Let’s plunge into these, soft, buttery and spicy, pumpkin cinnamon rolls! They’re a breeze to make, bake up in a jiffy, and disappear just as fast once they hit the table. They’re a delightful spin on the classic cinnamon rolls, boasting extra layers of flavour thanks to the pumpkin infusion.

Rolling or swirling in cinnamon is like adding a sprinkle of magic to any treat! Whether it’s cakes, muffins, pancakes, cookies, cheesecakes, tarts, or pies, that aromatic twist never fails to delight. And when it comes to frosting, nothing beats the lusciousness of cream cheese, whipped coffee, Chai, or whipped cream cheese paired with that irresistible cinnamon kick.

Even in bread, we’ve ventured into exciting flavours like red velvet and chocolate, and now, we’re diving into the deliciousness of pumpkin cinnamon rolls! Let’s be honest, anything with that rolled cinnamon butter goodness is an absolute crowd-pleaser!

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It’s Easy!

Don’t be daunted by the notion of pumpkin cinnamon rolls; they’re just as easy to make as regular cinnamon rolls. The only difference is the incorporation of smooth pumpkin puree into the dough, giving it a lovely yellow colour and a delightful fragrance.

This pumpkin infusion perfectly blends with the cinnamon, bringing forth a cosy warmth and an explosion of flavour that’s simply irresistible!

Recipe Run Through

Combine egg, pumpkin puree, instant dry yeast, milk, butter, granulated sugar,salt and all-purpose flour until the mixture is smooth and elastic. If you’re using a stand mixer, knead the dough for 7 to 8 minutes on medium speed. If hand kneading, work the dough for about 10 minutes until it reaches the desired consistency.

Grease a bowl with oil, transfer the dough into it, cover with cling film, and let it rest for at least an hour at room temperature, or until the dough doubles in size. While the dough is proofing, prepare the cinnamon butter filling.

Once the dough has doubled in size, roll it out thinly on a floured surface. Spread the cinnamon filling evenly over the dough, then roll it up into a log. Cut the log into slices using a fishing string or a knife, and place each slice on a baking tray lined with parchment paper. Let the rolls sit undisturbed for another 30 minutes.

Next, brush the rolls with beaten egg and bake them in a pre-heated oven for about 30 minutes, or until they are lightly browned around the edges.

Mix cream cheese, heavy cream, vanilla extract and powdered sugar until combined and thick. Spread on the cinnamon rolls, while they are still warm.

More Cinnamon Roll Frosting Options

Dalgona Coffee
Whipped cream cheese coffee
Chai-infused cream cheese frosting
Heavy whipping cream (whipped)
Swiss meringue buttercream frosting
Whipped white chocolate ganache
Cream Cheese Ganache

PUMPKIN CINNAMON ROLLS

Recipe by winnieCourse: Dessert, breakfastDifficulty: Medium

Servingsservings

Prep time

minutes

Baking time

minutes

Ingredients

200 gm pumpkin puree
1 egg
1 egg yolk
100 ml milk
100 gm butter
100 gm granulated sugar
600 gm all-purpose flour
1 sachet of instant yeast
1 tsp salt
Cinnamon Filling
250 gm butter
1-2 tsp cinnamon powder
200 gm brown sugar
Cheese cream frosting
1 tsp vanilla extract
350 gm cream cheese
200 gm heavy whipping cream
100 gm powdered sugar

Directions

Combine all-purpose flour, instant yeast, granulated sugar, and salt until well-mixed. Add the wet ingredients – room temperature milk, egg, egg yolk, and pumpkin puree – and mix and knead until the dough is smooth and soft. If kneading by hand, continue for about 10 minutes; if using a stand mixer, 7 minutes should suffice.
Grease a bowl with oil, then place the dough inside and cover it completely with cling film. Allow it to sit for at least 1 hour, or until it has doubled in size. Keep in mind that proofing time may vary depending on the temperature in your kitchen.
While the dough is proofing make the cinnamon filling. In a bowl, mix room temperature butter, brown sugar, and cinnamon; mix to combine.
Once the dough has doubled in size, flour a flat surface, and roll it out flat into a rectangular shape. Spread the cinnamon filling evenly over the dough, then roll it up into a log.
Cut the log into small pieces and place them on a baking tray lined with parchment paper.
Cover with a clean kitchen towel and let them sit for 30 minutes. In the meantime preheat the oven to 180C.
Afterwards, brush with bitten egg and bake in a preheated oven for 25 minutes.
To make the cheese frosting, mix heavy whipping cream, vanilla extract, cheese Cream and powdered sugar whip until fully mixed and thick.
When the cinnamon rolls are done remove them from the oven and let them sit for only 5 minutes. Then spread the cheese frosting while still warm. Serve and enjoy!