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Pumpkin Cinnamon Rolls

Irresistible Pumpkin Cinnamon Rolls: Easy Fall Bliss

Indulge in warm, gooey Pumpkin Cinnamon Rolls that capture the essence of fall with rich flavors and easy prep.
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Prep Time 45 minutes
Cook Time 27 minutes
Rising Time 1 hour
Total Time 2 hours 12 minutes
Servings: 12 rolls
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 15 tablespoons Butter Add richness and flavor; substitute with margarine for a dairy-free option.
  • 2 ¼ teaspoons Instant Dry Yeast Leavening agent for fluffy rolls.
  • ¼ cup Granulated Sugar Sweetness; can use brown sugar for deeper flavor.
  • 1 large Egg Provides moisture; can substitute with flax egg or applesauce for vegan.
  • ¼ cup Dry Milk Powder Enhances flavor; optional.
  • 1 teaspoon Salt Balances sweetness; essential for flavor.
  • 1 cup Pumpkin Puree Adds moisture; can substitute with applesauce or mashed bananas.
  • 3-4 cups All-Purpose Flour Main structure; adjust liquid for whole wheat.
  • 2 teaspoons Pumpkin Pie Spice Provides warm, aromatic flavors.
For the Filling
  • ½ cup Brown Sugar Sweetness; can swap with coconut sugar.
  • 1 tablespoon Ground Cinnamon Adds warmth and spice; fresh ground recommended.
For the Frosting
  • 8 ounces Cream Cheese Base for frosting; substitute with vegan cream cheese.
  • 1 teaspoon Vanilla Extract Enhances flavors; optional.
  • ¼ cup Heavy Cream Adds richness; can use almond milk for lighter frosting.

Equipment

  • saucepan
  • Mixing bowl
  • Rolling Pin
  • baking dish

Method
 

Step-by-Step Instructions for Pumpkin Cinnamon Rolls
  1. Melt 15 tablespoons of butter in a saucepan over medium heat until golden brown, about 5-7 minutes. Set aside to cool.
  2. In a mixing bowl, combine ¼ cup of warm water with 2 ¼ teaspoons of yeast. Let sit until frothy, about 5 minutes.
  3. Add ¼ cup granulated sugar, cooled brown butter, 1 beaten egg, ¼ cup dry milk powder, 1 teaspoon salt, and 1 cup pumpkin puree. Mix until well combined.
  4. Gradually add 3-4 cups of all-purpose flour and 2 teaspoons pumpkin pie spice. Stir until a dough forms, slightly tacky.
  5. Transfer dough to a floured surface, knead for about 8 minutes until smooth and elastic.
  6. Place dough in a greased bowl, cover with a towel, and let rise in a warm oven for 45-60 minutes.
  7. Punch down risen dough, roll into a 16x14 inch rectangle on a floured surface.
  8. Brush with melted butter, sprinkle filling mixture of ½ cup brown sugar, 1 tablespoon pumpkin pie spice, and 1 tablespoon cinnamon evenly over dough.
  9. Roll dough tightly into a log, slice into 12 equal pieces, and arrange in a greased baking dish. Refrigerate or let rise until doubled.
  10. Preheat oven to 350°F, bake rolls for 22-27 minutes until golden brown.
  11. Beat together frosting ingredients until smooth. Frost warm rolls generously.
  12. Serve immediately and enjoy your delightful Pumpkin Cinnamon Rolls.

Nutrition

Serving: 1rollCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 50mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 2000IUCalcium: 50mgIron: 1mg

Notes

Ensure your dough rises in a warm area for fluffiness. Frost while warm for the best texture.

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