Pumpkin Cinnamon Rolls
User Reviews
5
Pumpkin Cinnamon Rolls
Description
This Pumpkin Cinnamon Rolls recipe uses warmed milk and active dry yeast to create a leavened dough enriched with butter, pumpkin puree, eggs, and sugar. Spices such as cinnamon, ginger, nutmeg, and cloves in both the dough and filling reinforce a seasonal flavor profile. The dough requires kneading and a first rise until doubled to develop structure and softness. Once rolled out into a large rectangle, the filling of brown sugar, spices, and softened butter is spread before rolling and slicing into individual buns.
After shaping, the rolls undergo a second rise before baking, giving them a puffed, airy texture. Once baked, a cinnamon cream cheese frosting with powdered sugar and vanilla adds an indulgent finish balancing the spicy filling. These rolls offer a sweet, tender pastry ideal for breakfast or a dessert treat during the fall.
Storage recommendations include refrigerating in an airtight container for up to three days with reheating in the microwave. The rolls can be made ahead by refrigerating prior to the second rise and finished baking later. Freezing baked rolls is suitable for up to three months, and unbaked rolls can be partially baked, cooled, and frozen to be baked fresh later.
Ingredients
- 1/2 cup milk warmed, whole
- 2 teaspoons active dry yeast
- 1/4 cup granulated sugar , divided
- 1/4 cup butter , melted
- 1/2 cup pumpkin or homemade pumpkin puree, canned
- 1 egg , room temperature
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 1/2 to 4 cups all-purpose flour
Filling:
- 2/3 cup light brown sugar , packed
- 2 Tablespoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- ¼ teaspoon cloves ground
- 6 Tablespoons butter , softened
Cinnamon Cream Cheese Frosting:
- 1/4 cup butter softened
- 4 oz cream cheese , softened
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- ½ teaspoon ground cinnamon
Instructions
- Proof yeast: In a large bowl or stand mixer add warmed milk, yeast, and a pinch of the sugar. Stir to combine then let mixture sit for a few minutes, until yeast has proofed and is foamy.
- Make dough: Add the remaining sugar, melted butter, pumpkin and egg then mix until well combined. Add salt, baking powder, baking soda, and 2 cups of flour. Mix well.
- Knead: Add additional flour, 1/2 cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Mix for several minutes until the dough is smooth and elastic. It should be soft and slightly sticky, but not stick to a clean finger. Add more flour if needed.
- First Rise: Place dough in a well greased bowl, cover with a towel and allow to rise for 1 to 1 1/2 hours, or until doubled in size.
- Make the filling: Mix brown sugar, cinnamon, ginger, nutmeg and cloves.
- Roll Out: Punch dough down, place on a lightly floured counter and roll into a 18x20 inch rectangle. Spread softened butter all over the dough, leaving 1'' border, and sprinkle sugar mixture evenly on top. Starting on the shorter (18'' side) roll up into a log. Pinch the ends to seal them and tuck them under the roll.
- Cut the dough into 12 slices (about 1 1/2 inches wide) and place the cut rolls in a greased 9x13inch baking dish, or on a jelly-roll pan.
- 2nd Rise: Cover with a cloth and allow to rise for 1 hour.
- Bake: Preheat oven to 375 degrees. Bake for 17-25 minutes, until centers are no longer soft/doughy.
- Cinnamon Cream Cheese Frosting: Mix the butter and cream cheese for 2 minutes, until smooth and fluffy. Add vanilla, powdered sugar and cinnamon and whip for a few more minutes. Smooth forsting over warm cinnamon rolls.
Notes
- Store pumpkin cinnamon rolls in an airtight container in the refrigerator for up to 3 days; reheat individually in the microwave for about 15 seconds.
- Prepare rolls ahead by shaping and refrigerating them before the second rise; bring to room temperature before baking.
- Bake then freeze rolls up to 3 months in a freezer-safe container for convenient future use.
- Freeze unbaked, partially baked rolls covered tightly for up to 3 months; thaw overnight and finish baking before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 67g | 22% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 230mg | 10% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 2168IU | 43% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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