Print

Pumpkin Cinnamon Rolls

Pumpkin spice frosting being spread on cinnamon pumpkin rolls.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Super soft pumpkin cinnamon rolls that are perfect for breakfast. These are filled with pumpkin pie spice and pecans and served with a yummy vanilla pumpkin spice frosting.

Ingredients

Units Scale

Dough

  • 3 and 1/4 cups (410g) plain or all-purpose flour, plus more for dusting
  • 1 tablespoon (9g) instant dry yeast
  • 3 tablespoons (40g) granulated sugar
  • A pinch of salt
  • 1 tablespoon (8g) pumpkin spice (for the homemade version, you need 1/2 tablespoon cinnamon, 1/4 tablespoon ground nutmeg, a pinch of ground cloves and 1/4 tablespoon ginger powder)
  • 3/4 cup (150g) pumpkin puree, at room temperature (very important)
  • 1/3 cup (80g) milk, lukewarm
  • 1/2 cup (115g) unsalted butter, softened at room temperature

Filling

  • 1/2 cup (95-100g) dark brown sugar (or regular granulated sugar or coconut sugar)
  • 1/4 cup (55g) butter, softened
  • 2 tablespoons pumpkin spice
  • 1/2 cup pecans, finely chopped

Frosting

  • 1 cup powdered sugar
  • 1/2 cup (113 grams) butter, at room temperature
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract

Instructions

Make the Dough

  1. Whisk together the flour, instant yeast, sugar, pumpkin spice and salt. Add in the other ingredients and mix. Knead it in the bowl or on a floured surface until the dough is smooth and non-sticky.

  2. Grease the bowl and place the dough in it. Cover with a plastic wrap and leave it in a warm place for at least 1 hour or until the dough doubles in size.

Make the Filling 

  1. Mix all the ingredients in a small bowl until a paste forms and there are no lumps. Set aside.

Assemble 

  1. Punch down the dough. Lightly flour a surface and transfer the dough on it. Lightly flour the rolling pin. Roll the dough out into a large rectangle (about 5mm-1cm thick).

  2. Spread the filling on the surface evenly leaving a little space on the edges. Sprinkle the chopped pecans on top.

  3. Tightly roll the dough lengthwise into a log. Refrigerate it for 20-30 minutes to firm it up. This makes slicing easier. Slice this into 10-12 individual rolls with a sharp knife or a dough scraper. Arrange on a greased baking pan. Cover it with plastic wrap and let them sit for a second rise, about 30 minutes.

Bake 

  1. Preheat the oven to 350F (180C).

  2. Bake the rolls in the oven for 20 minutes or lightly golden.

  3. Let them cool for 15-20 minutes.

Spread the Frosting

  1. In a medium bowl or stand mixer, cream the butter until light and fluffy, about 2 minutes. Add in the powdered sugar, pumpkin spice, and vanilla extract. Mix again until smooth. Scrape down the sides as needed.

  2. Spread the frosting on the rolls when they are still warm and serve.

Notes

  1. Pumpkin Puree: Ensure you're using pure pumpkin puree and not pumpkin pie filling. The latter has added sugars and spices.

  2. Yeast Activation: Ensure your yeast is fresh and properly activated. If using instant yeast, you can mix it directly with flour. For active dry yeast, proof it with warm milk first.

  3. Dough Consistency: The pumpkin puree will add moisture. If the dough is too sticky, add a little more flour, but avoid making it too dry.

  4. Greasing the bowl: It is important before putting the kneaded dough in it. It is easily removed this way. Otherwise, it sticks.

  5. Cutting Rolls: Use a sharp knife or dental floss to cut the rolls cleanly. This ensures the spirals remain intact.

  6. Second Rise: Don't skip it. This gives them their fluffy texture. You can make the second rise (after placing the rolls in the greased baking pan) when you are preheating the oven. Place the baking pan with rolls (covered) on the oven and let it sit there.

  7. Baking: Keep an eye on the rolls while baking to avoid overbrowning. Every oven is different, so times might vary slightly.

  8. Serving: These rolls are best served warm. If they've cooled, reheat them briefly in the microwave or oven for the best texture and flavor.

  9. Storing: Store them in an airtight container at room temperature for 1 day or in the fridge for 2-3 days. 

  10. Reheating: Simply warm them in the oven at 350F for 5-7 minutes or in the microwave for 10 seconds.

  11. Making the rolls ahead of time: After slicing the rolls, you can keep them covered in the refrigerator overnight. Take them out and let them come to room temperature while you preheat the oven. This might take about 30 minutes to an hour. Put them close to the oven uncovered until your oven is ready. This will help them to get to room temperature. Then bake as usual.

  12. To make it vegan: Substitute regular milk with plant-based alternatives like almond, soy, or oat milk. Use vegan butter in place of regular butter. Also, ensure your powdered sugar is vegan (some brands use bone char in processing).

Nutrition

Find it online: https://www.giverecipe.com/pumpkin-cinnamon-rolls-vanilla-glaze/