Cozy Pumpkin Cinnamon Rolls
As the leaves begin to turn golden and the air takes on that crisp, earthy scent of fall, I can’t help but reminisce about the simple joys of this season—warm sweaters, hot cider, and, of course, deliciously comforting treats fresh from the oven. Nothing says cozy quite like a batch of Pumpkin Cinnamon Rolls, swirling with fragrant spices and smothered in a rich cream cheese frosting. It’s a recipe that’s not just about flavor; it’s about creating fond memories to share with loved ones.
These delightful pumpkin cinnamon rolls are the perfect combination of tender dough and a velvety filling, making them not only a treat for the taste buds but also a feast for the senses. With their warm notes of cinnamon and pumpkin pie spice, they’re sure to evoke that beloved seasonal nostalgia. Whether you’re serving them for a lazy Sunday brunch or as a special surprise for a loved one, this is a recipe you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Heavenly Flavor: Filled with warm spices and pure pumpkin puree, these cinnamon rolls deliver a taste of fall in every bite.
- Easy to Make: With simple steps, you’ll be able to create this comforting treat without any fuss.
- Great for Sharing: Perfect for gatherings, these rolls make an inviting centerpiece on any table.
- Customizable Frosting: The rich cream cheese frosting can be swirled on thick or kept light and airy, depending on your preference.
- Nostalgic Aromas: As they bake, your home will fill with an irresistible, cozy scent that captures the essence of fall.
What You’ll Need
Gather these simple ingredients to create your Pumpkin Cinnamon Rolls:
- 2 1/4 Teaspoons Instant Dry Yeast (1 Standard American Package)
- 6oz (3/4 Cup) Warm Water (check your yeast for temp, usually around 115F/46C)
- 50 Grams (1/4 Cup) Granulated Sugar/Caster Sugar
- 2 Tablespoons Butter, browned
- 1 Large Egg, at room temperature
- 1 Tablespoon Dry Milk Powder
- 1 Teaspoon Salt
- 5.3oz (2/3 Cup) Pure Pumpkin Puree (Not Pumpkin Pie Filling)
- 1 Tablespoon Pumpkin Pie Spice
- 406 Grams-468 Grams (3 1/4-3 3/4 Cup) All-Purpose Flour/Plain Flour
- 150 Grams (3/4 Cup) Brown Sugar
- 1 1/2 Teaspoon Ground Cinnamon
- 1 1/2 Teaspoon Pumpkin Pie Spice
- 3oz (6 Tablespoons) Butter, browned
- 4oz Cream Cheese, softened to room temperature
- 2oz (1/4 Cup) Browned Butter, softened to room temperature
- 1 Tablespoon Pure Vanilla Extract
- 2 Tablespoons Heavy Cream
- 180 Grams (1 1/2 Cups) Confectioners Sugar/Powdered Sugar
Let’s Make It Together
Prepare the Dough
- Start by dissolving the instant dry yeast in warm water along with the granulated sugar. Allow it to sit until it becomes frothy, about 5 minutes.
- In a large mixing bowl, combine the browned butter, room temperature egg, dry milk powder, salt, pure pumpkin puree, and pumpkin pie spice. Mix well until combined.
Combine and Knead
- Add the foamy yeast mixture to the pumpkin mixture and stir to combine. Gradually add the flour, mixing until a soft dough forms.
- Knead the dough on a floured surface for about 8-10 minutes, until it’s smooth and elastic. If the dough is too sticky, add a little bit more flour as needed.
Let It Rise
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot until it has doubled in size, around 1 hour.
Prepare the Filling
- In a separate bowl, mix together the brown sugar, ground cinnamon, and additional pumpkin pie spice for the filling. Set aside.
Roll It Out
- After the dough has risen, punch it down and roll it out into a large rectangle about 1/4 inch thick. Brush it generously with browned butter, then sprinkle the cinnamon-sugar mixture evenly over the surface.
Shape the Rolls
- Starting from one long side, roll the dough tightly into a log. Pinch the seams to seal, and slice the roll into 12 equal pieces. Place the slices in a greased baking dish, allowing them to touch slightly.
Second Rise
- Cover the baking dish with a towel and let the rolls rise for another 30 minutes until puffed.
Bake to Perfection
- Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they are golden brown and a toothpick inserted in the center comes out clean.
Make the Frosting
- While the rolls bake, prepare the frosting by beating together the softened cream cheese, browned butter, pure vanilla extract, heavy cream, and confectioners’ sugar until smooth and creamy.
Finish with Frosting
- Once the cinnamon rolls are baked and slightly cooled, generously spread the cream cheese frosting over the top, allowing it to melt into the warm rolls.
Delicious Variations to Try
- Maple Pecan Cinnamon Rolls: Add chopped pecans to the filling for a delightful crunch and drizzle with a maple syrup glaze.
- Cream Cheese Swirl: Combine some of the cream cheese frosting with chocolate chips and swirl it into the dough before rolling.
- Zesty Orange Flavor: Add a hint of orange zest to the frosting for a refreshing citrus twist.
- Nutty Infusion: Mix in chopped walnuts or almonds into the filling for an indulgent texture.
Chef Emma’s Helpful Tips
- Make Ahead: You can prepare the dough in advance and place it in the fridge overnight for a slower rise. Just allow it to come to room temperature before baking.
- Ingredient Swaps: If you don’t have dry milk powder, you can use wet milk in place of some of the warm water added to the yeast.
- Storage: Store leftover rolls in an airtight container at room temperature for up to 3 days. They’re also excellent heated up in the microwave for a few seconds!
- Slicing Trick: To make slicing the rolls easier, use a piece of unflavored dental floss to cut through the dough; it will create clean slices without squashing them.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 Roll
- Calories: 250
- Carbohydrates: 35g
- Sugar: 15g
- Fat: 10g
- Protein: 3g
- Sodium: 200mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can prepare the dough the night before and allow it to rise in the refrigerator overnight.
Can I use different ingredients?
Yes! Feel free to substitute the pumpkin puree with applesauce for a different flavor profile.
How do I store leftovers?
Store them in an airtight container at room temperature. They can also be frozen for up to three months.
How long does it last?
These rolls are best enjoyed fresh but will last up to three days at room temperature.
Wrapping It Up
These Pumpkin Cinnamon Rolls are nothing short of a cozy hug in dessert form. With their warm, spiced flavors and decadently sweet cream cheese frosting, they are bound to become a cherished recipe in your autumn baking repertoire. So why wait? Save this Pumpkin Cinnamon Rolls recipe to your dessert board so it’s ready when you need a cozy treat! Happy baking!
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Cozy Pumpkin Cinnamon Rolls
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious Pumpkin Cinnamon Rolls filled with warm spices and topped with rich cream cheese frosting, perfect for fall.
Ingredients
- 2 1/4 teaspoons instant dry yeast (1 standard American package)
- 6 oz (3/4 cup) warm water
- 50 grams (1/4 cup) granulated sugar
- 2 tablespoons browned butter
- 1 large egg, at room temperature
- 1 tablespoon dry milk powder
- 1 teaspoon salt
- 5.3 oz (2/3 cup) pure pumpkin puree
- 1 tablespoon pumpkin pie spice
- 406 grams-468 grams (3 1/4–3 3/4 cup) all-purpose flour
- 150 grams (3/4 cup) brown sugar
- 1 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoon pumpkin pie spice
- 3 oz (6 tablespoons) browned butter
- 4 oz cream cheese, softened to room temperature
- 2 oz (1/4 cup) browned butter, softened
- 1 tablespoon pure vanilla extract
- 2 tablespoons heavy cream
- 180 grams (1 1/2 cups) confectioners sugar
Instructions
- Start by dissolving the instant dry yeast in warm water along with the granulated sugar. Allow it to sit until it becomes frothy, about 5 minutes.
- Combine in a large mixing bowl the browned butter, room temperature egg, dry milk powder, salt, pure pumpkin puree, and pumpkin pie spice. Mix well until combined.
- Add the foamy yeast mixture to the pumpkin mixture and stir to combine. Gradually add the flour, mixing until a soft dough forms.
- Knead the dough on a floured surface for about 8-10 minutes, until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot until it has doubled in size, around 1 hour.
- Mix together the brown sugar, ground cinnamon, and additional pumpkin pie spice for the filling in a separate bowl. Set aside.
- After the dough has risen, punch it down and roll it out into a large rectangle about 1/4 inch thick. Brush it generously with browned butter.
- Sprinkle the cinnamon-sugar mixture evenly over the surface.
- Starting from one long side, roll the dough tightly into a log. Pinch the seams to seal, and slice the roll into 12 equal pieces.
- Place the slices in a greased baking dish, allowing them to touch slightly.
- Cover the baking dish with a towel and let the rolls rise for another 30 minutes until puffed.
- Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they are golden brown.
- While the rolls bake, prepare the frosting by beating together the softened cream cheese, browned butter, pure vanilla extract, heavy cream, and confectioners’ sugar until smooth.
- Once the cinnamon rolls are baked and slightly cooled, generously spread the cream cheese frosting over the top.
Notes
Leftover rolls can be stored in an airtight container for up to 3 days. They can also be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
