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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls: Fall's Fluffy Sweet Indulgence

These Pumpkin Cinnamon Rolls are a delightful blend of warm spices and pumpkin, topped with rich salted caramel frosting, perfect for fall.
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Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1.5 cups Flour Whole wheat flour can be used for a denser roll.
  • 2 teaspoons Active Dry Yeast Ensure the yeast is fresh for best results.
  • 1 cup Pumpkin Use pure pumpkin puree, not pumpkin pie filling.
  • 0.5 cups Milk Dairy-free option: almond milk.
  • 0.25 cups Sugar Granulated or brown sugar can be used.
  • 2 tablespoons Butter Dairy-free option: coconut oil.
  • 0.5 teaspoons Salt Crucial for overall taste.
  • 1 large Egg A flax egg can be used for a vegan variant.
For the Filling
  • 0.5 cups Brown Sugar Make sure it's packed when measuring.
  • 2 teaspoons Cinnamon Swap with pumpkin pie spice for a spicier kick.
For the Frosting
  • 1 cup Confectioner's Sugar For sweetness and smooth texture.
  • 1 teaspoon Vanilla Optional but recommended for added depth.

Equipment

  • Stand mixer
  • Baking Pan
  • saucepan
  • Floured surface
  • Knife or kitchen string

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine 1 ½ cups of flour with active dry yeast and set it aside.
  2. In a small saucepan, gently heat together the pumpkin puree, milk, sugar, salt, and 2 tablespoons of butter until warm but not boiling.
  3. Carefully pour the warm pumpkin mixture into the flour and yeast bowl, followed by the beaten egg.
  4. Use a stand mixer fitted with a dough hook on medium speed, mixing until combined.
  5. Gradually add the remaining flour, ¼ cup at a time, until the dough forms a cohesive ball.
  6. Transfer the dough onto a floured surface and knead for about 8 minutes until smooth and elastic.
  7. Form it into a ball, place it in a greased bowl, and cover it with a warm, damp cloth.
  8. Let it rise in a warm spot for 1 hour or until it doubles in size.
  9. After the dough has risen, punch it down gently and transfer it to a floured surface.
  10. Roll it out into a rectangle measuring approximately 12x18 inches, about ¼ inch thick.
  11. Melt additional butter and spread it evenly over the surface.
  12. Mix together brown sugar and cinnamon in a small bowl and sprinkle this mixture over the buttered dough.
  13. Roll the dough tightly from one long edge to the other, creating a cylinder, and pinch the seams to seal.
  14. Slice the rolled dough into 12 equal portions, about 1 to 1 ½ inches thick.
  15. Place the slices cut-side up in a greased baking pan, allowing some space between them.
  16. Cover the pan with a clean kitchen towel and let the rolls rise again for about 30 minutes.
  17. Meanwhile, preheat your oven to 375°F (190°C).
  18. Bake the rolls in the preheated oven for 20 minutes or until golden brown and puffed up.
  19. While the rolls cool, melt butter in a saucepan and mix it with brown sugar, milk, vanilla, and a pinch of salt.
  20. Cook for about 3 minutes on low heat, stirring constantly until bubbling.
  21. Remove from heat and gradually whisk in confectioner's sugar until smooth.
  22. Once the rolls have cooled slightly, drizzle or spread the frosting generously over each roll.

Nutrition

Serving: 1rollCalories: 300kcalCarbohydrates: 50gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For best results, follow the expert tips for perfect dough and rising conditions. Enjoy fresh for maximum flavor.

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