Pumpkin Cinnamon Rolls
Warm, spiced pumpkin cinnamon rolls feature a soft, fluffy dough infused with pumpkin and cinnamon, perfect for cozy mornings or holiday treats. Ideal for breakfast or brunch.
Ingredients
Instructions
- Combine 1 1/2 cups flour and yeast; set aside.
- In a small pan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter, and salt until warm (120° to 130°).
- Add the warm mixture to the flour and yeast mixture, along with the beaten egg.
- Beat on low speed for 30 seconds.
- Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough.
- Knead the dough for about 6 to 8 minutes.
- Place the dough in a greased bowl, turning once to grease the top.
- Cover and let rise until doubled in size, about 1 hour.
- Roll out into a 12 x 10-inch rectangle.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg or ginger to the dough. If you don't have fresh pumpkin, canned pumpkin puree is a great substitute. Ensure your milk is at the right temperature to activate the yeast; too hot will kill it. When kneading, lightly flour your surface to prevent sticking but avoid adding too much flour, as it can make the rolls dense.
Serving Suggestions
Serve these pumpkin cinnamon rolls warm, drizzled with a simple icing made from powdered sugar and milk for added sweetness. They pair beautifully with a cup of coffee or tea, making them perfect for breakfast or brunch. For a complete meal, consider serving alongside a light salad or fruit dish, such as Cucumber Congealed Salad.
Storage & Reheating
Store any leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, wrap them in foil and warm them in a preheated oven at 350°F for about 10-15 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cinnamon Rolls contains roughly 979 calories, with 9g protein, 134g carbohydrates, and 47g fat. It is an excellent source of calcium (25% of the Daily Value), vitamin C (23% of the Daily Value), and iron (21% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 910mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser roll. Start by replacing half the flour with whole wheat and adjust as necessary. You may need to increase the liquid slightly to compensate for the extra absorption of whole wheat flour.
How can I make these cinnamon rolls vegan?
To make vegan pumpkin cinnamon rolls, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and replace the butter with a dairy-free alternative. Use almond or soy milk in place of regular milk. The rolls will still be delicious and fluffy!
How do I know when the dough has risen enough?
The dough is ready when it has doubled in size, which usually takes about 1 hour. You can test it by gently pressing your finger into the dough; if the indentation remains, it has risen sufficiently. If it springs back, let it rise a little longer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).