Enjoy the cozy flavors of pumpkin season with these Pumpkin Spice Cinnamon Rolls, made with real pumpkin puree and warm autumn spices. This healthy twist on a classic treat is perfect for cozy mornings and will leave your kitchen smelling heavenly.
Table of Contents
Ingredients
- All-purpose flour: Provides structure and texture for the dough.
- Granulated sugar & brown sugar: Adds sweetness and enhances flavor.
- Active dry yeast: Leavens the dough, making it rise and become fluffy.
- Salt: Balances sweetness and enhances flavor.
- Whole milk & unsalted butter: Adds richness and moisture to the dough.
- Pumpkin puree: Infuses the rolls with pumpkin flavor and keeps them moist.
- Large egg: Binds the ingredients and adds richness.
- Cinnamon, nutmeg, ginger, cloves: Provides warm, autumn spice flavors.
- Cream cheese, powdered sugar, vanilla: Creates a creamy, sweet icing.
Alternative Ingredients
- Whole wheat flour: For a nuttier flavor and added fiber.
- Coconut sugar: A lower glycemic alternative to granulated and brown sugar.
- Almond milk & coconut oil: Dairy-free options that add richness.
- Sweet potato puree: Another nutritious option instead of pumpkin puree.
- Flax egg: A plant-based binder for a vegan alternative.
- Vegan cream cheese: For a dairy-free icing alternative.
Detailed Steps
Prepare the Dough: Mix flour, sugar, yeast, and salt separately to avoid yeast issues. Warm milk and butter to 110-115ยฐF for optimal yeast activation. Use a stand mixer for easier dough mixing. Gradually add flour for a slightly sticky dough. Knead until smooth and let rise in a warm spot, like a turned-off oven with the light on.
Make the Filling: Sift brown sugar to avoid lumps and roll the dough to an even thickness. Leave a border when spreading the butter and sugar mix to prevent spills.
Form the Rolls: Roll tightly to avoid gaps and cut with unflavored dental floss for neat slices. Allow a full rise for fluffier rolls.
Bake the Rolls: Preheat the oven fully for even baking. Tent with foil if they brown too quickly. Cool slightly before icing to ensure it spreads evenly.
Prepare the Icing: Soften cream cheese and butter for a smooth icing. Sift powdered sugar to avoid lumps and add milk gradually for the right consistency.
Finish the Rolls: Use an offset spatula to evenly spread the icing. Store leftovers in an airtight container to keep them fresh.
Expert Tips
- Optimal Dough Consistency: If your dough feels too sticky, gradually add a bit more flour, one tablespoon at a time. Conversely, if it’s too dry, add a small amount of milk until it reaches the right consistency. The dough should be soft but not sticky.
- Perfect Rolling: To prevent the dough from sticking while rolling, lightly flour your surface and rolling pin. For an even spread, use a ruler or tape measure to ensure you roll it to the right size.
- Even Filling Distribution: When spreading the pumpkin spice filling, use an offset spatula to get a smooth, even layer. This helps ensure every roll gets a consistent amount of filling.
- Even Baking: To ensure your rolls bake evenly, try to position them so they’re just touching each other. This encourages them to rise upwards rather than spreading out, resulting in more uniform rolls.
- Cream Cheese Icing Consistency: If your icing is too thick, add an extra tablespoon of milk to reach your desired consistency. For a thicker icing, use less milk.
- Using Dates as Sweetener: Consider using dates as a natural sweetener in your recipes. They are high in fiber, which helps regulate blood sugar levels and can provide a more stable energy release compared to refined sugars.
FAQs
Yes, you can use any milk or milk alternative like almond, soy, or oat milk. Just make sure itโs warmed to help activate the yeast.
Prepare the rolls, place them in the baking dish, cover, and refrigerate overnight. Let them rise for about 30 minutes before baking the next day.
Yes, canned pumpkin works well. Just make sure it’s pure pumpkin and not pumpkin pie filling.
You can reduce or increase the amount of sugar in the filling and glaze according to your preference.
Serving Suggestions
For a cozy breakfast or brunch, serve these Pumpkin Spice Cinnamon Rolls warm with a side of fresh fruit or a dollop of Greek yogurt. They also pair beautifully with a hot cup of spiced chai or a creamy latte for a comforting treat any time of day.
Storage Suggestions
Store leftover Pumpkin Spice Cinnamon Rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat in the microwave or oven before serving.
Youโll also enjoy:
Pumpkin Spice Cinnamon Rolls
Equipment
- Baking dish 9×13 inch
- electric mixer optional
Ingredients
For the Dough:
- 3/4 cup whole milk
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup unsalted butter melted
- 3 1/2 cups all-purpose flour
- 1/2 cup pumpkin puree (real pumpkin)
- 1 large egg
- 1/2 tsp salt
For the Filling:
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 1 tbsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp ground cloves
For the Icing:
- 4 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk (adjust for desired consistency)
Instructions
Prepare the Dough:
- In a small bowl, combine warm milk and granulated sugar. Sprinkle yeast over the top and let it sit for 5-10 minutes until frothy.3/4 cup whole milk, 1/4 cup granulated sugar, 2 1/4 tsp active dry yeast
- In a large bowl, mix 2 1/4 cups of flour and salt.3 1/2 cups all-purpose flour
- In a large bowl, mix in melted butter, pumpkin puree, and egg with the yeast mixture. Gradually add flour and salt, mixing until a dough forms.1/4 cup unsalted butter, 1/2 cup pumpkin puree, 1 large egg, 1/2 tsp salt
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
Make the Filling:
- In a small bowl, blend softened butter, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth.1/2 cup unsalted butter, 3/4 cup brown sugar, 1 tbsp ground cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp ground cloves
Form the Rolls:
- Once the dough has risen, roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
- Spread the pumpkin spice filling evenly over the dough.
- Roll the dough tightly from one of the long sides and pinch the seam to seal. Cut into 12 equal pieces and place in a greased baking dish, leaving space between each roll.
- Cover and let rise for another 30 minutes.
Bake the Rolls:
- Preheat your oven to 350ยฐF (175ยฐC).
- Bake for 25-30 minutes, or until the rolls are golden brown and cooked through. If they brown too quickly, cover loosely with foil.
Make the Cream Cheese Icing:
- In a medium bowl, beat the cream cheese and butter until smooth.4 oz cream cheese, 1/4 cup unsalted butter
- Add the powdered sugar and vanilla extract, and beat until combined.1 cup powdered sugar, 1 tsp vanilla extract
- Gradually add the milk until you reach your desired icing consistency.2-3 tbsp milk
Finish the Rolls:
- Let the rolls cool for a few minutes, then drizzle with the cream cheese icing.
Video
@cookinglikekate Pumpkin Pie Smoothie – Full recipe at CookingLikeKate.com #pumpkinspiceseason #fallrecipes #smoothies #pumpkinparty #pumpkinpie #pumpkin โฌ espresso sabrina – celebs media
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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