Pumpkin Cinnamon Rolls from Scratch are a warm, delicious treat perfect for any occasion. These rolls are soft and fluffy, filled with a rich pumpkin-spice mixture and topped off with a creamy frosting. Whether you’re looking for a cozy breakfast or a sweet dessert, these rolls are sure to impress.
Why Make This Recipe
Making Pumpkin Cinnamon Rolls from scratch is a fun and rewarding experience. You can enjoy fresh, homemade rolls that are much better than store-bought. The blend of pumpkin and spices creates a wonderful flavor that is perfect for fall or any time of year. Plus, making these rolls with loved ones can be a great bonding activity in the kitchen!
How to Make Pumpkin Cinnamon Rolls from Scratch
Ingredients:
- 3⅓ cups all-purpose flour (453 grams, divided)
- 2½ teaspoons instant yeast (8 grams)
- ⅔ cup pumpkin purée (151 grams, NOT pumpkin pie filling!)
- ⅔ cup milk (151 grams)
- 2 tablespoons granulated sugar (25 grams)
- 2 tablespoons salted butter (28 grams or ¼ stick)
- 1½ teaspoons pumpkin pie spice (5 grams)
- ½ teaspoon kosher salt
- 1 large egg (50 grams)
- 2½ tablespoons pumpkin purée (35 grams, NOT pumpkin pie filling!)
- 2 tablespoons salted butter (28 grams, softened or ¼ stick)
- 1 tablespoon pumpkin pie spice (9 grams)
- ½ cup dark brown sugar (107 grams)
- 1 cup chopped honey roasted pecans (114 grams)
- ¼ cup cream cheese frosting (for serving)
Directions:
For the Dough:
- In a large bowl, mix 3 cups of flour, yeast, pumpkin purée, milk, sugar, butter, pumpkin pie spice, salt, and the egg.
- Stir until a dough forms. Add more flour as needed until the dough is no longer sticky.
- Knead the dough on a floured surface for about 5 minutes until smooth.
- Place the dough in a greased bowl, cover it, and let it rise in a warm place until it doubles in size, about 1 hour.
For the Filling:
- In a small bowl, mix 2½ tablespoons of pumpkin purée, softened butter, pumpkin pie spice, dark brown sugar, and chopped honey roasted pecans until well combined.
To Assemble the Rolls:
- Preheat your oven to 350°F (175°C).
- Roll out the dough into a rectangle on a floured surface. Spread the filling evenly on the dough.
- Roll the dough tightly, from the long side, and cut it into 12 equal pieces.
- Place the rolls in a greased baking dish, cover, and let them rise for another 30 minutes.
- Bake for 25-30 minutes or until golden brown. Let them cool slightly before serving with cream cheese frosting.
How to Serve Pumpkin Cinnamon Rolls
Serve Pumpkin Cinnamon Rolls fresh from the oven or warm. Drizzle with cream cheese frosting for added sweetness. They make a perfect treat for breakfast, brunch, or dessert!
How to Store Pumpkin Cinnamon Rolls
To store Pumpkin Cinnamon Rolls, place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for about a week or freeze for up to 2 months. To reheat, place them in the microwave for a few seconds or warm them in the oven.
Tips to Make Pumpkin Cinnamon Rolls
- Make sure to use pure pumpkin purée, not pumpkin pie filling, to achieve the right flavor and texture.
- If your kitchen is cool, find a warm spot for the dough to rise, like in an oven with just the light on.
- Feel free to adjust the amount of pumpkin pie spice to match your personal taste.
Variation
You can add different nuts, like walnuts or pecans, or even add some chocolate chips to the filling for a sweeter twist. Also, consider using a different type of frosting or even icing instead of cream cheese frosting.
FAQs
Q1: Can I make these rolls ahead of time?
Yes! You can prepare the dough and filling the night before. Let it rise in the refrigerator overnight, then bake in the morning.
Q2: What if I don’t have instant yeast?
You can use active dry yeast, but you will need to activate it in warm milk with sugar before adding it to the dough.
Q3: Can I use gluten-free flour?
Yes, you can substitute a gluten-free flour blend, but make sure to check for a recommended yeast and adjust the liquid if necessary.
Enjoy making and sharing these Pumpkin Cinnamon Rolls from Scratch! They are sure to warm your heart and home.
Pumpkin Cinnamon Rolls
Ingredients
For the Dough
- 3⅓ cups all-purpose flour divided
- 2½ teaspoons instant yeast
- ⅔ cup pumpkin purée NOT pumpkin pie filling
- ⅔ cup milk
- 2 tablespoons granulated sugar
- 2 tablespoons salted butter or ¼ stick
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- 1 large egg
For the Filling
- 2½ tablespoons pumpkin purée NOT pumpkin pie filling
- 2 tablespoons salted butter softened or ¼ stick
- 1 tablespoon pumpkin pie spice
- ½ cup dark brown sugar
- 1 cup chopped honey roasted pecans
For Serving
- ¼ cup cream cheese frosting for serving
Instructions
For the Dough
- In a large bowl, mix 3 cups of flour, yeast, pumpkin purée, milk, sugar, butter, pumpkin pie spice, salt, and the egg.
- Stir until a dough forms. Add more flour as needed until the dough is no longer sticky.
- Knead the dough on a floured surface for about 5 minutes until smooth.
- Place the dough in a greased bowl, cover it, and let it rise in a warm place until it doubles in size, about 1 hour.
For the Filling
- In a small bowl, mix 2½ tablespoons of pumpkin purée, softened butter, pumpkin pie spice, dark brown sugar, and chopped honey roasted pecans until well combined.
To Assemble the Rolls
- Preheat your oven to 350°F (175°C).
- Roll out the dough into a rectangle on a floured surface. Spread the filling evenly on the dough.
- Roll the dough tightly, from the long side, and cut it into 12 equal pieces.
- Place the rolls in a greased baking dish, cover, and let them rise for another 30 minutes.
- Bake for 25-30 minutes or until golden brown. Let them cool slightly before serving with cream cheese frosting.
