THIS POST MAY CONTAIN AFFILIATE SALES LINKS.
In this post, I am going to show you how to make pumpkin cinnamon rolls. They are super delicious, fluffy, rich in flavor. and topped with delicious vanilla glaze. They are the perfect autumn comfort pastry. If you feel a little extra, and you wish to try something new, I highly recommend these pumpkin cinnamon rolls.
For other dessert recipes click here.
Happy baking and happy fall! Bon appétit!
Let me know if you try this recipe…you can use #cutecuisine on Instagram. I would love to see your creations.
Pumpkin Cinnamon Rolls Ingredients /For 17 pieces/
- 350 g pumpkin puree (2 cups) (either canned – 100% with no added sugar or roasted pumpkin mashed)
- 45 g softened butter (3 tbsp)
- 250 ml warm milk (1 cup)
- 11 g instant dry yeast (a bit more than 1 tbsp) (no need for proofing the yeast)
- 680 g all-purpose flour (6 and 1/4 cups)
- 100 g oat flour (1 cup and 2-3 tbsp)
- 20 g sugar (1-2 tbsp)
- 1 egg
- pinch of salt
If the dough is a bit sticky you can add 1-2 tbsp additional flour (DO NOT add more than that though, the dough must be soft.
- 90 g softened butter (6 tbsp)
- 100 g brown sugar (1/2 cup)
- 2 tbsp cinnamon
- dash of nutmeg, ginger powder, vanilla bean powder
- 130 g powdered sugar (1 cup)
- 1 tbsp melted butter
- 4 tbsp milk or water
- vanilla extract
- In a large bowl combine warmed milk with sugar, egg, and yeast. Be careful the milk shouldn’t be too hot, otherwise, it will kill the yeast.
- Add the pumpkin puree to the milk mixture. Mix it well.
- Add the all-purpose flour, oat flour, and salt to the wet ingredients. Mix it roughly with a spatula, until a shaggy dough forms.
- Let it rest for 30 minutes.
- After 30 minutes, add the softened butter to the dough and start kneading. Knead for about 8-10 minutes. If the dough is too sticky add some more flour. But not too much. You should get a soft, smooth dough at the end of the kneading. (You can knead on a flat surface, I prefer kneading in the bowl.)
- Let the dough rest, until it doubles in size. The weather is still kind of warm where I live, so for my dough, it took about 45 minutes to double in size.
- While the dough is rising, prepare the spice filling. In a medium bowl, combine the brown sugar, cinnamon, and other spices mixing until well combined. Set aside.
- On a lightly floured surface roll the dough out to about a 24×15″ (60×38 cm) rectangle. Roll your dough out about 0,5 cm (0,2 inches) thick.
- Use a rubber spatula to smooth the softened butter over the whole dough rectangle.
- Sprinkle it with the sugar-spice mixture.
- Starting on the long end, roll the dough up tightly jelly-roll style.
- Cut into 16-17 slices and place in a pan covered with parchment paper. (I used more than one pan because I don’t have one that is big enough for 17 cinnamon rolls.)
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
- Bake at 180 degrees Celsius (375 F) for 25-30 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
- While the rolls are cooling, prepare the icing.
- In a bowl, combine powdered sugar, melted butter, milk, and vanilla extract. Blend well.
- Spread the frosting over the cooled rolls.
Make-Ahead Instructions: This dough can be made the night before through step 5. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 30 minutes to 1 hour. Continue with step 7.
Freezing Instructions: Baked rolls can be frozen for up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and put them into the refrigerator a few hours before serving. Then, finish baking them.
Yeast: I used instant yeast. If you only have active dry yeast, you can use that instead. Active dry and instant yeast can be used interchangeably in recipes (1:1). Active dry yeast has a moderate rate of rising and instant dry yeast has a faster rate of rising; active dry yeast will create a slower rise time.
Spices: I used cinnamon, ginger powder, nutmeg, and vanilla bean powder. Cardamom can also be a nice addition. The spicier, the better.
This amount makes about 17 servings.
One cinnamon roll provides about 305 calories, 9 g of fat, 49 g of carbohydrates, 6 g of protein.