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- All-Purpose Flour We need 2 cups of all-purpose flour. It gives the rolls structure. - Canned Pumpkin Puree One cup of canned pumpkin puree adds flavor and moisture. Look for 100% pumpkin. - Sugars: Granulated and Brown We use 1/4 cup each of granulated sugar and brown sugar. They balance sweetness and add depth. - Spices: Cinnamon, Nutmeg, Ginger The spices give warmth. Use 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of ginger. Each spice brings fall flavors. - Yeast and its Role We need 2 1/4 teaspoons of active dry yeast. It helps the dough rise. The yeast ferments the sugars and makes the rolls fluffy. - Butter, Milk, and Egg Use 1/4 cup of melted butter, 1/4 cup of warmed milk (110°F), and 1 large egg. The butter adds richness, the milk gives moisture, and the egg binds everything together. {{ingredient_image_2}} Activating the Yeast Start with warm milk, about 110°F. Mix it with yeast in a small bowl. Let it sit for five minutes. The yeast should foam up. This shows the yeast is active. Combining Dry Ingredients In a large bowl, whisk together: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1/4 cup brown sugar, packed - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger Make sure all the dry ingredients blend well together. Mixing Wet Ingredients Now, add the pumpkin puree, melted butter, egg, and the frothy yeast mix. Stir until a sticky dough forms. Use a wooden spoon or spatula for this. Kneading Techniques Transfer the dough to a floured surface. Knead it for about 5-7 minutes. Add extra flour as needed. The dough should feel smooth and elastic. First Rise Duration Place the dough in a greased bowl. Cover it with a clean kitchen towel. Let it rise in a warm place for one hour. It should double in size. Rolling Out the Dough Once the dough has risen, gently punch it down. Roll it out on a floured surface into a 1/4 inch thick rectangle. Cinnamon Sugar Filling Spread a thin layer of softened butter on the dough. Sprinkle a mix of cinnamon and sugar on top. Use your fingers or a spatula for even coverage. Cutting and Arranging Rolls From one long edge, tightly roll the dough to the other edge. Pinch the edges to seal. Cut the log into 12 equal pieces. Arrange these pieces in a greased baking dish. Preheating the Oven While the rolls rise, preheat your oven to 375°F (190°C). Baking Time and Visual Cues Cover the rolls with a towel. Let them rise again for 30 minutes. Bake them for 20-25 minutes. Look for a golden brown color to know they are done. Preparing the Cream Cheese Glaze While the rolls bake, make the glaze. In a medium bowl, mix together: - 1/2 cup cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 2 tablespoons milk Beat until smooth and creamy using a whisk or mixer. Application Tips Once the rolls are out of the oven, let them cool slightly. Drizzle the cream cheese glaze over the warm rolls. Enjoy every bite of this fall treat! - Yeast Activation Errors: Always check the yeast's freshness. If it doesn’t froth, it’s dead. Warm milk is key. It should be around 110°F. Too hot will kill the yeast. - Over or Under-Kneading Dough: Kneading helps the dough rise. Knead for 5-7 minutes until smooth. If it's too sticky, add a bit of flour. But don’t overdo it. Too much flour makes the rolls tough. - Using Fresh Spices vs. Ground: Fresh spices pack more punch. They give a brighter flavor. Grinding your own spices makes a big difference. If you use ground spices, make sure they are fresh too. - Infusing Extra Pumpkin Spice Flavor: Add more cinnamon and nutmeg for a richer taste. You can also mix in a little allspice or cloves. This will deepen the flavor and make your rolls stand out. - Achieving the Right Consistency: The glaze should be smooth and pourable. If it’s too thick, add a bit more milk. If it’s too thin, add more powdered sugar. A good balance is key for perfect drizzle. - Alternatives to Cream Cheese Glaze: If you want something lighter, try a vanilla glaze. Mix powdered sugar with milk and vanilla. This keeps the rolls sweet but less rich. Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground ones. This enhances the aromatic qualities of your cinnamon rolls. Check Dough Temperature: Ensure your dough is in a warm, draft-free area while it rises. Ideal temperatures help the yeast activate properly for fluffy rolls. Adjust Sweetness: Feel free to adjust the sugar in the filling and glaze according to your taste. You can also use brown sugar for a richer flavor. Make Ahead: Prepare the rolls the night before and refrigerate them after shaping. Let them rise in the morning before baking for fresh rolls at breakfast! {{image_4}} You can make these rolls vegan by changing a few ingredients. Instead of using eggs, try a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of warm water. Let it sit for about five minutes until it thickens. For dairy, swap the milk with almond or soy milk. Use a vegan butter for the dough and glaze. This way, you keep all the yummy flavors while making it plant-based. If you need a gluten-free option, use a good gluten-free flour blend. Look for one that has xanthan gum in it. This helps mimic the texture of regular flour. You can also mix different flours like almond flour or coconut flour. Just make sure to adjust the liquid amounts so your dough stays soft and smooth. You can add nuts or chocolate chips for extra flavor. Chopped walnuts or pecans work well. Just sprinkle them on top of the cinnamon sugar before rolling. If you like chocolate, add some mini chocolate chips into the filling. You can also try different spices. Mix in some allspice or cardamom for a unique twist. Each change will give your rolls a new taste and make them fun to try! Store your pumpkin cinnamon rolls in an airtight container. This keeps them fresh. If you want to save them longer, consider freezing. - Refrigeration: These rolls last about 3 to 5 days in the fridge. - Freezing: For longer storage, freeze them for up to 3 months. Wrap each roll in plastic wrap. Then, place them in a freezer bag. This prevents freezer burn. You can enjoy your pumpkin cinnamon rolls warm again. Reheat them using either an oven or a microwave. - Oven: Preheat to 350°F (175°C). Place the rolls on a baking sheet. Heat for about 10 minutes. This keeps them soft and fluffy. - Microwave: For a quick warm-up, use the microwave. Heat for about 15-20 seconds. This may make them slightly chewy, so watch the time. How long do these tasty treats last? Here’s a quick rundown: - Room Temperature: 1 to 2 days if stored properly. - Refrigeration: 3 to 5 days. - Freezing: Up to 3 months if wrapped well. Enjoy your pumpkin cinnamon rolls at their best! Yes, you can make these cinnamon rolls ahead of time. After you shape the rolls, cover them tightly and place them in the fridge. You can let them rise in the fridge overnight. In the morning, take them out and let them sit for about 30 minutes before baking. If your dough isn’t rising, check your yeast. Make sure it is fresh and active. The milk should be warm, not hot. If it is too hot, it can kill the yeast. Also, ensure your dough is in a warm, draft-free place. To adjust for a smaller batch, you can halve the recipe. Use 1 cup of pumpkin, 1 cup of flour, and adjust the other ingredients accordingly. This gives you about six rolls instead of twelve. Yes, you can swap pumpkin puree for other purees like apple or sweet potato. Each puree gives a different taste, so feel free to experiment. Just keep the liquid amounts the same. I love serving pumpkin cinnamon rolls warm, right out of the oven. Drizzle them with cream cheese glaze. For a pretty touch, sprinkle a dash of cinnamon on top. Enjoy them with a cup of coffee or tea for a cozy treat. You can create delicious pumpkin cinnamon rolls with simple ingredients and easy steps. We discussed the essential ingredients, from flour and sugars to spices and yeast. I provided step-by-step instructions, tips on avoiding common mistakes, and variations to suit different diets. Remember to store your rolls properly to keep them fresh. With a little practice, you’ll master this delightful treat. Enjoy baking and sharing these cinnamon rolls with those you love!

Pumpkin Spice Cinnamon Rolls

Deliciously soft and fluffy cinnamon rolls infused with pumpkin and warm spices, topped with a creamy glaze.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup canned pumpkin puree
  • 1 4 cup granulated sugar
  • 1 4 cup brown sugar, packed
  • 1 teaspoon salt
  • 2.25 teaspoons active dry yeast
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 cup milk, warmed
  • 0.25 cup unsalted butter, melted
  • 1 large egg
  • 0.5 cup cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (for glaze)

Instructions
 

  • Begin by warming the milk in a microwave or saucepan until it’s lukewarm. In a small bowl, combine the warmed milk and the active dry yeast. Gently stir and let it sit for about 5 minutes until it becomes frothy.
  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, salt, ground cinnamon, ground nutmeg, and ground ginger until well mixed.
  • Next, add the pumpkin puree, melted butter, egg, and the frothy yeast mixture to the bowl of dry ingredients. Using a wooden spoon or spatula, stir until a sticky dough forms.
  • Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes, adding a little flour as necessary, until the dough is smooth and elastic. Place the dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free area for 1 hour, or until it has doubled in size.
  • While the dough is rising, preheat your oven to 375°F (190°C).
  • After the dough has risen, punch it down gently to remove excess air. Roll it out on a floured surface into a rectangle approximately 1/4 inch thick.
  • With a spatula or your fingers, spread a thin layer of softened butter evenly over the surface of the rolled-out dough. Then, sprinkle a mixture of cinnamon and sugar evenly over the buttered dough.
  • Starting from one long edge, roll the dough tightly toward the opposite edge to form a log. Pinch the edges to seal it, then cut the log into 12 equal pieces with a sharp knife or dental floss. Arrange the pieces in a greased baking dish.
  • Cover the rolls with a towel and allow them to rise for an additional 30 minutes until they puff up.
  • Bake the rolls in the preheated oven for 20-25 minutes, or until they turn a lovely golden brown color.
  • While the cinnamon rolls are baking, prepare the cream cheese glaze. In a medium bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and 2 tablespoons of milk. Beat with a handheld mixer or whisk until the mixture turns smooth and creamy.
  • Once the cinnamon rolls are finished baking, remove them from the oven and let them cool slightly in the pan. Drizzle the cream cheese glaze generously over the warm rolls.

Notes

Serve the warm cinnamon rolls on a decorative platter. To elevate the presentation, drizzle extra cream cheese glaze over the top and sprinkle with a dash of cinnamon for that perfect autumnal touch. Enjoy every delicious bite!
Keyword cinnamon rolls, dessert, pumpkin, spice