Soft Pumpkin Cinnamon Rolls Recipe (+ Video)
Soft and gooey pumpkin cinnamon rolls topped with a delicious pumpkin spice glaze. Between the pumpkin flavored bread dough, the pumpkin spice filling, and the pumpkin spice glaze on top, this dessert has it all!
In the fall, it’s fun to make pumpkin variations with your favorite foods — like pumpkin banana bread or pumpkin brownies. This recipe is a fall twist on classic cinnamon rolls!
A fall twist on your favorite sweet rolls
In my opinion, nothing screams fall like a delicious pumpkin recipe. Luckily, this site has tons of great pumpkin recipes like these Frosted Pumpkin Sticks and of course Lily’s Magic Pumpkin Cake. Both are great!
Today’s Pumpkin Cinnamon Rolls recipe is just as delicious and one we’ve always wanted to try.
My mom was the one who tried these pumpkin cinnamon rolls and we’re so glad she did! ! They’re soft, gooey, and the perfect way to welcome fall.
We decided to replace the cinnamon with pumpkin spice and it really added a delicious pumpkin flavor. I mean, look at them – don’t you want one? ! Try it out and let us know what you think.
- Use 2% or whole milk. The fat content helps create soft and fluffy rolls.
- Use pumpkin puree instead of pumpkin pie
- Top your rolls with chopped pecans if you like
- Use unflavored floss or floss to cut individual floss rolls. After rolling the dough into a log, slide a long string of floss under the dough. Lift the floss through the strands, pulling the strands taut. It cuts right through the dough! Repeat for each roll. Make sure to cut all slices to the same size.
If you want to speed up the ascent process, You can use the oven to create a warm environment that allows the dough to rise faster. Heat the oven to 200°F, then turn it off. Cover the bowl with the dough with a damp tea towel. Place in the oven and let the dough rise until doubled in size.
You can also make the dough ahead of time and bake it later. Store formed rolls in the refrigerator for up to 12 hours.
Follow written recipes, but don’t let them rise again. Instead, cover the pan with plastic wrap and place in the refrigerator. When you’re ready to bake them, remove the pan from the refrigerator, let them rise for an hour or so, and bake as directed.
Why isn’t my volume going up? There are many reasons why dough can be prevented from rising. Here are some of the most common reasons:
- expired yeast
- The room is too cold, you just need more time
- The water is too hot or too cold and the yeast dies
- different flour from what is written in the recipe
The glaze on these pumpkin cinnamon rolls is unlike any other. This is not your traditional topping! This glaze is made with a special ingredient. See if you can guess what it is. 😉
- candy candy
- vanilla extract
- Pumpkin Pie Spice
The addition of pumpkin pie spice is a game changer. Honestly, a regular glaze won’t work for these amazing pumpkin cinnamon rolls. Recipes like this call for a glaze that pairs perfectly, and this Pumpkin Spice Glaze is just that.
Combine water, butter, and pumpkin pie spice in a small bowl to make the glaze. Add the powdered sugar and vanilla and beat until smooth. Once out of the oven, spread on warm rolls and enjoy! (You definitely will!)
The rolls are best fresh from the oven when they are warm and sticky. However, you can store the rolls at room temperature or freeze them for later use. I don’t recommend storing them in the refrigerator as they dry out faster.
Room temperature: Store rolls in an airtight container for up to 4 days. To reheat Place the rolls in the microwave for about 5-10 seconds.
refrigerator: Let the rolls cool after they are baked. Cover the pan, or wrap each roll individually, wrapping in plastic wrap and wrapping again in aluminum foil. Freeze frosting in separate containers. They can be kept in the refrigerator for up to 6 months.
Let the rolls defrost and reheat in the oven (400⁰ oven for about 15-25 minutes) or in the microwave (put a single roll in the microwave for 5-8 seconds, then heat in the hot oven for 1-2 minutes for freshly baked bread ) texture) Spread frosting on warm rolls.
Can you see all the sweet spice and sweetness? ! These are sure to become a new fall staple in our house. 🙂
Looking for more pumpkin recipes? Check:
More sweet roll recipes:
Course Bread, Dessert
Prep time 35 minutes
Cook Time 22 minutes
Rise time 1 hour 30 minutes
Total time 2 hours 27 minutes
Serving Size 24
Calories 406 kcal
by Lil’ Luna
- 2 TB Active Dry Yeast
- 1/2 c warm water 110° to 115°
- 4 large eggs
- 1 c shortened
- 1 C canned pumpkin
- 1 cup warm milk 110° to 115°
- 1/2 c sugar
- 1/2 c package brown sugar
- 1/3 c instant vanilla pudding mix
- 1/3 c instant butterscotch pudding mix
- 1 teaspoon salt
- 7 1/2 c all-purpose flour
- 1/4 c melted butter
- 1 c package brown sugar
- 2 teaspoons pumpkin pie spice
Dissolve yeast in a large bowl with ½ cup warm water. Add eggs, shortening, pumpkin, milk, sugar, pudding mix, salt and 6 cups flour. Beat until smooth. Slowly whisk in up to 1 cup of flour until a soft dough forms. (The dough will be very sticky).
Spread ½ cup flour on a flat surface. Knead the dough for 6-8 minutes until smooth and elastic. In a greased bowl, turn to grease the top. Cover and keep in a warm place. Prove for about 1 hour or until doubled in size.
Punch down the dough and divide in half. Roll each into a 12×8 rectangle. Brush with melted butter. Combine your brown sugar and pumpkin pie spice; sprinkle over dough.
Roll from long edge (jelly roll style); pinch seam to seal. Cut each roll into 12 slices. With cut side down, place 2 greased 9×13 inches. pan. Cover and let rise for about 30 minutes or until doubled in size.
Bake at 350° for 22-28 minutes. The rolls should be golden brown. Combine your water, butter, and pumpkin pie spice in a small bowl. Add the powdered sugar and vanilla and beat until smooth. Spread on warm rolls.
Adapted from www.tasteofhome.com