Pumpkin Cinnamon Rolls

Close-up shoot of a pumpkin pie cinnamon roll.

5 from 2 votes

Pumpkin Cinnamon Rolls, beautifully fluffy and tasting of Fall and cosy cooler days. These rolls are made from scratch with a sweet pumpkin dough, pumpkin, brown sugar and cinnamon filling, and glazed with icing for a treat that goes down well with the whole family. A delicious dessert to enjoy throughout Autumn, and particularly at Thanksgiving.

Prep Time2 20

Cook Time25

Total Time2 45

Course: Dessert

Cuisine: International

Servings: rolls

Calories: 168kcal

Author: Daniela Apostol

Ingredients

For the dough

275 g strong white bread flour
60 ml lukewarm water
2 teaspoon dried yeast
50 g cold butter, cubed
1 egg
75 g pumpkin puree
1 teaspoon pumpkin pie spice ( mixed spice)
1 tablespoon caster sugar

For the filling

100 g pumpkin puree
1 teaspoon cinnamon
1 tablespoon dark brown sugar

For the glaze

100 g icing sugar (confectioner's sugar
2 tablespoon full-fat milk

Metric - US Customary

Instructions

In a small bowl, add the water, yeast, a tablespoon of sugar and a tablespoon of flour, give it a stir, and let it sit for 10 minutes until the yeast forms a bubbly foam.
In a large bowl, sift the flour, and add the butter. Use your fingertips to rub the butter until the flour ressembles breadcrumbs.
Add the egg, sugar, pumpkin pie spice and pumpkin puree.
Once the yeast is foamy, add it to the bowl and knead everything together for at least 5 minutes until you get an elastic dough that does not stick to the bowl.
Cover with clingfilm and a clean tea towel, and let it sit for at least one hour or until it doubles its size.
To make the filling, mix the pumpkin puree with the sugar and cinnamon.
Use a rolling pin to roll out the dough into a rectangle, spread the pumpkin all over, then roll the dough into a big sausage.
Line a baking tray with non-stick paper, cut 12 pinwheels out of the big roll, and arrange on the tray, leaving a bit of space between each roll.
Cover with clingfilm, and let it sit again for 30 minutes to one hour, until the rolls rise and fill the space between them.
Preheat the oven to 170 degrees Celsius (340 Fahrenheit).
Bake the rolls for about 20-25 minutes or until golden and fluffy. Leave to cool for 5 minutes.
To make the glaze, sift the icing sugar, add the milk to it, and mix well to get a smooth runny paste.
Drizzle it over the rolls.

Video

Notes

To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
Like with most bakery products, the rolls need double proofing, once when the dough needs to double in volume, and second time after the rolls have been formed.
You can add them to the baking tray, leaving a bit of space between each of them, they will fill that space, just let them sit again for about 30 minutes to one hour.
It all depends how warm is in the kitchen, l usually cover the dough bowl with clingfilm and then wrap it around in a kitchen towel, to make sure it keeps as warm as it can. They will rise further in the oven, but it's best to get them to rise as much as possible before as well.

Nutrition