Pin it My kitchen smelled like October long before the calendar agreed. I had just opened a can of pumpkin purée for a pie that never happened, and there it sat, three quarters full, daring me to do something better. The idea came mid-morning: what if I put it in cinnamon roll dough? I had no idea if it would work, but the dough turned this gorgeous burnt orange, pillowy and soft, and when they baked, the whole house smelled like a bakery inside a pumpkin patch.
I made these for a brunch where half the people claimed they did not like pumpkin. By the second roll, no one was talking, just chewing and reaching for another. One friend scraped frosting off the pan with her finger when she thought I was not looking. That is when I knew this recipe was not just good, it was the kind that makes people lose their manners a little.
Ingredients
- All-purpose flour: This gives structure without making the rolls heavy, and the pumpkin keeps them tender even if you add a bit extra while kneading.
- Active dry yeast: Make sure your milk is lukewarm, not hot, or you will kill the yeast and wonder why nothing is rising.
- Granulated sugar: It feeds the yeast and adds just enough sweetness to balance the spices without competing with the filling.
- Whole milk: The fat in whole milk makes the dough richer, though I have used two percent in a pinch and it still worked.
- Canned pumpkin purée: Use pure pumpkin, not pie filling, or your dough will be too sweet and too wet.
- Unsalted butter: You will use it in three places, so soften some and melt some ahead of time to save yourself the wait.
- Egg: Let it sit out for twenty minutes so it blends smoothly and does not cool down your dough.
- Vanilla extract: A little goes into the dough and the frosting, tying everything together with a warm backdrop.
- Salt: It sharpens the sweetness and makes the spices taste more like themselves.
- Ground cinnamon: This is the hero spice, so use the good stuff if you have it.
- Ground nutmeg: Just half a teaspoon adds depth without tasting like eggnog.
- Brown sugar: The molasses flavor plays beautifully with cinnamon and sticks to the dough when you roll it up.
- Cream cheese: Soften it completely or you will have lumps in your frosting no amount of beating will fix.
- Powdered sugar: Sifting it is not optional unless you enjoy gritty frosting.
Instructions
- Wake up the yeast:
- Stir the yeast into warm milk and wait until it gets foamy and smells faintly like bread. If nothing happens after five minutes, your yeast is dead or your milk was too hot, start over.
- Build the dough:
- Mix in the sugar, pumpkin, melted butter, egg, and vanilla until it looks like a thick, orange batter. Then add the flour, salt, and spices gradually, stirring until it starts to pull away from the bowl.
- Knead until smooth:
- Turn the dough out and knead it for six to eight minutes until it feels soft and bounces back when you poke it. If it sticks to your hands, sprinkle in a little more flour, but do not go overboard or the rolls will be dense.
- Let it rise:
- Put the dough in a greased bowl, cover it with a towel, and set it somewhere warmish for an hour. It should double in size and feel puffy and alive when you press it.
- Roll it out:
- Punch the dough down to deflate it, then roll it into a rectangle about sixteen by twelve inches on a floured surface. Try to keep the edges even so your rolls are all the same size.
- Spread and fill:
- Smear softened butter all over the dough, leaving a little border at the edges. Mix your brown sugar and cinnamon in a bowl, then scatter it evenly over the butter.
- Roll it up:
- Starting from the long side, roll the dough into a tight log, pressing gently as you go. Pinch the seam closed so it does not unravel.
- Slice into rolls:
- Use a sharp knife or unflavored dental floss to cut the log into twelve even pieces. If the dough squishes, chill the log for ten minutes first.
- Second rise:
- Arrange the rolls in a greased baking dish, cover them, and let them puff up for thirty to forty minutes. They should look soft and crowded.
- Bake until golden:
- Slide them into a preheated oven at 350 degrees Fahrenheit and bake for twenty two to twenty five minutes. They are done when the tops are golden and the centers are not doughy.
- Make the frosting:
- Beat softened cream cheese and butter until smooth, then add powdered sugar, vanilla, and a pinch of salt. Beat until it is fluffy and spreadable.
- Frost while warm:
- Spread the frosting over the rolls as soon as they come out of the oven. It will melt into all the swirls and make them even more indulgent.
Pin it There was a morning I brought these to a friend who had just had a baby, and she cried a little when she opened the container. Not because they were beautiful, though they were, but because they were warm and someone had made them just for her. That is what these rolls do: they show up when it matters.
Making Them the Night Before
After you slice the rolls and arrange them in the pan, cover them tightly with plastic wrap and put them in the fridge overnight. In the morning, let them sit at room temperature for thirty minutes while the oven preheats, then bake as usual. The slow cold rise makes the flavor even better, and you get to sleep in a little.
What to Do With Leftovers
Store them in an airtight container at room temperature for two days or in the fridge for up to five. They also freeze beautifully: wrap each roll individually in plastic, then foil, and freeze for up to two months. Thaw at room temperature and warm in the oven at 300 degrees for ten minutes.
Ways to Make Them Your Own
Some people cannot resist adding chopped pecans or walnuts to the filling, and I do not blame them. You can also swap the spices for two teaspoons of pumpkin pie spice if that is what you have. For a maple twist, replace half the powdered sugar in the frosting with maple syrup and add a pinch of cinnamon.
- Sprinkle the filling with mini chocolate chips for something a little unexpected.
- Drizzle the frosted rolls with caramel sauce if you are feeling extra.
- Brush the tops with melted butter right when they come out of the oven for a glossy finish.
Pin it These rolls have become my favorite way to stretch autumn as long as possible, even when the leaves are gone and the air is cold. Make them once, and I promise they will ask to be made again.
Recipe FAQs
- → Can I prepare these rolls ahead of time?
Yes, you can prepare the rolls the night before. Shape them, place in the baking dish, cover, and refrigerate. In the morning, let them rise at room temperature for 1-2 hours before baking.
- → What can I substitute for canned pumpkin purée?
Fresh pumpkin purée works equally well. You can also use butternut squash purée or sweet potato purée for a slightly different flavor profile while maintaining the same texture.
- → How should I store leftover rolls?
Store covered rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in the oven or microwave before serving.
- → Can I freeze these rolls?
Absolutely. Freeze unfrosted, baked rolls in an airtight container for up to 3 months. Thaw overnight and add frosting before serving for best flavor.
- → What's the best way to slice the dough evenly?
Use a sharp knife dipped in warm water and wiped between cuts for clean slices. Alternatively, unflavored dental floss works wonderfully—simply slide it under the rolled dough and pull upward through the log.
- → Can I add nuts to the filling?
Yes, chopped pecans or walnuts pair beautifully with the pumpkin and cinnamon flavors. Sprinkle about ½ cup over the butter and sugar mixture before rolling.