Pumpkin Cinnamon Rolls
These pumpkin cinnamon rolls are a cozy, fall favorite, blending soft, spiced dough with a touch of pumpkin. Topped with a sweet glaze, they’re perfect for a warm, autumn treat.
I never met a cinnamon roll I didn’t like, and I ADORE all things pumpkin so pumpkin cinnamon rolls are right up there with some of my favorite things. For some reason, though I love all the pumpkin desserts I never thought about adding it to a cinnamon bun.
Until now.
I’m telling you, guys, this is the fall treat you want to enjoy this season. This is perfect for a chilly fall day with a cup of coffee.
Maybe this is where I’ll let you know that today is NOT fall here. It’s smack-dab in the middle of summer and we are under a heat warning. My family was not happy with me cranking the oven today.
But no one complained when they got to eat the cinnamon rolls.
Yes, autumn is a great time to make this treat, but to be fair, they taste amazing any time of the year. I can’t picture myself saying no to these at any time.
Frequently Asked Questions about Pumpkin Cinnamon Rolls
1. Can I freeze pumpkin cinnamon rolls?
Yes, you can freeze pumpkin cinnamon rolls! To freeze them, let the rolls cool completely after baking. Then, wrap them tightly in plastic wrap and aluminum foil or place them in an airtight container.
They can be frozen for up to 2-3 months. Be sure to freeze them without the cream cheese glaze. To reheat, thaw them in the refrigerator overnight and warm them in the oven or microwave before serving.
2. How long do pumpkin cinnamon rolls keep?
Pumpkin cinnamon rolls can be stored at room temperature for 2-3 days in an airtight container but again, make sure the glaze is kept separately in a container in the fridge.
If you want them to last longer, keep them in the refrigerator for up to a week. For the best texture, reheat them before serving.
3. Can I make the dough ahead of time or the night before?
Yes, you can prepare the dough ahead of time. After mixing and kneading, let the dough rise as usual, then cover it and refrigerate overnight.
When you’re ready to bake, let the dough come to room temperature and complete the second rise before shaping and baking.
Alternatively, you can shape the cinnamon rolls and refrigerating them before the second rise. The next day, remove the pan from the refrigerator.
Let the rolls come to room temperature and complete their second rise, which may take 1 to 2 hours. The dough will rise more slowly due to the cold.
4. How do I know when the cinnamon rolls are done baking?
The cinnamon rolls are done when they are golden brown on top and the centers are cooked through. You can also check by inserting a toothpick into the center of a roll; if it comes out clean or with just a few crumbs, they’re ready.
5. Can I make the cream cheese glaze ahead of time?
Yes, you can prepare the cream cheese glaze in advance. Store it in an airtight container in the refrigerator for up to a week. Before using, give it a good stir to restore its creamy consistency.
6. What should I do if my cream cheese glaze is too thick?
If your glaze is too thick, you can thin it out by adding a small amount of milk, a teaspoon at a time, until it reaches your desired consistency. Mix thoroughly to ensure it’s smooth.
7. Can I use pumpkin pie spice instead of individual spices?
Yes, you can use pumpkin pie spice as a substitute for the individual spices (cinnamon, nutmeg, ginger, and cloves). Just use 1-2 teaspoons of pumpkin pie spice in place of the combined spices in the recipe, adjusting to taste.
8. How can I make my rolls extra soft?
To make your rolls extra soft, be sure not to overwork the dough and allow it to rise properly. Additionally, using room-temperature ingredients and adding a bit of moisture, such as milk or cream, can help ensure a tender texture.
Tips for the Best Pumpkin Cinnamon Rolls this Season
- Room Temperature Ingredients: Ensure your butter, eggs, and cream cheese are at room temperature. This helps them mix more evenly and creates a smoother dough and glaze.
- Don’t Overwork the Dough: Mix the dough until just combined. Overworking can make the rolls tough. It should be soft and slightly sticky.
- Flour Lightly: When rolling out the dough, use a light dusting of flour to prevent sticking, but avoid adding too much flour as it can make the rolls dense.
- Let the Dough Rise: Allow the dough to rise in a warm, draft-free area until it doubles in size. This step is crucial for soft, fluffy rolls.
- Even Spreading: Spread the cinnamon and brown sugar filling evenly across the dough to ensure consistent flavor in every bite.
- Cut Rolls Carefully: Use a sharp knife or dental floss to cut the rolls. This helps to keep the layers intact and results in neater, more uniform rolls. The dental floss method works really well. Just make sure it’s unflavored dental floss to avoid a minty taste on your cinnamon buns.
- Preheat Your Oven: Make sure your oven is fully preheated before baking. This ensures the rolls cook evenly and rise properly.
- Watch the Baking Time: Keep an eye on the rolls as they bake. They should be golden brown on top and cooked through. Overbaking can make them dry.
- Cool Slightly Before Glazing: Let the rolls cool for about 10 minutes before adding the cream cheese glaze. This prevents the glaze from melting and makes it easier to spread.
- Adjust Glaze Consistency: If the cream cheese glaze is too thick, add a little milk to reach your desired consistency. If it’s too thin, add more powdered sugar. This can come down to preference though – some people like a thicker glaze, others like a thinner one.
- Serve Warm: These cinnamon rolls are best enjoyed warm and fresh. Reheat leftovers gently in the microwave or oven to bring back their gooey goodness.
Pumpkin Cinnamon Rolls
Ingredients:
- 1.5 cups warm milk
- 1/2 tbsp instant yeast
- 1/4 cup sugar
- 1/4 cup oil
- 1/2 tbsp salt
- 1/2 tbsp cinnamon
- 3/4 cup pumpkin puree
- 5 3/4 cups flour
- 1/4 cup butter, softened
- 1/2 tbsp cinnamon
- 1/2 cup brown sugar
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
For the glaze:
- 4 oz cream cheese
- 2 tbsp butter
- 2 tbsp maple syrup
- 1 1/2 cup powdered sugar
Instructions:
Step 1:
Warm up the milk to lukewarm temperature. You don’t want it too hot or it’ll kill the yeast. You can warm it up by putting it in the microwave for 40-60 seconds.
Step 2:
Add the yeast to the warm milk. Let it sit for a few minutes.
Pumpkin Cinnamon Rolls
Ingredients
- 1 1/2 cups milk
- 1/2 tbsp instant yeast
- 1/4 cup sugar
- 1/4 cup oil
- 1/2 tbsp salt
- 1/2 tbsp cinnamon
- 3/4 cup pumpkin puree
- 5 3/4 cups all-purpose flour
- 1/4 cup butter, softened
- 1/2 cup brown sugar
- 1/2 tbsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
For the glaze:
- 1/2 cup cream cheese
- 2 tbsp butter
- 2 tbsp maple syrup
- 1 1/2 cups powdered sugar
Instructions
- Warm up the milk to lukewarm temperature. You don't want it too hot or it'll kill the yeast. You can warm it up by putting it in the microwave for 40-60 seconds.
- Add the yeast to the warm milk. Let it sit for a few minutes.
- Combine milk mixture, white sugar, oil, salt, egg, the 1/2 tbsp of cinnamon, and pumpkin puree in a mixing bowl.
- Add the flour and mix well.
- Knead the dough for 6-8 minutes. If the dough is sticking to your fingers while kneading then add more flour.
- Roll the dough into a ball and place it in a greased bowl. Cover with a towel or plastic wrap and put it somewhere warm to rise until double the size (roughly 2 hours.)
- Divide the dough into two and take one section and roll it onto a floured surface into a rough rectangle shape.
- Take half the butter and cut into chunks. Drop the chunks evenly onto the dough. Spread across the dough with a spatula.
- Take half the brown sugar and sprinkle it onto the dough.
- Mix the cinnamon, ginger, nutmeg, and ground cloves together. Take half of it and sprinkle it allover the dough on top of the brown sugar.
- Starting at the bottom, roll your dough into a long log shape.
- Cut the dough into 2 inch pieces. Using a piece of floss or string works really well for this and gives a much cleaner cut than a knife, though a knife will work too.
- Take your second section of dough that you put aside earlier and do the same as you did with the first section of dough.
- Coat your baking pan with butter and then sprinkle the bottom with brown sugar.
- Place your rolls into the pan with a bit of space in between.
- Cover the buns with a towel and set aside to rise for about 45 minutes, or until double in size.
- Preheat the oven to 350 F. Bake the buns for 20-22 minutes. DO NOT OVERBAKE. You want them to start to turn golden brown but to not be too dark.
- Let the rolls cool for about 10 minutes before frosting them.
- Mix the cream cheese, butter, maple syrup, and powdered sugar in a bowl with a hand-held mixer on medium speed. Mix together for a couple minutes until a nice, smooth glaze has formed.
- Slather the glaze all over the cinnamon rolls. Enjoy!
