Pumpkin Cinnamon Rolls
These pumpkin cinnamon rolls are soft, fluffy, and bursting with warm spices, perfect for breakfast or dessert.
Equipment
- Mixing Bowl
- Baking Dish
- Rolling Pin
Ingredients
Dough Ingredients
- ½ cup Whole Milk Warm between 105° and 115°F (40° and 46°C)
- 2 tablespoons Unsalted Butter Melted
- 1 cup Pumpkin Puree
- 1 large Egg
- 2 tablespoons Light Brown Sugar
- ½ teaspoon Salt
- 2 ¼ teaspoons Instant Yeast
Filling Ingredients
- 3 ¾ cups All-Purpose Flour
Glaze Ingredients
- 1 cup Powdered Sugar
- 1-2 tablespoons Milk For desired consistency
Instructions
- Step 1: In a mixing bowl, combine the warm milk and melted butter. Stir in the pumpkin puree, egg, light brown sugar, and salt until well combined. Sprinkle the instant yeast over the mixture and let it sit for about 5 minutes until it becomes frothy.
- Step 2: Slowly start adding the all-purpose flour, one cup at a time. Mix until a dough starts to form.
- Step 3: Transfer the dough to a lightly floured surface and knead for about 5 to 7 minutes until smooth and elastic. Shape into a ball and place in a greased bowl. Cover and let rise in a warm place for about 1 hour.
- Step 4: In a small bowl, combine sugar, cinnamon, and a pinch of salt for the filling.
- Step 5: Once the dough has risen, punch it down and roll it out into a large rectangle, about 12×18 inches. Spread the filling evenly over the dough.
- Step 6: Roll the dough tightly and slice into even pieces, about 1 to 1.5 inches wide. Place in a greased baking dish.
- Step 7: Cover the pan and let the rolls rise again for about 30-45 minutes. Preheat your oven to 350°F (175°C).
- Step 8: Bake the rolls for about 25-30 minutes until golden brown.
- Step 9: Prepare the glaze by mixing powdered sugar with milk. Drizzle over warm rolls.
Notes
Make sure your milk is warm enough but not too hot, and don't skip the second rise for fluffy rolls.