These are truly the best homemade pumpkin cinnamon rolls recipe you’ll ever eat. Made with pumpkin puree and spiced cinnamon swirl, they’re topped with a generous drizzle of sugar icing. These Pumpkin Cinnamon Rolls are the perfect solution to comfort you on a cool fall day or any day for that matter. They are so soft, delicious and full of pumpkin flavor. There really is nothing I like more than a hot and fluffy homemade pumpkin cinnamon roll. The sweet and fluffy dough, the cinnamon filing and the sugar icing, this recipe for Pumpkin Cinnamon Rolls is one of my favorites. Homemade cinnamon rolls can be an incredible dessert, breakfast, or snack, but beyond that, cinnamon filled center and fluffy breading is a cinnamon roll icing that holds it all together.
How To Make Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls – a recipe you’re going to love from start to finish! Easy to make, soft and gooey, and full of that amazing fall flavorI think you guys are going to love these cinnamon rolls. They are perfect with a warm cup of coffee or tea on these fall mornings! And if you give them a try, let me know! I love seeing your comments and tweets, and especially your Instagram photos. Just tag them #ruthgeorgiev so i can give them a look. These pumpkin cinnamon rolls are best warm and fresh.
To freeze after baking: allow the cinnamon rolls to come to room temperature after baking, then you can choose to either freeze the entire pan, making sure they are well wrapped or covered in an airtight container, or you can choose to freeze individual cinnamon rolls. When ready to eat, defrost the cinnamon rolls at room temperature, then warm in the oven at 350 degrees F for 12- 15 minutes or you can warm them up individually in the microwave for 20-30 seconds (once defrosted). I recommend to freeze them before they are iced, and then frost them when ready to eat. The icing is also freezer-friendly.
Homemade cinnamon rolls require fairly few ingredients. Here’s what you’ll need for this recipe:
Instant dry yeast
Coconut brown sugar
Generously butter 2 cast-iron skillets or disposable foil cake pans.
In a large bowl, whisk together 187ml warm milk, 3-4 tbsp of sugar, 2 eggs, 78 grams melted butter, 1/2 tsp of salt and 1 tsp ground cinnamon then mix all together till well combined. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
Then, add 173 grams of pumpkin puree.
Add 1 packet yeast into 4 cups (500g) of flour (i am using organic dry yeast), give a little bit mix and add the wet ingredients to the dry mixture and mix with a wooden spoon or by hand until just combined or just until dough is no longer sticking to fingertips. Adding extra flour if needed.
Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour. Here’s what I do: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
After 1 hour, the dough should have nearly doubled in size.
Remove the plastic wrap and add generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking), knead the dough lightly (adding extra flour if needed), flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.
Spread the top of dough with 6 Tbsp softened butter and spread it out gently with a spatula.
In a medium bowl, add 7 – 8 tbsp brown sugar, and 2-3tbsp ground cinnamon, 1/4tsp nutmeg (optional) and stir well.
Spread the mixture onto the rolled dough.
Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
Once it’s rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal sized cinnamon rolls. Slice it using dental floss. It’s truly the best way to slice rolls so they don’t get squished and lopsided. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do.
Place the cinnamon rolls in each skillet or cake pan. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
Preheat the oven to 350˚F (180˚C).
To prepare the frosting, in a medium mixing bowl, whisk together 4-5tbsp icing or powdered sugar, and 2tbsp milk until smooth.
Remove the plastic wrap, then bake the cinnamon rolls for 20minutes or until golden brown. Covering with aluminum foil at the 15 minute mark to prevent heavy browning. Remove from oven and allow to slightly cool as you prepare the icing.
While still warm, drizzle evenly with frosting.
How to freeze pumpkin cinnamon rolls
To freeze after baking: allow the cinnamon rolls to come to room temperature after baking, then you can choose to either freeze the entire pan, making sure they are well wrapped or covered in an airtight container, or you can choose to freeze individual cinnamon rolls. When ready to eat, defrost the cinnamon rolls at room temperature, then warm in the oven at 350 degrees F for 10-15 minutes or you can warm them up individually in the microwave for 20-30 seconds (once defrosted).
Don’t Overbake: Remove your pumpkin cinnamon rolls from the oven when the tops get golden brown. If you overbake them, you could end up with dry cinnamon rolls.
Serve Immediately: These sweet and gooey cinnamon rolls are best served warm.
Note: To make vegan pumpkin cinnamon rolls: simply leave the egg out of the recipe and add 3-4 tablespoons more pumpkin puree to the dough or 2tbsp egg replacer. You'll also need to make sure to use almond milk, vegan butter, and vegan cream cheese.