Why Make This Recipe
These Irresistible Pumpkin Cinnamon Rolls are a delightful way to treat yourself and your family. They combine the warm flavors of fall with the comforting sweetness of cinnamon rolls. Whether for breakfast, brunch, or a snack, these rolls are soft, fluffy, and bursting with flavor. Plus, they are perfect for using up that extra pumpkin puree you might have from other fall recipes.
How to Make Irresistible Pumpkin Cinnamon Rolls
Ingredients
- 4 cups all-purpose flour
- 1 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup warm milk (110°F)
- 1/2 cup unsalted butter, melted
- 2 tsp vanilla extract
Directions
- Activate the yeast by combining warm milk and granulated sugar in a bowl. Sprinkle yeast on top and let sit until frothy, about 5 minutes.
- In a large bowl, whisk together flour, salt, cinnamon, nutmeg, and pumpkin puree. Add the activated yeast mixture and melted butter; mix until combined.
- Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it, and let rise in a warm spot until doubled in size, about 1 hour.
- For the filling, mix softened butter with brown sugar and additional cinnamon in a small bowl.
- Roll the risen dough into a rectangle (about ¼ inch thick). Spread filling evenly over the surface; roll tightly from one end to another and slice into equal pieces.
- Preheat your oven to 350°F (175°C). Arrange the cut rolls in a greased baking dish or parchment-lined sheet and bake for about 25–30 minutes until golden brown.
- For the glaze, mix powdered sugar with vanilla extract and milk until smooth; drizzle over warm rolls before serving.
How to Serve Irresistible Pumpkin Cinnamon Rolls
These pumpkin cinnamon rolls are perfect when served warm. You can enjoy them plain, or you can drizzle them with the sweet glaze for an extra treat. They pair wonderfully with a cup of coffee or tea, making them a great choice for breakfast or an afternoon snack.
How to Store Irresistible Pumpkin Cinnamon Rolls
To store leftover pumpkin cinnamon rolls, place them in an airtight container at room temperature. They will stay fresh for about 2 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Make sure to wrap the rolls tightly in plastic wrap or foil before freezing.
Tips to Make Irresistible Pumpkin Cinnamon Rolls
- Make sure the milk is warm but not hot to avoid killing the yeast.
- Knead the dough well for a light, fluffy texture.
- Allow the rolls to rise in a warm area for the best results.
- Feel free to experiment with different spices in the filling, like cardamom or ginger, to add variety.
Variation
If you want to try something different, you can add chopped nuts, such as pecans or walnuts, to the filling. You can also use cream cheese frosting instead of the powdered sugar glaze for a richer flavor.
FAQs
Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly and saves time.
What if I don’t have ground nutmeg?
You can omit the nutmeg or substitute it with more cinnamon.
Can I make the dough ahead of time?
Yes, you can prepare the dough, let it rise, and then refrigerate it overnight. Just let it come to room temperature before rolling it out to fill.
Enjoy making and sharing these delicious Irresistible Pumpkin Cinnamon Rolls!
Print
Irresistible Pumpkin Cinnamon Rolls
Soft, fluffy cinnamon rolls infused with pumpkin and warm fall spices, perfect for breakfast or an afternoon snack.
- Total Time: 45 minutes
- Yield: 12 servings 1x
Ingredients
- 4 cups all-purpose flour
- 1 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup warm milk (110°F)
- 1/2 cup unsalted butter, melted
- 2 tsp vanilla extract
Instructions
- Activate the yeast by combining warm milk and granulated sugar in a bowl. Sprinkle yeast on top and let sit until frothy, about 5 minutes.
- In a large bowl, whisk together flour, salt, cinnamon, nutmeg, and pumpkin puree. Add the activated yeast mixture and melted butter; mix until combined.
- Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it, and let rise in a warm spot until doubled in size, about 1 hour.
- For the filling, mix softened butter with brown sugar and additional cinnamon in a small bowl.
- Roll the risen dough into a rectangle (about ¼ inch thick). Spread the filling evenly over the surface; roll tightly from one end to another and slice into equal pieces.
- Preheat your oven to 350°F (175°C). Arrange the cut rolls in a greased baking dish or parchment-lined sheet and bake for about 25–30 minutes until golden brown.
- For the glaze, mix powdered sugar with vanilla extract and milk until smooth; drizzle over warm rolls before serving.
Notes
These rolls are best enjoyed warm with a sweet glaze. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 12g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg