These soft and fluffy pumpkin cinnamon rolls are a cozy treat you won’t want to miss! With warm spices and a touch of pumpkin, they’re perfect for a chilly morning.
Honestly, who can resist warm cinnamon rolls? I love how they fill the house with that yummy smell while baking. 🍂 It’s a hug in pastry form, and I can’t eat just one!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star ingredient bringing moisture and flavor. Canned pumpkin puree works great, but if you have fresh pumpkin, roasting it and pureeing it will enhance the taste.
Milk: Warm milk helps activate the yeast. If you’re dairy-free, you can use almond milk or oat milk—just warm it up slightly before mixing.
Yeast: Active dry yeast is essential for fluffiness. If you have instant yeast, it can be substituted 1:1. No need to activate it, just mix it with the dry ingredients.
Flour: All-purpose flour gives structure. If you want a whole grain option, you can use whole wheat flour, but use a bit less as it’s denser. Mixing half and half works well too!
How Do You Knead Dough Properly?
Kneading is key to developing gluten, which gives your rolls structure and chewiness. Here’s how to do it:
- Flour your surface and hands. Place the dough on the floured surface.
- Using the heels of your hands, push down the dough and away from you.
- Fold the dough over itself, then rotate it a quarter turn.
- Repeat this process for about 6-8 minutes until it feels smooth and elastic.
A good tip is to occasionally poke the dough; if it springs back, you’re on the right track!
Why Is Letting the Dough Rise Important?
Letting your dough rise is what creates those soft, fluffy rolls. It allows the yeast to produce gases that make the dough puff up. For best results:
- Find a warm place in your kitchen, like near the oven or in a turned-off oven.
- Cover the bowl with a damp cloth to keep moisture in, which helps the dough rise better.
If it doesn’t double in size, it may need more time or warmth, so be patient!
Soft and Fluffy Pumpkin Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup warm milk (about 110°F/43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted, plus extra for greasing
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 to 4 1/2 cups all-purpose flour
For the Cinnamon Sugar Filling:
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
For the Cream Cheese Glaze:
- 4 oz (113g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar (adjust for desired sweetness)
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk or cream (to thin, if needed)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of prep time, with an additional 2 hours for the dough to rise and about 30 minutes for baking. A little waiting is involved, but trust me—it’s totally worth it for the fluffy, soft rolls you’ll enjoy!
Step-by-Step Instructions:
1. Activate Yeast:
In a small bowl, mix together warm milk, 1 tablespoon of sugar, and the yeast. Let it sit for about 5-10 minutes until it’s foamy. This step makes sure your yeast is active!
2. Prepare Dough:
In a large mixing bowl, whisk together the pumpkin puree, melted butter, remaining sugars, egg, vanilla extract, and salt until it’s well blended.
3. Combine Ingredients:
Once the yeast mixture is foamy, pour it into the pumpkin mixture and stir everything together until combined.
4. Add Flour:
Gradually begin adding 4 cups of flour to the mixture, stirring until the dough starts coming together. If it feels too sticky, feel free to add more flour, one tablespoon at a time, until the dough pulls away from the sides of the bowl but still remains soft.
5. Knead the Dough:
Turn the dough onto a floured surface and knead it for about 6-8 minutes until it feels smooth and elastic.
6. First Rise:
Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 to 1 1/2 hours, or until it has doubled in size.
7. Make the Filling:
While the dough is rising, mix the brown sugar and cinnamon together in a small bowl. Keep the softened butter ready for spreading.
8. Roll Out the Dough:
After the first rise, punch down the dough and roll it out on a floured surface into a rectangle measuring about 16×12 inches.
9. Spread the Filling:
Evenly spread the softened butter across the surface of the dough, then sprinkle the cinnamon sugar mixture generously over the top.
10. Form the Rolls:
Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal it well.
11. Cut the Rolls:
Using a sharp knife or dental floss, cut the log into 12 equal rolls. This will help them bake evenly!
12. Second Rise:
Place the rolls into a greased 9×13-inch baking pan, cover them, and let them rise for another 30-45 minutes until they look puffy.
13. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for about 25-30 minutes or until they are golden brown and smell heavenly!
14. Make the Glaze:
While the rolls are baking, beat the cream cheese and softened butter in a bowl until smooth. Gradually add the powdered sugar and vanilla, mixing in enough milk to achieve a drizzle-worthy glaze.
15. Glaze the Rolls:
Once the rolls are out of the oven, allow them to cool slightly for about 10 minutes. Then, spread that delicious cream cheese glaze generously over the warm rolls.
16. Serve Warm:
These soft and fluffy pumpkin cinnamon rolls are best enjoyed warm. So dig in and savor every sweet, gooey bite!
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This recipe is a wonderful blend of pumpkin and warm spices, topped with a creamy glaze that makes these rolls irresistible. Perfect for breakfast, brunch, or a sweet treat anytime!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Milk?
Absolutely! You can substitute the warm milk with any non-dairy milk such as almond, oat, or soy milk. Just make sure to warm it slightly before mixing to activate the yeast.
How Can I Make These Rolls Ahead of Time?
You can prepare the rolls and let them rise up to the second rise stage, then cover them and refrigerate overnight. In the morning, let them come to room temperature for about 30 minutes before baking as directed.
What Should I Do If the Dough Is Too Sticky?
If your dough feels sticky when you’re mixing, don’t worry! Gradually add more flour, one tablespoon at a time, until the dough pulls away from the bowl but remains soft and pliable. Be careful not to add too much flour!
How Do I Store Leftover Cinnamon Rolls?
To store leftovers, let them cool completely and then place them in an airtight container. They can be kept at room temperature for up to 2 days or in the refrigerator for about a week. Reheat in the microwave or oven before serving for a fresh taste!
