the warm rolls. Enjoy the amazing smell and taste! To get the best rise, you need warmth. Yeast loves a cozy space. I like to place my dough in a sunny spot. You can also turn on the oven for a minute, then turn it off. Place the dough inside. Cover it with a kitchen towel. This helps it rise well. A good rise makes the rolls fluffy and soft. Fluffy cinnamon rolls need just the right amount of kneading. Knead your dough for about 5-7 minutes. It should feel smooth and elastic when done. If the dough feels sticky, add a little extra flour. When rolling out the dough, keep it about 12x18 inches. This size helps create more layers. More layers mean fluffier rolls! For the best cream cheese icing, use soft cream cheese. Cold cream cheese is hard to mix. Combine softened cream cheese, powdered sugar, vanilla, and milk. Mix until smooth and creamy. Drizzle the icing over warm rolls. This makes it melt just right. If you want a thicker icing, add more powdered sugar. Enjoy the sweet touch it adds! {{image_2}} I love to enhance my pumpkin cinnamon rolls with nutmeg cream cheese icing. This icing adds a rich flavor. To make it, combine softened cream cheese, powdered sugar, vanilla, and milk. Mix until it's nice and smooth. Drizzle this icing over warm rolls for a delightful touch. The nutmeg in the icing pairs perfectly with the spices in the rolls. You get a burst of flavor in every bite. It’s a must-try for your brunch table! You can also add nuts or chocolate chips to your rolls. Chopped pecans or walnuts add a nice crunch. They give your rolls a new texture and flavor. If you prefer chocolate, semi-sweet chocolate chips work great. Just sprinkle them on the filling before you roll up the dough. You can even mix both nuts and chocolate for a fun twist. This small change makes a big difference in taste! Feel free to experiment with spices in your rolls. Instead of just cinnamon, try adding cardamom or allspice. They can give your rolls a unique flavor. You can also swap out the pumpkin puree for sweet potato or butternut squash. This can create a different taste experience while keeping it delicious. Each option brings its own charm, so don’t be afraid to get creative with your rolls! To keep your pumpkin cinnamon rolls fresh, store them in an airtight container. This protects them from air and moisture. You can also wrap them in plastic wrap or foil for extra safety. Store them at room temperature for up to 2 days. If you want them to last longer, keep them in the fridge for up to a week. Reheating your rolls is easy! Preheat your oven to 350°F (175°C). Place the rolls on a baking sheet. You can cover them with foil to keep them soft. Heat for about 10-15 minutes until warm. If you prefer a quick method, use the microwave. Heat them for about 15-20 seconds. Enjoy the warm, soft goodness! Freezing is a great option for these rolls. First, let them cool completely. Then, wrap each roll tightly in plastic wrap. Place the wrapped rolls in a freezer bag or container. They can last up to 3 months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. Reheat as mentioned before for a fresh taste! Yes, you can use fresh pumpkin. Just make sure to cook and puree it well. Fresh pumpkin gives a great flavor. It may be a bit more watery than canned, so drain any excess liquid. This keeps your dough from getting too wet. To make these rolls vegan, swap out the egg and milk. Use a flaxseed egg or applesauce for the egg. Almond milk or oat milk works well instead of regular milk. Replace the butter with a vegan alternative. This will keep your rolls moist and delicious. If your dough doesn’t rise, check the yeast. It may be old or inactive. Make sure to use warm, not hot, milk when mixing. If it’s too hot, it can kill the yeast. You can also try letting the dough rise in a warmer spot. If all else fails, you can knead in a bit more flour to help it along. You now know the key ingredients and steps to create perfect cinnamon rolls. Remember the tips for dough rising and icing to ensure fluffy results. You can also experiment with fun variations like pumpkin rolls or adding nuts. When storing, keep leftovers fresh and tasty. With these insights, you can bake rolls everyone will love. Enjoy your baking journey and share your delicious results!

Pumpkin Cinnamon Rolls

Indulge in the ultimate fall treat with these delightful pumpkin spice cinnamon rolls! Made with warm spices and a creamy icing, these rolls are perfect for cozy mornings or festive gatherings. This easy recipe guides you through creating soft, fluffy rolls from scratch that will fill your kitchen with irresistible aromas. Click to learn how to make these delicious cinnamon rolls and bring the taste of autumn to your home!
Print Recipe Pin Recipe

Ingredients
  

2 1/4 cups all-purpose flour (plus extra for dusting)

1/2 cup pumpkin puree (canned or fresh)

1/4 cup milk (warmed)

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

1 large egg

1 tablespoon active dry yeast

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 cup packed brown sugar

1/2 cup cream cheese (softened)

1 cup powdered sugar

1 teaspoon vanilla extract

2 tablespoons milk (for icing)

Instructions
 

In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.

    In a large mixing bowl, combine flour, pumpkin puree, melted butter, egg, and salt. Once the yeast mixture is ready, add it to the bowl.

      Mix the ingredients until a dough forms. Knead for about 5-7 minutes until the dough is smooth and elastic.

        Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

          Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 12x18 inches).

            Spread softened butter over the dough, then sprinkle a mixture of brown sugar, cinnamon, nutmeg, and ginger evenly on top.

              Roll the rectangle tightly from one long side to the other, and pinch the seams to seal. Cut into 12 equal rolls.

                Place rolls into a greased baking dish, cover, and let them rise for about 30 minutes. Preheat your oven to 350°F (175°C).

                  Bake the rolls in the preheated oven for 25-30 minutes, or until golden brown.

                    While the rolls are baking, make the cream cheese icing by mixing softened cream cheese, powdered sugar, vanilla extract, and 2 tablespoons of milk until smooth and creamy.

                      Allow the rolls to cool slightly after baking, then drizzle the icing over the warm rolls.

                        Prep Time: 20 minutes | Total Time: 2 hours | Servings: 12

                          - Presentation Tips: Serve the cinnamon rolls warm on a decorative platter, with additional icing drizzled over them, and dust with a pinch of cinnamon for added flair.