The Best Pumpkin Cinnamon Rolls
These are the best Pumpkin Cinnamon Rolls you can ever make, soft, pillowy, and full of cozy flavor. The pumpkin puree not only gives them a beautiful golden color but also makes the dough extra tender and moist. Every swirl is packed with cinnamon, brown sugar, and just the right amount of cinnamon, the kind that makes your kitchen smell like fall mornings.
Ingredients
For the dough
- 4 cups (500g) all-purpose flour
- 2¼ tsp (7g) active dry yeast
- 1/2 cup (120g) pumpkin puree
- 3/4 cup (180ml) lukewarm milk
- 2 tbsp +1 tsp (35g) sugar
- 1 tsp (5g) salt
- 1 tsp (5g) vanilla extract
- 2 eggs
- 1/4 cup (56g) softened butter
Cinnamon Filling
- 5 tbsp (70g) butter , at room temperature
- 2 tbsp (13g) ground cinnamon
- 1/2 cup (100g) light brown sugar
Cream Cheese Frosting
- 9 oz (250g) cream cheese
- 1/4 cup (30g) powdered sugar
- 1/3 tsp (1g) cinnamon
Instructions
Prepare the dough.
- In a medium bowl, add yeast, 1 tsp (5g) sugar and 1/4 cup lukewarm milk.
- Let it rest for 5-10 minutes to allow the yeast to activate.
- Add the flour, sugar and salt. Add the remaining milk, eggs, pumpkin puree, vanilla extract and melted butter.
- Start kneading until it is smooth and slightly pulls away from the sides of the bowl.
- You can knead the dough by hand or use a hand mixer or stand mixer.
- Transfer the dough into an oiled bowl and cover with plastic wrap.
- Let the dough rest for 15 minutes at room temperature.
Prepare the butter cinnamon mixture.
- In a small bowl combine butter with cinnamon and sugar.
- Set aside.
How to shape the rolls.
- Transfer the dough on an oiled or floured surface.
- Roll the dough into a 12×18 inch (30x48cm) rectangle.
- Spoon the butter cinnamon mixture over the surface of the dough.
- Spread evenly.
- Cut the dough into 12 equal strips.
- Roll each strip up tightly.
- Tuck the end underneath each roll.
- Place the rolls on a parchment paper-lined (9×13 inch – 23x33cm) tray with 1 inch (2cm) distance between them to allow them to rise.
- Cover with plastic wrap and let the rolls rise in a warm place for about 1-1 ½ hours, until doubled in size. (if the tray is not too tall, you might need to grease the plastic wrap so it doesn't stick.)
- Preheat the oven to 350°F (180C).
- Bake the rolls for about 15-20 minutes until lightly browned.
Prepare the glaze.
- Mix the cream cheese with powdered sugar and cinnamon and spread over the warm rolls and enjoy!
- Store leftover cinnamon rolls in an airtight container at room temperature.
Nutrition
Serving: 1 pumpkin cinnamon rollCalories: 359kcalCarbohydrates: 49.07gProtein: 7.42gFat: 15.09gSaturated Fat: 9.068gCholesterol: 67mgSodium: 289mgPotassium: 145mgFiber: 2.2gSugar: 15.58gVitamin A: 1094IUVitamin C: 0.5mgCalcium: 65mgIron: 2.52mg