Pumpkin Cinnamon Rolls For Fall Breakfast – Cozy Spiced Swirls

Pumpkin Cinnamon Rolls For Fall Breakfast

Cozy Spiced Swirls

Get ready to cozy up your mornings with the ultimate fall indulgence: Pumpkin Cinnamon Rolls! Imagine the aroma of warm cinnamon, sweet pumpkin, and a hint of spice wafting through your kitchen. These soft, fluffy rolls are the perfect way to kickstart a crisp autumn day, whether it’s a special weekend brunch or a sweet treat to brighten a busy weekday. Forget complicated baking; this recipe is designed for ease, promising a delightful, restaurant-worthy breakfast experience right in your own home. Let’s bake some fall magic!

⏱️ Time Breakdown

• Prep Time: 30 minutes
• Cook Time: 20-25 minutes
• Total Time: 50-55 minutes
• Servings: 12 rolls

📝 Ingredients List

• 1 cup warm milk (105-115°F)
• 2 ¼ teaspoons active dry yeast
• ½ cup granulated sugar, divided
• 1 teaspoon salt
• ½ cup pumpkin puree (not pie filling)
• ¼ cup unsalted butter, melted
• 1 large egg, lightly beaten
• 4 ¼ cups all-purpose flour, plus more for dusting
• For the Filling:
• ½ cup unsalted butter, softened
• 1 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• For the Glaze:
• 3 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• ½ teaspoon vanilla extract
• 2-4 tablespoons milk

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large mixing bowl
• Measuring cups & spoons
• Whisk
• Rubber spatula or wooden spoon
• Rolling pin
• 8×8 inch or 9×13 inch baking dish
• Wire rack
• Parchment paper (optional, for easy cleanup)

Step-by-Step Beginner-Friendly Instructions

1. In a large bowl, combine the warm milk, yeast, and 1 teaspoon of granulated sugar. Let it sit for 5-10 minutes until foamy. This means your yeast is alive and ready to go! 🫧
2. Stir in the remaining granulated sugar, salt, pumpkin puree, melted butter, and beaten egg into the yeast mixture. Mix until well combined.
3. Gradually add the flour, mixing with a spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Shape into a ball.
4. Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size. ☀️
5. While the dough rises, prepare the filling. In a small bowl, combine the softened butter, brown sugar, cinnamon, and pumpkin pie spice. Mix until it forms a paste.
6. Once the dough has risen, punch it down gently. Turn it out onto a lightly floured surface and roll it into a 12×18 inch rectangle.
7. Spread the pumpkin cinnamon filling evenly over the dough, leaving a small border along one of the long edges.
8. Starting from the long edge with the filling all the way to the edge, tightly roll up the dough. Pinch the seam to seal.
9. Cut the roll into 12 equal slices, about 1.5 inches thick. You can use a sharp knife or dental floss for a clean cut.
10. Arrange the cinnamon roll slices in a greased baking dish (8×8 inch for thicker rolls, 9×13 inch for slightly less thick). Cover and let them rise again for 20-30 minutes.
11. Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown and cooked through. The best part? That amazing aroma filling your kitchen!
12. While the rolls bake, prepare the glaze. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar, vanilla extract, and 2 tablespoons of milk until combined and smooth. Add more milk, a tablespoon at a time, if needed to reach desired drizzling consistency.
13. Once the rolls are out of the oven, let them cool slightly in the pan for about 5-10 minutes. Drizzle generously with the cream cheese glaze. Enjoy them warm!

💡 Pro Tips Section

• Storage: Cinnamon rolls are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven.
• Make Ahead: You can assemble the rolls the night before. Place them in the baking dish, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes before baking.
• No Pumpkin Pie Spice? Make your own by combining 1 teaspoon cinnamon, 1/3 teaspoon ginger, 1/8 teaspoon cloves, and 1/8 teaspoon allspice.
• Glaze Consistency: Adjust the amount of milk in the glaze to achieve your desired thickness. A thicker glaze will be more like frosting, while a thinner one will be more of a drizzle.

Variations

• Nutty Crunch: Add chopped pecans or walnuts to the filling before rolling, or sprinkle them on top of the glaze.
• Extra Spice: For a spicier kick, increase the cinnamon and pumpkin pie spice in both the filling and the dough. You could also add a pinch of ground ginger or nutmeg to the dough.
• Different Glaze: Try a simple maple glaze by whisking together powdered sugar, maple syrup, and a splash of milk.

FAQ

• Can I use canned pumpkin pie filling instead of pumpkin puree? No, you should use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices that will alter the flavor and texture of the rolls.
• Why are my cinnamon rolls not fluffy? This could be due to inactive yeast, not enough rising time, or overworking the dough. Ensure your yeast is fresh and that the dough has sufficient time and warmth to rise properly. Knead just until smooth and elastic.
• How do I get clean cuts for my cinnamon rolls? Using a sharp serrated knife or unflavored dental floss (run under water, place under the roll, cross the ends, and pull to slice) will give you the cleanest cuts without squishing the dough.

Pumpkin Cinnamon Rolls

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• Author: Samantha Jones
• Total Time: 55
• Yield: 12 rolls 1x
• Diet: Vegetarian

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Description

Cozy up your mornings with these soft, fluffy pumpkin cinnamon rolls! Infused with the warm aromas of cinnamon, pumpkin, and spice, they are the perfect fall indulgence for weekend brunches or a sweet weekday treat. This easy-to-follow recipe delivers restaurant-worthy results for a delightful home-baked breakfast.

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Ingredients

Scale 1x2x3x

1 cup warm milk (105-115°F)
2 ¼ teaspoons active dry yeast
1 teaspoon granulated sugar
½ cup granulated sugar, divided
1 teaspoon salt
½ cup pumpkin puree (not pie filling)
¼ cup unsalted butter, melted
1 large egg, lightly beaten
4 ¼ cups all-purpose flour, plus more for dusting

For the Filling:
½ cup unsalted butter, softened
1 cup packed brown sugar
2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice

For the Glaze:
3 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
½ teaspoon vanilla extract
2–4 tablespoons milk

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Instructions

In a large bowl, combine the warm milk, yeast, and 1 teaspoon of granulated sugar. Let it sit for 5-10 minutes until foamy.
Stir in the remaining granulated sugar, salt, pumpkin puree, melted butter, and beaten egg into the yeast mixture. Mix until well combined.
Gradually add the flour, mixing with a spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Shape into a ball.
Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough rises, prepare the filling. In a small bowl, combine the softened butter, brown sugar, cinnamon, and pumpkin pie spice. Mix until well combined to form a paste.
Once the dough has risen, punch it down gently. Turn it out onto a lightly floured surface and roll it into a large rectangle (approximately 12×18 inches).
Spread the filling evenly over the dough, leaving a small border along one of the long edges.
Starting from the long edge with the filling all the way to the edge, tightly roll up the dough into a log.
Cut the log into 12 equal-sized rolls. You can use a sharp knife or unflavored dental floss for cleaner cuts.
Place the cinnamon rolls into a greased 8×8 inch or 9×13 inch baking dish, cut-side up. If using parchment paper, line the dish first.
Cover the baking dish loosely with plastic wrap or a kitchen towel and let the rolls rise for another 30 minutes, or until puffy.
Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise.
Bake for 20-25 minutes, or until golden brown on top and cooked through.
While the rolls are baking, prepare the glaze. In a medium bowl, beat together the softened cream cheese and softened butter until smooth. Gradually beat in the powdered sugar until combined. Stir in the vanilla extract and 2 tablespoons of milk. Add more milk, one tablespoon at a time, until the glaze reaches your desired drizzling consistency.
Once the cinnamon rolls are out of the oven, let them cool in the baking dish for about 10 minutes before drizzling generously with the glaze. Serve warm.

Notes

For easier cleanup, line your baking dish with parchment paper before placing the rolls inside.
If you notice your dough is too sticky or too dry, adjust the flour amount slightly, adding a tablespoon at a time.
Ensure your milk is warm but not too hot, as overheated milk can kill the yeast.
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days.

• Prep Time: 30
• Cook Time: 25
• Category: Recipes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: Estimate calculated based on ingredients, approximately 450-550 kcal per roll.
• Sugar: Estimate calculated based on ingredients, approximately 40-50g per roll.
• Sodium: Estimate calculated based on ingredients, approximately 300-400mg per roll.
• Fat: Estimate calculated based on ingredients, approximately 20-28g per roll.
• Saturated Fat: Estimate calculated based on ingredients, approximately 12-18g per roll.
• Carbohydrates: Estimate calculated based on ingredients, approximately 60-70g per roll.
• Fiber: Estimate calculated based on ingredients, approximately 2-4g per roll.
• Protein: Estimate calculated based on ingredients, approximately 8-10g per roll.
• Cholesterol: Estimate calculated based on ingredients, approximately 60-80mg per roll.