If you’re craving something warm, cozy, and bursting with the flavors of the season, then let me introduce you to the Pumpkin Cinnamon Rolls: The Best Fall Baking Recipe You’ll Ever Make Recipe. These rolls capture the sweetness of cinnamon and the rich, comforting notes of pumpkin in every tender bite. The cream cheese glaze on top adds a heavenly touch that makes these cinnamon rolls the star of any autumn breakfast or brunch. Whether you’re baking for family, friends, or just because, this recipe brings fall magic right to your kitchen.
Ingredients You’ll Need
These ingredients might look simple, but trust me, each one plays a crucial role in making these pumpkin cinnamon rolls irresistible. From the creamy pumpkin puree that keeps the rolls moist and flavorful, to the warm spices that infuse every bite with autumn charm, every item contributes to a perfect balance of taste and texture.
- Whole milk (¾ cup, warmed): This activates the yeast and gives the dough a tender crumb.
- Active dry yeast (2 ¼ teaspoons): The magical ingredient that makes those rolls fluffy and light.
- Granulated sugar (¼ cup): Adds subtle sweetness to the dough while feeding the yeast.
- Pumpkin puree (¾ cup, not pumpkin pie filling): Provides moisture, flavor, and a gorgeous fall color.
- Unsalted butter (¼ cup, melted): Enhances richness and tenderness in the dough.
- Egg (1): Binds everything together and adds structure.
- All-purpose flour (3 ¾ cups): The backbone of the rolls, with just the right amount to create softness without heaviness.
- Salt (1 teaspoon): Balances sweetness and enhances all the flavors.
- Cinnamon (1 teaspoon): Infuses the dough itself with warm spice.
- Nutmeg (½ teaspoon): Adds a gentle nutty, earthy flavor.
- Ground ginger (½ teaspoon): For a subtle zing that complements the pumpkin.
- Softened butter (⅓ cup) for filling: Creates a luscious spread that helps cinnamon and sugar stick deliciously.
- Brown sugar (¾ cup) for filling: Deep molasses notes that caramelize as the rolls bake.
- Cinnamon (1 tablespoon) for filling: The star spice enhancing every swirl.
- Ground nutmeg (½ teaspoon) for filling: Adds a cozy warmth to the filling mix.
- Cream cheese (4 oz, softened) for glaze: Tangy and smooth, perfect for balancing sweetness.
- Butter (3 tablespoons) for glaze: Adds silky richness.
- Powdered sugar (1 cup): Sweetens the glaze without grit.
- Vanilla extract (1 teaspoon): Gives the glaze a lovely aromatic depth.
- Milk (1–2 tablespoons) for glaze: Adjusts glaze consistency to spread perfectly.
How to Make Pumpkin Cinnamon Rolls: The Best Fall Baking Recipe You’ll Ever Make Recipe
Step 1: Activate the Yeast
Start by warming the milk to about 110°F, just warm enough to wake the yeast without killing it. Stir in the yeast with a pinch of sugar, then let it sit for 5 to 10 minutes until it’s foamy and bubbly. This step ensures your dough will rise beautifully.
Step 2: Prepare the Dough
In a large mixing bowl or stand mixer, combine the pumpkin puree, melted butter, egg, sugar, and fragrant spices. Stir in the yeast mixture, then gradually add flour and salt. Knead the dough for 8 to 10 minutes until it’s smooth, elastic, and just a little bit tacky. This thorough kneading gives your rolls that perfect texture.
Step 3: Let the Dough Rise
Place your dough in a lightly greased bowl and cover it with a cloth or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size. This slow growth is what makes every bite soft and airy.
Step 4: Roll Out and Fill
Roll your dough out into a 10×16-inch rectangle. Spread softened butter generously across the surface. Mix brown sugar, cinnamon, and nutmeg in a small bowl, then sprinkle it evenly over the butter. This sweet cinnamon filling melts into the dough as it bakes, creating irresistible swirls.
Step 5: Shape the Rolls
Carefully roll the dough tightly along the long edge to form a log. With a sharp knife or dental floss, slice the log into 12 equal rolls. This ensures even portions that bake uniformly.
Step 6: Second Rise
Place the rolls into a greased 9×13-inch pan, spacing them gently apart. Cover and let rise again for 30 to 45 minutes, so they puff up and become even fluffier before baking.
Step 7: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until they’re golden brown on top and the kitchen is filled with that wonderful pumpkin-cinnamon aroma.
Step 8: Glaze and Serve
While the rolls are still warm, beat together softened cream cheese, butter, powdered sugar, vanilla extract, and milk to make a luscious glaze. Spread it generously over the rolls so it melts slightly into every warm crevice.
How to Serve Pumpkin Cinnamon Rolls: The Best Fall Baking Recipe You’ll Ever Make Recipe
Garnishes
For an extra-special touch, sprinkle chopped toasted pecans or a dusting of powdered sugar over the glazed rolls. A pinch of freshly grated nutmeg or a drizzle of maple syrup also makes a delightful finishing flourish.
Side Dishes
These Pumpkin Cinnamon Rolls pair wonderfully with a cup of spiced chai or a creamy latte. For brunch, serve them alongside fresh fruit like sliced pears or apples to balance the sweet richness. A simple yogurt parfait with granola adds a nice contrast too.
Creative Ways to Present
For a festive gathering, arrange the cinnamon rolls on a rustic wooden board and garnish with mini pumpkin accents or cinnamon sticks. You can also stack them in a tiered arrangement for a charming centerpiece. Another fun idea is to serve individual rolls in mini cast iron skillets for a cozy, personal touch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that rarely happens), store your pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days. This keeps them soft and fresh. For longer storage, refrigeration works too but may slightly firm up the dough.
Freezing
You can freeze the unbaked rolls after slicing and placing them in the pan. Wrap the pan in plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and allow them a final rise before baking. You can also freeze baked rolls—wrap them individually to keep them moist.
Reheating
Reheat leftover rolls gently in the microwave for about 20 seconds or in a warm oven (300°F) covered with foil for about 10 minutes. A quick reheat brings back that soft texture and melty glaze just like fresh out of the oven.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree because pumpkin pie filling contains added sugars and spices that could throw off the dough’s flavor and texture. Pure puree gives you full control over the seasoning.
What if I don’t have a stand mixer for kneading the dough?
No worries! You can knead the dough by hand on a clean, floured surface. It may take a bit more elbow grease, but the process is just as effective and gives you a great workout.
How do I know when the rolls have risen enough?
The dough should roughly double in size and appear puffy and soft. You can gently poke it with a finger—if the indentation springs back slowly, it’s perfectly risen.
Can I make these rolls vegan?
You can try substituting dairy milk with plant-based milk and replacing the butter and cream cheese with vegan alternatives. Keep in mind the texture and flavor might be slightly different, but still delicious!
What spice combinations work well if I want to switch it up?
Feel free to experiment with allspice, cloves, or cardamom alongside or instead of the nutmeg and ginger. These spices bring lovely warmth and depth, perfect for the fall season.
Final Thoughts
There’s something truly special about baking Pumpkin Cinnamon Rolls: The Best Fall Baking Recipe You’ll Ever Make Recipe. From the dough to the filling to the creamy glaze, every step fills your kitchen with the cozy vibes of fall. I can’t encourage you enough to dive in and try this recipe—it’s perfect for enjoying slow mornings, impressing guests, or simply indulging in a sweet seasonal treat that feels like a warm hug. Happy baking!
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Pumpkin Cinnamon Rolls: The Best Fall Baking Recipe You’ll Ever Make Recipe
- Total Time: 1 hour 40 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Rolls are a delightful fall treat featuring a soft, spiced pumpkin dough, a sweet cinnamon-sugar filling, and a luscious cream cheese glaze. Perfect for cozy mornings or festive gatherings, these rolls blend classic holiday flavors into a comforting baked pastry that’s sure to become a seasonal favorite.
Ingredients
For the Dough:
- ¾ cup whole milk, warmed
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup unsalted butter, melted
- 1 egg
- 3 ¾ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
For the Filling:
- ⅓ cup softened butter
- ¾ cup brown sugar
- 1 tablespoon cinnamon
- ½ teaspoon ground nutmeg
For the Glaze:
- 4 oz cream cheese, softened
- 3 tablespoons butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
Instructions
- Activate the Yeast: Warm the whole milk to 110°F and stir in the active dry yeast along with a pinch of sugar. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare the Dough: In a bowl or stand mixer, combine the pumpkin puree, melted butter, egg, sugar, cinnamon, nutmeg, and ground ginger. Stir in the yeast mixture, then gradually add the all-purpose flour and salt. Knead the dough for 8–10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and allow it to rise in a warm place for 1 to 1.5 hours or until it doubles in size.
- Shape and Fill: Roll the dough out into a 10×16-inch rectangle. Spread the softened butter evenly over the surface. Mix the brown sugar, cinnamon, and nutmeg together and sprinkle the mixture evenly over the buttered dough.
- Roll and Slice: Tightly roll the dough from the long edge to form a log. Slice this log into 12 equal rolls.
- Second Rise: Place the rolls in a greased 9×13-inch baking pan. Cover the pan and let the rolls rise again for 30–45 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until they are golden brown on top.
- Make the Glaze and Serve: Beat together the softened cream cheese, butter, powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until smooth. Spread the glaze generously over the warm rolls before serving.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
- Ensure milk is warmed to about 110°F to properly activate the yeast without killing it.
- Kneading the dough is essential to develop gluten for tender, fluffy rolls.
- For a richer flavor, use unsalted butter and add spices according to personal taste.
- These rolls can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- The glaze can be adjusted in thickness by adding more or less milk depending on preference.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
