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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

The Crispy Chef
Soft, pillowy cinnamon rolls with pumpkin puree in the dough, filled with buttery cinnamon-sugar goodness, and baked to golden perfection. These Pumpkin Cinnamon Rolls are cozy, sweet, and perfect for fall mornings.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 2 hours
Course Breakfast, Dessert
Cuisine American
Servings 12 rolls
Calories 260 kcal

Equipment

  • Mixing bowls
  • Whisk
  • stand mixer or wooden spoon
  • Rolling Pin
  • knife or bench scraper
  • 9x13-inch baking dish
  • Oven

Ingredients
  

  • 3 1/2 cups all-purpose flour
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup warm milk
  • 1/4 cup granulated sugar
  • 1 tbsp active dry yeast
  • 1 large egg
  • 1/4 cup unsalted butter (melted)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp salt
  • 1/2 cup brown sugar (for filling)
  • 2 tbsp ground cinnamon (for filling)
  • 1/4 cup unsalted butter (softened, for filling)

Instructions
 

  • In a small bowl, mix warm milk and 1 tbsp sugar. Sprinkle yeast on top and let sit 5–10 minutes until foamy.
  • In a large bowl, combine flour, remaining sugar, salt, cinnamon, nutmeg, and ginger. Add yeast mixture, pumpkin puree, melted butter, and egg. Mix until a dough forms.
  • Knead dough on a floured surface 5–7 minutes until smooth and elastic. Place in greased bowl, cover, and let rise 1 hour until doubled.
  • Roll dough into a large rectangle. Spread softened butter over top, then sprinkle with brown sugar and cinnamon. Roll into a log and cut into 12 slices.
  • Place slices in a greased 9x13 baking dish. Cover and let rise 30 minutes until puffy.
  • Bake at 350°F (175°C) for 20–25 minutes until golden. Let cool slightly before frosting.

Notes

For best results, use fresh yeast and warm (not hot) milk to activate the dough. Can be made overnight by chilling the dough or pre-sliced rolls in the fridge, then baking in the morning. Frost with cream cheese glaze, classic icing, or pumpkin spice glaze. Store up to 3 days in the fridge or freeze for 3 months.

Nutrition

Calories: 260kcalCarbohydrates: 42gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 260mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 3500IUVitamin C: 2mgCalcium: 35mgIron: 2.5mg
Keyword Fall Baking, homemade cinnamon rolls, pumpkin breakfast, pumpkin cinnamon rolls
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