Super soft pumpkin cinnamon rolls, topped with honey cream cheese frosting and walnuts…
These pumpkin cinnamon rolls are the softest cinnamon rolls that I ever had! Seriously, this is like the best recipe ever! Once you try it, you will never need any other cinnamon rolls recipe in your life!
To celebrate Autumn, I’ve been baking/cooking a lot with pumpkin this year! I made a very delicious Pumpkin Hummus, and added pumpkin to these wonderful Pumpkin Cauliflower Fritters, baked cute Pumpkin Cupcakes, and even topped my favourite Creamy Rice Pudding with spicy pumpkin!
The pumpkin cinnamon rolls are not difficult to make, but it takes them about 3 hours to be ready. Well worth the wait though! I’m one these lucky people that own a bread maker, and my bread maker can actually make and knead the dough, which makes things very easy for me. But below, I’ve written the method for people that do not own a dough/bread maker.
Now let me tell you about the dough, the dough will be very very soft! It will also stick to your hands and the counter where you will be kneading the dough, to avoid this happening you can use up to 1/4 cup of flour to flour the counter and your hands. But please do not use more than that if you want soft rolls!
I almost never use canned pumpkin puree, what I normally do is cut a pumpkin into cubes and either use a blender to make puree, or place the pumpkin cubes in a ziploc bag and keep in the freezer until I need to use them. I also found that dark brown sugar and light brown sugar work perfectly fine for this recipe so it doesn’t matter which one are you using. And as for the milk, if you want soft rolls make sure not to use skimmed milk, it has to have fat in it.
This recipe makes about 10-12 rolls, and it’s best to serve warm. IF not the whole batch is gone within the same day (this rarely does happen in my family!), you can store in an airtight container in the refrigerator for up to 4 days. If refregirated you can pop them into the microwave for 10 seconds to eat them warm.
So how about trying these irresistible pumpkin cinnamon rolls? You WILL fall in LOVE from the first bite! But seriously, these are the kinda cinnamon rolls that will make you wish it was pumpkin season all year round! I love the taste of the pumpkin spice with the honey cream cheese, and the vibrant colour that the pumpkin adds to these cinnamon rolls. Ohh and the oeey gooey brown sugar – cinnamon – pumpkin spice filling is just AMAZING!
Pumpkin Cinnamon Rolls
- 1/2 cup whole milk
- 2 tbsp unsalted butter or margarine
- 1/2 cup pumpkin puree I puree fresh pumpkin chunks
- 2 tbsp brown sugar
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 large egg
- 2 1/4 tsp instant yeast
- 2 1/2 cups all purpose flour
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 3 tbsp unsalted butter melted
- HONEY CREAM CHEESE FROSTING
- 100 grams cream cheese room temperature
- 1/4 cup honey
- 2 tbsp milk
- 1 cup powdered sugar sifted
- 1/3 cup chopped walnuts
- To make the dough: I use my bread maker to make the dough, on the dough program where I place all dough ingredients in it and let it do the work for 1.5 hours.
- If you don't own one, then follow these steps: Melt the butter in a small sauce pan along with the milk. Take another bowl and beat pumpkin puree, brown sugar, spices and the salt using a mixer. Then add the butter/milk mixture to the bowl (but mixture shouldn't be too hot, just luke-warm) then add 1 egg and the yeast and beat. Divide the flour into 2 batches and add them gradually while beating the mixture. The dough will be very soft. Take another bowl and coat with nonstick spray and place the dough ball in it, cover with plastic wrap and let it rise in a warm place until it doubles in size (about 1 hour).
- Knead the dough ball to form a smooth ball, adding a little bit of flour so it doesn't stick to the surface, but make sure not too add too much flour as you want your dough to be soft. Roll it out into a 30cm x 50cm rectangle and make the filling.
- To make the filling, combine brown sugar with cinnamon, and spices. Brush the melted butter into the dough then sprinkle with the sugar/spices mixture.
- Roll it up rightly then using a sharp knife cut into 12 pieces. Arrange the rolls in a pan that is layered with parchment paper or lightly spray with nonstick spray. Allow them to rise for about half in hour in a warm place, then bake for 20-25 minutes on 180c.