Pumpkin Cinnamon Rolls

These Pumpkin Cinnamon Rolls are the perfect breakfast for you that Thanksgiving morning. They are soft, pillowy, creamy, and packed with Pumpkin flavours.

About These Pumpkin Cinnamon Rolls

The Roll Dough

• This roll recipe comes together very quickly; you can prepare it in the morning when you decide to have it for breakfast.
• The recipe calls for Active Dry Yeast, which makes the dough rise and proof. However, you can substitute it for Instant Yeast to avoid the activation process. I like to activate the yeast first.
• To activate the Active Yeast, we need some warm liquid; in this recipe, we use warm Milk.
• Sugar stimulates the Active Yeast and makes it bloom. This recipe uses Brown Sugar to activate the yeast.

• The dry ingredients are All-purpose Flour and Salt. Sift the flour a couple of times to aerate it as much as possible. This will give the bread a fluffy texture.
• The dough recipe contains Pumpkin Spice. You can get the recipe from this post. Spice Blends
• What are Pumpkin Cinnamon Rolls without some Pumpkin Puree? Make sure to use puree and not the pie filling!
• These Pumpkin Cinnamon Rolls use one Egg to create a bond between ingredients.
• Every Cinnamon roll recipe needs a fat content to keep it moist and delicious. This recipe calls for Room-Temperature Butter.
• Last but not least, use a good quality Vanilla extract.

How To Make These Rolls

• Warm the milk to lukewarm, add the sugar and active yeast, mix, and let the yeast bloom. It takes about five minutes.
• In the meantime, sift the flour, spices, and salt.
• Make a well in the center of the flour and add the yeast mixture, egg, pumpkin puree, and soft butter. Use the hook attachment to mix all the ingredients for 5-8 minutes.
• Cover the dough with a dishcloth, place the bowl in a warm spot for one hour, and let the dough rise (First Rise). You can turn your oven to 250F, turn it off, and place the bowl in the oven.

Make The Filling

• Mix the brown sugar, pumpkin spice, maple syrup, and two tablespoons of pumpkin puree. The mixture should be spreadable.

Assembly

• Grease a 9X13 casserole dish with butter and set aside.
• Lightly flour a working surface, and roll out the dough into a roughly 14X16-inch rectangle. The dough should open out easily.
• Spread the filling all over the dough, but avoid about one inch of the side far from you. This edge will seal the dough log.
• Start rolling the dough tightly from the side that is close to you. Roll as tight as possible.
• You will end up with a long log. Use unflavoured floss, string, or a serrated knife to cut the log into 12 equal rolls. Place them in the greased pan. Cover the pan, let the rolls rise a second time, and fill the pan.
• Preheat the oven to 350. Pour the heavy cream over the rolls and bake them for 30-35 minutes or until golden brown.
• Let them cool down before frosting.

Cream Cheese Frosting

• Beat the butter until soft, pale and fluffy.
• Add the cream cheese in chunks and mix well after each addition.
• Add the powdered sugar in ¼ cup each time.
• Mix in the vanilla extract; add 2-3 tablespoons of heavy cream if the frosting is stiff.
• Spread the frosting over the rolls while still warm, and serve.

See more related posts here:

Mocha Breakfast Rolls,

Almond Cinnamon Rolls,

Gingerbread Cinnamon Rolls,

Pumpkin Cupcakes Topped With Mini Pumpkins

Storing: Store the pumpkin cinnamon rolls in the fridge, covered tightly with cling film or in an airtight container. They are best enjoyed within 1-2 days. Reheat them in the microwave for 30 seconds before serving.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe