Go Back
To make fluffy pumpkin cinnamon rolls, gather these key ingredients: - 2 cups all-purpose flour, plus extra for dusting - 1 cup canned pumpkin puree - 1/4 cup warm milk (around 110°F/43°C) - 1/4 cup granulated sugar - 2 1/4 teaspoons active dry yeast (1 packet) - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 cup unsalted butter, melted - 1 large egg, at room temperature - 1/2 cup packed brown sugar - 1 tablespoon ground cinnamon for filling - 1/4 cup chopped pecans or walnuts (optional, for added crunch) - 1 cup powdered sugar - 2-3 tablespoons milk for icing Each ingredient plays a role in creating that perfect fluffy texture. The all-purpose flour gives structure. The pumpkin puree adds moisture and flavor. The warm milk activates the yeast, helping the dough rise. You can add chopped nuts for a nice crunch. They bring a different texture, making each bite special. Make sure to measure each ingredient carefully. This ensures your rolls turn out just right. A small mistake in measurements can change the final result. Enjoy crafting these delightful treats! 1. Activating the yeast: Start by mixing the warm milk and active dry yeast in a small bowl. Let it sit for about 5 minutes. It should become frothy. This means the yeast is ready to work. 2. Mixing dry ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1/2 teaspoon of salt, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. This will blend the flavors. 3. Combining wet and dry: Add 1 cup of canned pumpkin puree, 1/4 cup of melted unsalted butter, and 1 large egg to the dry mix. Stir until it forms a thick dough. 4. Kneading the dough: Turn the dough onto a floured surface. Knead it for 5 to 7 minutes until it feels smooth and elastic. 5. First rise: Place the dough in a lightly greased bowl. Cover it with a kitchen towel and let it rise in a warm area for about 1 hour. It should double in size. 1. Rolling out the dough: After the dough rises, gently punch it down. Roll it out on a floured surface into a rectangle about 1/4 inch thick. 2. Adding filling: Brush the rolled dough with melted butter. Evenly sprinkle 1/2 cup of packed brown sugar, 1 tablespoon of ground cinnamon, and chopped nuts if you want. 3. Forming cinnamon rolls: Starting from the longer edge, tightly roll the dough into a log. Slice it into 12 equal pieces to create your rolls. 4. Second rise: Arrange the sliced rolls in a greased baking dish. Cover with a towel and let them rise for another 30 minutes. 1. Preheating the oven: While the rolls rise, preheat your oven to 350°F (175°C). 2. Baking the rolls: Bake the rolls in the preheated oven for 20 to 25 minutes. They should turn golden brown on top. 3. Tips for perfect rolls: Keep an eye on the color. They should look golden but not too dark. A toothpick can help check if they are done inside. These steps will lead you to fluffy pumpkin cinnamon rolls that are soft and delicious. Enjoy the process, and let the aroma fill your kitchen! Ensuring yeast activation Always check your yeast. Mix the warm milk and yeast. Wait for 5 minutes. If it’s frothy, it’s ready. If not, your yeast may be dead. Start over for best rolls. Properly measuring ingredients Use measuring cups for dry ingredients. Level them off with a knife. For liquids, use a clear measuring cup. This keeps your dough just right. Too much flour or too little liquid can ruin your rolls. Techniques for optimal dough texture Knead your dough until it feels smooth. Use a floured surface. Kneading helps develop gluten. This makes the rolls light and fluffy. Don’t rush this step; it’s key to great texture. Allowing sufficient rising times Let your dough rise in a warm spot. Cover it with a towel to keep warmth in. The first rise should take about 1 hour. The second rise is about 30 minutes. This time helps the dough grow and become airy. Pairing ideas and presentation tips to enhance flavor Serve warm rolls on a wooden board. Drizzle with icing for a sweet touch. Sprinkle a little cinnamon on top. Adding pecans gives extra crunch. Pair with coffee or tea for a cozy treat. {{image_4}} You can change up the flavor of your pumpkin cinnamon rolls easily. Try adding a pinch of ground ginger or cardamom for a warm twist. You can also use vanilla or almond extract for a rich taste. For the icing, swap milk for cream cheese. This creates a rich, tangy topping. You can also add maple syrup for a sweet, fall vibe. If you need a gluten-free option, use a mix of gluten-free flour. Look for blends that include xanthan gum. This helps keep the rolls fluffy. For a vegan version, replace the butter with coconut oil or vegan butter. Use flax eggs instead of a real egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Pumpkin isn’t the only fall flavor! You can add apples or pears for a fruity touch. Throw in some cranberries for a pop of color and flavor. For holiday gatherings, try adding chocolate chips or caramel bits. Mix in nuts like pecans or walnuts for more crunch. These tweaks make your rolls festive and fun! To keep your fluffy pumpkin cinnamon rolls fresh, store them properly. Place the rolls in an airtight container. You can also wrap them tightly in plastic wrap. This keeps air out and moisture in. For the best taste, eat the rolls within three days. If you need to store them longer, put them in the fridge. They will stay good for about one week in the fridge. You can also freeze them. Wrap each roll in plastic wrap, then in foil. Frozen rolls are best for up to three months. When it’s time to enjoy your rolls again, reheating is key. You can use the microwave or the oven. For the microwave, place a roll on a plate. Heat it for about 15-20 seconds. Check it to make sure it’s warm, not hot. If you want a crispy outside, use the oven. Preheat it to 350°F (175°C). Place the rolls on a baking sheet. Heat for about 10 minutes. This method keeps the texture soft and the flavors bright. For day-old rolls, adding a little butter before reheating helps revive them. This makes them taste fresh again. Enjoy your rolls warm with icing for a perfect treat! Yes, you can prepare the dough a day ahead. Mix the dough and let it rise. After it rises, punch it down and wrap it tightly. Store it in the fridge overnight. The next day, let it come to room temperature, then roll and fill it. You can also bake the rolls, cool them, and store them in an airtight container. They stay fresh for about 2 days. Reheat them in the oven before serving for the best taste. Look for the dough to double in size. It should feel soft and airy. When you poke it lightly with your finger, it should spring back slowly. If it does not spring back, it is ready. Make sure to cover the dough with a towel while it rises. This keeps it warm and moist. Rising time usually takes about 1 hour. If your rolls are too dense, check your yeast. If it is old or inactive, it won’t rise well. Always activate yeast in warm milk before mixing it in. Next, ensure you knead the dough enough. Kneading helps develop gluten, which makes the rolls light. If your dough seems too dry, add a little more milk. In future batches, measure your ingredients carefully. This helps keep the dough light and fluffy. This article covered making perfect cinnamon rolls with pumpkin. You learned about the key ingredients, step-by-step instructions, and useful tips. Remember to activate your yeast and let the dough rise. Try adding nuts or different spices for unique flavors. Store your rolls properly to keep them fresh. Whether for a family treat or a holiday gathering, these rolls are sure to please. Enjoy the process and share your tasty results!

Fluffy Pumpkin Cinnamon Rolls

Indulge in the ultimate treat with these Fluffy Pumpkin Cinnamon Rolls that are perfect for fall! Made with creamy pumpkin puree and warm spices, these rolls are a delightful twist on a classic favorite. Follow our easy step-by-step recipe to create soft, sweet rolls topped with creamy icing. Don't miss out on this cozy recipe – click through now to explore all the mouthwatering details and bring the autumn flavors to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour, plus extra for dusting

1 cup canned pumpkin puree

1/4 cup warm milk (around 110°F/43°C)

1/4 cup granulated sugar

2 1/4 teaspoons active dry yeast (1 packet)

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup unsalted butter, melted

1 large egg, at room temperature

1/2 cup packed brown sugar

1 tablespoon ground cinnamon for filling

1/4 cup chopped pecans or walnuts (optional, for added crunch)

1 cup powdered sugar

2-3 tablespoons milk for icing

Instructions
 

Activate Yeast: In a small bowl, combine the warm milk and active dry yeast. Allow it to stand for about 5 minutes, or until it becomes frothy; this indicates that the yeast is active.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, salt, ground cinnamon, and ground nutmeg until evenly combined.

      Incorporate Wet Ingredients: Add the pumpkin puree, melted butter, and egg to the dry ingredient mixture. Stir until everything is well combined, creating a thick dough.

        Combine Mixtures: Pour the activated yeast mixture into the bowl with the pumpkin mixture. Stir the ingredients together until a soft dough starts to form.

          Knead Dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes, or until it becomes smooth and elastic.

            First Rise: Transfer the kneaded dough into a lightly greased bowl. Cover it with a clean kitchen towel and place it in a warm area to rise for approximately 1 hour, or until it has doubled in size.

              Roll Out Dough: After the dough has risen, gently punch it down to release the air. Roll it out on a floured surface into a rectangle about 1/4 inch thick.

                Add Filling: Brush the surface of the dough with melted butter. Evenly sprinkle the brown sugar, ground cinnamon, and if desired, the chopped nuts over the buttered dough.

                  Form Rolls: Starting from the longer edge, tightly roll the dough into a log. Once rolled, slice it into 12 equal pieces to form your cinnamon rolls.

                    Second Rise: Arrange the sliced rolls in a greased baking dish. Cover with a kitchen towel and let them rise again for about 30 minutes.

                      Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C).

                        Bake Rolls: Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown on top.

                          Prepare Icing: While the rolls are baking, make the icing by mixing powdered sugar with 2-3 tablespoons of milk in a small bowl until smooth and creamy. Adjust moisture as needed for your desired consistency.

                            Drizzle Icing: Once the rolls are baked, allow them to cool for a few minutes before drizzling the icing generously over the top.

                              Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12 rolls

                                - Presentation Tips: Serve the warm rolls on a rustic wooden board, drizzled with icing. Garnish each roll with a sprinkle of cinnamon or a few pecan halves for an inviting and festive touch.