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Soft, sweet and so addicting, these Pumpkin Cinnamon Rolls will have everyone swooning. Made with simple pantry ingredients, these will become your new favorite Fall treat!
I know we all love this cinnamon roll recipe and this cinnamon roll recipe, but have you tried Pumpkin Cinnamon Rolls? They are the new and improved cinnamon roll for Fall! Since Pumpkin Spice everything is all the rage, it makes perfect sense to add pumpkin to a huge batch of cinnamon rolls and slather them with maple frosting. Spicy, sweet and festive, this will become your new favorite recipe.
Pumpkin Cinnamon Rolls
I have been making this Pumpkin Cinnamon Roll recipe for years and years! I first developed this recipe back in 2011 when I only had one kid and life was….less busy. Ha! Even though things have gotten crazy round these parts (hiiii four kids and homeschooling!) these have withstood the test of time and my family now expects these every Fall…along with these Old Fashioned Pumpkin Donuts. And these Pumpkin Bars. Basically what I’m saying is you too could have a new (delicious!) family tradition.
Main Ingredients Needed
No surprises here, folks. Just like with most from scratch baking, you’ll need a few pantry ingredients you probably already have to make these Pumpkin Cinnamon Rolls! For specific measurements and directions, be sure to scroll down to the printable recipe card at the bottom of this post.
- Active Dry Yeast– My favorite brand of active dry yeast is the Le Saf brand. I buy it from costco in 1 pound packs and store any extras in a clean, glass jar in the fridge.
- Warm Water + Warm Milk– I like using both for making this dough. For best results, use a thermometer to ensure you don’t go above 110-115 degrees F. If in doubt, err on the side of cooler than warmer.
- Melted Butter + Sugar– this is an enriched dough (which means it has a few extras added into it to make it extra delicious) and butter and sugar are two of those ingredients to make it ‘enriched’.
- All purpose Flour– I use unbleached all purpose (personal preference) but bleached is perfectly fine too.
- Pumpkin– this recipe calls for 3/4 cup added into the cinnamon roll dough. It’s what give it that dreamy orange color!
- Maple Syrup + Butter– melted together, this becomes the glue for inside the cinnamon roll filling!
- Brown sugar– light or dark brown sugar is fine to use, you just want it to be soft and fresh for easy spreading in the filling.
- Cinnamon + Nutmeg– this is a classic combination of flavors to use with pumpkin. Pumpkin Pie Spice works well in a pinch as well.
- Powdered Sugar– used to make an extra smooth cinnamon roll frosting
- Maple Extract– this stuff packs a delicious punch for the frosting.
How to make Pumpkin Cinnamon Rolls
When working with yeast and making any kind of bread product, patience is basically the main “ingredient” you’ll need. While this isn’t a hard recipe, per say, it just takes some time. The steps are easy if you take them one by one. Lots of guidance found in the recipe card below!
- Proof the yeast. Stir yeast, 1/4 teaspoon sugar and warm water together until dissolved. Set aside to bloom.
- Make the dough by stirring yeast mixture together with warm milk, melted butter, pumpkin, sugar, salt and half the flour.
- Add in more flour bit by bit until dough forms and is sticky to the touch but doesn’t leave a residue on your hands. You might not use all the flour and you may need more flour. Go by feel.
- Proof dough in a well greased bowl. Cover and rise 1 hour or until doubled in size.
- Roll out dough to be a 12×24 inch rectangle.
- Spread with melted butter and maple syrup. Sprinkle over brown sugar, cinnamon and nutmeg.
- Roll up and cut into 16 large rolls. Place into greased baking pans and rise again until doubled in size (another hour or so.)
- Bake for 20-25 minutes at 350 degrees F.
- Make the frosting by stirring powdered sugar together with vanilla extract, maple extract, milk and melted butter.
- Spread warm rolls with frosting. Enjoy warm!
So, you made your cinnamon rolls and have a few left over. Now what? These will last up to 2 full days at room temperature as long as they are in an airtight container. They will last up to 4 days in the refrigerator. Of course before enjoying, be sure to microwave for a few seconds to warm them up for maximum deliciousness.
So, that’s my recipe for Pumpkin Cinnamon Rolls. I hope you love it as much as we do at my house! Be sure to save/bookmark/pin/print this recipe and add it to your recipe box! It’s a good one you’re not going to want to lose. Have a great day, friends!
Pumpkin Cinnamon Rolls
for the dough--
for the filling--
- In large bowl, sprinkle yeast and 1/4 teaspoon sugar over warm water. Stir and proof 5-10 minutes. After yeast has foamed, stir in milk, butter, sugar, salt, pumpkin puree, and half the flour. Stir in flour by 1/2 cup increments.
- When you can no longer stir, remove dough to board and knead in remaining flour or until dough is similar to bread dough, slightly sticky but won't stick to your hands. (For me, it took me about 5 minutes of kneading and I used 5 1/2 cups flour.)
- Lightly grease dough ball and place into a clean bowl. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft free area in your kitchen. Let dough rise for 1-2 hours or until doubled in size.
- While waiting for dough to rise, grease 1-9x13 pan and 1 pie plate or 8x8 square dish. In a small bowl, stir maple syrup and butter together.
- Punch down dough and remove to a clean, lightly greased board. Roll dough out to be 24x12 inch rectangle (approximately).
- Pour butter and maple syrup mixture over rolled dough and spread out to moisten entire surface.
- Sprinkle brown sugar, cinnamon and nutmeg over top dough and press down lightly. Roll dough up lengthwise to be a long, skinny log. Pinch edges of dough together. Using a sharp knife, cut entire log in half (to get 2). Cut those halves in half again (to get 4). Cut those halves in half again (to get 8 ) and then again (to get 16).
- Place rolls in prepared pans. (12 rolls in the 9x13, 4 in the other.) If some of the filling oozes out onto your board while cutting, scrape it off and place on top of the rolls to bake (we don't want to loose any filling!).
- Cover rolls to rise again for 1 hour or until they have almost doubled in size. Bake at 350 degrees for 20-25 minutes or until top of rolls are golden brown. (Check them after 18 minutes just to be sure you don't over bake).
- While rolls are baking, mix powdered sugar, vanilla, maple extract, milk and melted butter together until smooth. Spread over hot rolls and serve warm.