Fluffy Pumpkin Cinnamon Rolls
Bread

Fluffy Pumpkin Cinnamon Rolls

October 5, 2018

{updated recipe. May, 2016}

These pumpkin cinnamon rolls are super fluffy and they just melt in your mouth. Hard to stop at one.

Cinnamon rolls are made with a yeast dough, which is rolled out and smeared with a good amount of butter. A mixture of sugar and cinnamon is spread over it. The dough is rolled and cut. Once these cinnamon rolls are baked and still warm, a delicious cream cheese icing is spread all over them.

In this recipe we are using some pumpkin puree in the dough with cinnamon, cloves and nutmeg. This combination of flavor is very common in pumpkin pie, a pie I’ve eaten many times in the USA during the fall.

Rollos de calabaza y canela / Pumpkin cinnamon rolls

In Paraguay I use butternut squash because is a little bit sweeter than the other kinds of squash I can find here.

How to make homemade pumpkin puree

There are several ways to cook pumpkin for these fluffy pumpkin cinnamon rolls. You can peel it, cut it and cook it with a little bit of water in a saucepan over the stove; you can bake it in the oven or in the microwave and this is what I do. Cut it in half, take the seeds out, wrap it with film and microwave it for about 8 minutes. Once cold, take the pulp out of the skin and mash.

I like doing it like this because it is fast and it doesn’t absorb any water in the process. Because I can’t use all the puree, I measure the rest and freeze it for the next time I need it.

Fluffy Pumpkin Cinnamon Rolls dough

It is important to have all the ingredients at room temperature before you start, and have everything measured.

Once you mix the ingredients for the dough, you need to knead it. Either by hand, or with the help of a machine. If you have a bread maker, you can add all the ingredients according to the manual and use the dough option. Once it’s ready, you can roll it out.

Put the dough on a flat surface and flour your hands. This dough will be a bit sticky, so the flour will prevent it from getting stuck to your hands. Do this every two minutes or every time you feel it too sticky. When working with this dough, I prefer flouring my hands rather than sprinkling it on the countertop.

Fluffy Pumpkin Cinnamon Rolls

After kneading for 10 minutes, place the dough in a greased bowl (use neutral, vegetal oil), flip the dough to cover it in oil, and cover with plastic film. Set aside in a warm place. I generally leave it in the laundry room. This time, I let it rise for an hour. When the weather is cold, it takes between an hour and a half and two hours. It will be ready by the time it has doubled its size.

Fluffy Pumpkin Cinnamon Rolls ready for second rising

Fluffy Pumpkin Cinnamon Rolls second rising

After rolling out, filling and cutting the dough, it needs to rest once more before baking.

baked Fluffy Pumpkin Cinnamon Rolls

In about 25 to 30 minutes these pumpkin cinnamon rolls are ready. Make some delicious cream cheese icing to spread on top. Of course you can serve them without any icing too.

Fluffy Pumpkin Cinnamon Rolls with cream cheese icing

But you won’t regret spreading a thick layer of icing. Look at it! The bread itself is not very sweet. So the icing goes perfectly well with all those warm pumpkin-cinnamon flavors.

Fluffy Pumpkin Cinnamon Rolls

I hope you add these fluffy pumpkin cinnamon rolls to your baking list for this weekend!

Check out these Homemade, Fluffy Cinnamon Rolls

If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen

5 from 2 votes
Fluffy Pumpkin Cinnamon Rolls
Fluffy Pumpkin Cinnamon Rolls
Prep Time
20 mins
Cook Time
25 mins
Resting Time
1 hr 30 mins
Total Time
45 mins
 

Fluffy, melt in your mouth cinnamon rolls.

Course: Breakfast
Cuisine: American
Servings: 12
Calories: 438 kcal
Author: Lizet Bowen
Ingredients
Dough:
  • 1 cup sour milk (to a measuring cup, add a tablespoon of vinegar and then add the milk) (245g)
  • 1/4 cup double cream or melted butter (56.7g)
  • 1/2 cup pumpkin puree (112.5g)
  • 1 egg
  • 3 tablespoons brown sugar (37.5g)
  • 2-1/2 teaspoons dry yeast
  • 4 cups flour (500g)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground clove
  • 1/4 teaspoon nutmeg
Filling:
  • 4 tablespoons butter, soften (56.7g)
  • 3/4 cup brown sugar (150g)
  • 2 tablespoons flour (15.6g)
  • 2 tablespoons ground cinnamon (15.6g)
  • 1/2 teaspoon ground clove
Icing:
  • 1/2 cup cream cheese (115g)
  • 3 cups icing sugar (375g)
  • 1 teaspoon vanilla extract
Instructions
  1. In a big bowl, mix sour milk, double cream or butter, egg, pumpkin puree, brown sugar and yeast. Add the rest of the dry ingredients.
  2. Put the dough on a flat surface and cover your hands in flour. This dough will be a bit sticky, so the flour will prevent it from getting stuck to your hands. Do this every two minutes or every time you feel it too sticky. When working with this dough, I prefer to flour my hands rather than sprinkling it on the countertop. Knead for 10 minutes.
  3. Place the dough in a greased bowl (use neutral, vegetal oil), flip the dough to cover it in oil, and cover with plastic film.
  4. Set aside in a warm place. I generally leave it in the laundry room. This time, I let it rise for an hour and a half. When the weather is hot, it takes only an hour. It will be ready by the time it has doubled its size.
  5. Place the dough on a floured flat surface and roll it into a rectangle (about 50x30cm / 18”x11”). Spread butter on it (I used my fingers) and sprinkle the cinnamon and sugar mixture. Roll the dough and pinch the two ends to seal.
  6. Using a sharp knife, cut into 12 equal portions. Put the rolls in a greased baking pan; cover it with plastic wrap and let rest for 30 minutes. My oven takes about 15 minutes to reach 175ºC/350ºF, so I preheat it considering the 30 minutes rest the dough needs.
  7. Bake the cinnamon rolls for 25-30 minutes.
Recipe Notes

Keep at room temperature up to 3 days, or keep in the refrigerator for up to 7 days.

Places I’m sharing this recipe:

Fiesta Friday, hosted by Angie and her co-host this week are  Judi @ cookingwithauntjuju.com and Debanita @ Canvassed Recipes

CookBlogShare, hosted by Jacqui at Recipes Made Easy

Happiness is Homemade, hosted by Susan at Crafting a Family.

Meal Plan Monday, hosted by Southern PlateSouthern BiteA Southern Soul, Big Bear’s Wifeand Julia’s Simply Southern

Fluffy Pumpkin Cinnamon Rolls

Only registered users can comment.

  1. Nicely done, Lizet! We’ve been getting cinnamon rolls from Cinnabon lately, but nothing beats homemade, right?! I should be a good mom and wife and make my family the healthier version, i.e., the ones with pumpkin/butternut squash, like yours 😄

    1. Well, I always say, I bake because there are no bakeries near us… but I’m sure homemade is always better 🙂

  2. These pumpkin cinnamon rolls sounds so delish & interesting. I particularly love the flavours of pumpkin & cinnamon when they are in together in a dish. And also perfect for this fall season. Thanks for sharing at Fiesta Friday!

  3. I may be more of a apple/cinnamon type of gal but your pumpkin cinnamon rolls sure make me wish I had one for breakfast this morning. I use to make my pumpkin pies using real pumpkins – fun thing to do but time consuming. I always thought they tasted better but then the popular American chef Ina Garten said there was no difference between fresh and the canned variety. Go figure. Thanks for sharing with the gang at Fiesta Friday!

    1. Thanks Judith for coming by. Interesting about canned and fresh pumpkin. I would’ve thought fresh was always better.
      Apple and cinnamon are amazing. Definitely making some rolls with those ingredients soon. 😊

Leave a Reply

Your email address will not be published.