If you’re looking for a one-of-a-kind experience that will leave you both fulfilled and satisfied, just wait till you taste and smell these Homemade Pumpkin Spice Cinnamon Rolls. Extra fluffy and moist rolls filled with delicious pumpkin puree and flavored with slightly nutty spices.
Homemade Pumpkin Spice Cinnamon Rolls
A cozy sweet Autumn!
While Summer means happy times and good sunshine, there are so many reasons to look forward to Autumn and all of its crisp, colorful glory and delicious food.
Many people love the stunning colors of Autumn but there is no doubt that Fall welcomes so many fresh fragrances and snuggly aromas. It is so lovely to enjoy the holiday festivities around the World and to free your sweaters, scarves and boots from storage.
Happiness strikes when cooking in a warm weather. Autumn is one of the best times of the year for sweets, and if you love pumpkins, then you’re in a luck! Pumpkin flavors can be found everywhere.
There is just something about scents like cinnamon, nutmeg and cloves that are earthing and inviting. For all the above reasons, be sure to try my Homemade Pumpkin Spice Cinnamon Rolls before the season ends. So, what are you waiting for?
A splash of something sweet!
Easy Homemade Pumpkin Puree
Once, my mom made pumpkin sweet desert from canned pumpkin puree, which was very hard to find. For people who do not have easy access pumpkin puree, I have the perfect solution for you.. It can be made in just a few simple steps 🙂
Cut the butternut squash in half and clean it from seeds. We can skip the hard step of cleaning the seeds by actually baking the squash! What you’ll need to do is turn you squash face down onto the tray and bake it for 45 minutes on 220º, or until you feel your pumpkin is fork-tender. The pumpkin should be a nice and light golden brown colour when done. With a large metal spoon or an ice cream scoop, you can easily scrape out the seeds. Scoop out the flesh and enjoy!
Actually, the same process can be used for the round pumpkins. Store in the fridge for up to 1 week or freeze for up to 3 months in an airtight container.
Tips for the best Homemade Pumpkin Spice Cinnamon Rolls
Try not to overbake the cinnamon rolls so they stay nice and fluffy.
The best way to cut cinnamon rolls is using dental floss. Place a piece of unflavored dental floss under the rolled dough, 1 inch from the edge. Bring the floss up around the dough and cross it over the top.
If you’re a busy Mom, like most of us are, you can make the dough the night before.
For the cream cheese topping, only add the frosting onto the cinnamon rolls when they are warmed and ready to be eaten. This will allow the rolls to soak up the frosting to give you the perfect taste. Do not frost all the cinnamon rolls in one go, unless of course, you are planning to eat them all in one go.. and I wouldn’t blame you!
Sweet, Fluffy and Spicy Homemade Pumpkin Spice Cinnamon Rolls!
Some mouth-watering pumpkin recipes
They say: “There is magic in the nights when pumpkins glow by moonlight”.
Pumpkin is not just a food, it is a lifestyle.
Start from sweet treats like: Pumpkin cinnamon rolls, pumpkin cupcakes, pumpkin pie ice cream and pumpkin oatmeal cookies, to savory dishes like: pumpkin almond butter, pumpkin sausage and garlic pumpkin hummus. Don’t forget to use pumpkin seeds as a snack and to enjoy!
Ingredients
For the Dough, you’ll need:
- Eggs
- Sugar
- Yeast
- Flour
- Milk
- Salt
- Butter
The filling, you’ll need:
- Ground Nutmeg
- Ground Cloves
- Cinnamon Powder
- Light Brown Sugar
- Pinch of Salt
- Melted Butter
- Pumpkin Puree
And for the frosting, you’ll need:
- Cream Cheese
- Melted Butter
- Milk
- Vanilla Extract
- Powdered Sugar
Step by step
For the Dough:
First, prep your ingredients on the table to start your step-by-step.
In a large bowl, combine 2 cup of flour, melted butter, milk, yeast, sugar and salt. Mix until blended.
Then, add the egg to the mixture and one cup of flour, whisk until well combined. At this point your dough is ready to knead.
Knead your dough using a stand mixture until it comes together. Add the last 1 1/2 cup of flour 5 minutes into kneading. Have your machine on low to begin with, slowly increasing the speed for about 10 – 15 minutes. Your dough will also need 10 minutes of kneading by hand.
Let sit in a warm place, until doubled in size (about an hour). Punch down and knead by hand for about 2 minutes and your dough is ready. You can use a bit of extra flour to dust the surfaces.
Note: Keep 1/4 cup of flour on hand in case of stickiness.
For the Filling:
While dough rests, prepare the filling.
Combine cinnamon powder, light brown sugar, salt, ground nutmeg and ground cloves in a small bowl. Then add the melted butter and the pumpkin puree. Mix very well and Set aside.
For the Cream cheese topping:
In a large bowl, beat cream cheese, vanilla and butter. Slowly add the sifted sugar and continue whisking until all mixed.
Prep the cream cheese topping before hand but only put the frosting on after you cinnamon rolls have been warmed and ready to eat to allow them to get soaked into the rolls. Don’t frost all the cinnamon rolls if they are not going to be eaten straight away.
And now for assembly:
Using a rolling pin, roll the dough into a 16×21-inch rectangle. Brush the dough with melted butter then spread the filling evenly over the dough. Leave a gap for sealing the long edge.
Roll up tightly. Using a very sharp knife or dental floss cut into 10-12 even rolls. Arrange rolls in the prepared pan.
After the rolls have been cut and arranged in the tray, let them rest for an hour to almost double in size.
Bake the rolls in a preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown.
Frequently Asked Questions
How can we store leftover Rolls?
Freeze any leftovers in a freezer-safe zip-top bag.
How can I warm the rolls?
Simply pop your cinnamon rolls in the microwave for 20 seconds and enjoy!
How do I keep my Cinnamon Rolls moist?
The key to keeping them moist is to store them airtight. Wrap them tightly to ensure they are airtight.
Health Benefits of Cinnamon
Cinnamon has been around for years, it was used in Medieval time as medicine to treat coughs, arthritis and sore throats and it is now the second most popular spice after black pepper, in both the US and Europe.
The antioxidants found in cinnamon help reduce the body’s negative response to eating high fat meals, and who doesn’t want that? Not only does it contain traces of vitamin B and K, it also aids in reducing cholesterol.
The easiest way to improve your health and benefit from cinnamon is to make my easy Homemade Pumpkin Spice Cinnamon Rolls! Have you tried my Karak Chai recipe, made up of a mix of cinnamon and spices? You’ll love it!
More astounding desserts
- Classic Tiramisu Recipe
- Homemade Gluten-Free Reese’s Peanut Butter Bars
- Persian Rice Pudding With Rose Water and Cardamom
Homemade Pumpkin Spice Cinnamon Rolls
Ingredients
For the dough
For the Filling
For the Frosting
Instructions
To Prep the Dough
-
In a large bowl, combine 2 cup of flour, melted butter, milk, yeast, sugar and salt. Mix until blended.
*Tip* The milk must be warm and not hot, otherwise it will burn the yeast and it will not react to allow the dough to rise.
-
Then, add the egg to the mixture and one cup of flour, whisk until well combined. At this point your dough is ready to knead.
-
Knead your dough using a stand mixture until it comes together. Add the last 1 1/2 cup of flour 5 minutes into kneading. Have your machine on low to begin with, slowly increasing the speed for about 10 – 15 minutes. Your dough will also need 10 minutes of kneading by hand.
-
Let sit in a warm place, until doubled in size (about an hour). Punch down and knead by hand for about 2 minutes and your dough is ready. You can use a bit of extra flour to dust the surfaces.
-
Note: Keep 1/4 cup of flour on hand in case of stickiness.
To Prep the Filling
-
Combine cinnamon powder, light brown sugar, salt, ground nutmeg and ground cloves in a small bowl.
-
Then, add the melted butter and the pumpkin puree. Mix very well and Set aside.
To Prep the Cream Cheese Topping
-
In a large bowl, beat cream cheese, vanilla and butter. Slowly add the sifted sugar and continue whisking until all mixed.
-
Prep the cream cheese topping before hand but only put the frosting on after you cinnamon rolls have been warmed and ready to eat to allow them to get soaked into the rolls. Don’t frost all the cinnamon rolls if they are not going to be eaten straight away.
And now for assembly
-
Using a rolling pin, roll the dough into a 16×21-inch rectangle. Brush the dough with melted butter then spread the filling evenly over the dough. Leave a gap for sealing the long edge.
-
Roll up tightly. Using a very sharp knife or dental floss cut into 10-12 even rolls. Arrange rolls in the prepared pan.
-
After the rolls have been cut and arranged in the tray, let them rest for an hour to almost double in size.
-
Using a very sharp knife or a dental floss cut into 10-12 even rolls. Arrange rolls in the prepared pan.
-
After the rolls have been cut and arranged in the tray, let them rest for an hour to almost double in size.
-
Bake the rolls in a preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown.
