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There’s something magical about fall. The crisp air, the vibrant colors of the leaves, and of course, the irresistible aroma of cinnamon, spice, and everything nice wafting from the kitchen. If you’re like me, fall baking is one of the best parts of the season, and nothing says “cozy” like a warm batch of Pumpkin Cinnamon Rolls. These soft, fluffy rolls, filled with roasted pumpkin, sweet cinnamon, and topped with a tangy cream cheese frosting, are the ultimate comfort food for chilly mornings or gatherings with friends and family.
Whether you’re a seasoned baker or a novice in the kitchen, this recipe is simple yet rewarding. The dough is infused with the natural sweetness of pumpkin, and the combination of warm spices gives each bite that perfect fall flavor. Paired with a creamy, lemony frosting, these rolls are sure to become a new autumn favorite. So grab your apron, preheat the oven, and let’s get baking!
Why You’ll Love These Pumpkin Cinnamon Rolls
Pumpkin is the star of this recipe, bringing both flavor and moisture to the dough. Roasting the pumpkin enhances its natural sweetness, creating a rich and velvety texture that complements the warm spices perfectly. With a soft, airy texture and a light sweetness, these rolls are comforting without being too heavy. The homemade cream cheese frosting, with its fresh lemon zing, offers the ideal balance, making each bite a little bit of fall heaven.
These rolls are perfect for a weekend breakfast, a holiday brunch, or just as a sweet treat to enjoy with a cup of coffee or tea. No matter the occasion, they’re sure to bring a smile to everyone’s face.
The Key Ingredients
- Roasted Pumpkin: Roasting brings out the natural flavors and sweetness of the pumpkin, adding depth to the dough.
- Spelt Flour: This flour gives the rolls a soft texture while adding a subtle nutty flavor.
- Butter & Egg: These ingredients provide richness and structure to the dough, making the rolls light and fluffy.
- Cinnamon & Vanilla Sugar: These spices infuse the dough with the cozy, familiar flavors of fall.
- Cream Cheese Frosting: The tangy, smooth frosting, accented with lemon juice, perfectly balances the sweetness of the rolls.
How to Make These Pumpkin Cinnamon Rolls
- Roast the Pumpkin: Roast your pumpkin until it’s soft and sweet, then blend it into a smooth puree.
- Prepare the Dough: Mix the pumpkin puree with flour, sugar, cinnamon, yeast, salt, egg, and butter. Knead until smooth, then let the dough rise to develop that soft, fluffy texture.
- Make the Filling: Combine softened butter, cinnamon (or pumpkin spice), and sugar to create a fragrant filling.
- Shape the Rolls: Roll out the dough, spread the filling, and roll it up into a log. Slice into individual rolls and place them in a baking dish.
- Let Them Rise: Allow the rolls to rise a second time, giving them a chance to puff up and get airy.
- Bake and Frost: Once baked to golden perfection, top the rolls with a creamy, tangy cream cheese frosting.
Perfect for Any Occasion
These pumpkin cinnamon rolls aren’t just for breakfast. They’re the perfect snack with a cup of tea, an indulgent dessert after dinner, or even the star of your next brunch gathering. Their sweet, spiced aroma fills the house, making them an instant fall favorite.
Pro Tips for Perfect Rolls
- Fresh Yeast Works Best: Fresh yeast gives the dough a light, airy texture. If you only have dry yeast, be sure to adjust the quantity accordingly.
- Knead the Dough Well: Kneading the dough thoroughly is key to achieving a soft, fluffy roll. If you’re using a stand mixer, it will take about 8-10 minutes.
- Let the Dough Rise Properly: Make sure to let the dough rise enough time both during the first and second rise. Patience is key for fluffy rolls.
- Customize the Filling: Feel free to add more spices or even a little bit of brown sugar for extra sweetness.
Delicious Pumpkin Recipes to Try
Pumpkin Bread with Roasted Pumpkin Seeds
Pumpkin Pie with Nut Brittle and Cinnamon Cream
Roasted Pumpkin with Gorgonzola and Walnuts
Pumpkin Cinnamon Rolls
Equipment
Ingredients
For the Dough:
- 550 g Hokkaido pumpkin, cut into small pieces and roasted or 400 g pumpkin puree
- 530 g spelt flour (type 630)
- 70 g butter, at room temperature
- 50 g sugar
- 0.5 cube of fresh yeast (about 21 g)
- 1 tsp cinnamon
- 1 packet vanilla sugar (about 8 g)
- 1 pinch of salt
- 1 egg
For the Filling:
- 60 g butter, softened
- 1 tbsp cinnamon or pumpkin spice
- 50 g sugar
For the Frosting:
- 150 g cream cheese, softened
- 50 g powdered sugar
- Juice of 3 lemons
Instructions
Prepare the Roasted Pumpkin Puree:
- Preheat your oven to 200°C (390°F).
- Cut the Hokkaido pumpkin into small pieces, place them on a baking sheet, and roast for about 20-25 minutes, or until soft.
- Allow the pumpkin to cool slightly, then blend it in a mixer until smooth to make a puree.
Prepare the Yeast Mixture:
- In a small bowl, crumble the fresh yeast and mix it with the sugar until it liquifies. This step helps activate the yeast.
Make the Dough:
- In a large mixing bowl, combine the roasted pumpkin puree, spelt flour, cinnamon, vanilla sugar, salt, egg, and room-temperature butter.
- Add in the yeast and sugar mixture.
- Knead everything together until the dough is smooth and elastic (about 8-10 minutes by hand or with a stand mixer).
- Place the dough in a clean bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Prepare the Filling:
- In a small bowl, mix the softened butter with cinnamon (or pumpkin spice) and sugar until well combined.
Assemble the Rolls:
- After the dough has risen, roll it out on a floured surface into a large rectangle, approximately 1 cm thick.
- Spread the cinnamon butter mixture evenly over the dough.
- Roll the dough tightly from one of the longer sides to form a log.
- Cut the log into 12 equal pieces and place them in a greased baking dish, leaving a small space between each roll.
Second Rise:
- Cover the rolls with a cloth and let them rise for another 30 minutes until they’ve puffed up.
Bake:
- Preheat your oven to 180°C (350°F).
- Bake the rolls for 25-30 minutes, or until golden brown and fully cooked.
Make the Frosting:
- While the rolls bake, whisk together the cream cheese, powdered sugar, and lemon juice until smooth and creamy.
Frost the Rolls:
- Once the rolls are out of the oven and slightly cooled, spread the cream cheese frosting generously over the top.
- Enjoy the rolls warm for the best flavor and texture!
