![- 2 1/4 teaspoons active dry yeast - 1/2 cup warm milk (about 110°F) - 1/4 cup granulated sugar - 1/4 cup unsalted butter, melted - 1/2 cup pure pumpkin puree These ingredients are the backbone of your pumpkin cinnamon rolls. The active dry yeast makes the rolls rise, giving them that soft, fluffy texture. Warm milk helps the yeast work better, while sugar feeds the yeast and adds sweetness. Butter adds richness, and pumpkin puree gives flavor and moisture. - 1 teaspoon vanilla extract - 1 large egg - 3 1/2 to 4 cups all-purpose flour - 1 teaspoon salt - 1 tablespoon ground cinnamon Vanilla extract adds a warm note to the rolls. The egg helps bind everything and adds to the softness. Flour makes up most of the dough, while salt balances the flavors. Ground cinnamon gives that classic cozy taste we love in cinnamon rolls. - 4 oz cream cheese, softened - 1/4 cup unsalted butter, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1-2 tablespoons milk (to desired consistency) The cream cheese frosting is the perfect finish for these rolls. Cream cheese and butter create a rich base. Powdered sugar sweetens it, while vanilla adds flavor. Use milk to get the right thickness for drizzling over warm rolls. For the full recipe, check the detailed steps provided. 1. In a small bowl, combine warm milk, yeast, and one tablespoon of sugar. Let it sit for about 5-10 minutes until frothy. 2. In a large bowl, whisk together melted butter, pumpkin puree, vanilla extract, and egg. 3. Pour the frothy yeast mix into the pumpkin mixture, then stir to combine. 4. In another bowl, mix 3 1/2 cups of flour, remaining sugar, salt, cinnamon, nutmeg, and ginger. Gradually add this dry mix to the wet mixture, stirring until a dough forms. 1. Knead the dough on a floured surface for about 5-7 minutes. The dough should be smooth and elastic. 2. Place the dough in a greased bowl. Cover it with a damp cloth and let it rise in a warm area for about 1 hour, or until it doubles in size. 1. Once the dough has risen, punch it down. Roll it out on a floured surface into a rectangle, about 12x18 inches. 2. Spread melted butter over the dough, leaving a small border. Sprinkle brown sugar and cinnamon evenly on top. 3. Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal rolls and place them in a greased baking dish. 4. Cover the rolls and let them rise for another 30-45 minutes until puffy. 5. Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they are golden brown. For the full recipe and details, refer to the [Full Recipe]. To knead effectively, press the dough with your palms. Fold it over and repeat. This creates a smooth texture. Knead for about 5-7 minutes. You can add flour if it sticks too much. To know when your dough has risen enough, look for size. It should double in volume. You can also gently poke it. If it springs back slowly, it’s ready. For cream cheese frosting, start with softened cream cheese and butter. Mix them until smooth. Gradually add powdered sugar. If it's too thick, add milk a little at a time. You want it spreadable but not runny. To enhance frosting flavor, try adding a pinch of salt. You can also add a splash of maple syrup or vanilla. These small changes can make a big difference. Pumpkin cinnamon rolls pair well with coffee or chai tea. They also go great with a scoop of vanilla ice cream. I love enjoying them for breakfast or as an afternoon treat. The best time to enjoy these rolls is warm from the oven. They taste amazing fresh but are also delightful the next day! For more tips, check out the Full Recipe. {{image_2}} You can make pumpkin cinnamon rolls even better by adding nuts or dried fruits. Chopped pecans or walnuts add a nice crunch. Dried cranberries or raisins give a sweet touch. You can also try using spices like allspice or cloves. These spices add warmth and depth to the flavor. If you want to switch up the frosting, try a maple glaze instead of cream cheese frosting. It brings a unique flavor that pairs well with pumpkin. You can also drizzle melted chocolate on top for a rich treat. Both options are simple and add a fun twist. For gluten-free cinnamon rolls, use a gluten-free flour blend. Make sure it has xanthan gum for better texture. For a vegan version, replace the egg with flaxseed meal mixed with water. You can use almond milk instead of regular milk for the dough. These substitutions keep the rolls soft and tasty. After baking your pumpkin cinnamon rolls, let them cool down. Once cool, you can store leftovers in the fridge. Place them in an airtight container to keep them fresh. This helps prevent the rolls from drying out. They can last about five days in the fridge. If you want to save your pumpkin cinnamon rolls for later, freezing is a great option. To freeze, wrap each roll in plastic wrap. Then, place them in a freezer-safe bag. They can stay good for up to three months. When you're ready to eat, simply thaw them in the fridge overnight. Reheat in the oven at 350°F for about 10 minutes to bring back their warm, soft texture. To keep your rolls soft and fluffy, avoid moisture buildup. Make sure the container is dry before adding the rolls. If you see condensation, it’s best to switch containers. When reheating, cover the rolls with a damp paper towel. This will help lock in moisture while they warm up. Enjoy your delicious pumpkin cinnamon rolls anytime with these simple storage tips! For the complete recipe, check out the Full Recipe. To add more flavor, use fresh spices like cinnamon, nutmeg, and ginger. You can also mix in chopped nuts or dried fruits. Adding a pinch of salt enhances the sweetness too. I like to use a piping bag for the cream cheese frosting. It helps me get even lines and a nice design. You can also spread it with a knife for a more rustic look. Yes, you can! Prepare the dough and let it rise. Then, shape the rolls and place them in the baking dish. Cover them tightly and store in the fridge. Bake them fresh the next day. If your dough isn’t rising, check the yeast. It should be fresh and activated in warm milk. If it’s not frothy after 10 minutes, it’s likely dead. Start again with new yeast. These rolls last about 2-3 days at room temperature. Keep them in an airtight container to stay fresh. You can also freeze them for up to 2 months. Absolutely! Canned pumpkin puree works great in this recipe. Just make sure it’s pure pumpkin with no added spices or sugar. This makes it easy and quick to whip up your rolls. For the Full Recipe, check out the detailed instructions above. You’ve learned to make delicious pumpkin cinnamon rolls using fresh ingredients. We covered key components like yeast, pure pumpkin puree, and cream cheese frosting. You now know how to prepare, knead, and bake your rolls, plus tips for perfecting your dough and frosting. Experiment with exciting variations or follow our storage tips to keep them fresh. Enjoy making pumpkin cinnamon rolls that impress everyone!](https://toastedrecipes.com/wp-content/uploads/2025/08/0249dfd4-8aea-44f5-afc3-4a47e56e2b44-300x300.webp)
Pumpkin Cinnamon Rolls Recipe
Indulge in the ultimate fall treat with these delicious Pumpkin Spice Cinnamon Rolls! Soft, fluffy, and bursting with warm spices, these rolls are perfect for breakfast or a sweet snack. Learn how to make the dough, fill it with a cinnamon-sugar mixture, and top it with creamy frosting. Don’t miss out on this cozy recipe that will fill your kitchen with amazing aromas. Click through to explore the full recipe and bring autumn flavors to your table!