Not Your Usual Cinnamon Rolls: This PUMPKIN Version is a Must-Make!
Pumpkin season is here, and it’s time to take your favorite classic treats to the next level. These Pumpkin Cinnamon Rolls combine the soft, gooey goodness of traditional cinnamon rolls with the warm, earthy flavors of pumpkin spice. Perfect for fall mornings, brunches, or a cozy dessert, this recipe is guaranteed to become your new seasonal favorite.
Why You’ll Love This Recipe
- Seasonal Flavors: A perfect blend of pumpkin puree, cinnamon, nutmeg, and cloves gives these rolls a warm autumn twist.
- Soft and Gooey: Just like the traditional cinnamon rolls but with added richness from the pumpkin.
- Perfect for Sharing: A crowd-pleaser for holiday gatherings, family breakfasts, or weekend treats.
- Easy to Make: A step-by-step guide makes this recipe approachable for bakers of all levels.
Ingredients
For the Dough:
- 4 cups all-purpose flour (plus extra for kneading)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup warm milk (around 110°F / 45°C)
- ⅓ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 large eggs
For the Filling:
- ½ cup pumpkin puree
- ⅔ cup brown sugar, packed
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- ¼ cup unsalted butter, softened
For the Cream Cheese Frosting:
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (to thin, if needed)
Instructions
Step 1: Prepare the Dough
- Activate the Yeast: In a small bowl, combine the warm milk and a pinch of sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until it becomes frothy.
- Mix the Dough: In a large bowl (or a stand mixer), combine the flour, sugar, salt, cinnamon, and nutmeg. Add the pumpkin puree, melted butter, eggs, and activated yeast mixture.
- Knead the Dough: Mix until a sticky dough forms. Knead the dough on a lightly floured surface for about 6-8 minutes until it becomes smooth and elastic. Alternatively, use the dough hook on a stand mixer for 5 minutes.
- First Rise: Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for 1-2 hours or until it doubles in size.
Step 2: Prepare the Filling
TO CONTINUE READING THE RECIPE PLEASE SEE PAGE 2
Pages: 1 2
