Pumpkin Cinnamon Rolls are a delightful twist on the classic cinnamon roll, perfect for the cozy fall season. With a warm, spiced aroma wafting through your kitchen, these rolls offer a perfect melding of pumpkin flavor and sweet cinnamon spice. Whether you’re enjoying them on a lazy weekend morning or serving them at a festive brunch, they are sure to please a crowd.

Why Make This Recipe

These Pumpkin Cinnamon Rolls are not just a delicious treat; they also incorporate the wonderful flavors of autumn. The use of pumpkin puree adds moisture and richness to the dough while also providing a subtle sweetness. Combined with warm spices like cinnamon and cardamom, each bite offers a comforting experience. Plus, the homemade cream cheese icing elevates these rolls to a new level of indulgence. Making them from scratch allows you to control the ingredients and bring a personal touch to your baking.

How to Make Pumpkin Cinnamon Rolls

Creating these Pumpkin Cinnamon Rolls is a rewarding process that will fill your home with delightful smells. The recipe requires a few steps but is quite manageable. Here’s how to bring this delicious creation to life.

Ingredients:

One 425g can Pumpkin Puree (See body of post for making your own)
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
140g reduced pumpkin puree
2 eggs, lightly beaten, at room temperature
1 tsp vanilla bean paste
120g unsalted butter, at room temperature
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
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:

Reduced Pumpkin Puree: Begin by reducing the pumpkin puree to concentrate the flavors. Simmer the puree in a saucepan over low heat until it thickens, stirring occasionally.
Pumpkin Brioche: In a large bowl, combine the lukewarm milk, active dry yeast, and brown sugar. Allow it to sit for about 5–10 minutes until it becomes frothy. Gradually mix in the reduced pumpkin puree, eggs, salt, cinnamon, cardamom, vanilla bean paste, and room temperature butter. Slowly add the flour and knead until smooth and elastic.
Assembly and Baking: Roll the dough into a rectangle and spread a mixture of brown sugar, cinnamon, cardamom, and a pinch of salt over it. Roll it up tightly and cut it into individual rolls. Place them in a greased baking dish, cover, and allow them to rise until doubled in size. Preheat the oven and bake until golden brown.
Coffee Maple Cream Cheese Icing: Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, maple syrup, espresso powder, kosher salt, and vanilla paste, mixing until you achieve a creamy consistency.

How to Serve Pumpkin Cinnamon Rolls

These Pumpkin Cinnamon Rolls are best served warm. Drizzle the cream cheese icing generously over each roll just before serving for an added touch of decadence. They pair wonderfully with a hot cup of coffee or tea, making them a perfect addition to your morning routine or brunch gathering.

How to Store Pumpkin Cinnamon Rolls

If you have any leftovers (though they’re usually devoured quickly), store them in an airtight container at room temperature for up to three days. For longer storage, consider freezing the rolls before icing them. They can be placed in a freezer-safe bag and stored for up to two months. Simply thaw and reheat before serving.

Tips to Make Pumpkin Cinnamon Rolls

Check the Yeast: Make sure your yeast is fresh and active. If it doesn’t foam after mixing with warm milk, it may be too old and won’t rise your dough.
Don’t Skip the Rising Time: Allow the dough ample time to rise. A warm environment will help it double in size more effectively.
Experiment with Spices: Feel free to adjust the spices according to your taste. Adding nutmeg or ginger can provide a different flavor profile if desired.

Variation

For a unique twist, try adding chopped nuts such as pecans or walnuts into the filling. You can also experiment with different icings, such as a simple vanilla glaze or a spiced buttercream. Incorporating chocolate chips can turn these rolls into a decadent dessert.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can make your own pumpkin puree using fresh pumpkin. Simply roast the pumpkin until tender, scoop out the flesh, and blend it until smooth.

2. How do I know when my dough has risen enough?
The dough is ready when it has doubled in size and springs back slightly when gently poked with a finger.

3. Can I make these rolls ahead of time?
Absolutely! You can prepare the rolls and let them rise in the refrigerator overnight. In the morning, simply let them come to room temperature before baking.

Enjoy the process of making and indulging in these irresistible Pumpkin Cinnamon Rolls!