Here is a recipe for the best Pumpkin Cinnamon Rolls – a soft, sweet and spicy-smelling treat that will call your name right after taken out from the oven! These cinnamon rolls are made of spiced pumpkin dough, filled with a mixture of melted butter, dark brown sugar, and cinnamon. They are delicious for breakfast but also as an afternoon snack to go with warm tea or coffee. Can you already hear them calling? I hope these shining golden photos will make you want to make these pumpkin cinnamon rolls and then just let me know if they stayed more than a day at your place. 😉
The pumpkin dough contains pumpkin purrée. If you don’t have canned pumpkin purrée, you can easily prepare it in advance and store it in the fridge for 1-3 days or even in the freezer for month or two. Here is how to prepare the pumpkin purrée: Preheat the oven to 180°C. Cut the hokkaidó pumpkin in half, remove seeds and pulp. Arrange the halves on a baking sheet skin up, pour one glass of water (to the level of 0,5 cm) and bake in the preheated oven for about 45 minutes to 1 hour or until tender. When the pumpkin cools down, scrape pumpkin meat from the shell halves (be sure no skin remains), purrée in a blender and it’s done! 🙂
You can make about 12 pumpkin cinnamon rolls from this recipe. I bake them in a pan 20 x 30 cm, but you can also use a larger one and make more space in between, or even a round one. Even if they first seem small after you cut the rolls, be patient as they will double their size after 1-hour rise in the pan.
If you like it sweet, like really sweet, then make the cream cheese frosting and drizzle it over the warm rolls. I only did it for the photos, but I normally do these without as they are sweet enough for me, but this is a matter of personal preferences, so try and see! 😉
- 80 ml almond milk
- 7 g dry yeast
- 120 g pumpkin purrée
- 40 g butter, melted
- 1 egg
- 50 g dark brown sugar
- 340 g all-purpose flour
- ½ tsp. salt
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. ginger
- 1/8 tsp. cardamom
- 1 tbsp. oil
- 80 g butter, melted
- 100 g dark brown sugar
- 4 tsp. cinnamon
- 100 g cream cheese
- 2 tbsp. almond milk
- 80 g confectioners' sugar
- Make the dough. Warm the milk in a microwave for max 30 seconds – it should only be lukewarm around 45°C, not hot! Sprinkle with dry yeast and set aside for 10 minutes.
- In a large bowl or in a robot, sift flour with sugar, salt and spices. Add melted butter, mixture of milk and yeast, pumpkin purrée and egg and mix until combined. With a help of dough hook, knead until the dough is smooth and elastic – this takes about 5-10 minutes (it may be a bit sticky still but that doesn’t matter as later we can add some flour). Rinse the bowl, grease it with oil and turn the dough in it until its whole surface is greased. Cover the bowl with a towel and allow to rise on a dry and warm environment for about 1 hour, or until doubled in size.
- In the meantime, make the filling. Mix melted butter with sugar and cinnamon. Line baking pan with parchment paper or grease it with oil or butter.
- Punch the dough in the bowl so that it deflates, then scoop it onto a lightly floured surface and flour the top of it too (if the dough is still sticky, add some flour). Roll out the dough into a thin rectangle (approximately 40 x 30 cm) and spread the filling over it, leaving 2 cm on the top long edge. Starting at the long edge on your side, roll it up tightly. Then, using a very sharp knife, cut the roll into 12 pieces (your should not use any pressure). Arrange rolls onto a baking pan (I used a rectangle 20 x 30 cm pan, but you can use any larger pan and cut the dough into more rolls – they will just be lower and you can also use a round pan), cover with a towel and allow the rolls to rise again in a dry and warm environment for about 45 minutes to 1 hour or until doubled in size.
- Preheat the oven to 175°C and once the oven and the rolls are ready, bake them for about 25 minutes until puffed and golden brown and crusty on the top.
- If you like it glazed, you can drizzle the rolls with cream cheese glaze. Using a hand mixer with paddle attachment, beat the softened cream cheese on a medium speed until smooth. Add milk and beat until smooth. Add the confectioners’ sugar and beat again until creamy.
- Serve and enjoy! Remember that they taste the best still warm. 🙂
- You can prepare the rolls a day ahead until step 4, then place the baking skeet in the fridge covered with foil. In the morning, put them on a warm place and allow to rise, then bake it and serve.
Have you tried the Pumpkin Cinnamon Rolls?
Please do let me know how they turned out – you can do that either via leaving a comment below or sharing your picture on Instagram using the hashtag #1001voyagesgourmands !
If you like these, you might like other recipes where I use pumpkin purrée: Pumpkin Oatmeal Cookies with Cranberries and White Chocolate or Pumpkin Swirl Cheesecake