How to Make Pumpkin Cinnamon Rolls That Are Better Than Any Bakery’s!

Looking for a quick and delicious way to add a fall twist to your breakfast?

These Pumpkin Cinnamon Rolls are your answer. With just a few ingredients and straightforward steps, you’ll learn how to make

Pumpkin Spice Breakfast Recipes that are not only tasty but also visually stunning. Whether you’re a baking newbie or a seasoned pro, this Pumpkin Fall Baking recipe is designed to impress.

Discover how easy it is to create Fall Pumpkin Treats that everyone will love, and get ready to enjoy a delightful morning with a touch of Autumn Cinnamon Rolls magic.

Why You’ll Love This Recipe:

• Easy Prep: Perfect for busy mornings with minimal fuss.
• Rich Flavor: Pumpkin spice that’s both comforting and delicious.
• Eye-Catching: Beautiful rolls that are great for breakfast or dessert.
• Versatile: Adaptable for different dietary needs or flavor tweaks.

Pumpkin Cinnamon Rolls Recipe

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Ingredients:

• For the Dough:

• • 2 1/4 cups (280g) all-purpose flour (use gluten-free flour blend for a gluten-free option)
  • 1/4 cup (50g) granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup (120ml) whole milk (or almond milk for dairy-free)
  • 1/4 cup (60g) unsalted butter, melted (or dairy-free butter)
  • 1 large egg
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

• For the Filling:

• • 1/2 cup (100g) brown sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup (60g) unsalted butter, softened (or dairy-free butter) or brown sugar-infused butter.

• For the Cream Cheese Glaze:

You can simply use chocolate syrup if short on time or prepare this cream cheese glaze:

• • 1/2 cup (120g) cream cheese, softened (or dairy-free cream cheese)
  • 1/2 cup (60g) powdered sugar
  • 1/4 cup (60ml) milk (or almond milk)
  • 1/2 tsp vanilla extract

Instructions:

1. Prepare the Dough:

1. • In a small bowl, warm the milk until it’s lukewarm (about 110°F/45°C). Sprinkle the yeast over the milk and let it sit for 5 minutes until it becomes frothy.
   • In a large bowl, combine flour, sugar, cinnamon, nutmeg, and salt. Create a well in the center and add the yeast mixture, melted butter, egg, and pumpkin puree. Stir until combined.
   • Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.

2. Let the Dough Rise:

1. • Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until it has doubled in size.

3. Prepare the Filling:

1. • In a small bowl, mix brown sugar and cinnamon. Set aside.

4. Assemble the Rolls:

1. • Punch down the risen dough and turn it onto a floured surface. Roll out into a 12×18-inch rectangle.
   • Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
   • Roll the dough tightly from the long edge into a log. Slice into 12 rolls and place them in a greased 9×13-inch baking dish.

5. Bake the Rolls:

1. • Preheat your oven to 350°F (175°C). Cover the rolls with a cloth and let them rise for an additional 30 minutes.
   • Bake for 25-30 minutes, or until golden brown. Let cool slightly.

6. Prepare the Glaze:

7. • In a medium bowl, beat the cream cheese until smooth. Add powdered sugar, milk, and vanilla extract. Mix until creamy.

7. Finish and Serve:
   • Option 1 (Cream Cheese Glaze): Drizzle the cream cheese glaze over the warm rolls. Serve and enjoy!

• • Option 2 (Chocolate Syrup): For a sweeter, more indulgent twist, drizzle chocolate syrup over the rolls once they’ve cooled slightly (about 5-10 minutes) to prevent the syrup from becoming too runny. Serve and enjoy!

Notes:

• For a healthier option, you can substitute coconut sugar for brown sugar and use whole wheat flour.
• For a dairy-free version, use almond milk and coconut oil instead of milk and butter.
• If you don’t have cream cheese, you can make a simple glaze with powdered sugar and milk.

Common Problems and Solutions:

1. Ingredient Selection: Ensure you’re using pumpkin puree and not pumpkin pie filling for the right flavor. For a gluten-free option, use a gluten-free flour blend.
2. Preparation Pitfalls: Avoid overworking the dough to keep it soft and fluffy. If it’s too sticky, add a little flour, but don’t overdo it.
3. Cooking Techniques: Make sure your oven is preheated to the correct temperature to avoid uneven baking. Don’t skip the second rise; it ensures the rolls are fluffy.
4. Seasoning and Flavoring: Adjust the cinnamon and sugar to your taste. Too much cinnamon can overpower the pumpkin flavor.
5. Presentation Tips: Let the rolls cool slightly before glazing to prevent the glaze from melting off.

Insights for Pumpkin Cinnamon Rolls

Pairing Suggestions:

• Beverages: Complement your Pumpkin Cinnamon Rolls with a warm spiced latte or a simple cup of black tea. For a cozy fall vibe, pair them with a rich apple cider.
• Side Dishes: Serve these rolls alongside a fresh green salad with a light vinaigrette or a bowl of hearty butternut squash soup for a balanced meal.
• Main Courses: They pair wonderfully with a savory quiche or a light, roasted chicken dish for a comforting brunch or lunch.

Seasonal Variation:

• Fall: Enhance your Pumpkin Cinnamon Rolls with Pumpkin Spice and add a sprinkle of pecans to the filling for a nutty twist. The Pumpkin Cream Cheese Glaze adds extra fall flavor.
• Winter: Swap out pumpkin for cranberry sauce in the filling and add orange zest to the glaze for a festive touch.
• Spring: Use lemon zest and fresh strawberries in the filling to brighten up the flavors. Opt for a lighter glaze using Greek yogurt instead of cream cheese.
• Summer: Incorporate fresh blueberries or blackberries in place of pumpkin and use a vanilla glaze for a summery, fruity roll.

 Pro Tips:

1. Prepping Dough: Make sure the milk is lukewarm for activating yeast. If too hot, it can kill the yeast; too cold, it won’t activate.
2. Rolling the Dough: Roll evenly for uniform-sized rolls. A rolling pin with adjustable thickness guides can be helpful.
3. Baking: Check for doneness by inserting a toothpick; it should come out clean or with just a few crumbs.
4. Glazing: For a thicker glaze, reduce the amount of milk; for a thinner glaze, add a little more milk.

FAQs:

1. Can I use canned pumpkin? Yes, ensure it’s pure pumpkin puree and not pumpkin pie filling.
2. How do I make these rolls dairy-free? Substitute almond milk for whole milk and use dairy-free butter and cream cheese.
3. Can I freeze these rolls? Yes, freeze the rolls before baking, then bake from frozen, adding a few extra minutes to the baking time.
4. What if my dough doesn’t rise? Ensure your yeast is fresh and that you’re rising the dough in a warm, draft-free environment.

Closing Thoughts:

I hope you find this Pumpkin Cinnamon Roll Recipe as delightful as I do.

These rolls are perfect for a cozy fall morning or a special treat during the holidays. I’d love to hear about your baking adventures—did you try any fun variations?

Share your thoughts in the comments below or on social media. Happy baking!

Pumpkin Cinnamon Rolls

A cozy fall treat! These pumpkin cinnamon rolls are soft, fluffy, and packed with warm spices. They're perfect for a lazy weekend morning or a special occasion.

Print Recipe Pin Recipe

Ingredients

  

Dough:

• o 2 1/4 cups all-purpose flour gluten-free flour blend if needed
• o 1/4 cup granulated sugar
• o 1 packet active dry yeast
• o 1/2 cup lukewarm milk almond milk for dairy-free
• o 1/4 cup melted butter dairy-free butter
• o 1 large egg
• o 1/2 cup pumpkin puree not pumpkin pie filling
• o 1/2 tsp ground cinnamon
• o 1/4 tsp ground nutmeg
• o 1/4 tsp salt

Filling:

• o 1/2 cup brown sugar
• o 1 tbsp ground cinnamon
• o 1/4 cup softened butter dairy-free butter

Glaze:

• o 1/2 cup cream cheese dairy-free cream cheese
• o 1/2 cup powdered sugar
• o 1/4 cup milk almond milk for dairy-free
• o 1/2 tsp vanilla extract

Dressing

• o Cream or maple syrup
• o Chocolate syrup
• o Cherry

Instructions

 

• Prepare Dough: Mix lukewarm milk with yeast; let froth. Combine flour, sugar, cinnamon, nutmeg, and salt. Add yeast mixture, melted butter, egg, and pumpkin puree. Knead dough until smooth. Let rise in a warm place for 1 hour.
• Prepare Filling: Mix brown sugar and cinnamon. Spread softened butter on dough, sprinkle cinnamon-sugar mixture, and roll tightly. Slice into 12 rolls.
• Bake: Place rolls in a greased dish, let rise for 30 minutes. Bake at 350°F (175°C) for 25-30 minutes until golden.
• Prepare Glaze: Mix cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls.
• If you want, add choco syrup and cherry on it.

Disclaimer: The recipes shared on this blog are based on personal preferences and are provided for informational purposes only. I strive to ensure accuracy and relevance, but cannot guarantee that the information will always be up to date or error-free. They should not be considered as medical or health advice. If you have any health issues, dietary restrictions, or allergies, please consult with a specialist or healthcare provider before trying any recipe. I do not accept responsibility for any adverse effects that may arise from the preparation or consumption of the dishes featured on this site. Also, the final outcome of the recipes can look different depending on a lot of factors, including the cooking temperature, process, utensils you use, spices, etc. Enjoy responsibly!