1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but make sure to cook and puree it first. The consistency should be similar to canned pumpkin puree. If you use fresh pumpkin, you may need to adjust the moisture content of your dough slightly.

2. Can I freeze the pumpkin cinnamon rolls before baking?

Absolutely! You can freeze the rolls after assembling and slicing them. Place the unbaked rolls on a baking sheet to freeze for a few hours, then transfer them to an airtight container or freezer bag. When you’re ready to bake, let them thaw and rise before baking as usual.

3. How can I store leftover pumpkin cinnamon rolls?

Leftover pumpkin cinnamon rolls can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them and reheat when you're ready to enjoy them again.

4. Can I make these rolls gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Keep in mind that gluten-free doughs often behave differently, so the texture may vary slightly, but the rolls will still be delicious

Pumpkin Cinnamon Rolls – 100% Delicious Fall Recipe

Name: Pumpkin Cinnamon Rolls
Prep time: 45 min
Cook time: 27 min
Total time: 1 h 12 min
Cuisine: American
Ingredients: 2 ¼ teaspoons instant dry yeast; 6oz (¾ cup) warm water; 50 grams (¼ cup) granulated sugar; 2 tablespoons browned butter; 1 large egg; 1 tablespoon dry milk powder; 1 teaspoon salt; 5.3oz (⅔ cup) pure pumpkin puree (not pumpkin pie filling); 1 tablespoon pumpkin pie spice; 406 grams (3 ¼ – 3 ¾ cups) all-purpose flour; 150 grams (¾ cup) brown sugar; 1 ½ teaspoon ground cinnamon; 1 ½ teaspoon pumpkin pie spice; 3oz (6 tablespoons) browned butter (for filling); 4oz cream cheese, softened to room temperature; 2oz (¼ cup) browned butter, softened for frosting; 1 tablespoon pure vanilla extract; 2 tablespoons heavy cream; 180 grams (1 ½ cups) confectioners’ sugar

Description

These pumpkin cinnamon rolls are the perfect fall treat, combining the warmth of cinnamon and pumpkin pie spice with the comforting texture of soft, fluffy rolls. Whether you’re making them fresh or ahead of time, these pumpkin cinnamon rolls will surely become a favorite.

Ingredients

Scale

2 ¼ teaspoons instant dry yeast
6oz (¾ cup) warm water
50 grams (¼ cup) granulated sugar
2 tablespoons browned butter
1 large egg
1 tablespoon dry milk powder
1 teaspoon salt
5.3oz (⅔ cup) pure pumpkin puree (not pumpkin pie filling)
1 tablespoon pumpkin pie spice
406 grams (3 ¼ – 3 ¾ cups) all-purpose flour
150 grams (¾ cup) brown sugar
1 ½ teaspoon ground cinnamon
1 ½ teaspoon pumpkin pie spice
3oz (6 tablespoons) browned butter (for filling)
4oz cream cheese, softened to room temperature
2oz (¼ cup) browned butter, softened for frosting
1 tablespoon pure vanilla extract
2 tablespoons heavy cream
180 grams (1 ½ cups) confectioners’ sugar

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Instructions

Activate the yeast by dissolving it in warm water. Let it sit for 5 minutes until frothy.
Add sugar, browned butter, egg, dry milk powder, salt, and pumpkin puree. Mix well to combine.
Gradually add flour and pumpkin pie spice. Mix until combined, then knead the dough using a dough hook for about 8 minutes.
Let the dough rise in a warm place for 45-60 minutes until doubled in size.
Mix brown sugar, cinnamon, and pumpkin pie spice for the filling. Set aside.
Roll the dough into a rectangle. Brush with melted browned butter, then sprinkle the brown sugar mixture evenly over the dough.
Roll the dough tightly and slice into 12 pieces. Place the rolls into a greased 9×13-inch baking dish.
Cover and let the rolls rise for about 30 minutes.
Preheat oven to 350°F (180°C) and bake for 22-27 minutes until golden brown.
While baking, prepare the frosting by beating cream cheese, browned butter, vanilla extract, heavy cream, and powdered sugar until smooth and fluffy.
Once the rolls are done, let them cool slightly before spreading the frosting on top while still warm.

Notes

If the dough is too sticky, add additional flour by the tablespoon until it reaches the desired consistency.
You can prepare the rolls the night before and refrigerate overnight. Allow them to rise at room temperature for 45 minutes before baking in the morning.
For a lighter version, use regular melted butter instead of browned butter.
Store leftover rolls in an airtight container for up to 3 days.

Prep Time: 45 minutes
Cook Time: 27 minutes
Category: Breakfast
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 320 kcal
Sugar: 25g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg