Pumpkin Cinnamon Rolls
Warm and fluffy pumpkin cinnamon rolls are the perfect cozy treat for chilly days. Infused with rich pumpkin flavor and aromatic cinnamon, these rolls are a delightful addition to your breakfast or brunch spread. Whether enjoyed fresh from the oven or warmed up later, they promise to wrap you in comfort and sweetness, making them an irresistible favorite for family gatherings or lazy weekends.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup canned pumpkin puree (100% pure)
- 2 ¼ tsp active dry yeast
- 2 tsp ground cinnamon
- ½ cup brown sugar (light)
- ½ cup warm milk
- ¼ cup melted butter
- 1 cup powdered sugar (for glaze)
Instructions
- Activate the yeast by combining warm milk with sugar and yeast in a small bowl. Let it sit for about 5 minutes until frothy.
- In a large mixing bowl, combine flour, salt, and cinnamon. Add melted butter and pumpkin puree once the yeast mixture is frothy.
- Knead the dough on a floured surface until smooth (5-7 minutes). It should be soft yet slightly sticky.
- Place dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm spot until doubled in size (about 1 hour).
- Punch down the dough and roll it out into a rectangle about 1/4-inch thick. Spread softened butter over the surface.
- Sprinkle cinnamon and brown sugar evenly over the buttered dough, then roll tightly from one side.
- Cut into 12 equal pieces and place them in a greased baking dish.
- Bake at 350°F (175°C) for 25-30 minutes until golden brown.
- For the glaze, whisk together powdered sugar with milk until smooth and drizzle generously over warm rolls.
Nutrition
- Serving Size: 1 roll (85g)
- Calories: 290
- Sugar: 12g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg