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Pumpkin Cinnamon Rolls

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Soft and fluffy pumpkin cinnamon rolls infused with warm spices and real pumpkin puree, finished with a sweet vanilla glaze. A cozy and comforting treat perfect for fall mornings or special occasions.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 tsp instant yeast
  • 1/2 tsp salt
  • 3/4 cup pumpkin puree
  • 1/2 cup warm milk
  • 1/4 cup butter, melted
  • 1 large egg
  • 1 tsp pumpkin spice or cinnamon
  • 3/4 cup brown sugar
  • 1 1/2 tbsp ground cinnamon
  • 1/4 cup butter, softened (for filling)
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  1. In a large bowl, combine flour, sugar, yeast, salt, and pumpkin spice.
  2. In another bowl, mix pumpkin puree, warm milk, melted butter, and egg.
  3. Add wet ingredients to dry ingredients and mix until a soft dough forms.
  4. Knead the dough until smooth and elastic. Cover and let rise until doubled in size.
  5. Roll the dough into a rectangle on a floured surface.
  6. Spread softened butter over the dough and sprinkle evenly with brown sugar and cinnamon.
  7. Roll tightly into a log and slice into 10–12 rolls.
  8. Place rolls in a greased baking dish and let rise again until puffy.
  9. Bake at 350°F (175°C) for 20–25 minutes until golden brown.
  10. Mix powdered sugar, milk, and vanilla extract to make the glaze.
  11. Drizzle glaze over warm rolls before serving.

Notes

  • Use canned or fresh pumpkin puree.
  • Add nuts like pecans or walnuts for extra texture.
  • Use cream cheese frosting instead of glaze for a richer topping.
  • Store in an airtight container for up to 2 days or refrigerate for up to 5 days.
  • Freeze unglazed rolls for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-cinnamon-rolls-2/