These soft pumpkin cinnamon rolls are a warm hug in the form of pastry! With sweet pumpkin flavor and a hint of spices, they’re perfect for chilly mornings.
The cream cheese frosting on top makes them feel extra special. I always have trouble eating just one—who can resist those swirls? 😋
Making these rolls is easier than you think. Just mix the dough, let it rise, and roll it out. They’re an absolute treat for breakfast or dessert! Enjoy with a cup of coffee!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the recipe, providing flavor and moisture. If you can’t find canned pumpkin, use homemade puree by cooking and blending fresh pumpkin. You could also use sweet potato puree as a substitute for a twist!
Yeast: Active dry yeast is key for a fluffy texture! If you’re out, you can use instant yeast instead; use the same amount and mix it with the dry ingredients directly.
Spices: The warmth of cinnamon, nutmeg, and ginger truly brings life to these rolls. Feel free to adjust the spices to your liking; adding a bit of cardamom can give it a unique flavor!
Cream Cheese: For the frosting, cream cheese gives a tangy contrast to the sweetness. If you’re dairy-free, you can use vegan cream cheese or a simple icing made with powdered sugar and almond milk.
How Do I Ensure My Dough Rises Perfectly?
Rising dough can be tricky, but with a few tips, you’ll nail it! First, make sure your yeast is fresh and bubbly before mixing it in. This shows it’s active and ready to help your dough rise.
- Find a warm, draft-free spot for your dough — an oven with just the light on works well!
- Cover the bowl tightly with plastic wrap or a towel to keep the warmth in.
- Check the dough after 1 hour. It should double in size; if not, give it an extra 30 minutes.
If it’s not rising, try again with warm (not hot) liquid for the yeast. Happy baking!
Soft and Spiced Pumpkin Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup warm milk (about 110°F/45°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup pumpkin puree (canned or fresh)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the Cream Cheese Frosting:
- 4 oz (115g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (optional, to adjust consistency)
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare, and you will need to let the dough rise for a total of about 2 hours. Baking time is around 20-25 minutes. So, plan for about 2.5 to 3 hours from start to finish, but most of that time is just waiting for the dough to rise.
Step-by-Step Instructions:
1. Prepare the Yeast:
In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is active and ready to use!
2. Make the Dough:
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, melted butter, egg, and vanilla extract until the mixture is smooth. Then, pour in the activated yeast mixture and stir to combine.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, salt, cinnamon, ginger, nutmeg, and cloves.
4. Mix Everything Together:
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough feels too sticky, sprinkle a little extra flour as needed.
5. Knead the Dough:
Turn the dough onto a floured surface and knead it for about 8-10 minutes until it is smooth and elastic.
6. Let it Rise:
Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
7. Make the Filling:
While the dough is rising, combine the softened butter, brown sugar, cinnamon, ginger, nutmeg, and salt in a bowl, mixing until everything is well blended.
8. Roll out the Dough:
Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 16×12 inches.
9. Fill the Dough:
Spread the filling evenly over the rolled-out dough.
10. Roll and Slice:
Starting from one long edge, tightly roll the dough into a log. Cut the log into 12 equal slices, about 1.5 inches thick, using a sharp knife or dental floss.
11. Arrange in Baking Dish:
Place the rolls evenly spaced in a greased 9×13-inch baking dish.
12. Second Rise:
Cover the dish loosely and let the rolls rise for another 30-45 minutes, until they appear puffy.
13. Preheat the Oven:
Preheat your oven to 350°F (175°C).
14. Bake the Rolls:
Bake the rolls for 20-25 minutes or until golden brown on top.
15. Prepare the Frosting:
While the rolls are baking, prepare the cream cheese frosting by beating together the cream cheese and butter until smooth. Mix in the powdered sugar and vanilla extract until creamy. Adjust the consistency with milk or cream if needed.
16. Frost and Serve:
Allow the rolls to cool for about 10 minutes after baking. Then, generously spread the frosting over the warm rolls. Serve and enjoy the soft, spiced pumpkin goodness!
—
These pumpkin cinnamon rolls are warm, fluffy, and perfect for any fall gathering or cozy breakfast. Enjoy every delicious bite!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, cook it until tender, then mash or puree it until smooth. Just make sure to measure out 1/2 cup for the recipe. Fresh pumpkin will give a great flavor!
What If My Dough Doesn’t Rise?
No worries! Make sure your yeast is fresh and that you used warm milk (not hot) to activate it. If the dough isn’t rising, try placing it in a warmer spot like an oven with just the light on. The dough should double in size; if it doesn’t after about 1.5 hours, it may be time to troubleshoot your yeast!
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To enjoy them warm again, simply reheat in the microwave for a few seconds or pop them in the oven at 350°F (175°C) for about 10 minutes!
Can I Make These Rolls Ahead of Time?
Yes, you can! Prepare the rolls up until the second rise, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature while the oven preheats, then bake as instructed. You’ll have fresh rolls without all the morning fuss!