Pumpkin Cinnamon Rolls: Cozy Autumn Baking with a Twist
Every swirl reveals a warm blend of autumn spices and rich sweetness.
Pumpkin Cinnamon Rolls: A Fall-Inspired Classic
When autumn arrives, few things can rival the warm, spicy aroma of cinnamon wafting from the oven. Combine that with pumpkin puree for a seasonal upgrade, and you get pumpkin cinnamon rolls: a comforting treat perfect for breakfast, brunch, or dessert. This recipe features tender dough infused with pumpkin and spice, a sweet nutty filling, and a luscious maple cream cheese frosting.
Let’s walk through each step of this cozy recipe, highlight essential tips, and answer common baking questions.
Why Pumpkin Cinnamon Rolls?
Pumpkin adds moisture and warmth to classic cinnamon rolls, while additional spices create depth in every bite. These rolls celebrate fall flavors—delicate pumpkin, cinnamon, nutmeg, ginger—without being overpowering. The recipe is approachable for both novice and experienced bakers, making it a festive choice for gatherings or weekend baking sessions.
Ingredients Overview
Here’s a detailed look at what you’ll need for this recipe. Each component brings texture and flavor for memorable results.
| Component | Ingredient | Purpose |
|---|---|---|
| Dough | Whole milk, vegetable oil, sugar, yeast, pumpkin puree, all-purpose flour, cinnamon, nutmeg, ginger, baking soda, baking powder, salt | Forms soft, spiced, pumpkin-infused base |
| Filling | Melted butter, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, chopped pecans | Sweet, spicy, nutty layer inside rolls |
| Frosting | Cream cheese, powdered sugar, milk, melted butter, salt, maple extract (optional), pecans | Creamy, tangy, maple-scented topping |
Full Ingredient List
- Dough:
- 1 1/2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1 packet active dry yeast (2 1/4 tsp)
- 1 cup pumpkin puree
- 5 cups all-purpose flour, divided, plus extra for rolling
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- Filling:
- 1/2 cup salted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 3/4 cup finely chopped pecans
- Frosting:
- 8 oz cream cheese, room temperature
- 1/2 lb powdered sugar
- 2 tbsp whole milk (plus more as needed)
- 2 tbsp unsalted butter, melted
- Pinch of salt
- 1/2 tsp maple extract (optional)
- 1/4 cup chopped pecans
Step-by-Step Directions for Pumpkin Cinnamon Rolls
1. Prepare the Dough
- Combine milk, vegetable oil, and sugar in a large saucepan. Heat gently until hot (about 105–115°F), but do not boil.
- Remove from heat, sprinkle yeast over the mixture. Let it rest for 5 minutes until foamy.
- Stir in pumpkin puree until fully combined.
- In a large bowl, mix 4 cups of flour with the cinnamon, nutmeg, and ginger. Gradually add this to the saucepan, stirring until just combined.
- Cover the pan with a clean dish towel and set in a warm place for 1 hour. The dough should become very puffy, nearly doubling in size.
- After 1 hour, stir in the reserved 1 cup of flour, baking soda, baking powder, and salt until fully incorporated. The dough will be soft and slightly sticky.
2. Shape and Fill the Dough
- Preheat your oven to 350°F. Grease two 9-inch round baking dishes or pie pans well.
- Turn the dough out onto a heavily floured surface. Flatten with your hands and roll into a rectangle about 12 x 24 inches. Add more flour if dough is sticky.
- Brush the surface of the dough with melted butter, covering completely.
- In a bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and a pinch of salt. Sprinkle the mixture evenly over the buttered dough.
- Scatter finely chopped pecans over the sugar and spice layer.
- Starting from the long edge, carefully roll the dough into a tight “log” using both hands (the “typewriter maneuver”). Pinch the seam to seal.
- Slice the log into 3/4-inch segments using a sharp knife—roughly 24 rolls. Arrange them in the prepared pans, leaving space for expansion.
3. Final Rise & Bake
- Cover the pans lightly with a dish towel and set in a warm place to rise for about 20 minutes, until the rolls look puffy.
- Bake at 375°F for 15–18 minutes, until golden on top and set in the centers. Avoid overbaking for maximum softness.
4. Make the Frosting
- Beat cream cheese with powdered sugar until smooth.
- Mix in milk, melted butter, salt, and if desired, maple extract for extra fall flavor.
- If the frosting is too thick, add extra milk, one tablespoon at a time.
- Fold in the chopped pecans for a subtle crunch.
5. Finish and Serve
- Let the baked rolls cool briefly, then generously spread frosting over each roll while still slightly warm.
- The frosting melts into the crevices, creating gooey layers throughout.
- Sprinkle with extra pecans for garnish and texture.
What others are reading
Tips for Perfect Pumpkin Cinnamon Rolls
- Use pure pumpkin puree (not pie filling) for authentic flavor and best texture.
- Warm draft-free rising spot: For optimal rise, place dough in a slightly warm oven (turned off) or near a sunny window.
- Flour generously: Pumpkin dough is sticky by nature. Use extra flour to prevent sticking while rolling and shaping.
- Even slicing: Use dental floss or a very sharp knife for precise, clean cuts.
- Don’t overbake: Rolls are done when just lightly golden and cooked through—overbaking can dry them out.
- Frost while warm: Spreading the frosting on rolls still slightly warm ensures gooey, rich layers.
Frequently Asked Questions (FAQs)
Q: Can I make pumpkin cinnamon rolls ahead of time?
A: Absolutely. You can assemble the rolls, place them in pans, cover tightly, and refrigerate overnight. In the morning, allow a longer rise at room temperature (about 45–60 minutes) before baking.
Q: What can I substitute for pecans in the filling and frosting?
A: Walnuts, hazelnuts, or leave nuts out entirely for a nut-free treat—these variations are equally delicious.
Q: Can this recipe be made dairy-free?
A: Yes. Substitute plant-based milk and butter, and use a dairy-free cream cheese alternative for the frosting. The rolls will be slightly different in flavor and texture, but still tasty.
Q: How do I keep cinnamon rolls soft for days?
A: Store unfrosted rolls in an airtight container at room temperature. Add frosting just before serving. Reheat briefly in the microwave for fresh-baked softness.
Q: Can I freeze pumpkin cinnamon rolls?
A: Yes, these rolls freeze well before or after baking. Wrap tightly and freeze. Thaw overnight and warm before frosting and serving.
Serving Suggestions & Variations
- Classic breakfast: Pair warm rolls with hot coffee or apple cider.
- Brunch centerpiece: Arrange rolls in a round dish and drizzle with extra maple glaze for visual impact.
- Holiday dessert: Dress up with whipped cream cheese frosting and candied pecans.
- Make mini rolls: Slice the log thinner and bake in muffin tins for bite-sized treats.
- Spice it up: Add allspice or cloves for deeper autumnal flavor.
Nutrition Information (Approximate per Roll)
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Saturated Fat | 6g |
| Carbohydrates | 38g |
| Protein | 4g |
| Sugar | 18g |
| Fiber | 2g |
From Kitchen to Table: Final Thoughts
Pumpkin cinnamon rolls make a festive, comforting addition to any fall breakfast or dessert menu. The balance of sweet spices and rich pumpkin is subtle yet memorable, and the tangy cream cheese frosting (with a hint of maple) elevates the whole experience. Enjoy them warm and fresh for best results, and don’t hesitate to adapt the recipe to your taste and dietary preferences. Happy baking!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a11247/pumpkin-cinnamon-rolls/
- https://www.youtube.com/watch?v=BevqA5Ifx4w
- https://www.thepioneerwoman.com/food-cooking/recipes/a36973372/pumpkin-roll-recipe/
- https://foodlifelovebyrachel.com/rees-pumpkin-cinnamon-rolls/
- https://2peasrefugees.boards.net/thread/51814/pioneer-womans-pumpkin-cinnamon-rolls
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