Pumpkin Cinnamon Rolls—Soft, Fluffy, and Full of Fall Flavour

Pumpkin Cinnamon Rolls—Soft, Fluffy, and Full of Fall Flavour: These Pumpkin Cinnamon Rolls are soft, fluffy, and stay delicious even after a couple of days. Made with pumpkin puree and warm autumn spices like cinnamon, nutmeg, and cloves, they are perfect for breakfast, brunch, or an evening treat. These rolls are cozy, sweet, and topped with rich cream cheese icing that melts beautifully over warm buns.

Whether you’re baking for Diwali brunch, a cozy Sunday morning, or just to enjoy the flavours of the fall season, this is a recipe you’ll want to make again and again.

Ingredients You’ll Need

For the Rolls:

• ½ cup pumpkin puree
• ⅔ cup heavy cream (room temperature)
• ⅓ cup milk (room temperature)
• 1 large egg (room temperature)
• ⅓ cup sugar
• 4 cups all-purpose flour
• 1 tbsp active dry yeast
• 1½ tsp salt
• ⅛ tsp nutmeg
• Butter (for greasing pans)

For the Filling:

• ⅔ cup dark brown sugar
• 1½ tbsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• 1 pinch allspice powder
• ⅛ tsp salt
• ½ cup unsalted butter (room temperature)

For the Icing:

• 5 oz cream cheese (room temperature)
• 3 tbsp salted butter (room temperature)
• 2 tsp vanilla extract
• 1½ cups powdered sugar
• 3½ tbsp milk (optional for thinner icing)

Step-by-Step Recipe

Step 1: Make the Dough

In a stand mixer bowl (or by hand), add pumpkin puree, cream, milk, egg, sugar, flour, yeast, salt, and nutmeg in that order. Mix on low speed with the dough hook for about 15 minutes. Stop occasionally to bring the dough together. If it’s too sticky, add more flour 1 tablespoon at a time. It should stick to the bottom, not the sides.

Cover the bowl with a damp towel and let the dough rise in a warm place for 1–2 hours until it doubles in size.

Step 2: Make the Filling

While the dough is rising, mix the brown sugar, cinnamon, cloves, ginger, allspice, salt, and butter until it forms a spreadable paste.

Grease two baking dishes well with butter—one large and one smaller. These rolls rise a lot, so leave enough space, but not too much. You can also use two 9-inch cake pans.

Step 3: Shape the Rolls

Once the dough has risen, punch it down and knead again for 5 minutes. Roll it into a 12×24 inch (30×60 cm) rectangle, about ¼ inch thick. Spread the filling evenly, leaving a ½ inch border on all sides. Roll it up tightly like a log.

Cut the log into 16 equal rolls. Place them in the buttered pans, spacing each about ¾ inch apart. Let them rise again for 30–40 minutes.

Step 4: Bake

Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes. They’ll puff up nicely—don’t worry if the centre looks lighter than the edges.

Step 5: Make the Icing

While the rolls bake, beat the cream cheese and butter until smooth. Add vanilla and powdered sugar. Add milk if you want a thinner, pourable icing.

Step 6: Ice and Serve

Once the rolls are out of the oven, spread the icing on top while still warm. Serve immediately and enjoy every gooey bite!

Soft Rolls That Stay Fresh for Days

These pumpkin cinnamon rolls are rich, spiced, and soft enough to enjoy even two days later. Whether you’re celebrating something or just want a warm treat, these are perfect for the season. Store them in an airtight container at room temperature for 2 days or in the fridge for longer. Reheat slightly before serving!

Recipe source

FAQs