These Pumpkin Spice Cinnamon Rolls are an absolute treat for your taste buds. They’re pillowy soft on the inside, luscious and sweet on the outside and perfect for the fall season. If you like cinnamon rolls, you’ll fall in love with this pumpkin version of the recipe.
Contents
Why You’ll Love Pumpkin Spice Cinnamon Rolls
- Tasty: These truly are the best cinnamon rolls in my opinion.
- Homemade: Making them from scratch is a super straightforward process, and you’ll love the delicious fall pumpkin flavor shining through.
Recipe Ingredients
You’ll need just a few simple ingredients to make pumpkin cinnamon rolls.
- Self-rising flour: Forms the base structure for the cinnamon rolls.
- Yeast: Helps the rolls rise, creating a fluffy texture.
- Spices: Nutmeg and cinnamon add warmth and depth to the flavor profile.
- Eggs: Provide moisture and structural support to the rolls.
- Milk: Combines with the eggs to create a rich, wet mixture for the dry ingredients.
- Pumpkin purée: Infuses the rolls with classic fall flavors.
- Sugar: Sweetens the rolls, enhancing their overall taste.
- Melted butter: Adds a layer of richness to the cinnamon rolls.
- Cream cheese: Key ingredient for the cream cheese frosting, adding a tangy sweetness.
- Additional Milk: Adjusts the consistency of the frosting to the perfect level.
How To Make Pumpkin Spice Cinnamon Rolls
Once you have all the ingredients ready, here’s what you’ll need to do to try the pumpkin cinnamon roll recipe.
Step One: Preheat oven to 320F. Warm up milk in a microwave safe bowl(don’t make it to hot just lukewarm), mix it with dry yeast and granulated sugar until dissolved.
Step Two: Leave it in a warm place to proof for about 10 minutes. Add melted butter and eggs, stir gently with a whisk until smooth.
Step Three: Add gradually flour to the batter, knead it and try to form a dough. Dust the table with flour and kneed the dough for about 2-3 minutes. Put it back in the bowl and leave it raise in a warm place for at least 30 minutes.
Step Four: When dough is ready roll it out with a rolling pin making a rectangular flat shape. Spread pumpkin puree evenly onto it.
Step Five: Mix cane sugar, cinnamon, and nutmeg in a mixing bowl, sprinkle it over the rolled dough. Roll the dough on a lightly floured surface to form a log. Cut it into a 1inch thick rolls.
Step Six: Line a parchment paper onto a 13x 9 inch pan and place the cut rolls onto it. Bake for about 20 minutes or until golden brown.
Step Seven: In a small bowl whisk cream cheese, powdered sugar, and pumpkin puree, add powdered sugar and continue mixing until smooth. If consistency is too thick 1 tbsp of water can be added.
Step Eight: Pour the mixture evenly onto a freshly baked roll. Leave it to set for 5-10 minutes. Serve with a pinch of cinnamon on top!
Expert Tips For Nailing This Cinnamon Roll Recipe
Making these pumpkin spice cinnamon rolls is super easy, but you might want to take note of these little tips and tricks too.
- To lend these regular cinnamon rolls some extra deliciousness, you can use some dark brown sugar into the mix as well.
- If you don’t have the individual powdered spices that the recipe calls for, you can also choose to use some pumpkin pie spice instead. I love using my homemade Pumpkin Pie Spice for this recipe.
- You can swap the sugar in the frosting for some maple syrup and turn it into a nice maple cream cheese frosting that works perfectly with these pumpkin cinnamon rolls.
- You can also add a dash of vanilla extract to the pumpkin cinnamon roll dough to amp up its flavor.
- If you don’t have yeast, you could use some baking powder along with self rising flour to help the dough rise.
- To lend a bit of texture to these pumpkin spice cinnamon rolls, you can add some chopped nuts of your choice as well, when you’re sprinkling the sugar mixture on the dough.
- You can also prep the cinnamon rolls in advance by making the dough, covering it in plastic wrap and letting it refrigerate overnight.
Variations
- Pecans: Add chopped pecans or walnuts to the filling for a nutty crunch in each bite of your pumpkin spice cinnamon rolls.
- Cream Cheese Frosting: Substitute the topping with a cream cheese frosting for a flavorful, topping option.
How To Store Cinnamon Rolls
- Fridge: Your leftover homemade cinnamon rolls can be stored in an airtight container for up to 2 days, or longer if they’re not frosted.
- Reheat: You can reheat them in the microwave for a bit and then enjoy them as a snack, for breakfast or as a sweet treat.
What To Serve With Cinnamon Rolls?
Pumpkin spice cinnamon rolls pair wonderfully with a variety of accompaniments. Here are some delicious options:
- Hot Chocolate: Serve the cinnamon rolls with a rich and creamy hot chocolate for a cozy and indulgent treat that complements the warm spices of the rolls.
- Fresh Fruit Salad: Balance the sweetness of the cinnamon rolls with a refreshing fruit salad made with seasonal fruits like apples, pears, and oranges.
- Savory Side: Offer a savory side dish such as scrambled eggs, bacon, or breakfast sausage to create a more balanced meal.
- Warm Apple Cider: Accompany the cinnamon rolls with a mug of warm apple cider infused with cinnamon and cloves for a festive and aromatic beverage option.
FAQ’S
Can I Make Vegan Pumpkin Cinnamon Rolls?
You sure can! Just remember to use vegan butter and some almond milk instead of the regular milk to make these vegan pumpkin cinnamon rolls. You’ll also need to swap the cream cheese frosting with a vegan frosting instead.
Pumpkin Cinnamon Rolls
Ingredients
Ingredients For Rolls
- 1 cup Milk
- 1 tbs Dry Yeast
- 2 cups Self Rising Flour
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 2 Eggs
- ½ cup Pumpkin Puree
- 2 tbsp Brown Sugar
- 3 tbsp Granulated Sugar
- 180 grams Melted Butter
- 4 oz Cream Cheese half pack of 8oz Philadelphia cheese
For The Icing
- ¼ cup Powdered Sugar
- ¼ cup Pumpkin Puree
- 2 tbsp Milk
Instructions
- Preheat oven to 320F. Warm up milk in a microwave safe bowl(don’t make it to hot just lukewarm), mix it with dry yeast and granulated sugar until dissolved.
- Leave it in a warm place to proof for about 10 minutes. Add melted butter and eggs, stir gently with a whisk until smooth.
- Add gradually flour to the batter, knead it and try to form a dough. Dust the table with flour and kneed the dough for about 2-3 minutes. Put it back in the bowl and leave it raise in a warm place for at least 30 minutes.
- When dough is ready roll it out with a rolling pin making a rectangular flat shape. Spread pumpkin puree evenly onto it.
- Mix cane sugar, cinnamon, and nutmeg in a mixing bowl, sprinkle it over the rolled dough. Roll the dough on a lightly floured surface to form a log. Cut it into a 1inch thick rolls.
- Line a parchment paper onto a 13x 9 inch pan and place the cut rolls onto it. Bake for about 20 minutes or until golden brown.
- In a small bowl whisk cream cheese, powdered sugar, and pumpkin puree, add powdered sugar and continue mixing until smooth. If consistency is too thick 1 tbsp of water can be added.
- Pour the mixture evenly onto a freshly baked roll. Leave it to set for 5-10 minutes. Serve with a pinch of cinnamon on top!
Notes
More Recipes to Try Out
If you enjoyed this recipe, you might also want to try out some more of these delicious sweet creations.
