Pumpkin Cinnamon Rolls are the ultimate fall breakfast. With their warm spices and sweet aroma, these rolls offer a delightful way to celebrate the season. Perfect for cozy mornings, gatherings, or any occasion that calls for a treat, this recipe is sure to impress your family and friends. The combination of pumpkin puree and cinnamon creates a rich flavor profile, while the brown butter cream cheese frosting takes them to another level of indulgence.
Why You’ll Love This Recipe
- Incredible Flavor: The blend of pumpkin and cinnamon creates a warm, inviting taste that embodies fall.
- Versatile Occasion: Ideal for breakfast, brunch, or dessert—the perfect addition to any meal.
- Easy to Make: Simple steps guide you through the process, making baking enjoyable for everyone.
- Impressive Presentation: These rolls look beautiful on any table, making them perfect for entertaining.
- Comforting Treat: Warm, gooey, and topped with creamy frosting—they’re pure comfort in every bite.
Tools and Preparation
Before diving into the recipe, gather your tools. Having everything ready will streamline your baking process and help ensure success.
Essential Tools and Equipment
- Stand mixer (or mixing bowl and wooden spoon)
- Measuring cups and spoons
- Rolling pin
- Baking sheet
- Parchment paper
Importance of Each Tool
- Stand mixer: Makes kneading the dough easier and ensures it reaches the right texture without much effort.
- Measuring cups and spoons: Accurate measurements are crucial for baking success; precise ingredients lead to perfect rolls.
- Rolling pin: Helps roll out the dough evenly, allowing for consistent thickness when shaping your rolls.
Ingredients
Pumpkin Cinnamon Rolls are made with simple yet delicious ingredients that highlight their unique flavors.
Dough Ingredients
- 2 1/4 Teaspoons Instant Dry Yeast (1 Standard American Package)
- 6oz (3/4 Cup) Warm Water (check your yeast for temp, usually around 115F/46C)
- 50 Grams (1/4 Cup) Granulated Sugar/ Caster Sugar
- 2 Tablespoons Butter, browned
- 1 Large Egg, at room temperature
- 1 Tablespoon Dry Milk Powder
- 1 Teaspoon Salt
- 5.3oz (2/3 Cup) Pure Pumpkin Puree (Not Pumpkin Pie Filling)
- 1 Tablespoon Pumpkin Pie Spice
- 406 Grams- 468 Grams (3 1/4- 3 3/4 Cup) All-Purpose Flour/ Plain Flour
Filling Ingredients
- 150 Grams (3/4 Cup) Brown Sugar
- 1 1/2 Teaspoon Ground Cinnamon
- 1 1/2 Teaspoon Pumpkin Pie Spice
- 3oz (6 Tablespoons) Butter, browned
Frosting Ingredients
- 4oz Cream Cheese, softened to room temperature
- 2oz (1/4 Cup) Browned Butter, softened to room temperature
- 1 Tablespoon Pure Vanilla Extract
- 2 Tablespoons Heavy Cream
- 180 Grams (1 1/2 Cups) Confectioners Sugar/ Powdered Sugar
How to Make Pumpkin Cinnamon Rolls
Step 1: Prepare the Dough
- In a small bowl, combine warm water and yeast. Let it sit until frothy—about 5 minutes.
- In a stand mixer bowl or mixing bowl, whisk together granulated sugar, brown sugar, dry milk powder, salt, pumpkin pie spice, egg, brown butter.
- Add the frothy yeast mixture and pumpkin puree. Mix until combined.
- Gradually add flour until a soft dough forms. Knead until smooth.
Step 2: First Rise
- Place the dough in a greased bowl; cover with plastic wrap or a kitchen towel.
- Let it rise in a warm place until doubled in size—around 1 hour.
Step 3: Make the Filling
- In a bowl, combine brown sugar, ground cinnamon, and pumpkin pie spice.
- Spread browned butter over rolled dough before sprinkling filling evenly across.
Step 4: Shape the Rolls
- Roll out the dough into a rectangle about ¼ inch thick.
- Starting from one long side, roll tightly into a log shape.
- Cut into equal pieces—about 12 rolls—and place on a greased baking sheet.
Step 5: Second Rise
- Cover rolls with a towel; let rise again for about 30 minutes until puffy.
Step 6: Bake
Preheat oven to 350°F (175°C). Bake rolls for approximately 27 minutes or until golden brown.
Step 7: Prepare Frosting & Serve
While rolls bake, mix cream cheese frosting ingredients until smooth. Once rolls cool slightly after baking, spread frosting on top before serving warm!
Enjoy your delicious Pumpkin Cinnamon Rolls!
How to Serve Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls are best enjoyed fresh and warm, making them a delightful centerpiece for any breakfast or brunch table. Here are some serving suggestions that will enhance your experience.
With Cream Cheese Frosting
- A generous dollop of cream cheese frosting adds a rich and tangy flavor that perfectly complements the warm pumpkin rolls.
Drizzled with Caramel Sauce
- Adding a drizzle of caramel sauce creates a sweet and indulgent treat, perfect for those who love a little extra sweetness.
Accompanied by Fresh Fruit
- Serve with slices of fresh fruit like apples or pears for a refreshing contrast to the warm, spiced rolls.
On a Festive Platter
- Arrange your Pumpkin Cinnamon Rolls on a festive platter to impress guests at holiday gatherings or special occasions.
With Hot Beverages
- Pair your rolls with hot coffee, tea, or even apple cider to bring out the fall flavors in this delicious breakfast item.
How to Perfect Pumpkin Cinnamon Rolls
To ensure your Pumpkin Cinnamon Rolls turn out fluffy and flavorful, consider these tips.
- Use fresh yeast: Always check the expiration date on your yeast for optimal rising.
- Temperature matters: Make sure your water is warm but not too hot; around 115°F (46°C) works best for activating yeast.
- Knead well: Kneading the dough until it’s smooth and elastic helps create the perfect texture in your rolls.
- Allow enough rise time: Letting the dough rise until it doubles in size is key to achieving fluffy rolls.
- Don’t skip the frosting: The cream cheese frosting adds essential moisture and flavor – make it generously!
Best Side Dishes for Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls can be paired with various side dishes that complement their rich flavors. Consider these options:
- Fresh Fruit Salad
A mix of seasonal fruits adds brightness and balances the sweetness of the rolls.
Yogurt Parfait
Layer Greek yogurt with granola and berries for a creamy, crunchy addition that pairs well with cinnamon rolls.
Breakfast Sausages
Turkey or chicken sausages provide a savory contrast to the sweet rolls, rounding out your breakfast plate nicely.
Scrambled Eggs
Lightly seasoned scrambled eggs offer protein and richness, making for a satisfying meal.
Spiced Oatmeal
A bowl of warm oatmeal flavored with spices mirrors the pumpkin cinnamon theme while adding heartiness.
Maple Glazed Bacon Alternatives
Try turkey bacon glazed with maple syrup for a sweet-savory pairing without pork products.
Cinnamon-Spiced Tea
- Brew some warming cinnamon-spiced tea to sip alongside your rolls for an aromatic experience.
Common Mistakes to Avoid
Avoiding common pitfalls can ensure your Pumpkin Cinnamon Rolls turn out perfectly. Here are some mistakes to watch out for:
- Overproofing the dough: Allowing the dough to rise too long can lead to dense rolls. Keep an eye on the dough and let it rise until it doubles in size.
- Using the wrong type of flour: Not all flours are the same. Make sure to use all-purpose flour for the best texture and rise.
- Ignoring temperature checks: Yeast works best at specific temperatures. Use a thermometer to check that your water is around 115°F/46°C before adding yeast.
- Skipping the browning step: Browning butter adds depth of flavor. Take the time to brown your butter properly for a richer taste in your rolls.
- Not measuring ingredients accurately: Precision is key in baking. Use a kitchen scale for dry ingredients and measuring cups for liquids to ensure you get it right.
Storage & Reheating Instructions
Refrigerator Storage
- Store your Pumpkin Cinnamon Rolls in an airtight container.
- They will last for up to 5 days in the refrigerator.
Freezing Pumpkin Cinnamon Rolls
- Wrap each roll tightly in plastic wrap, then place them in a freezer-safe bag.
- They can be frozen for up to 3 months.
Reheating Pumpkin Cinnamon Rolls
- Oven: Preheat to 350°F (175°C) and bake for about 10-15 minutes until warmed through.
- Microwave: Heat individual rolls on a microwave-safe plate for about 20-30 seconds until warm.
- Stovetop: Place rolls in a covered skillet over low heat, warming gently for about 5 minutes.
Frequently Asked Questions
Here are some common questions about making Pumpkin Cinnamon Rolls:
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but ensure it’s properly cooked and mashed without excess moisture.
How do I make my Pumpkin Cinnamon Rolls more spiced?
Feel free to increase the amount of pumpkin pie spice or add extra cinnamon according to your taste preferences.
Can I make these rolls ahead of time?
Absolutely! You can prepare the dough and fill it, then refrigerate overnight before baking them fresh in the morning.
What should I do if my dough doesn’t rise?
Check that your yeast is active by proofing it with warm water and sugar. If it doesn’t foam, it may be expired.
Final Thoughts
Pumpkin Cinnamon Rolls are a delightful treat perfect for any fall morning. With their warm spices and creamy frosting, they offer a comforting experience that can easily be customized with nuts or chocolate chips. Try this recipe today and enjoy the cozy flavors of autumn in every bite!
Pumpkin Cinnamon Rolls
Indulge in the warm, comforting flavors of Pumpkin Cinnamon Rolls, a delightful treat perfect for crisp fall mornings. This recipe combines the rich taste of pumpkin puree with aromatic spices like cinnamon and pumpkin pie spice, resulting in fluffy rolls that are as inviting as they are delicious. Topped with a creamy cream cheese frosting, these rolls make for an impressive breakfast or dessert that will delight family and friends alike. Whether you enjoy them fresh from the oven or reheated later, these spiced pastries capture the essence of autumn in every bite.
- Total Time: 47 minutes
- Yield: Approximately 12 rolls 1x
Ingredients
- 2 1/4 Teaspoons Instant Dry Yeast (1 Standard American Package)
- 6oz (3/4 Cup) Warm Water (check your yeast for temp, usually around 115F/46C)
- 50 Grams (1/4 Cup) Granulated Sugar/ Caster Sugar
- 2 Tablespoons Butter, browned
- 1 Large Egg, at room temperature
- 1 Tablespoon Dry Milk Powder
- 1 Teaspoon Salt
- 5.3oz (2/3 Cup) Pure Pumpkin Puree (Not Pumpkin Pie Filling)
- 1 Tablespoon Pumpkin Pie Spice
- 406 Grams– 468 Grams (3 1/4– 3 3/4 Cup) All-Purpose Flour/ Plain Flour
- 150 Grams (3/4 Cup) Brown Sugar
- 1 1/2 Teaspoon Ground Cinnamon
- 1 1/2 Teaspoon Pumpkin Pie Spice
- 3oz (6 Tablespoons) Butter, browned
- 4oz Cream Cheese, softened to room temperature
- 2oz (1/4 Cup) Browned Butter, softened to room temperature
- 1 Tablespoon Pure Vanilla Extract
- 2 Tablespoons Heavy Cream
- 180 Grams (1 1/2 Cups) Confectioners Sugar/ Powdered Sugar
Instructions
- In a small bowl, combine warm water and yeast. Let it sit until frothy—about 5 minutes.
- In a stand mixer bowl or mixing bowl, whisk together granulated sugar, brown sugar, dry milk powder, salt, pumpkin pie spice, egg, and browned butter.
- Add the frothy yeast mixture and pumpkin puree. Mix until combined.
- Gradually add flour until a soft dough forms. Knead until smooth.
- Place the dough in a greased bowl; cover with plastic wrap or a kitchen towel.
- Let it rise in a warm place until doubled in size—around 1 hour.
- In a bowl, combine brown sugar, ground cinnamon, and pumpkin pie spice.
- Spread browned butter over rolled dough before sprinkling filling evenly across.
- Roll out the dough into a rectangle about ¼ inch thick.
- Starting from one long side, roll tightly into a log shape.
- Cut into equal pieces—about 12 rolls—and place on a greased baking sheet.
- Cover rolls with a towel; let rise again for about 30 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake rolls for approximately 27 minutes or until golden brown.
- While rolls bake, mix cream cheese frosting ingredients until smooth. Once rolls cool slightly after baking, spread frosting on top before serving warm!
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (85g)
- Calories: 320
- Sugar: 18g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg