Description
Delightful pumpkin cinnamon rolls that evoke warmth and family memories, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 4 cups all-purpose flour (or whole wheat/gluten-free blend)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 packet active dry yeast
- 1 cup warm milk (or almond/oat milk)
- 1/2 cup unsalted butter (or coconut oil)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1 egg (or flaxseed meal/applesauce for vegan)
- 1 pinch of salt (for filling)
Instructions
- In a bowl, mix warm milk with sugar and yeast; let sit until frothy (5–10 minutes).
- Combine flour, pumpkin puree, melted butter, egg, and spices in a large bowl. Slowly fold in yeast mixture until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled (about 1 hour).
- Prepare the filling by mixing brown sugar, cinnamon, and melted butter.
- Roll risen dough into a rectangle (1/4 inch thick) and spread filling over it.
- Roll dough tightly into a log and cut into 1-inch pieces.
- Place rolls in a greased baking pan and let rise for 30 minutes.
- Preheat oven to 350°F (175°C) and bake for 25–30 minutes until golden brown.
- Prepare cream cheese frosting by mixing softened cream cheese, powdered sugar, and a splash of milk.
- Cool rolls slightly, drizzle with frosting, and serve warm.
Notes
For a vegan version, substitute egg with flaxseed meal or applesauce. Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 16g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
Keywords: pumpkin rolls, cinnamon rolls, autumn baking, family recipe