Description of this recipe
These Pumpkin Cinnamon Rolls are a delightful twist on the classic cinnamon roll, perfect for fall or any time you crave a warm, comforting treat. Infused with pumpkin puree and aromatic spices, these rolls are incredibly soft, fluffy, and packed with flavor. Topped with a creamy, tangy cream cheese frosting, they’re a guaranteed crowd-pleaser.
Why you will love this recipe
You’ll adore these Pumpkin Cinnamon Rolls for several reasons. First, the texture is simply divine – incredibly soft and fluffy, thanks to a well-developed dough and a generous rise. The pumpkin puree adds a subtle sweetness and moistness, while the blend of cinnamon, nutmeg, ginger, and cloves creates a warm, inviting aroma and flavor profile. The cream cheese frosting adds the perfect touch of tanginess and richness, balancing the sweetness of the rolls. These rolls are perfect for breakfast, brunch, or dessert, and they’re sure to impress your family and friends.
Ingredients:
For the Dough:
- 1 cup whole milk, warm (110°F or 45°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Preparation:
Step 1: Begin by activating the yeast. In a small bowl, warm the milk to about 110°F (43°C). This temperature is crucial for the yeast to thrive. Sprinkle the yeast over the warm milk, along with a pinch of sugar to provide it with food. Let it sit for 5-10 minutes, or until the mixture becomes frothy. This indicates that the yeast is active and ready to use.
Step 2: In a large mixing bowl, prepare the wet ingredients. Combine the pumpkin puree, melted butter, egg, and vanilla extract. Mix well until everything is thoroughly combined. The pumpkin puree adds moisture and a subtle flavor that is key to these rolls.
Step 3: Slowly add the yeast mixture to the pumpkin mixture and stir to combine. Make sure to incorporate the yeast mixture gently so as not to deflate the mixture.
Step 4: In a separate bowl, prepare the dry ingredients. Whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves. These spices are what give these rolls the pumpkin spice flavor.
Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Be patient and add the dry ingredients slowly to prevent lumps from forming. Once a dough comes together, transfer it to a floured surface for kneading.
Step 6: Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. Kneading develops the gluten in the flour, resulting in a soft and chewy texture. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Step 7: Place the dough in a greased bowl, turning to coat all sides. Cover the bowl with a damp cloth or plastic wrap, and let it rise in a warm place until it doubles in size, about 1-2 hours. This rise is essential for the rolls to become light and airy.
Step 8: While the dough is rising, prepare the filling. In a medium bowl, mix together the softened butter, brown sugar, and cinnamon until well-combined. This mixture will create a gooey, flavorful center for the rolls.
Step 9: Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a large rectangle, roughly 14×18 inches. The rectangle shape will allow you to roll the dough into a log and create evenly sized rolls.
Step 10: Spread the filling evenly over the dough, leaving a small border around the edges. This border will help seal the rolls and prevent the filling from leaking out during baking.
Step 11: Roll the dough tightly from the long edge to form a log. Use a sharp knife or unflavored dental floss to cut into 12 equal pieces. A sharp knife will provide a clean cut, while dental floss will prevent the dough from being squished.
Step 12: Place the rolls in a greased 9×13 inch baking dish, cover, and let them rise for an additional 30 minutes. This second rise will ensure that the rolls are extra fluffy.
Step 13: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until they are golden brown. Keep an eye on them to prevent them from burning. If the tops start to brown too quickly, you can tent the dish with foil.
Step 14: While the rolls are baking, make the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth and creamy. The frosting should be light and airy, with no lumps.
Step 15: Once the rolls are done, allow them to cool for about 10 minutes before spreading the frosting generously over the top. This will prevent the frosting from melting and running off the rolls.
COOKING Rating:
Intermediate
Serving Suggestions:
These Pumpkin Cinnamon Rolls are delicious served warm, straight from the oven. They are perfect for breakfast, brunch, or dessert. You can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat.
Tips:
- Make sure your milk is at the correct temperature (110°F or 45°C) to activate the yeast.
- Don’t over-knead the dough, as this can result in tough rolls.
- Allow the dough to rise in a warm place for best results.
- Use softened butter for the filling and frosting to ensure a smooth, creamy texture.
- If you don’t have light brown sugar, you can use granulated sugar with a tablespoon of molasses.
- Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Prep Time:
30 minutes
Cook Time:
20-25 minutes
Total Time:
2 hours 30 minutes
Nutritional Information:
Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
Calories: Approximately 350-400 per roll
Protein: Approximately 5-7 grams per roll
Sodium: Approximately 200-250 mg per roll
Conclusion
These Pumpkin Cinnamon Rolls are a delightful treat that is sure to impress. With their soft, fluffy texture, warm spice flavors, and creamy cream cheese frosting, they are the perfect indulgence for any occasion. Whether you’re serving them for breakfast, brunch, or dessert, these rolls are guaranteed to bring a smile to everyone’s face. So gather your ingredients, follow the steps, and enjoy the process of creating these delicious homemade treats!
Questions and Answers about this recipe:
Q1: Can I make these rolls ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate. When you’re ready to bake the rolls, remove the dough from the refrigerator and let it come to room temperature for about 30 minutes before rolling it out and continuing with the recipe. You can also assemble the rolls and let them rise overnight in the refrigerator. In the morning, bake as directed.
Q2: Can I freeze these rolls?
A: Yes, you can freeze these rolls either before or after baking. To freeze before baking, assemble the rolls, place them in a freezer-safe dish, and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and let them rise for an additional 30-60 minutes before baking as directed. To freeze after baking, let the rolls cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature or in the refrigerator before serving.
Q3: Can I use a different type of flour?
A: While all-purpose flour is recommended for this recipe, you can substitute with bread flour for a chewier texture. However, avoid using cake flour, as it will result in a less sturdy dough.
Q4: Can I reduce the amount of sugar in the recipe?
A: Yes, you can reduce the amount of sugar in the dough and filling to suit your taste. However, keep in mind that sugar contributes to the texture and flavor of the rolls, so reducing it too much may affect the final result.
Q5: What can I substitute for pumpkin puree?
A: If you don’t have pumpkin puree, you can substitute with butternut squash puree. The flavor will be slightly different, but it will still provide a similar texture and moisture to the rolls.
