I love making pumpkin cinnamon rolls, especially when the weather starts to cool down. There’s something so comforting about the smell of cinnamon and pumpkin filling the house, and my family can’t resist them. These rolls have become a tradition in our home during the fall season.
When I first made these, I was looking for a way to use up some leftover pumpkin puree from another recipe, and the result was a hit. Now, my kids start asking for them as soon as September rolls around. The process takes some time, but it’s worth it to see everyone’s faces light up when they take that first bite.
What I really love about these rolls is how the soft dough melts in your mouth, with just the right amount of pumpkin and spice. It’s the kind of recipe that brings the family together, whether it’s for a lazy weekend brunch or a cozy evening treat.
Making Pumpkin Cinnamon Rolls
Ingredients
- 2 1/4 teaspoons instant dry yeast (one standard American package)
- 6 oz (3/4 cup) warm water (around 115°F)
- 50 grams (1/4 cup) granulated sugar
- 2 tablespoons browned butter
- 1 large egg, at room temperature
- 1 tablespoon dry milk powder
- 1 teaspoon salt
- 5.3 oz (2/3 cup) pure pumpkin puree
- 1 tablespoon pumpkin pie spice
- 406 grams (3 1/4 cups) all-purpose flour
- 150 grams (3/4 cup) brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 3 oz (6 tablespoons) browned butter
- 4 oz cream cheese, softened
- 2 oz (1/4 cup) softened browned butter
- 1 tablespoon pure vanilla extract
- 2 tablespoons heavy cream
- 180 grams (1 1/2 cups) powdered sugar
Directions
Start by browning 15 tablespoons of butter, as you’ll need 12 tablespoons for the recipe. Set aside the extra butter to soften while the dough rises overnight.
Dissolve the yeast in warm water, allowing it to sit for 5 minutes. Mix together the sugar, browned butter, egg, milk powder, salt, and pumpkin puree until smooth.
Gradually add the flour and pumpkin pie spice, combining everything thoroughly. Knead the dough using a dough hook for about 8 minutes, adding a little more flour if needed. The dough should be soft but not sticky.
Preheat your oven to 200°F and turn it off to create a warm place for the dough to rise. Spray a large bowl with cooking spray, place the dough inside, cover with a towel, and let it rise in the warm oven.
After 45 minutes to an hour, check if the dough has doubled. Punch it down to release air, then roll the dough out into a 16×14 inch rectangle on a floured surface. Brush with melted browned butter, then sprinkle with a mixture of brown sugar, cinnamon, and pumpkin pie spice.
Roll the dough tightly into a log and slice it into 12 pieces. Arrange the slices in a greased 9×13 inch baking dish, cover, and refrigerate overnight or let them rise until doubled in size (about 30 minutes).
Preheat your oven to 350°F. If refrigerated, let the rolls rise at room temperature for 45 minutes before baking. Bake for 22-27 minutes, or until the internal temperature reaches 190°F.
For the frosting, beat the cream cheese and softened browned butter until fluffy. Add vanilla extract, heavy cream, and powdered sugar, and mix on low speed at first, then high speed for about 4 minutes. Frost the warm rolls before serving.
Storing Suggestion
Store leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, but be sure to warm them slightly before serving to bring back their soft texture.
Cooking Tips
If you don’t have pumpkin pie spice on hand, you can make your own by mixing cinnamon, nutmeg, ginger, and cloves. Make sure to use room temperature ingredients to help the dough rise evenly. Letting the dough rest overnight allows the flavors to develop more fully.
Serving Suggestions
These cinnamon rolls are best enjoyed fresh out of the oven with a generous drizzle of cream cheese frosting. Pair them with a cup of hot coffee or chai tea for a cozy fall breakfast. For a festive touch, sprinkle the frosting with extra cinnamon or chopped pecans.
Ingredient Substitutions
If you’re out of pumpkin puree, try using sweet potato or butternut squash puree instead. For a dairy-free option, you can substitute the browned butter with plant-based butter and the cream cheese with a dairy-free cream cheese alternative.
Seasonal Variations
In the fall, try adding a handful of dried cranberries or chopped pecans to the filling for extra texture. During the winter holidays, a bit of orange zest in the frosting adds a refreshing citrus note. You can also replace pumpkin puree with applesauce for a different flavor.
Allergen Information
This recipe contains gluten, dairy, and eggs. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Use dairy-free butter and cream cheese for a lactose-free version. For egg allergies, a flax egg can be used in place of the regular egg.
FAQs
Can I freeze the cinnamon rolls?
Yes, you can freeze the unbaked rolls after shaping them. Simply place them in the freezer on a baking sheet, then transfer to a freezer-safe bag. Let them thaw in the refrigerator overnight before baking.
How long should I knead the dough?
The dough should be kneaded for about 8 minutes using a dough hook. If you are kneading by hand, it may take 10-12 minutes. The dough should feel soft and elastic but not sticky.
Can I make these rolls ahead of time?
Yes, you can prepare the dough and let the rolls rise overnight in the refrigerator. In the morning, let them sit at room temperature for about 45 minutes before baking.
How do I know when the rolls are done baking?
The cinnamon rolls are ready when the internal temperature reaches 190°F. You can also check by tapping the tops – they should be golden brown and sound hollow when tapped.
Can I use whole wheat flour instead of all-purpose flour?
Whole wheat flour can be used, but it will change the texture of the rolls, making them denser. If you prefer a softer roll, use a blend of half whole wheat and half all-purpose flour.
Why is my dough not rising?
If your dough isn’t rising, it could be due to old or expired yeast, water that’s too hot or too cold, or a cold environment. Make sure the yeast is fresh, the water is warm (but not hot), and the dough is kept in a warm spot to rise.
Pumpkin Cinnamon Rolls
Ingredients
- 2 1/4 teaspoons instant dry yeast (one standard American package)
- 6 oz warm water (temperature around 115°F)
- 50 grams granulated sugar (1/4 cup)
- 2 tablespoons browned butter
- 1 large egg (at room temperature)
- 1 tablespoon dry milk powder
- 1 teaspoon salt
- 5.3 oz pure pumpkin puree (not pumpkin pie filling)
- 1 tablespoon pumpkin pie spice
- 406 grams all-purpose flour (3 1/4 cups)
- 150 grams brown sugar (3/4 cup)
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 3 oz browned butter (6 tablespoons)
- 4 oz cream cheese (softened)
- 2 oz browned butter (softened)
- 1 tablespoon pure vanilla extract
- 2 tablespoons heavy cream
- 180 grams powdered sugar (1 1/2 cups)
Instructions
- Begin by browning 15 tablespoons of butter, as you will need a total of 12 tablespoons of browned butter for this recipe. The remainder can be stored in the fridge overnight while the dough rises. Ensure to soften the butter before use.
- For the dough, dissolve the yeast in warm water and let it sit for 5 minutes. Combine sugar, browned butter, egg, dry milk powder, salt, and pumpkin puree. Mix thoroughly.
- Incorporate 3 1/4 cups of flour and pumpkin pie spice. Mix until combined, then use a dough hook to knead for 8 minutes. Add more flour if the dough is too sticky. The dough should be soft and slightly moist.
- Preheat the oven to 200°F, then turn it off. This creates a warm environment for the dough to rise. Spray a large bowl with cooking spray and place the dough inside, covering with a clean kitchen towel. Let it rise in the warm oven.
- After 45 minutes to 1 hour, check if the dough has doubled. Punch down the dough to release air bubbles and roll out on a floured surface into a 16x14 inch rectangle. Brush with melted browned butter, then sprinkle with a mixture of brown sugar, cinnamon, and pumpkin pie spice.
- Roll the dough tightly and slice into 12 pieces. Arrange in a greased 9x13 inch baking dish. Cover with plastic wrap and refrigerate overnight or let rise until doubled (about 30 minutes), then bake.
- Remove from the fridge and let rise at room temperature for 45 minutes. Preheat the oven to 350°F and bake for 22-27 minutes. The rolls are done when their internal temperature reaches 190°F.
- For the frosting, beat cream cheese and browned butter until fluffy. Add vanilla extract, heavy cream, and powdered sugar, mixing at low speed initially, then at high speed for 4 minutes. Frost the warm rolls.
- Store any leftovers in an airtight container for up to 3 days, though they are best enjoyed fresh.
