How do you make pumpkin cinnamon rolls from scratch?

To make pumpkin cinnamon rolls from scratch, start by preparing a dough that includes pumpkin puree, warm milk, yeast, sugar, flour, eggs, and spices like cinnamon and nutmeg. After kneading, let the dough rise until it doubles in size. Roll out the dough, spread a cinnamon-sugar filling mixed with butter, then roll it into a log and cut into pieces. Place the rolls in a greased pan and let them rise again. Bake at 350°F (175°C) for about 20-25 minutes until golden. Finish with a cream cheese or vanilla glaze to enhance flavor.

Can I use canned pumpkin for pumpkin cinnamon rolls?

Yes, canned pumpkin puree works perfectly for pumpkin cinnamon rolls and is the most common choice. Use plain, unsweetened canned pumpkin for the best results. Avoid pumpkin pie filling as it contains added sugar and spices that can affect the dough’s texture and taste. Using canned pumpkin helps maintain consistent moisture and flavor in the dough, making your cinnamon rolls soft and flavorful.

How long should I let pumpkin cinnamon roll dough rise?

Pumpkin cinnamon roll dough typically needs 1 to 1.5 hours to rise at room temperature, or until it has doubled in size. This allows the yeast to activate and develop the dough’s light, fluffy texture. After shaping the rolls, allow a second rise of about 30 to 45 minutes before baking. Proper rising is important for soft, tender rolls with a good crumb.

Can I make pumpkin cinnamon rolls ahead of time?

Yes, pumpkin cinnamon rolls can be made ahead. After assembling the rolls and placing them in the pan, cover and refrigerate overnight. This slow rise enhances the flavor. The next day, remove them from the fridge and let them come to room temperature and rise for about 30 minutes before baking. Alternatively, you can bake the rolls, then reheat them gently before serving.

What is the best icing for pumpkin cinnamon rolls?

Cream cheese frosting is the best choice for pumpkin cinnamon rolls, as its tangy flavor complements the spices in the dough. To make it, whip softened cream cheese with butter, powdered sugar, and a splash of vanilla extract until smooth. You can also add a pinch of cinnamon for extra flavor. For a lighter option, a simple vanilla glaze made from powdered sugar, milk, and vanilla works well and still adds a sweet finishing touch.

Pumpkin Cinnamon Rolls with Spiced Sugar Swirls Recipe

Name: Pumpkin Cinnamon Rolls
Prep time: 3 h 45 min
Cook time: 25 min
Total time: 4 h 10 min
Cuisine: American
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

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.

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

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