Cozy Pumpkin Cinnamon Rolls Recipe
Pumpkin Cinnamon Rolls Recipe
If you’re looking for a delightful treat to brighten your mornings or a cozy dessert to enjoy with your afternoon coffee, look no further than these homemade Pumpkin Cinnamon Rolls! Bursting with the warm flavors of pumpkin and spices, these rolls are soft, fluffy, and topped with a luscious cream cheese icing. Whether it’s a fall brunch or a winter gathering, these pumpkin cinnamon rolls are sure to impress everyone at the table.
Why Make This Recipe
There are countless reasons to try your hand at making pumpkin cinnamon rolls. They combine the comforting flavors of cinnamon and pumpkin, making them a seasonal favorite. Not only are they delicious, but they also provide a wonderful opportunity to enjoy baking at home. Homemade rolls are fresher and more flavorful than store-bought options. Plus, the aroma of freshly baked pumpkin cinnamon rolls wafting through your home is simply irresistible!
How to Make Pumpkin Cinnamon Rolls
Follow this step-by-step guide to create delicious pumpkin cinnamon rolls from scratch.
Ingredients
-
Reduced Pumpkin Puree (refer to the instructions below)
-
For the Dough:
- One 425g can Pumpkin Puree
- 2 1/4 tsp active dry yeast
- 150g whole milk, lukewarm
- 4 Tbsp (50g) brown sugar
- 565g all-purpose flour
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 2 eggs, lightly beaten, at room temperature
- 1 tsp vanilla bean paste
- 120g unsalted butter, at room temperature
-
For the Filling:
- 225g unsalted butter, at room temperature
- 360g light or dark brown sugar
- 115g reduced pumpkin puree
- 2 Tbsp ground cinnamon
- 2 tsp ground cardamom
- pinch of salt
-
For the Icing:
- 165g cream cheese, at room temperature
- 75g butter, at room temperature
- 275g powdered sugar, sifted
- 75g maple syrup
- 2 tsp espresso powder
- 1/4 tsp kosher salt
- 1/2 tsp vanilla bean paste
Directions
- Make the Reduced Pumpkin Puree: Start by reducing pumpkin puree on a stove until it thickens. This intensifies the flavor for the filling and dough.
- Prepare the Dough: In a small bowl, mix the lukewarm milk, brown sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, cinnamon, and cardamom.
- Mix Dough Ingredients: Add the pumpkin puree, beaten eggs, vanilla paste, butter, and the yeast mixture to the dry ingredients. Knead until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1 hour.
- Prepare the Filling: In another bowl, cream together the butter, brown sugar, reduced pumpkin puree, cinnamon, cardamom, and salt.
- Shape the Rolls: Roll out the dough into a rectangle, spread the filling evenly, and roll it tightly into a log shape.
- Cut & Second Rise: Cut the log into equal pieces and place them in a greased baking dish. Cover and let rise for another 30 minutes.
- Bake: Preheat the oven to 350°F (175°C) and bake the rolls for about 25-30 minutes, or until golden brown.
- Make the Icing: Whip together cream cheese, butter, powdered sugar, maple syrup, espresso powder, kosher salt, and vanilla paste until smooth.
- Icing the Rolls: Once the rolls are cool, generously drizzle the icing over them.
How to Serve Pumpkin Cinnamon Rolls
Pumpkin cinnamon rolls are perfect for any occasion. Present them warm on a beautiful platter, accompanied by a hot cup of coffee or tea. Feel free to sprinkle some chopped nuts or additional spices on top for added texture and flavor.
How to Store Pumpkin Cinnamon Rolls
Keep your pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for several months. Just make sure to reheat them before serving to restore their freshness!
Tips to Make Pumpkin Cinnamon Rolls
- Warm Ingredients: Ensure that all ingredients, especially the eggs and butter, are at room temperature for best results.
- Don’t Rush the Rising: Allow ample time for the dough to rise; this will make your rolls fluffier.
- Experiment with Spices: Feel free to add nutmeg or ginger for an extra kick of flavor!
Variations
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
- Different Fillings: Try adding nuts, chocolate chips, or dried fruits to the filling for added texture.
FAQs
1. Can I make pumpkin cinnamon rolls ahead of time?
Yes! You can prepare the dough the night before, refrigerate it, and let it rise in the morning.
2. What can I use instead of cream cheese for the icing?
You could use mascarpone cheese or a vegan cream cheese alternative for a similar taste.
3. Can I use fresh pumpkin instead of canned puree?
Absolutely! Just make sure to roast and puree your pumpkin, then reduce it as described in the recipe for best flavor.
Happy baking! Enjoy these delicious pumpkin cinnamon rolls and bring the cozy flavors of fall into your home all year round!
Pumpkin Cinnamon Rolls
Ingredients
For the Dough
- 1 can (425g) Pumpkin Puree Use one 425g can of pumpkin puree
- 2 1/4 tsp active dry yeast
- 150 g whole milk, lukewarm
- 4 Tbsp (50g) brown sugar
- 565 g all-purpose flour
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 2 large eggs, lightly beaten, at room temperature
- 1 tsp vanilla bean paste
- 120 g unsalted butter, at room temperature
For the Filling
- 225 g unsalted butter, at room temperature
- 360 g light or dark brown sugar
- 115 g reduced pumpkin puree Refer to the instructions for preparation
- 2 Tbsp ground cinnamon
- 2 tsp ground cardamom
- 1 pinch salt
For the Icing
- 165 g cream cheese, at room temperature
- 75 g butter, at room temperature
- 275 g powdered sugar, sifted
- 75 g maple syrup
- 2 tsp espresso powder
- 1/4 tsp kosher salt
- 1/2 tsp vanilla bean paste
Instructions
Preparation
- Start by reducing pumpkin puree on the stove until it thickens.
- In a small bowl, mix lukewarm milk, brown sugar, and yeast; let sit for about 5-10 minutes until frothy.
- In a large bowl, whisk together flour, salt, cinnamon, and cardamom.
- Add pumpkin puree, beaten eggs, vanilla paste, butter, and the yeast mixture to the dry ingredients, then knead until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Prepare filling by creaming together butter, brown sugar, reduced pumpkin puree, cinnamon, cardamom, and salt in another bowl.
- Roll out the dough into a rectangle, spread the filling evenly, and roll tightly into a log.
- Cut the log into equal pieces and place them in a greased baking dish. Cover and let rise for another 30 minutes.
- Preheat the oven to 350°F (175°C) and bake the rolls for about 25-30 minutes, or until golden brown.
- Whip together cream cheese, butter, powdered sugar, maple syrup, espresso powder, kosher salt, and vanilla paste until smooth.
- Once cool, generously drizzle icing over the rolls.
