Pumpkin Cinnamon Rolls
These soft, fluffy pumpkin cinnamon rolls are made in a small-batch portion, yielding about 6 rolls. Perfectly spiced, filled with brown sugar and cinnamon, and topped with a sweet glaze, they’re a cozy fall breakfast or dessert.
Servings: 6 rolls
Calories: 260kcal
Cost: 6
Equipment
- mixing bowls
- whisk
- wooden spoon
- stand mixer or hand mixer (optional)
- Rolling Pin
- baking dish
Ingredients
- 1/2 cup warm milk
- 2 tbsp unsalted butter, melted
- 1/4 cup pumpkin puree
- 2 tbsp granulated sugar
- 1 large egg yolk
- 2 cups all-purpose flour
- 1 tsp instant yeast
- 1/2 tsp salt
- 1/3 cup light brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, softened (for filling)
- 1/2 cup powdered sugar (for glaze)
- 1–2 tbsp milk (for glaze)
- 1/4 tsp vanilla extract (for glaze)
Instructions
- In a bowl, mix warm milk, melted butter, pumpkin puree, sugar, and egg yolk until combined.
- Add flour, yeast, and salt. Stir until dough forms, then knead until smooth and elastic (about 8 minutes).
- Place dough in a greased bowl, cover, and let rise until doubled in size (about 1 hour).
- Roll dough into a rectangle. Spread softened butter, then sprinkle with brown sugar and cinnamon.
- Roll dough up tightly from the long side. Slice into 6 equal pieces and place in a greased baking dish.
- Cover and let rise again until puffy, about 30 minutes. Meanwhile, preheat oven to 350°F (175°C).
- Bake rolls for 18–20 minutes or until golden brown.
- Whisk powdered sugar, milk, and vanilla to make glaze. Drizzle over warm rolls before serving.
Notes
Best enjoyed warm on the day they’re baked. You can prepare the rolls the night before, refrigerate, and bake in the morning. Swap the glaze with cream cheese frosting for extra richness.