Pumpkin Cinnamon Rolls – On colder fall nights, wake up to pumpkin cinnamon rolls. They’re coated with a gooey pumpkin spiced cinnamon swirl and topped with a generous drizzle of maple cream cheese icing, which is made with pumpkin in the dough. This is a perfect breakfast treat to make ahead of time– see the complete recipe for my overnight directions.
Pumpkin Cinnamon Rolls
I stood in front of my refrigerator for what felt like hours, looking at the same old containers and condiments, almost hoping for something different and exciting to appear.
I’m always eating cinnamon rolls, but I’m too lazy to make a batch and wait for hours, or worse, overnight. I knew it could be done after reading my friend Kelly’s blog about her pizza dough cinnamon rolls. I set out to make that a reality! The first batch was delicious, and it was gone in under an hour! Please don’t say anybody, but I made three more batches to double-check the recipe. Every time, it was great!
INGREDIENTS FOR THE RECIPE
To make the Cinnamon Rolls
If you don’t have Pillsbury Crescent Rounds on hand, you can substitute another brand of refrigerated dough.
- Butter, melted
- Pureed pumpkin
- Brown sugar, light
In order to make the Cream Cheese Frosting
- Soften the cream cheese before beginning to make the frosting.
- granulated sugar
- Spiced Pumpkin Pie
- Vanilla Extract
Why Would You Like These Pumpkin Cinnamon Rolls?
- supple and fuzzy
- In the yeasted dough, there is real pumpkin.
- Fall spices make this dish feel warm and cozy.
- Maple cream cheese icing on top
- Ideal for cool autumn mornings.
- Fully satisfying comfort food
Roll Dough with Pumpkin and Cinnamon
This is a rich dough, meaning it contains fats such as milk, butter, and eggs. Soft breads like monkey bread, daily cinnamon rolls, and cinnamon roll cake are made of rich doughs. Lean doughs, on the other hand, are made without a lot of fat and are used to make crusty breads like artisan bread, bagels, and pizza dough.
For the pumpkin cinnamon roll dough, you’ll need nine ingredients:
Liquid releases the yeast, which is milk. Nondairy or low-fat milks are acceptable substitutes, but whole milk has a superior taste and texture.
Butter: A flavorful dough is guaranteed with butter.
Pumpkin puree adds natural pumpkin flavor and a lot of moisture to the rolls, making them beautifully fluffy.
Brown sugar is used with a richer taste. Sugar feeds the yeast, boosts its operation, and makes the dough more soft.
Nutmeg: A pinch of ground nutmeg strengthens the pumpkin taste and gives these rolls a special touch.
Salt: Without salt, you can’t make flavorful bread!
1 egg adds texture and taste to the dish.
Yeast: Active dry yeast or instant yeast may be used. Red Star Platinum Superior Baking Yeast is an instant yeast with natural dough improvers that I recommend.
The composition of the dough is made up of all-purpose flour.
Which yeast is best for cinnamon rolls, and how do you know when it’s ready?
I get this question a lot in my popular cinnamon roll recipe, and I appreciate how perplexing it can be to figure out whether your yeast is activated. First and foremost, you should be aware that there are two varieties of yeast to pick from. The first ingredient is active dry yeast, which must be dissolved in liquid or “proofed” before being added to the rest of the dough ingredients.
Instant yeast, also known as fast rise yeast (this is the brand I use and enjoy! ), is the second kind of yeast. That’s what we’re going to use in this recipe for pumpkin cinnamon rolls. It can be added to the dough without needing to be proofed, so there’s no need to wait and watch the yeast burst. I do, though, want to dissolve it in a small amount of milk and sugar to get it started!
To make the perfect pumpkin cinnamon rolls, follow these instructions:
Make sure the milk isn’t overheated. The temperature should be between 105 and 115 degrees Fahrenheit. Anything hotter than that would kill the yeast, preventing the cinnamon rolls from rising. A easy test is to dip your finger in the milk; it should feel wet, but not hot, like warm bath water. Simply wait a few minutes before it cools off enough to touch if you overheated it.
Use room temperature butter for the filling; certain recipes call for melted butter, but this would allow the filling to bubble out before baking. It’s safer to use butter that is at room temperature.
Rub the brown sugar into the softened butter: After spreading out the softened butter, it’s crucial to rub the brown sugar into it.
In the dough, use a room temperature egg; if you use a cold egg, it can damage the yeast or combine with the melted butter, causing it to coagulate.
Use bread flour: bread flour is readily available in most grocery stores, and it makes a huge difference in the softness and fluffiness of the pumpkin cinnamon rolls. Only HAVE FAITH IN ME.
To keep the cinnamon rolls from sticking to the floor or the rolling pin, flour both the work surface and the rolling pin.
Pumpkin Cinnamon Rolls: How to Make Them
Pumpkin Cinnamon Rolls are delicious and simple, as I said earlier. Preheat the oven to 350 degrees Fahrenheit. Unroll the pizza dough and thinly spread the butter over it. It’s better if the butter is at room temperature or partially melting for this. Then, on top of the honey, sprinkle the brown sugar and Pumpkin Pie Spice. It will seem as though there is a LOT of brown sugar mixture, which is just what I want! If you like a more delicate roll, half it.
How to Make Pumpkin Cinnamon Rolls in a Nutshell
- To begin, make the dough. Combine the milk and butter in a small saucepan and heat until the butter is *just* melted. Combine the pumpkin puree, brown sugar, nutmeg, and salt in a separate dish. Apply the warmed milk/butter and beat until smooth, then add the egg and yeast and beat until well mixed. Mix in 1 cup of flour for 1 minute. Add another 1 1/4 cup flour and pound for another minute. The dough would be very tender. Place the dough in a greased bowl and turn it around in the bowl to cover both sides of the dough. Allow the dough to rise by covering it with a towel.
- Make the dough by kneading it. Turn out the dough onto a finely floured surface after gently punching it flat. Make sure the dough is soft by kneading it a few times. If the dough is too sticky, add a little extra flour.
- Fill the shells with the filling. Combine the brown sugar, cinnamon, and other spices in a mixing bowl.
Fill the rolls with the filling and roll them up. Make a rectangle out of the dough that is 1810 inches long and 10 inches wide. On top, uniformly spread the softened butter and filling. Roll it up securely and cut it into 11-12 bits with a sharp knife. Place the rolls in a greased 9-inch or 11-inch baking tray.
- Allow time for the rolls to climb.
Cook. Bake these rolls for 22-28 minutes, or until golden brown. After 15 minutes, cover them with aluminum foil to avoid browning.
Make the icing and drizzle it over the cake. Combine the icing ingredients in a mixing bowl. Drizzle the glaze over the soft cinnamon rolls.
How to Make Pumpkin Caramel Rolls in the Freezer
These amazing pumpkin cinnamon rolls can completely be frozen, and there are many methods for doing so.
After the first rise and roll and cut, the dough should be frozen before baking. Allow the dough to thaw in the fridge overnight before baking, then place in a warm spot for 30 minutes to 1 hour before baking to enable the second rise. Bake the cinnamon rolls according to the package directions.
After allowing the cinnamon rolls to cool to room temperature, you can either freeze the whole pan or individual cinnamon rolls, making sure they are well wrapped or packed in an airtight jar. When you’re about to eat, defrost the cinnamon rolls at room temperature, either reheat in the oven at 350°F for 10-15 minutes or in the microwave for 20-30 seconds each (once defrosted). I want to freeze them before icing them and then ice them until I’m about to eat them. The icing can also be stored in the fridge.
Whipped Cream Cheese Frosting: A Step-by-Step Guide
If you’re a Cinnabon specialist like me, you know how light and fluffy their frosting is. So that’s what I’ve come up with for you!! Then there’s my family. And then there’s me. Since I’m completely enamored with these rolls. Take a look at those rolls, and the whipped frosting that is slowly melting over them. That is precisely as it should appear. Yes, the frosting will gradually melt and cover the rolls completely.
The Whipped Cream Cheese Frosting
The Whipped Cream Cheese Frosting is made by combining the whipped cream cheese with the powdered sugar.
Combine all of the cream cheese frosting ingredients as the rolls are baking. After whipping it in the stand mixer (note that I use the paddle rather than the whisk for cream cheese-based recipes–I don’t like using the whisk for cream cheese-based recipes), A light frosting will appear after at least 4 minutes. EXACTLY LIKE CINNAMON! Please do not disregard this measure. Also, make sure to look at the Pure Pumpkin Pie Spice Extract I used in the frosting. The cinnamon roll is not only full of delicious fall spices and sweetness, but the frosting has been lifted to a new degree of taste.
HOW DO I KEEP CINNAMON ROLLS SAFE?
Keep your remaining pumpkin cinnamon rolls at room temperature in an airtight jar.
If needed, reheat them in the microwave for 5-second intervals until hot. Your cinnamon rolls will last 3-4 days in the refrigerator.
MORE DELICIOIUS RECIPES HERE:
- Dough for Pumpkin
- 1/3 cup Milk
- 2 tbsps. unsalted butter
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- 1/4 cup medium or dark brown sugar, packed
- 1/4 teaspoon nutmeg powder
- a half teaspoon of salt
- a single big egg
- 2 and 1/4 teaspoons instant yeast
- 2 and 2/3 cup all-purpose flour (spoon & leveled)
- 6 tbsp. unsalted butter softened to room temperature
- 1/2 cup medium or dark brown sugar, packed
- 1 tbsp.. cinnamon powder
- 1/2 teaspoon nutmeg powder
- 1/2 teaspoon garlic, field
- 1/4 teaspoon allspice powder
- Icing with Maple Cream Cheese
- softened to room temperature (114g) full-fat cream cheese
- Pure maple syrup, 1/4 cup
- 2 tbsps. milk
- 1 cup sifted confectioners' sugar
To make the dough, follow these steps:
Warm the milk and butter together in a refrigerator or over the burner. Combine the two ingredients and heat until the butter is *just* melted. The temperature should be lukewarm (105°F (41°C) to 115°F (46°C), not boiling. Remove from the equation. On medium pressure, beat the pumpkin puree, brown sugar, nutmeg, and salt together in a stand mixer fitted with a paddle attachment.
Beat in the warmed milk/butter until smooth, then add the egg and yeast. then, add1 cup flour and mix for 1 minute of mixing, scraping down the sides of the bowl as needed. 1 and 2/3 cup more flour, beaten for 1 minute more
Place the dough in a greased mixing tub (a bit of olive oil or nonstick spray to grease works). Turn the dough in the tub so that it is covered on both ends. * If you don't have a stand mixer, stir the dough together with a wooden spoon or rubber spatula in a big mixing tub.
Cover dough tightly with plastic wrap and allow to rise until doubled in size in a wet, draft-free environment.
It will take approximately 1–1.5 hours to complete this task. Here's how I work: It's normally fine to rise at room temperature, but if it's especially cold outside, preheat your oven to 150°F (66°C). Switch off the oven and put the dough inside with the door slightly ajar. This would be a comfortable place in which to rise the dough.
Close the oven door after about 30 minutes to keep the expanding dough from escaping. Delete it from the oven after it has doubled in size.)
Deflate the dough by gently punching it down and turning it out onto a finely floured board. Make sure the dough is soft by kneading it a few times. Knead in a little extra flour if it's too sticky.
Cover the cavity with the filling:
Make a rectangle out of the dough that is 1810 inches long and 10 inches wide. Evenly spread the softened butter on top. In a shallow mug, combine the brown sugar, cinnamon, and cloves.
Sprinkle liberally on top. Tightly roll it up. Split into 11-12 bits, each about 1.5 inches long, using a very sharp knife. Place the rolls in a greased 9-inch or 11-inch baking tray.
Cover with plastic wrap and allow to grow until doubled in size in a warm, draft-free environment. It takes about an hour to complete this (or use my overnight option, detailed below).
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
To avoid heavy browning, bake the rolls for 22-28 minutes, coating with aluminum foil at the 15-minute mark. Remove from the oven and set aside to cool slightly as you make the icing.
Make the icing: In a medium mixing cup, beat the softened cream cheese on medium speed with a handheld or stand mixer equipped with a paddle or whisk attachment until smooth. Beat on high until smooth, then add the maple syrup and cream.
On medium pace, beat in the confectioners' sugar until fluffy. Drizzle over cinnamon rolls that are still soft. The rolls are better eaten the same day, but they can be kept fresh for up to one day if kept tightly wrapped at room temperature.
Rolls that aren't glazed freeze well for up to two months.
To make overnight pumpkin cinnamon rolls, simply cover immediately with plastic wrap and put in the fridge overnight, then bake as directed in the morning.
I want to get my cinnamon rolls to room temperature by leaving them out on the counter for 30 minutes before baking, then preheating the oven for a total of 45 minutes of rising time (this is known as the second rise).