These easy pumpkin cinnamon rolls are soft and fluffy, filled with cozy spices and delicious pumpkin flavor. They make a perfect treat for fall mornings or cozy gatherings!
Honestly, who can resist the warm smell of cinnamon and pumpkin? I like to enjoy them fresh out of the oven with a cup of coffee. It’s a little piece of happiness on a plate! ☕️
Key Ingredients & Substitutions
Pumpkin Puree: Pumpkin puree adds a lovely moisture and flavor. You can substitute it with butternut squash puree or sweet potato puree if you don’t have pumpkin on hand. Both options give a similar texture and sweetness!
Spices: The spices create that warm, cozy feel. Feel free to adjust the spices according to your preference. If you don’t have ground ginger, just use a bit more cinnamon or nutmeg. Some people even like to add a pinch of allspice for extra warmth!
Active Dry Yeast: Make sure your yeast is fresh! If you’re out, you can use instant yeast instead. Just mix it directly with the dry ingredients without the first step of dissolving. Also, if you’re avoiding dairy, swap the milk for a non-dairy alternative like almond or oat milk.
How Do I Ensure My Dough Rises Properly?
Getting the dough to rise is a crucial step for fluffy rolls! Here are a few tips to ensure success:
- Use warm, not hot milk, to activate the yeast. Aim for around 110°F (43°C).
- Choose a warm, draft-free spot for the dough to rise. An oven that’s been turned off but slightly warmed can be a good spot.
- After kneading, cover the bowl tightly to keep the moisture in as the dough rises. A clean kitchen towel works perfectly!
- If your dough isn’t rising as expected, double-check that your yeast is fresh and active. If in doubt, do a quick test by adding a bit of yeast to warm water and sugar; it should foam up within minutes!
Enjoy making these delightful rolls with all their warm spices and that delicious pumpkin flavor!
Easy Pumpkin Cinnamon Rolls with Warm Spice
Ingredients You’ll Need:
For the Dough:
- 3 ½ cups all-purpose flour, plus extra for dusting
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm milk (about 110°F/43°C)
- ⅓ cup granulated sugar
- ½ cup pumpkin puree (canned or fresh)
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
For the Filling:
- ½ cup brown sugar, packed
- 2 tbsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ cup unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (adjust for desired consistency)
- ½ tsp vanilla extract
- A pinch of ground cinnamon (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 2 hours for the dough to rise, including both the first rise and the second rise after shaping. The baking time is around 20-25 minutes. Overall, you’ll spend about 2 hours and 40 minutes from start to finish, but most of that time is just waiting for the dough to rise. It’s so worth it for those soft, fluffy rolls!
Step-by-Step Instructions:
1. Preparing the Dough:
Start by dissolving the active dry yeast in your warm milk in a small bowl. Let it sit for about 5 to 10 minutes until it becomes foamy; this means the yeast is active! In a large mixing bowl, combine the flour, sugar, salt, cinnamon, nutmeg, and ginger. In another bowl, mix together the pumpkin puree, melted butter, egg, and vanilla extract. Now, pour both the yeast mixture and the pumpkin mixture into the bowl with the dry ingredients. Mix everything together until you form a sticky dough.
2. Kneading the Dough:
Dust a clean surface with a little flour, then turn the dough out onto it. Knead the dough for about 6-8 minutes, adding flour as needed to prevent sticking, but keep the dough soft and pliable. When it’s smooth and elastic, place it in a lightly greased bowl. Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm place until it has doubled in size, which should take about 1 to 1.5 hours.
3. Making the Filling:
While the dough is rising, let’s make the filling. In a small bowl, mix together the brown sugar, ground cinnamon, and ground nutmeg. It smells heavenly already!
4. Rolling Out the Dough:
Once your dough has risen, turn it out onto a floured surface and roll it out into a rectangle about 16 by 12 inches. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture generously on top.
5. Shaping the Rolls:
Now, starting from the long edge, tightly roll the dough into a log. Once you’ve rolled it up, cut it into 12 equal pieces. Place these rolls into a greased 9×13-inch baking pan.
6. Second Rise:
Cover the pan with a clean cloth and let the rolls rise again for another 30-45 minutes until they are puffy and beautiful!
7. Baking the Rolls:
Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for about 20-25 minutes or until they are golden brown and your kitchen smells divine!
8. Preparing the Glaze:
While your rolls are baking, whisk together the powdered sugar, milk, vanilla extract, and optional cinnamon in a bowl until you reach a smooth glaze consistency.
9. Drizzling and Serving:
Once the rolls are out of the oven, drizzle the glaze over them while they are still warm. Enjoy your cozy, spiced pumpkin cinnamon rolls warm, fresh from the oven!
These pumpkin cinnamon rolls are perfect for a cozy breakfast or brunch and are sure to impress anyone who tries them. Enjoy the fall flavors and happy baking!
FAQ for Easy Pumpkin Cinnamon Rolls
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes, you can! Simply mix the instant yeast directly with the dry ingredients without needing to dissolve it in warm milk first. Your rolls will still turn out deliciously fluffy!
What Should I Do If I Don’t Have Pumpkin Puree?
If you’re out of pumpkin puree, you can substitute it with butternut squash puree or sweet potato puree, which will work just as well to keep that moist texture and sweet flavor!
How to Store Leftover Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. You can also refrigerate them for a longer shelf life, up to 5 days. Just reheat them briefly in the microwave or in a warm oven before serving!
Can I Make These Rolls Ahead of Time?
Absolutely! You can prepare the dough and shape the rolls in advance. Cover and refrigerate them after you’ve shaped them, and then let them sit at room temperature for about 30 minutes before baking. This way, you can enjoy fresh rolls with minimal effort on the day of serving!