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Pumpkin Cinnamon Rolls

There’s nothing that says fall baking quite like homemade Pumpkin Cinnamon Rolls. Soft, fluffy, and filled with cozy spices, these rolls bring together the best flavors of autumn, cinnamon, nutmeg, ginger, and pumpkin. Finished with a smooth cinnamon cream cheese frosting, they’re the ultimate comfort bake for crisp mornings or festive gatherings.

Servings 24 Buns

Ingredients

Dough

  • 1 Cup whole milk
  • 4 teaspoon active dry yeast
  • 1/2 cup Sugar leave 2-4 Tablespoons aside for yeast activation
  • 1/2 cup butter melted
  • 1 can pumpkin puree or homemade
  • 2 large eggs
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 6-8 cups all purpose flour

Filling

  • 1 1/3 cup brown sugar dark or light
  • 4 tblsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp ground clove
  • 6 tblsp butter softened

Cream Cheese Frosting

  • 1/2 cup butter softened
  • 8 oz cream cheese softened
  • 1 tblsp vanilla
  • 4 cup powdered sugar
  • 1 tsp Cinnamon

Instructions

Dough

  1. Proof the yeast, large mixing bowl combine warm milk 109 degrees, yeast, and 2-4 Tbsp. sugar. Let it sit for a 10 minutes until mixture becomes frothy

  2. Add remaining sugar, melted butter, pumpkin puree, and eggs. Stir well. Add Salt, baking powder, baking soda, and 2 cups of Flour. Mix until smooth. Gradually add the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of bowl. The dough should be soft and slightly tacky.

  3. Knead either by hand or in mixer for several minutes until smooth and elastic. Add more flour if needed.

First Rise

  1. Divide the dough into 2 equal parts. Place the dough in separate greased bowls, cover, and let rise for about 1 to 1 1/2 hours, or until doubled in size.

Prepare filling

  1. Mix the brown sugar, cinnamon, ginger, nutmeg and cloves in a bowl. Set aside

Roll out Dough

  1. Work with each dough individually. Punch down the dough and roll out on a lightly floured surface into an 18x20 inch rectangle. ( this is important, you will need this size to ensure 12 rolls that are 1 1/2 inch). Spread softened butter evenly, leave about 1/2 inch border. Sprinkle the spiced sugar mixture over the top. Repeat with second dough.

  2. Roll the dough tightly and pinch the seam closed. Cut into 12 slices (about 1 1/2 inch thick) and place in a 2 greased 9x13 inch pan.

Second Rise

  1. Cover with a cloth and let rise for 1 hour

Bake

  1. Preheat oven to 375 degree (F). Bake for 20-30 minute, until golden brown, ensure the center is set internal temperature will be over 200 degrees.

Make Frosting

  1. Beat butter and cream cheese together until light and fluffy. Add vanilla, powdered sugar and cinnamon. Whip for a few more minutes until smooth. Sp0read over warm rolls and enjoy.

Recipe Notes

The original recipe called for baking powder and baking soda, I had never tried before.  The result: a more cake like  dough.  I liked it, it gives the cinnamon bun a nice soft texture.  Saying that you may omit the baking powder and baking soda and the recipe will be fine.  The result will be.

Texture: Classic cinnamon roll, chewy, rich, and tender, with a more distinct yeast flavor.  Why choose this?  If you want a more traditional bakery style cinnamon roll.

This recipe makes 24 rolls.  If you are looking for a smaller batch, cut this recipe in half and you will be go to go.