Soft and gooey Pumpkin Cinnamon Rolls are topped with a delicious pumpkin spice glaze. This simple dessert has all the goods!
In the fall, it’s fun to make pumpkin variations of your favorite treats—like Pumpkin Banana Bread, or Pumpkin Brownies. Pumpkin Cinnamon Rolls are a fall twist on Classic Cinnamon Rolls!
a fall twist on your favorite sweet Rolls
Nothing screams fall more than pumpkin. We have plenty of wonderful pumpkin recipes, such as these Frosted Pumpkin Bars and of course Magic Pumpkin Cake.
My mom was the one to give these Pumpkin Cinnamon Rolls a try, and we are so glad she did!! They are soft, gooey, and the perfect way to welcome in the fall season.
We decided to replace the cinnamon in the cinnamon-sugar mixture with Pumpkin Spice. It really added to the yummy pumpkin flavor. I mean, just look at them – don’t you want one?!
Making pumpkin cinnamon rolls
CINNAMON ROLL DOUGH. Dissolve yeast in a large bowl with ½ cup warm water. Let stand until bubbling, about 5 minutes. Add eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Slowly stir in up to 1 more cup of flour until soft dough forms. (Dough will be sticky).
KNEAD + RISE. Spread ½ cup flour on a flat surface. Knead dough for 6-8 minutes, until smooth and elastic. Place in a greased bowl, turning to grease top of the dough. Cover and place in a warm spot. Let rise for about 1 hour or until doubled in size.
SEASON. Punch dough down and divide in half. Roll each into a 12×8 rectangle. Brush with melted butter. Mix together your brown sugar and pumpkin pie spice; sprinkle over dough.
ROLL + RISE. Start rolling with a long side (jelly-roll style); pinch seams to seal. Cut each roll into 12 slices. Cut side down, place into 2 greased 9×13-inch pans. Cover and let rise for about 30 minutes or until doubled.
BAKE. Bake for 22-28 minutes at 350°F. Rolls should be golden brown.
The glaze on these Pumpkin Cinnamon Rolls is unlike any other glaze. It’s not your traditional topping! This glaze is made with a special ingredient.
- confectioners sugar
- vanilla extract
- pumpkin pie spice
The addition of pumpkin pie spice is a GAME CHANGER. Honestly, a normal glaze just wouldn’t do it for these amazing Pumpkin Cinnamon Rolls. A recipe like this needs a glaze that compliments it perfectly, and this pumpkin spice glaze is just that.
GLAZE. Combine your water, butter and pumpkin pie spice In a small bowl. Add powdered sugar and vanilla and beat until smooth. Spread over the warm rolls after they’ve come out of the oven, and ENJOY! (You definitely will!)
Instead of topping these rolls with the traditional glaze, here are some other options:
- Cream cheese frosting
- Maple frosting
- Maple cream cheese icing
- Top your rolls with chopped pecans
Milk. Use 2% or whole milk. The fat content contributes to a soft fluffy roll.
Pumpkin. Use pumpkin puree, NOT pumpkin pie filling
Cutting tips. Use unflavored dental floss or string to cut the individual rolls. Once you have the dough rolled into a log, slide a long strand of dental floss under the dough. Bring the floss up, cross the strands, and pull the strands tight. It will cut right through the dough! Repeat for each roll. Be sure to cut all the slices the same size. Another way to cut the rolls is to use a sharp knife with a serrated edge, cut in a sawing motion.
Baking Pan. Cinnamon rolls are pretty sticky and can easily stick to the pan. To help keep this from happening line the pan with parchment paper.
Speed up rising process. Use the oven to create a warm environment that will allow the dough to rise faster. Heat the oven to 200°F and then turn it OFF. Cover the bowl with the dough in it with a damp tea towel. Place in the oven and let the dough rise until it has doubled in size.
Rolls not rising. There are a lot of reasons that keep the dough from rising. Here are few of the most common reasons:
- Expired yeast or the water was too hot or too cold and the yeast died.
- The room is too cold, and you just need more time.
- Over proofing the dough can cause the dough to fall. At this point it will not rise properly again.
- A different flour, other than what was written in the recipe, was used.
- If you’re making donuts during fall or winter, cover the dough and set it near a warm fireplace.
- Add hot water to a large bowl. Nestle the bowl containing the dough into the bowl of water. Cover the dough with a towel, or plastic wrap. Let rise until double.
Knead this dough two ways:
Traditional. Turn the dough out onto a floured surface. Use your hands to fold the dough in half and press it with the heel of your hands. Repeat the folding and pressing motion for 7-8 minutes. You can add a bit of flour but be careful you don’t add too much.
Stand Mixer. Use the dough hook attachment and knead the dough on low speed for 3-4 minutes.
Do NOT over-knead. In either case you should NOT over knead the dough.
- Dough is kneaded when it feels smooth and elastic, but not tight.
- Test it by poking the dough with your finger. You should be able to easily poke your finger into the dough. The indentation should fill up quickly. If it doesn’t, then continue to knead it.
- Another test is to pinch off a small ball of dough and hold it in the air with two fingers. If the dough keeps its shape, it’s ready. If it “melts” and flops downward, then continue to knead it.
Make the dough ahead of time. Bake later, so they are fresh.
- Keep the shaped rolls in the fridge for up to 12 hours.
- Follow the written recipe, but do not let them rise a second time. Instead, cover the pan with plastic wrap and place in the fridge.
- When you’re ready to bake them remove the pan from the fridge, allow them to rise for 30-60 minutes, and bake as directed. Do not let them over proof or they will fall flat.
The rolls are best fresh out of the oven when they are warm and gooey. However, you can store the rolls at room temperature or freeze them for later. I don’t recommend storing them in the fridge as they will dry out much faster.
STORE. Keep rolls in an airtight container for up to 4 days. To reheat, place the roll in the microwave for about 5-10 seconds.
FREEZE. Once the rolls have been baked allow them to cool. Cover the pan, or wrap each roll individually, with plastic wrap then again with aluminum foil. Freeze frosting in a separate container. They can stay in the freezer for up to 6 months.
Allow to thaw and warm the rolls:
- in the oven (400⁰ oven for about 15-25 minutes)
- in the microwave (place individual roll in the microwave for 5-8 seconds then in a hot oven for 1-2 minutes to get a fresh baked texture)
Spread frosting over warm rolls.
For more pumpkin recipes, check out:
Dissolve yeast in a large bowl with ½ cup warm water. Let stand until bubbling, about 5 minutes. Add eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Slowly stir in up to 1 more cup of flour until soft dough forms. (Dough will be sticky).
Spread ½ cup flour on a flat surface. Knead dough for 6-8 minutes, until smooth and elastic. Place in a greased bowl, turning to grease top of the dough. Cover and place in a warm spot. Let rise for about 1 hour or until doubled in size.
Punch dough down and divide in half. Roll each into a 12×8 rectangle. Brush with melted butter. Mix together your brown sugar and pumpkin pie spice; sprinkle over dough.
Start rolling with a long side (jelly-roll style); pinch seams to seal. Cut each roll into 12 slices. Cut side down, place into 2 greased 9×13-in. pans. Cover and let rise for about 30 minutes or until doubled.
Bake for 22-28 minutes at 350°. Rolls should be golden brown. Combine your water, butter and pumpkin pie spice In a small bowl. Add powdered sugar and vanilla and beat until smooth. Spread over warm rolls.
Adapted from www.tasteofhome.com