Pumpkin Cinnamon Rolls

Fall is the perfect time for warm, sweet treats, and nothing makes your home feel cozier than the smell of freshly baked pumpkin cinnamon rolls. These delightful rolls combine the rich flavors of pumpkin and cinnamon, creating a soft, airy dough that enchants everyone who takes a bite. Whether enjoyed at breakfast, as a snack, or dessert, pumpkin cinnamon rolls are sure to be a hit.

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Why Make This Recipe

These pumpkin cinnamon rolls are a fantastic choice for any occasion. They are easy to make, allowing even beginners to bake like pros. Plus, they capture the essence of fall with the delicious flavors of pumpkin and spices. Each roll is soft and fluffy, and when drizzled with cream cheese icing, they become a mouthwatering treat perfect for sharing with family and friends.

How to Make Pumpkin Cinnamon Rolls

Ingredients:

4 cups all-purpose flour
2 1/4 tsp active dry yeast
1 cup pumpkin puree
1/2 cup brown sugar
1/2 cup warm milk (about 110°F)
2 large eggs
1/2 cup unsalted butter (melted)
2 tsp ground cinnamon
1/2 tsp salt
8 oz cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract

Directions:

Prepare the dough by mixing warm milk, yeast, and a pinch of sugar in a bowl. Let it sit until frothy.
Add the eggs, pumpkin puree, melted butter, and brown sugar into the mixture.
Gradually mix in the flour and salt until everything is combined. Knead the dough until smooth, about 5 minutes.
Cover the dough and let it rise in a warm place for about an hour or until it doubles in size.
While you are waiting, mix the brown sugar and cinnamon together for the filling.
After the dough has risen, punch it down and roll it out into a rectangle. Spread butter over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.
Roll the dough up tightly and cut it into twelve pieces.
Bake the rolls in a greased dish at 375°F for about 20 minutes or until golden brown.
For the icing, mix softened cream cheese, powdered sugar, and vanilla together. Drizzle it over the warm rolls.

How to Serve Pumpkin Cinnamon Rolls

Serve these pumpkin cinnamon rolls warm, drizzled with cream cheese icing. They make a lovely addition to any breakfast table, brunch gathering, or even as an afternoon snack. Garnish with a sprinkle of cinnamon for an extra touch!

How to Store Pumpkin Cinnamon Rolls

To store leftover pumpkin cinnamon rolls, place them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly and freeze for up to a month. Reheat them in the microwave or oven before serving.

Tips to Make Pumpkin Cinnamon Rolls

Make sure your milk is warm but not too hot; about 110°F is perfect for activating the yeast.
Do not skip the kneading step; it helps develop the dough’s structure.
Let the rolls cool slightly before adding the cream cheese icing to avoid it melting away.

Variation

For a fun twist, try adding chopped walnuts or pecans to the filling for added texture. You can also use a different kind of icing, like vanilla glaze or maple icing, for unique flavors.

FAQs

Q1: Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly in this recipe and saves prep time!

Q2: How can I make these rolls healthier?
You can replace some of the all-purpose flour with whole wheat flour and reduce the sugar in the filling or use a sugar substitute.

Q3: Can I prepare the dough ahead of time?
Yes, you can prepare the dough the night before, let it rise, and refrigerate it. The next morning, let it come to room temperature before rolling it out.

Pumpkin Cinnamon Rolls