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Soft pumpkin cinnamon rolls recipe

Pumpkin Cinnamon Rolls

Delicious and fluffy pumpkin cinnamon rolls that are easy to make at home, perfect for a cozy fall breakfast.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 4 cups all-purpose flour Measure carefully to avoid dense rolls.
  • 1 cup pumpkin puree Canned pumpkin works well.
  • 1/2 cup milk, lukewarm Warm up to encourage yeast activation.
  • 1/4 cup sugar
  • 1/4 cup butter, softened Or use vegan butter for dairy-free.
  • 1 large egg, room temperature For vegan, use an egg replacer.
  • 1 packet instant yeast Instant yeast is recommended for ease.
  • 1/2 teaspoon salt
Filling
  • 1/2 cup brown sugar Ensure it's dairy-free if needed.
  • 2 tablespoons ground cinnamon
  • 1/4 cup butter, softened Or use vegan butter for dairy-free.
Icing (Optional)
  • 1 cup powdered sugar Mix with non-dairy milk for vegan option.
  • 1 teaspoon vanilla extract

Method
 

Prepare the Dough
  1. In a mixing bowl, combine lukewarm milk, sugar, and yeast. Let it sit for about 5 minutes until foamy.
  2. Add the pumpkin puree, softened butter, egg, salt, and flour gradually until a soft dough forms.
  3. Knead the dough for 5-10 minutes until smooth, then place it in a greased bowl and cover with a towel. Let it rise for about 1 hour or until doubled in size.
Make the Filling
  1. In a bowl, mix together the brown sugar and cinnamon.
Assemble the Rolls
  1. Once the dough has risen, roll it out on a floured surface into a rectangle.
  2. Spread softened butter over the dough, then sprinkle the cinnamon and sugar mixture evenly on top.
  3. Roll up the dough tightly and slice it into 12 equal pieces.
  4. Place the slices into a greased baking pan. Let them rise for another 30 minutes.
Bake the Rolls
  1. Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown.
  2. If using icing, mix powdered sugar and vanilla with non-dairy milk to desired consistency once cooled.
  3. Drizzle or spread icing over rolls before serving.

Notes

You can prepare the rolls the night before and refrigerate them. Allow to rise before baking. Freezer-friendly after baking: cool and freeze, then warm up when ready to eat.