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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls: Fluffy Fall Delights to Savor

Pumpkin Cinnamon Rolls are a must-try treat that combine warm pumpkin flavors with spices, perfect for fall gatherings.
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Prep Time 1 hour
Cook Time 30 minutes
Rising Time 2 hours
Total Time 3 hours 30 minutes
Servings: 12 rolls
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 3.5-4 cups All-Purpose Flour Can substitute with bread flour for a chewier texture.
  • 1 cup Reduced Pumpkin Puree For homemade, roast pumpkin flesh and blend until smooth.
  • ⅓ cup Granulated Sugar Can be replaced with brown sugar for a richer flavor.
  • 2 ¼ teaspoons Active Dry Yeast Instant yeast can be used as a 1:1 substitution.
  • ¼ cup Unsalted Butter Use salted butter but reduce added salt accordingly.
  • 2 large Eggs Can substitute with a flax egg for a vegan option.
  • 1 teaspoon Vanilla Extract Use fresh vanilla bean paste for a more intense flavor.
  • 1 teaspoon Salt
Filling Ingredients
  • 1 cup Reduced Pumpkin Puree
  • ½ cup Brown Sugar You can also use coconut sugar for a lower glycemic option.
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Cardamom Nutmeg can be used if unavailable.
  • ¼ cup Unsalted Butter Ensure it is softened.
Icing Ingredients
  • 4 ounces Cream Cheese Substitute with mascarpone for a different flavor profile.
  • ¼ cup Maple Syrup Agave nectar can be an alternative.
  • 2 tablespoons Softened Butter
  • 1 teaspoon Espresso Powder Finely ground instant coffee can be used instead.

Equipment

  • Mixing bowl
  • Whisk
  • Rolling Pin
  • Baking Dish

Method
 

Dough Preparation
  1. Warm 1 cup of milk to about 110°F (43°C) and sprinkle in 2 ¼ teaspoons of active dry yeast. Allow to froth for 5 minutes.
  2. In a mixing bowl, whisk in 2 large eggs, ⅓ cup of granulated sugar, and ¼ cup of melted unsalted butter.
  3. Gradually add 3 ½ to 4 cups of all-purpose flour and 1 teaspoon of salt, mixing until a soft and elastic dough forms.
Kneading Dough
  1. On a floured surface, knead the dough for 8-10 minutes until smooth and elastic. Add flour if sticky.
  2. Shape into a ball, place in a greased bowl, cover and let rise for 1-2 hours.
Preparing Filling
  1. Mix 1 cup of reduced pumpkin puree, ½ cup of brown sugar, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground cardamom.
  2. Incorporate ¼ cup of softened unsalted butter until smooth.
Assembling Rolls
  1. Roll out dough into a 14x18 inch rectangle and spread pumpkin filling, leaving a small border.
  2. Roll tightly into a log and slice into 12 equal pieces.
Final Rise
  1. Arrange rolls in a greased baking dish, cover, and let rise for 30-60 minutes.
Baking Rolls
  1. Preheat oven to 350°F (175°C) and bake rolls for 25-30 minutes until golden brown.
Making Icing
  1. Whisk together 4 ounces of softened cream cheese, 2 tablespoons of softened butter, ¼ cup of maple syrup, and 1 teaspoon of espresso powder until smooth.
Icing Rolls
  1. Let rolls cool for 10 minutes, then spread cream cheese icing over warm rolls.

Nutrition

Serving: 1rollCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 2000IUCalcium: 50mgIron: 1mg

Notes

Ensure pumpkin puree is reduced for optimal flavor. The rolls rise twice for a tender texture.

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