Pumpkin Cinnamon Rolls with Spiced Sugar Swirls

Why You’ll Love This Pumpkin Cinnamon Rolls

Imagine starting your day with warm, soft rolls that blend the earthy sweetness of pumpkin with cozy spices, making them a treat anyone can fall in love with. This recipe is simple and quick, perfect for both new bakers and pros, since it uses everyday ingredients and easy steps that fit into a busy schedule. Plus, packed with pumpkin, these rolls bring in vitamins, fiber, and antioxidants to support your wellness while still feeling like a delightful indulgence.

One of the best parts is how flexible this recipe can be, letting you tweak it for different needs like going vegan or cutting back on gluten without losing that amazing taste. The mix of warm cinnamon and rich pumpkin creates a flavor that’s truly special, turning a classic treat into something fresh and exciting. For anyone who loves baking at home, this is a fun way to bring joy to the kitchen and share something homemade with family and friends while enjoying health benefits of pumpkin in every bite.

When you pull these golden rolls from the oven, their spiced swirls and tender texture make them hard to resist, especially with a creamy topping that ties it all together. Whether you’re a busy parent grabbing a quick breakfast or a baking enthusiast experimenting with flavors, this recipe promises satisfaction in every roll. It’s not just food; it’s a simple way to create happy moments around the table, inspired by everyday cooking joys.

Essential Ingredients for Pumpkin Cinnamon Rolls

Gathering the right ingredients is key to making these rolls turn out just right, so let’s break down what you need for a successful bake. Start with the pumpkin dough, which forms the base, then move to the filling for that spiced swirl, and finish with the icing for a sweet touch.

Pumpkin Dough Ingredients

• 1/3 cup whole milk
• 2 tablespoons unsalted butter
• 1/2 cup canned pumpkin puree (not pie filling)
• 1/4 cup granulated sugar
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 large egg
• 2 and 1/4 teaspoons instant or active dry yeast (1 packet)
• 2 and 2/3 cups all-purpose flour, plus more as needed for dusting

Filling Ingredients

• 6 tablespoons unsalted butter, softened
• 1/2 cup packed light or dark brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Maple Cream Cheese Icing Ingredients

• 4 ounces full-fat cream cheese, softened
• 3 tablespoons pure maple syrup
• 1 tablespoon whole milk
• 2/3 cup confectioners’ sugar, sifted
• Optional: 1/8 teaspoon ground cinnamon

These ingredients make about 10-12 rolls and take around 3 hours and 25 minutes total, with most of that time for rising and baking. Using whole milk here gives the richest flavor and softest texture, but remember to keep cinnamon out of the dough itself to help it rise properly.

How to Prepare the Perfect Pumpkin Cinnamon Rolls: Step-by-Step Guide

Getting started with these rolls is all about taking it one step at a time, so let’s walk through the process to make sure your baking goes smoothly. First, warm the milk and butter until the butter melts, making sure the mixture is just lukewarm too hot can kill the yeast. In a large bowl or stand mixer, whisk together the pumpkin puree, granulated sugar, nutmeg, and salt until well combined.

Next, add the lukewarm milk mixture, egg, and yeast, stirring everything together before mixing in one cup of flour at a time until a shaggy dough forms. This helps build the structure without overworking it. Then, knead the dough for about 5 minutes, either with a mixer and dough hook or by hand on a lightly floured surface, until it’s soft and slightly tacky add a bit more flour only if it’s too sticky, but don’t overdo it to keep the dough moist.

After kneading, perform a quick windowpane test by stretching a small piece of dough; it should form a thin, translucent sheet without tearing. Lightly grease a large bowl, place the dough inside, and turn it to coat all sides, then cover and let it rise in a warm spot for about 2 hours until it doubles in size. Once risen, punch down the dough and roll it out on a lightly floured surface into a 10×14-inch rectangle if it resists, let it rest for a few minutes to relax.

Spread the softened butter evenly over the dough, then mix the brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves in a small bowl and sprinkle it over the butter. Roll the dough tightly into a log and slice it into 10-12 equal rolls, placing them cut-side up in a lightly greased baking pan. Cover the pan and let the rolls rise again for about 1 hour until doubled.

Preheat your oven to 350°F (175°C) and bake the rolls for 22-28 minutes, covering them loosely with foil halfway through to avoid too much browning. Let them cool in the pan for 10 minutes, then whip up the icing by beating the cream cheese until smooth, adding maple syrup and milk, and gradually mixing in the sifted confectioners’ sugar and optional cinnamon until creamy. Finally, spread the icing over the warm rolls and serve them up for a delicious treat that brings smiles all around. For those adapting the recipe, swap in plant-based options as needed for dietary preferences like in this blueberry breakfast bake.

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Dietary Substitutions to Customize Your Pumpkin Cinnamon Rolls

Everyone’s needs are different, so tweaking this recipe can make it work for you without losing that wonderful flavor. For instance, if you’re looking for dairy-free choices, swap the butter with plant-based options like coconut oil to keep things rich and tender. Almond flour or oat flour can replace the all-purpose flour for gluten-free versions, helping maintain that soft texture many love.

To add a protein boost, try mixing in pumpkin seed protein powder, which fits right into the dough for an extra nutritious twist. If pumpkin isn’t your only option, sweet potato puree makes a great swap to keep the seasonal vibe alive, or switch cinnamon with nutmeg for a new spice note. Natural sweeteners like maple syrup or agave can take the place of sugar, giving a fresh taste while keeping it simple for all kinds of eaters, including those exploring options from creative bagel recipes.

Mastering Pumpkin Cinnamon Rolls: Advanced Tips and Variations

Taking your baking to the next level means trying some pro techniques, like using a stand mixer with a dough hook to knead everything evenly and get that perfect texture. You can mix in extras for fun, such as chopped nuts or dried cranberries in the filling to add crunch and a bit of tang that pairs well with the pumpkin. When it’s time to serve, make your rolls look even better by drizzling on cream cheese glaze and sprinkling cinnamon or pumpkin seeds on top for a nice finish.

If you want to plan ahead, prepare the dough the night before, shape the rolls, and chill them in the fridge then just let them warm up and rise in the morning before baking. Remember to do the windowpane test after kneading to make sure the dough is ready, and if it shrinks back when rolling, give it a short rest to make things easier. These tips help your pumpkin cinnamon rolls shine, building on ideas from expert bakers to create rolls that are just right for you.

How to Store Pumpkin Cinnamon Rolls: Best Practices

Keeping your rolls fresh means storing them the right way so they stay soft and tasty for as long as possible. Pop them in an airtight container in the fridge, where they’ll hold up for up to 5 days, as noted in the recipe details. For longer storage, wrap each roll tightly in plastic and freeze them for up to 2 months to lock in that freshness.

When you’re ready to enjoy them again, thaw frozen rolls overnight in the fridge and warm them in the oven at 350°F for 10-15 minutes to bring back that just-baked feel. This approach works great for meal prep, letting you make a big batch and freeze portions for quick treats during busy weeks, much like preparing ahead for other favorites.

FAQs: Frequently Asked Questions About Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

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• Author: Brandi Oshea
• Total Time: 4 hours 10 minutes
• Yield: 10-12 rolls

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Description

🎃 Enjoy the warm and comforting flavors of Pumpkin Cinnamon Rolls with Spiced Sugar Swirls, perfect for cozy mornings or festive gatherings.
🍁 These rolls feature a soft pumpkin-infused dough with a deliciously spiced filling and a creamy maple cream cheese icing for a perfect autumn treat.

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Ingredients

– 1/3 cup whole milk

– 2 tablespoons unsalted butter

– 1/2 cup canned pumpkin puree (not pie filling)

– 1/4 cup granulated sugar

– 1/4 teaspoon ground nutmeg

– 1/2 teaspoon salt

– 1 large egg

– 2 and 1/4 teaspoons instant or active dry yeast (1 packet)

– 2 and 2/3 cups all-purpose flour, plus more as needed for dusting

– 6 tablespoons unsalted butter, softened

– 1/2 cup packed light or dark brown sugar

– 1 tablespoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/2 teaspoon ground allspice

– 1/4 teaspoon ground ginger

– 1/4 teaspoon ground cloves

– 4 ounces full-fat cream cheese, softened

– 3 tablespoons pure maple syrup

– 1 tablespoon whole milk

– 2/3 cup confectioners’ sugar, sifted

– Optional: 1/8 teaspoon ground cinnamon

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Instructions

1-Getting started: First, warm the milk and butter until the butter melts, making sure the mixture is just lukewarm too hot can kill the yeast. In a large bowl or stand mixer, whisk together the pumpkin puree, granulated sugar, nutmeg, and salt until well combined.

2-Next: add the lukewarm milk mixture, egg, and yeast, stirring everything together before mixing in one cup of flour at a time until a shaggy dough forms. This helps build the structure without overworking it.

3-Then: knead the dough for about 5 minutes, either with a mixer and dough hook or by hand on a lightly floured surface, until it’s soft and slightly tacky add a bit more flour only if it’s too sticky, but don’t overdo it to keep the dough moist.

4-After kneading: perform a quick windowpane test by stretching a small piece of dough; it should form a thin, translucent sheet without tearing. Lightly grease a large bowl, place the dough inside, and turn it to coat all sides, then cover and let it rise in a warm spot for about 2 hours until it doubles in size.

5-Once risen: punch down the dough and roll it out on a lightly floured surface into a 10×14-inch rectangle if it resists, let it rest for a few minutes to relax.

6-Spread: the softened butter evenly over the dough, then mix the brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves in a small bowl and sprinkle it over the butter.

7-Roll: the dough tightly into a log and slice it into 10-12 equal rolls, placing them cut-side up in a lightly greased baking pan. Cover the pan and let the rolls rise again for about 1 hour until doubled.

8-Preheat your oven: to 350°F (175°C) and bake the rolls for 22-28 minutes, covering them loosely with foil halfway through to avoid too much browning.

9-Let: them cool in the pan for 10 minutes, then whip up the icing by beating the cream cheese until smooth, adding maple syrup and milk, and gradually mixing in the sifted confectioners’ sugar and optional cinnamon until creamy.

10-Finally: spread the icing over the warm rolls and serve them up for a delicious treat that brings smiles all around. For those adapting the recipe, swap in plant-based options as needed for dietary preferences like in this blueberry breakfast bake.

Notes

🥛 Use whole milk for the richest flavor and softest texture; nondairy or low-fat milks may alter results.
❌ Avoid adding cinnamon to the dough itself as it can inhibit yeast rising; use ample cinnamon in the filling instead.
🧪 Perform a windowpane test after kneading to ensure proper gluten development for the best texture.

• Prep Time: 45 minutes
• Rising time: 3 hours
• Cook Time: 25 minutes
• Category: Breakfast, Dessert, Snack
• Method: Kneading, Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll

Keywords: pumpkin cinnamon rolls,cinnamon sugar rolls,spiced pumpkin rolls,maple cream cheese icing