There's nothing quite like the aroma of freshly baked Pumpkin Cinnamon Rolls wafting through your home. These swirls of pumpkin-spiced goodness are the ultimate fall treat, get ready to indulge in the perfect blend of pumpkin, cinnamon, and cream cheese.
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Ingredients to make Pumpkin Cinnamon Rolls:
Yeast Dough:
- Milk
- Sugar
- Salt
- Yeast
- Egg
- Butter
- Pumpkin Puree
- Flour
Filling:
- Pumpkin puree
- Butter
- Sugar
- Cinnamon
Cream cheese frosting:
- Cream Cheese
- Butter
- Powder Sugar
Recipe Step-by-Step:
Step 1: Activate the Yeast
- Begin by warming 1 ¼ cups of milk. Ensure it's just warm, not too hot.
- Remove it from the heat and add 5 tablespoon of sugar, then sprinkle with 1 teaspoon yeast. Let it activate for about 7 minutes, or until it begins to froth.
Step 2: Mix the Dough
- Add 1 teaspoon salt, an egg, ½ cup of melted butter, and half of the can of pumpkin puree (7oz) to the yeast mixture.
- In the bowl of an electric mixer with a dough hook attachment, gradually incorporate 4 cups of flour, one cup at a time, until the dough forms a smooth ball that doesn't stick to the sides of the bowl.
Step 3: Let the Dough Rise
- Cover the dough with plastic wrap and let the dough rise until it doubles in size, which usually takes about 2 hours, depending on room temperature.
Step 4: Roll and Assemble
- Once the dough has risen, invert it on a floured surface and with a rolling pin roll out into a rectangle about ¾ inch thickness.
- Spread the remaining pumpkin puree and ½ cup softened butter evenly over the dough, then sprinkle a mixture of cinnamon and sugar on top.
Step 5: Cut and Rise Again
- Grease a baking dish with nonstick spray.
- Roll the dough tightly and cut it into 2-inch slices. Arrange the pumpkin yeast rolls flat in a baking dish and let them rise for an additional 20-30 minutes. Or until doubled in size and fluffy.
Step 6: Bake to Perfection
- Preheat your oven to 350°F (180°C).
- Bake the pumpkin buns for 30-40 minutes, or until they turn a beautiful golden brown.
Step 7: Prepare Cream Cheese Topping
- While the rolls are baking, whip up the cream cheese frosting.
- Combine ½ cup softened butter and 8 oz softened cream cheese in a mixing bowl, then add 2 cups of powdered sugar and mix on low speed until creamy.
Step 8: Frost the Pumpkin Cinnamon Rolls and Enjoy!
- Once the rolls are out of the oven, generously spread the cream cheese topping evenly over the pumpkin buns while they're still warm.
- Serve and savor the flavors of fall!
Recipe Substitutions:
- Cream Cheese Frosting- substitute cream cheese frosting with a maple syrup glaze that can be made by combining ¼ cup unsalted butter, ½ cup pure maple syrup, ½ teaspoon vanilla extract, 1 cup powder sugar and mixing that together until no clumps remain.
- Opt for dairy-free alternatives like almond milk, margarine, and dairy-free cream cheese for a vegan version.
Tips for working with yeast:
- To activate your yeast put it in warm liquid making sure it's not hot. The perfect temperature is around 196F.
- If your yeast doesn't foam start over because your dough won't rise. Either your yeast has expired or the liquid was too hot or too cold.
- Keep yeast dough warm. This means away from any doors or windows especially if it is cold outside. Also if you have stone countertops make sure to work with your dough on a wooden surface the cold countertop can deactivate your yeast and it will no longer rise and be nice and fluffy.
Equipment that is useful for this recipe:
- Electric mixer with a dough hook- this will be a lot easier than kneading the dough by hand.
- Baking dish- it's best to use a nice casserole dish that can go from oven to table.
- Rolling pin- I love using my heavy granite rolling pin it helps even out the dough with ease.
How to store cinnamon rolls:
How to store cinnamon rolls after baking? Store any leftover Pumpkin Cinnamon Rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving to get them soft and fluffy again.
Cinnamon Roll FAQs:
How much yeast is in one package?
In 1 small packet of yeast, there is 7 grams or ¼ oz. If you are using a bulk package it would be 2 ¼ teaspoons in a packet of yeast.
Can yeast dough be refrigerated?
Yeast dough will keep in the fridge for 3 days but it's best used within 48 hours. After mixing the yeast dough you can either refrigerate the dough itself or roll out and fill cinnamon rolls and refrigerate them ready. The next morning or when you are ready to bake, remove them from the fridge and let them rise again at room temperature for about 1 hour or until fluffy and risen.
Can you freeze cream cheese frosting?
You can freeze cream cheese frosting for up to 3 months, but make sure to put it in an airtight container to avoid freezer burn.
Related Recipes:
Some other delicious baked goods you might enjoy:
PUMPKIN CINNAMON ROLLS
There's nothing quite like the aroma of freshly baked Pumpkin Cinnamon Rolls wafting through your home. These swirls of pumpkin-spiced goodness are the ultimate fall treat, get ready to indulge in the perfect blend of pumpkin, cinnamon, and cream cheese.
Equipment
- 1 Casserole dish
- 1 rolling pin
- 1 stand electric mixer
Ingredients
Yeast Dough:
- 1 ⅓ cup warm whole milk
- 5 tablespoon white sugar
- 1 teaspoon sea salt
- 1 teaspoon instant yeast
- 1 large egg
- ½ cup unsalted butter melted
- 4 cups all-purpose flour
- 7 oz pumpkin puree divided ½ can for dough ½ for filling
Pumpkin Cinnamon Roll Filling:
- ½ cup unsalted butter softened
- ½ cup white sugar
- 3 tablespoon ground cinnamon
- 7 oz pumpkin puree
Cream cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powder sugar
Instructions
- Step 1: Activate the Yeast- Begin by warming 1 ¼ cups of milk. Ensure it's just warm, not too hot. Remove it from the heat and add 5 tablespoon of sugar, then sprinkle with 1 teaspoon yeast. Let it activate for about 7 minutes, or until it begins to froth.
- Step 2: Mix the dough- Add 1 teaspoon salt, an egg, ½ cup of melted butter, and half of the can of pumpkin puree (7oz) to the yeast mixture. In the bowl of an electric mixer with a dough hook attachment, gradually incorporate 4 cups of flour, one cup at a time, until the dough forms a smooth ball that doesn't stick to the sides of the bowl.
- Step 3: Let the dough rise- Cover the dough with plastic wrap and let the dough rise until it doubles in size, which usually takes about 2 hours, depending on room temperature.
- Step 4: Roll and Assemble- Once the dough has risen, invert it on a floured surface and with a rolling pin roll out into a rectangle about ¾ inch thickness. Spread the remaining pumpkin puree and ½ cup softened butter evenly over the dough, then sprinkle a mixture of cinnamon and sugar
- Step 5: Cut and Rise again- Grease a baking dish with nonstick spray. Roll the dough tightly and cut it into 2-inch slices. Arrange the pumpkin yeast rolls flat in a baking dish and let them rise for an additional 20-30 minutes. Or until doubled in size and fluffy.
- Step 6: Bake to Perfection- Preheat your oven to 350°F (180°C). Bake the pumpkin buns for 30-40 minutes, or until they turn a beautiful golden brown.
- Step 7: Prepare the Cream Cheese Frosting- While the rolls are baking, whip up the cream cheese frosting. Combine ½ cup softened butter and 8 oz softened cream cheese in a mixing bowl, then add 2 cups of powdered sugar and mix on low speed until creamy.
- Step 8: Frost and Enjoy!- Once the rolls are out of the oven, generously spread the cream cheese topping evenly over the pumpkin buns while they're still warm. Serve and savor the flavors of fall!
Notes
Tips for working with yeast:
- To activate your yeast put it in warm liquid making sure it's not hot. The perfect temperature is around 196F.
- If your yeast doesn't foam start over because your dough won't rise. Either your yeast has expired or the liquid was too hot or too cold.
- Keep yeast dough warm. This means away from any doors or windows especially if it is cold outside. Also if you have stone countertops make sure to work with your dough on a wooden surface the cold countertop can deactivate your yeast and it will no longer rise and be nice and fluffy.
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