pumpkin cinnamon rolls recipe

Written BySheba G Updated On
pumpkin cinnamon rolls recipe
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The Best pumpkin cinnamon rolls recipe

Pumpkin cinnamon rolls are among my favorite treats to bake, especially during the fall season. This recipe combines the warm, comforting flavors of pumpkin and cinnamon, creating a perfect blend of sweet and spicy.

My kids absolutely love these rolls, and they always look forward to helping me make them. The aroma that fills the kitchen while they are baking is simply irresistible.

Pumpkin cinnamon rolls are not only delicious but also packed with nutritional benefits. Pumpkin is rich in vitamins A and C, and fiber, making these rolls a healthier option compared to traditional cinnamon rolls.

They are versatile and can be served for breakfast, as a snack, or even as a dessert. My family enjoys them for breakfast on weekends, and I often make a batch for gatherings and holiday meals.

They are easy to prepare and always a hit with everyone who tries them. For me, this recipe is a great way to incorporate more pumpkin into our diet, especially during the colder months when we crave hearty and comforting foods.

Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

4.8 from 634 votes

Pumpkin Cinnamon Rolls are a delightful twist on traditional cinnamon rolls, infused with the warm flavors of pumpkin and cinnamon. These rolls are soft, fluffy, and perfect for fall mornings or any cozy gathering.

Prep Time45 mins
Cook Time25 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Dough

4 1/2 cups all-purpose flour
1 cup warm milk
2 1/4 tsp active dry yeast
1/4 cup granulated sugar
1/2 tsp salt
1/2 cup pumpkin puree
1/4 cup unsalted butter, melted
2 eggs

For the Filling

1/2 cup unsalted butter, softened
1/2 cup brown sugar
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice

For the Cream Cheese Frosting

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1/2 tsp pumpkin pie spice

👨‍🍳Directions

1In a large mixing bowl, combine 1/2 cup of warm milk and yeast.
2Let it sit for 5 minutes until the yeast is frothy.
3Add 1/4 cup of granulated sugar, 1/2 tsp of salt, 1/2 cup of pumpkin puree, 1/4 cup of melted butter, 2 eggs.
4Stir until well combined.
5Gradually add 4 1/2 cups of flour, mixing until a soft dough forms.
6Knead the dough on a floured surface for about 5 minutes until it is smooth and elastic.
7Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
8While the dough is rising, prepare the filling.
9In a small bowl, mix 1/2 cup of softened butter, 1/2 cup of brown sugar, 1 tsp of ground cinnamon, and 1/2 tsp of pumpkin pie spice until well combined.
Set aside.
10Preheat the oven to 375°F.
11Once the dough has risen, punch it down and roll it out on a lightly floured surface into a 12×16 inch rectangle.
12Spread the filling evenly over the dough, leaving a 1/2 inch border along the edges.
13Roll the dough tightly from the long side and cut it into 12 equal pieces.
14Place the rolls, cut side up, in a greased 9×13 inch baking dish.
15Cover the dish with a clean towel and let the rolls rise for another 30 minutes, or until doubled in size.
16Cover the dish tightly with aluminum foil and bake for 25 minutes, or until the rolls are golden brown and the filling is bubbly.
17While the rolls are baking, prepare the cream cheese frosting.
18In a large mixing bowl, beat 8 oz of softened cream cheese and 1/4 cup of softened butter until smooth.
19Gradually add 2 cups of powdered sugar, mixing until well combined.
20Add 1 tsp of vanilla extract and 1/2 tsp of pumpkin pie spice, and mix until smooth and creamy.
21Once the rolls are done, remove them from the oven and let them cool in the pan for 5 minutes.
22Spread the cream cheese frosting evenly over the warm rolls.
23Serve the pumpkin cinnamon rolls warm and enjoy with a cup of coffee or tea.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Rolling pin
Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 70mg🧂Sodium: 170mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 17g🥩Protein: 4g

📝Notes

Tips: For a healthier option, you can substitute whole wheat flour for half of the all-purpose flour. You can also add a dash of nutmeg to the filling for an extra kick of flavor.

Pumpkin cinnamon rolls are a versatile and delicious treat that can be enjoyed at any time of the day. They are perfect for family gatherings, holiday meals, or even a cozy weekend breakfast.

You can store them at room temperature for a few days or freeze them for longer storage. When reheating, simply warm them in the oven or microwave and add a touch of frosting before serving.

These rolls are always a crowd-pleaser and a great way to enjoy the flavors of fall. I love making them for my family and friends, and I know you will too.

❓ Frequently Asked Questions About Pumpkin Cinnamon Rolls

1. Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and refrigerate it overnight. Just make sure to let it come to room temperature before rolling it out. This can save you time in the morning and still give you fresh, warm cinnamon rolls for breakfast.

2. Can I freeze the pumpkin cinnamon rolls?

Yes, you can freeze the pumpkin cinnamon rolls after baking and before frosting. Wrap them tightly in plastic wrap and then in foil, and freeze for up to 3 months. When ready to serve, thaw them in the refrigerator overnight and then reheat in the oven at 350°F for about 10-15 minutes, or until heated through. Add the frosting before serving.

3. Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works well in this recipe. Just make sure to use plain pumpkin puree and not pumpkin pie filling, which contains added spices and sugar. You can also use fresh pumpkin puree if you prefer a homemade touch.

4. How do I store leftover pumpkin cinnamon rolls?

Store leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week. To reheat, warm them in the oven or microwave until heated through. Add a touch of frosting if desired, before serving.

5. Can I make this recipe without a stand mixer?

Yes, you can make this recipe without a stand mixer. Simply mix the dough by hand in a large bowl. It may take a bit more time and effort, but the result will be just as delicious. Just make sure to knead the dough well until it is smooth and elastic.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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