Can I make Pumpkin Cinnamon Rolls ahead of time?

Absolutely! You can prepare the rolls the night before and refrigerate them. Just let them rise in the fridge overnight, then bake them in the morning for a fresh treat.

What can I substitute for pumpkin puree?

If you don’t have pumpkin puree, you can use applesauce or mashed bananas. However, the flavor will differ slightly, so keep that in mind!

How do I store leftover Pumpkin Cinnamon Rolls?

Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, you can freeze them for up to a month.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can! Whole wheat flour will give your rolls a nuttier flavor and a denser texture. Just be sure to adjust the liquid slightly, as whole wheat flour absorbs more moisture.

What’s the best way to reheat Pumpkin Cinnamon Rolls?

The best way to reheat them is in the microwave for about 10-15 seconds or in the oven at 350°F (180°C) for about 5-10 minutes. This will keep them warm and gooey!

Pumpkin Cinnamon Rolls Recipe You'll Love

Description

Delicious and easy-to-make pumpkin cinnamon rolls, perfect for fall or any time you crave a sweet treat.

Ingredients

Scale

2 ¼ Teaspoons Instant Dry Yeast (1 Standard American Package)
6oz (¾ Cup) Warm Water (around 115F/46C)
50 grams (¼ Cup) Granulated Sugar/ Caster Sugar
2 Tablespoons Butter, browned
1 Large Egg, at room temperature
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– 468 Grams (3 ¼– 3 ¾ Cup) All-Purpose Flour/ Plain Flour
150 grams (¾ Cup) Brown Sugar
1 ½ Teaspoon Ground Cinnamon
1 ½ Teaspoon Pumpkin Pie Spice
3oz (6 Tablespoons) Butter, browned
4oz Cream Cheese, softened to room temperature
2oz (¼ Cup) Browned Butter, softened to room temperature
1 Tablespoon Pure Vanilla Extract
2 Tablespoons Heavy Cream
180 grams (1 ½ Cups) Confectioners Sugar/ Powdered Sugar

Instructions

Brown the butter by melting 15 tablespoons and set aside for use in dough, filling, and frosting.
Dissolve yeast in warm water in an electric mixer bowl and let sit for 5 minutes.
Add sugar, browned butter, egg, milk powder, salt, and pumpkin puree to the yeast mixture and mix until combined.
Add 3 ¼ cups of flour and pumpkin pie spice, mix until mostly combined, then knead with a dough hook for 8 minutes.
Preheat the oven to 200F/93C, then turn it off. Place the dough in a greased bowl, cover, and let rise in the warm oven for 45 minutes to an hour.
Punch down the dough, roll it into a 16×14 inch rectangle, and brush with melted browned butter.
Mix brown sugar, pumpkin pie spice, and cinnamon, then sprinkle over the dough.
Roll the dough tightly, slice into 12 pieces, and place in a greased baking dish. Cover and refrigerate overnight or let rise until doubled in size.
Preheat the oven to 350F/180C and bake for 22-27 minutes.
Prepare the frosting by beating cream cheese and brown butter until fluffy, then add vanilla, heavy cream, and powdered sugar, mixing until smooth.
Frost the warm cinnamon rolls and serve immediately.

Notes

Store leftover cinnamon rolls in an air-tight container for up to 3 days.
For best results, serve the rolls warm.
Use a digital thermometer to check if the rolls are fully baked (190F/88C).

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 300
Sugar: 15g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg

Keywords: Pumpkin Cinnamon Rolls, Easy Recipe, Fall Dessert