Perfect Pumpkin Cinnamon Rolls: 1 Amazing Recipe

Oh, fall! It’s my absolute favorite time of year, and honestly, nothing screams cozy quite like the aroma of baking spices filling the kitchen. That’s why I’m so thrilled to share my go-to recipe for the best pumpkin cinnamon rolls with you today. Forget those store-bought versions; there’s just something magical about whipping up a batch from scratch. This recipe is a real labor of love, a culmination of trying out different techniques to get that perfect balance of fluffy pumpkin dough and that warm, spicy cinnamon swirl. Trust me, these are going to become your new fall baking obsession!

Why You’ll Love These Pumpkin Cinnamon Rolls

Seriously, why wouldn’t you want these in your life? They’re just… everything you dream of when you think about fall baking. Here’s the scoop on why these pumpkin cinnamon rolls are a must-make:

• They are incredibly soft and fluffy. Like, melt-in-your-mouth goodness.
• The flavor is just perfectly spiced with all those warm, cozy fall spices.
• And that sweet cream cheese frosting? Oh my goodness, it’s the perfect topping.
• They’re just ideal for a lazy weekend breakfast, a special brunch, or even a little afternoon pick-me-up.
• Plus, they’re such a comforting and delicious addition to any holiday gathering you might be planning!

Essential Ingredients for Your Pumpkin Cinnamon Rolls

Okay, let’s talk about what you’ll need to make these little bites of autumn heaven. Gathering your ingredients is half the fun, right? Make sure you have everything ready to go so you can just dive in. We’ve got a few things for the dough itself, then the dreamy filling, and of course, that irresistible frosting!

For the Pumpkin Cinnamon Roll Dough

• 1 cup warm milk (make sure it’s between 105-115°F – too hot kills the yeast, too cool won’t wake it up!)
• 2 ¼ teaspoons active dry yeast (the magic starter!)
• 1/4 cup granulated sugar (for the yeast and a little sweetness)
• 1/4 cup unsalted butter, melted (nice and smooth)
• 1 cup pumpkin puree (NOT pumpkin pie filling, just the pure stuff!)
• 1 large egg (at room temperature is best)
• 1 teaspoon vanilla extract (for that classic warm flavor)
• 3 ½ cups all-purpose flour, plus a bit more for dusting your surface
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves (just a pinch of these deep spices!)
• 1/2 teaspoon salt (balances everything out)

For the Cinnamon Sugar Filling

• 1/2 cup unsalted butter, softened (let it sit on the counter for a bit!)
• 1 cup packed light brown sugar (that lovely caramel flavor!)
• 2 tablespoons ground cinnamon (yes, two tablespoons – go big or go home!)

For the Cream Cheese Frosting

• 8 ounces cream cheese, softened (super important for a smooth frosting)
• 1/2 cup unsalted butter, softened (again, let it get nice and soft!)
• 2 cups powdered sugar (sifted if you’re feeling fancy, but not totally necessary)
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk (just enough to get it to that perfect drizzly consistency)

Step-by-Step Guide to Making Pumpkin Cinnamon Rolls

Alright, let’s get our hands a little sticky and make some magic happen! This is where the real fun begins. Don’t worry if your dough looks a little wild at first; it all comes together beautifully. Just follow these steps, and you’ll have the most amazing pumpkin cinnamon rolls you’ve ever tasted.

Preparing the Dough and First Rise

First things first, let’s get that dough going. In a nice big bowl, pour in your warm milk – and make sure it’s just warm, not hot, okay? We don’t want to shock our little yeast friends! Sprinkle in the yeast and a tablespoon of that granulated sugar, give it a gentle stir, and let it sit for about 5 to 10 minutes. You’ll see it get all foamy and bubbly, which means the yeast is happy and ready to work. Now, stir in the rest of the granulated sugar, that melted butter, your pumpkin puree (remember, just the puree!), the egg, and that lovely vanilla extract. In another bowl, whisk together your flour, all those warm spices – cinnamon, nutmeg, ginger, cloves – and the salt. Gradually add those dry ingredients into your wet mixture, mixing until it just starts to come together into a soft dough. Turn it out onto a lightly floured surface and knead it for about 5 to 7 minutes. You want it to feel smooth and elastic. Pop that dough into a greased bowl, cover it up, and let it hang out in a warm spot for about an hour to an hour and a half, or until it’s doubled in size. Patience is key here!

Assembling and Second Rise for Pumpkin Cinnamon Rolls

Now for the fun part: filling and rolling! While your dough is doing its thing, mix up that filling. Just get your softened butter, packed brown sugar, and those two tablespoons of cinnamon all together in a bowl until it’s a nice, spreadable paste. Once your dough has puffed up, gently punch it down – it’s so satisfying! On your lightly floured surface, roll that dough out into a big rectangle, about 12 by 18 inches. Try to get it as even as you can. Now, spread that glorious cinnamon-sugar mixture all over the dough, leaving just a little border along the edges so it doesn’t all squish out later. Starting from one of the long sides, roll it up nice and tightly. Think of it like rolling up a sleeping bag. Once it’s rolled, use a sharp knife or even a bench scraper to cut it into 12 equal slices. Carefully place these beauties cut-side up into your greased 9×13 inch baking dish. Cover them again and let them have another little rest for about 30 minutes. They’ll puff up a bit more!

Baking Your Perfect Pumpkin Cinnamon Rolls

Time to bake! Go ahead and preheat your oven to 375°F (that’s 190°C). Pop your pan of pumpkin cinnamon rolls into the hot oven and let them bake for about 20 to 25 minutes. You’re looking for them to be beautifully golden brown on top and smell absolutely incredible.

Crafting the Cream Cheese Frosting

While those cinnamon rolls are baking and filling your house with the best smell ever, let’s whip up that frosting. In a bowl, beat your softened cream cheese and softened butter together until they’re super smooth and creamy. No lumps allowed! Gradually add in the powdered sugar, mixing until it’s all combined. Then, stir in the vanilla extract and just a tablespoon or two of milk, a little at a time, until you get that perfect drizzly consistency. You want it thick enough to coat, but not so thick it’s hard to spread.

Frosting and Serving Your Pumpkin Cinnamon Rolls

As soon as those cinnamon rolls come out of the oven, they’re practically begging for frosting. While they’re still warm (but not scalding hot!), spread that luscious cream cheese frosting all over the top. It’ll melt just a tiny bit into the rolls, which is just heavenly. These are honestly best served warm, right when they’re fresh out of the oven. Enjoy every single bite!

Tips for the Best Pumpkin Cinnamon Rolls

Okay, so you’re ready to bake these amazing pumpkin cinnamon rolls, and I’ve got a few little secrets to make sure they turn out absolutely perfect every single time. It’s all about the little things, you know? First off, when you’re waking up that yeast, make sure your milk is just warm – think cozy bathwater temperature, not steaming hot. That way, your yeast will be super happy! For that dreamy cream cheese frosting, it’s a must to have your cream cheese and butter at room temperature. Trust me, it makes all the difference for getting it super smooth and lump-free. When you’re kneading the dough, try not to go overboard with the flour. It should feel soft and a little bit sticky; that’s what makes these homemade pumpkin rolls so wonderfully fluffy. If you’re feeling a little adventurous and want to amp up that spice factor, try adding just a tiny pinch of cardamom to your cinnamon sugar filling – it adds this amazing depth! And remember, these beauties are truly at their best when they’re served warm, fresh from the oven. That’s when that frosting is just starting to melt into those soft pumpkin rolls. Yum!

Common Questions About Pumpkin Cinnamon Rolls

Got questions about these delightful pumpkin cinnamon rolls? I totally get it! Baking can sometimes feel like a science experiment, but I’m here to help demystify it. Let’s dive into some common things people ask about this recipe.

Can I make these pumpkin cinnamon rolls ahead of time? You sure can! You can actually assemble the rolls, place them in the baking dish, cover them tightly, and refrigerate them overnight. In the morning, just let them sit at room temperature for about 30 minutes while your oven preheats, then bake as usual. They might need an extra minute or two in the oven. It’s a fantastic way to have warm treats ready for a weekend brunch!

What is the best way to store leftover pumpkin spice cinnamon rolls? Honestly, these are best eaten fresh, but if you have leftovers, store them in an airtight container at room temperature for up to two days. The frosting might make them a bit sticky, so wrapping them carefully is key. If you need to store them longer, pop them in the fridge, but let them come to room temperature before enjoying – reheating them slightly in a warm oven or microwave can bring back some of that fresh-baked magic.

Can I substitute the pumpkin puree? For this recipe, the pumpkin puree is pretty crucial for moisture and that lovely subtle flavor. I haven’t personally experimented with substitutes, but if you absolutely had to, you could try using pureed sweet potato or butternut squash. Just make sure it’s unsweetened and smooth. However, the flavor profile will definitely change!

How do I ensure my soft pumpkin rolls are fluffy? The secret to fluffy rolls lies in a few places: making sure your yeast is active (that foamy step is important!), not adding too much extra flour when kneading (the dough should be soft!), and giving them enough time to rise properly. Also, don’t overbake them; check them when they start looking golden brown.

What can I serve with these pumpkin breakfast treats? These pumpkin cinnamon rolls are pretty much a star on their own! But if you want to round out a breakfast or brunch spread, some crispy bacon, a fresh fruit salad, or even a side of Greek yogurt would be lovely. They’re also fantastic with a hot cup of coffee or spiced apple cider!

Equipment Needed for Your Pumpkin Cinnamon Rolls

Alright, to get these amazing pumpkin cinnamon rolls made, you’ll want to have a few trusty kitchen helpers on hand. Nothing too fancy, but these are the things that make the whole process way smoother:

• A large mixing bowl for getting that dough just right.
• A couple of separate bowls – one for your dry ingredients and another for whipping up that glorious frosting.
• Your trusty set of measuring cups and spoons.
• A good old whisk for combining dry ingredients and getting the frosting going.
• A spatula is always handy for scraping bowls.
• A rolling pin to get that dough perfectly flattened.
• A sharp knife or bench scraper for cutting those rolls cleanly.
• A 9×13 inch baking dish – this is where they’ll get cozy for their second rise and bake.
• And of course, an electric mixer (handheld or stand) makes whipping up that smooth cream cheese frosting a breeze!

Nutritional Estimate for Pumpkin Cinnamon Rolls

Just a little heads-up: these numbers are estimates, okay? They can totally change depending on the exact brands of ingredients you use and how generous you are with that frosting! But, for a ballpark idea, one of these delicious pumpkin cinnamon rolls with its frosting usually comes out to about:

• Serving Size: 1 roll with frosting
• Calories: Around 450
• Fat: About 22g
• Saturated Fat: Roughly 13g
• Carbohydrates: Around 55g
• Sugar: A sweet 40g
• Protein: About 6g
• Sodium: Typically 250mg

Print