There’s nothing quite like the warm, cozy flavors of cinnamon and pumpkin to get you in the mood for fall. These Pumpkin Cinnamon Rolls combine the best of both worlds, blending soft, fluffy dough with a sweet and spiced pumpkin filling. Whether you’re enjoying them for breakfast, as a snack, or dessert, these rolls are sure to become a seasonal favorite in your household.
A Seasonal Twist on a Classic
Traditional cinnamon rolls are always a hit, but adding pumpkin puree to the mix gives them a seasonal twist that makes them perfect for autumn. The pumpkin not only adds a rich, earthy flavor, but it also keeps the dough soft and moist. The combination of cinnamon and nutmeg provides just the right amount of warmth, while the sweet pumpkin puree ties everything together beautifully.
The finishing touch is the creamy frosting. Made with cream cheese and a hint of pumpkin, it adds the perfect amount of sweetness while complementing the warm spices in the rolls. A drizzle of this frosting makes these cinnamon rolls truly irresistible.
Tips for the Best Pumpkin Cinnamon Rolls
Creating the perfect pumpkin cinnamon roll is easier than it seems. With just a few simple tips, you can take your rolls from good to great. These tips will help ensure your cinnamon rolls come out soft, fluffy, and full of flavor.
- Proofing the Yeast: Make sure your milk is warm, but not hot, when mixing it with the yeast. Hot milk can kill the yeast, while cold milk won’t activate it properly. After proofing, the yeast mixture should look foamy and slightly bubbly, indicating that it’s ready to use.
- Rolling the Dough: When rolling out the dough, try to get it as even as possible. This ensures all your rolls bake evenly and look uniform. Using a sharp knife to slice the log into individual rolls will give you clean, precise cuts.
- Pumpkin Filling: If you want even more pumpkin flavor, you can add a bit more pumpkin puree to the filling. Just be cautious not to use too much, as excess moisture can make the rolls soggy.
How to Serve and Store
These pumpkin cinnamon rolls are best served warm, straight from the oven, with the frosting still soft and gooey. However, they store quite well and can be reheated for enjoyment later. If you have leftovers they are easy to store and reheat.
Simply place the leftover rolls in an airtight container and store them at room temperature for up to two days. To reheat, microwave them for 15-20 seconds, or you can warm them in a low oven to keep them soft and fresh.
Add-Ons and Customizations
One of the best things about this recipe is its versatility. You can easily customize these rolls to your liking with various add-ons and tweaks. Here are a few ideas to enhance your pumpkin cinnamon rolls.
- Nuts: Add a handful of chopped pecans or walnuts to the filling for an extra layer of crunch and flavor.
- Extra Sweetness: Drizzle some caramel sauce over the rolls to give them an extra indulgent touch.
- Spice It Up: If you love spices, try adding a pinch of ground ginger or cloves to the filling for more depth and complexity.
Pumpkin Cinnamon Rolls
Ingredients
- 1 cup milk
- 1 tablespoon dry yeast
- 2 cups self-rising flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 large eggs
- 1/2 cup pumpkin puree
- 2 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 stick melted butter
Frosting
- 4 ounces cream cheese
- 1/4 cup powdered sugar
- 1/4 cup pumpkin puree
- 2 tablespoons milk
Instructions
- Preheat the oven to 325°F and line a 13×9 inch baking pan with parchment paper.
- Warm the milk until lukewarm (not hot), and mix it with the dry yeast and granulated sugar until dissolved. Allow it to sit in a warm place to proof for about 10 minutes.
- Once proofed, add the melted butter and eggs, whisking gently until smooth.
- Gradually add the flour to the mixture and knead it into a dough.
- Lightly dust a work surface with flour, and knead the dough for 2-3 minutes until it’s smooth.
- Return the dough to the bowl and let it rise in a warm place for at least 30 minutes.
- Once the dough has risen, roll it out on a floured surface into a rectangular shape.
- Spread the pumpkin puree evenly across the dough.
- In a small bowl, mix the brown sugar, cinnamon, and nutmeg. Sprinkle this mixture over the rolled-out dough.
- Roll the dough tightly into a log, and then cut it into 1-inch thick rolls and place the rolls in the pan.
- Bake for about 20 minutes or until the rolls are golden brown.
For the frosting
- In a small bowl, whisk together the cream cheese, powdered sugar, pumpkin puree, and milk until smooth. If the frosting is too thick, add 1 tablespoon of water to achieve the desired consistency.
- Drizzle the frosting over the freshly baked rolls and let it set for 5-10 minutes before serving.
- Top with a pinch of cinnamon if desired.