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Pumpkin Cinnamon Rolls: 1 Fluffy & Easy Recipe

Pumpkin Cinnamon Rolls
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The Best Pumpkin Cinnamon Rolls Ever are a delightful way to embrace the cozy flavors of fall. Infused with warm spices like cinnamon and nutmeg, these rolls are not just pastries; they are a comforting treat that warms both your heart and home. The combination of fluffy dough and pumpkin puree creates a wonderfully moist pastry that is perfect for breakfast or dessert. When you serve these rolls, you’ll not only treat your taste buds but also create lasting memories around the dining table.

Ingredients

Scale
  • 3 ½ to 4 cups all-purpose flour
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 cup warm milk (110°F)
  • ½ cup granulated sugar
  • ½ cup pumpkin puree
  • ¼ cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup brown sugar, packed
  • ½ cup unsalted butter, softened (for filling)
  • Optional glaze: 1 cup powdered sugar, 2 tablespoons cream cheese, 2 tablespoons milk

Instructions

  1. Prepare the Yeast Mixture: In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy.
  2. Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, melted butter, egg, and vanilla extract.
  3. Combine Mixtures: Pour the yeast mixture into the pumpkin mixture and stir until well combined.
  4. Add Dry Ingredients: Gradually add 3 ½ cups of flour, salt, ground cinnamon, nutmeg, and ginger. Mix until a dough forms.
  5. Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes, adding additional flour as necessary, until the dough is smooth and elastic.
  6. First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm area for about 1 hour or until doubled in size.
  7. Prepare Filling: In a small bowl, combine brown sugar, cinnamon, and softened butter until well mixed.
  8. Roll Out Dough: After the dough has risen, punch it down and roll it out into a rectangle about ¼ inch thick.
  9. Spread Filling: Evenly spread the butter mixture over the dough and sprinkle with additional cinnamon and sugar if desired.
  10. Form Rolls: Starting from one edge, tightly roll the dough into a log. Slice the log into 1 ½ to 2-inch rolls and place them in a greased baking pan.
  11. Second Rise: Cover the rolls with a towel and let them rise for another 30 minutes.
  12. Preheat Oven: About 15 minutes before baking, preheat the oven to 350°F (175°C).
  13. Bake: Bake the rolls in the preheated oven for 25-30 minutes or until golden brown.
  14. Make Glaze (Optional): In a medium bowl, whisk together powdered sugar, cream cheese, and milk until smooth.
  15. Cool and Glaze: Allow the rolls to cool slightly before drizzling the glaze on top.

Notes

  • Use Fresh Pumpkin: For the best flavor, use fresh pumpkin puree instead of canned. It makes a noticeable difference in taste and moisture.
  • Spice Experimentation: Don’t be afraid to tweak the spice blend! Add a pinch of cloves or allspice for an extra depth of flavor.
  • Roll Evenly: Ensure that you roll the dough evenly for uniformly shaped rolls, so they bake evenly.
  • Storage: Keep the pumpkin cinnamon rolls in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week.
  • Freezing: To freeze, wrap the rolls tightly in plastic wrap and aluminum foil. They can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://sarecipe.com/pumpkin-cinnamon-rolls-recipe/