Classic Pumpkin Cinnamon Rolls Recipe

Let’s start with the classic pumpkin cinnamon roll. Imagine a soft, pillowy roll, swirled with a cinnamon-sugar filling, and infused with the essence of pumpkin. The result is a heavenly pastry that’s both comforting and indulgent.

Ingredients

2 1/4 teaspoons active dry yeast
1/4 cup warm water
1/2 cup milk
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1/2 cup canned pumpkin puree
1 egg
4 cups all-purpose flour
1/2 teaspoon salt

For the Filling:1/2 cup brown sugar, packed
2 tablespoons ground cinnamon
1/4 cup unsalted butter, softened

For the Cream Cheese Frosting:4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract

Directions

In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.

In a separate large bowl, warm the milk in the microwave for about 30 seconds. Add the melted butter, granulated sugar, pumpkin puree, and the yeast mixture. Mix well.

Beat in the egg until well combined.

Gradually add the flour and salt, mixing until a dough forms.

Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1 hour or until it’s doubled in size.

In the meantime, mix together the brown sugar and ground cinnamon for the filling.

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle.

Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.

Roll the dough tightly into a log and slice it into 12 equal pieces.

Place the rolls in a greased baking dish, cover them, and let them rise again for about 30 minutes.

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Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they’re golden brown.

While the rolls are cooling slightly, prepare the cream cheese frosting. Beat together the softened cream cheese and butter until creamy. Add the powdered sugar and vanilla extract, and beat until smooth.

Once the rolls are out of the oven, spread the cream cheese frosting generously over the warm rolls.

Enjoy your homemade Pumpkin Cinnamon Rolls with a cup of coffee or tea!

These classic Pumpkin Cinnamon Rolls are a perfect treat for fall. They’re soft, gooey, and filled with warm cinnamon flavor. And the creamy cream cheese frosting on top adds the perfect touch of sweetness. So, roll up your sleeves, get baking, and savor the delightful taste of these autumn-inspired goodies. Happy baking!

Instructions

In a bowl, combine warm milk and yeast. Let it sit for 5 minutes until foamy.
In a separate bowl, mix pumpkin puree, sugar, melted butter, egg, and spices.
Add yeast mixture to the pumpkin mixture and stir.
Gradually add flour and salt, kneading until the dough is smooth.
Roll out the dough into a rectangle, spread cinnamon-sugar filling, and roll it up.
Cut into rolls and place them in a greased baking dish.
Bake at 350°F (175°C) for 20-25 minutes until golden brown.

Personal Experience:I remember the first time I made these classic pumpkin cinnamon rolls. The smell of pumpkin and cinnamon wafted through the kitchen, and I couldn’t wait to take a bite. They were soft, slightly sweet, and had just the right amount of spice. It was like a warm hug in pastry form.

Pumpkin Spice and Everything Nice Recipe

If you’re a fan of pumpkin spice lattes, you’ll adore these pumpkin spice-infused cinnamon rolls. It’s like the best of both worlds – your favorite fall drink in a pastry.

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1/2 cup buttermilk

For the Cream Cheese Frosting:4 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and all the delightful spices: cinnamon, nutmeg, cloves, and ginger. Set this aromatic mixture aside.

In a larger bowl, cream together the softened butter and sugar until it’s light and fluffy.

Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next.

Stir in the pumpkin puree and vanilla extract, mixing until everything is nicely combined.

Now, gently incorporate the dry ingredients from the first bowl, alternating with the buttermilk. Begin and end with the dry ingredients, and make sure to mix until just combined. This will give you a tender and moist batter.

Pour the batter into your prepared baking pan, spreading it evenly.

Pop it into the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will be filled with the wonderful scent of autumn!

While the cake is baking, let’s whip up that delicious cream cheese frosting. In a separate bowl, beat together the softened cream cheese and butter until they’re oh-so-smooth and creamy.

Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is heavenly and ready to grace your pumpkin creation.

Once the cake is done, let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Once the cake is completely cool, generously slather it with that delightful cream cheese frosting. Don’t be shy; it’s called “Pumpkin Spice and Everything Nice” for a reason!

Slice and serve, savoring each bite of this wonderful autumn treat.

This Pumpkin Spice and Everything Nice cake is a celebration of fall flavors. The warm spices combined with the creamy, tangy frosting create a harmonious blend of sweet and savory. It’s perfect for any autumn gathering, a cozy night in, or just whenever you want to indulge in the best of the season.

Instructions

Follow the same instructions as the classic pumpkin cinnamon roll recipe, but sprinkle pumpkin spice over the cinnamon-sugar filling before rolling.

Personal Experience:Ah, pumpkin spice season – it’s like a national holiday for me! These rolls take that obsession to a whole new level. The pumpkin spice adds an extra layer of warmth and coziness, making these rolls perfect for chilly autumn mornings.

Cream Cheese Frosted Pumpkin Cinnamon Rolls Recipe

Now, let’s talk about the cream cheese frosted pumpkin cinnamon roll. If you’re a fan of creamy, tangy frosting, this one’s for you.

Ingredients

For the Pumpkin Cinnamon Roll Dough:2 1/4 teaspoons active dry yeast
1/4 cup warm water
1/2 cup milk
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1/2 cup canned pumpkin puree
1 egg
4 cups all-purpose flour
1/2 teaspoon salt
For the Cinnamon Filling:
1/2 cup brown sugar, packed
2 tablespoons ground cinnamon
1/4 cup unsalted butter, softened
For the Cream Cheese Frosting:4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract

Directions

In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.

In a separate large bowl, warm the milk in the microwave for about 30 seconds. Add the melted butter, granulated sugar, pumpkin puree, and the yeast mixture. Mix well.

Beat in the egg until well combined.

Gradually add the flour and salt, mixing until a dough forms.

Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1 hour or until it’s doubled in size.

In the meantime, mix together the brown sugar and ground cinnamon for the filling.

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle.

Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.

Roll the dough tightly into a log and slice it into 12 equal pieces.

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Place the rolls in a greased baking dish, cover them, and let them rise again for about 30 minutes.

Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they’re golden brown.

While the rolls are cooling slightly, prepare the cream cheese frosting. Beat together the softened cream cheese and butter until creamy. Add the powdered sugar and vanilla extract, and beat until smooth.

Once the rolls are out of the oven, spread the cream cheese frosting generously over the warm rolls.

Enjoy your homemade Cream Cheese Frosted Pumpkin Cinnamon Rolls with a cup of coffee or tea!

These Cream Cheese Frosted Pumpkin Cinnamon Rolls are the epitome of fall comfort. The pumpkin-infused dough, combined with the sweet and spicy cinnamon filling, is perfectly complemented by the luscious cream cheese frosting. It’s like a warm hug for your taste buds on a chilly autumn morning.

Instructions

After baking, let the rolls cool slightly, then generously slather them with cream cheese frosting.

Personal Experience:Cream cheese frosting is the icing on the cake, or in this case, the roll. The combination of the rich, creamy frosting with the pumpkin-spiced rolls is simply divine. I dare you to eat just one!

Pumpkin Pecan Delight Recipe

Pumpkin and pecans are a match made in culinary heaven. These rolls incorporate the sweet, nutty flavor of pecans for a delightful twist.

Ingredients

For the Pumpkin Base:1 can (15 ounces) pumpkin puree
1 can (14 ounces) sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt

For the Pecan Streusel Topping:1 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup unsalted butter, melted

Directions

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan.

In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined. This forms your luscious pumpkin base.

Pour the pumpkin mixture into the prepared baking pan, spreading it evenly.

In another bowl, prepare the pecan streusel topping. Combine the chopped pecans, all-purpose flour, packed brown sugar, and melted unsalted butter. Mix until the mixture resembles coarse crumbs.

Sprinkle the pecan streusel topping evenly over the pumpkin base in the pan.

Pop it into the preheated oven and bake for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove the Pumpkin Pecan Delight from the oven and let it cool for a bit.

Once it has cooled slightly, slice and serve. You can enjoy it warm or at room temperature.

This Pumpkin Pecan Delight is a delightful dessert that captures the essence of fall. The creamy pumpkin base pairs perfectly with the crunchy, nutty pecan streusel topping. It’s like a slice of autumn on your plate.

Instructions

Follow the same instructions as the classic pumpkin cinnamon roll recipe, but sprinkle chopped pecans over the cinnamon-sugar filling before rolling.

Personal Experience:These rolls are like a symphony of flavors and textures. The pumpkin provides a creamy, earthy base, while the pecans add a delightful crunch and sweetness. It’s like having a mini fall festival in your mouth.

Caramel Drizzle Pumpkin Cinnamon Roll

If you have a sweet tooth, these caramel drizzle pumpkin cinnamon rolls are sure to satisfy your cravings.

Ingredients

For the Pumpkin Cinnamon Roll Dough:2 1/4 teaspoons active dry yeast
1/4 cup warm water
1/2 cup milk
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1/2 cup canned pumpkin puree
1 egg
4 cups all-purpose flour
1/2 teaspoon salt

For the Cinnamon Filling:1/2 cup brown sugar, packed
2 tablespoons ground cinnamon
1/4 cup unsalted butter, softened

For the Caramel Drizzle:1/2 cup granulated sugar
1/4 cup unsalted butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
Pinch of salt

Directions

In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.

In a separate large bowl, warm the milk in the microwave for about 30 seconds. Add the melted butter, granulated sugar, pumpkin puree, and the yeast mixture. Mix well.

Beat in the egg until well combined.

Gradually add the flour and salt, mixing until a dough forms.

Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1 hour or until it’s doubled in size.

In the meantime, mix together the brown sugar and ground cinnamon for the filling.

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle.

Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.

Roll the dough tightly into a log and slice it into 12 equal pieces.

Place the rolls in a greased baking dish, cover them, and let them rise again for about 30 minutes.

Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they’re golden brown.

While the rolls are cooling slightly, prepare the caramel drizzle. In a saucepan, melt the granulated sugar over medium heat, stirring constantly until it becomes a deep amber color.

Add the unsalted butter and stir until it’s completely melted and combined with the caramel.

Slowly pour in the heavy cream while stirring continuously. Be cautious, as the mixture will bubble up.

Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Let the caramel sauce cool slightly.

Drizzle the warm caramel sauce generously over the freshly baked cinnamon rolls.

Serve your Caramel Drizzle Pumpkin Cinnamon Rolls and enjoy the sweet indulgence!

These Caramel Drizzle Pumpkin Cinnamon Rolls are a true delight. The pumpkin-infused dough, combined with the aromatic cinnamon filling, gets taken to a whole new level with the rich caramel drizzle. It’s like a symphony of flavors and textures in every bite.

Instructions

After baking, drizzle warm caramel sauce over the rolls.

Personal Experience:Caramel and cinnamon rolls? It’s a match made in dessert heaven. The gooey caramel takes these rolls to a whole new level of decadence. Just be prepared to have a napkin handy, as things might get a bit messy!

Mini Pumpkin Cinnamon Rolls Recipe

Sometimes, bite-sized treats are the way to go. These mini pumpkin cinnamon rolls are perfect for snacking or serving at brunch.

Ingredients

For the Pumpkin Cinnamon Roll Dough:1 1/4 teaspoons active dry yeast
1/4 cup warm water
1/4 cup milk
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted
1/4 cup canned pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups all-purpose flour

For the Cinnamon Filling:2 tablespoons unsalted butter, softened
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
For the Cream Cheese Glaze:
2 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons milk (adjust for desired consistency)

Directions

In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.

In a separate microwave-safe bowl, warm the milk for about 20 seconds in the microwave. It should be just slightly warm to the touch.

In a large bowl, mix together the granulated sugar, melted unsalted butter, canned pumpkin puree, ground cinnamon, ground nutmeg, ground cloves, and salt.

Add the yeast mixture and warmed milk to the pumpkin mixture. Stir until well combined.

Gradually add the all-purpose flour, mixing until a dough forms. You may need to adjust the flour amount slightly to achieve a soft and slightly sticky dough.

Knead the dough on a lightly floured surface for about 3-4 minutes until it’s smooth.

Roll out the dough into a rectangle, approximately 9×12 inches in size.

Spread the softened unsalted butter evenly over the dough.

In a small bowl, combine the brown sugar and ground cinnamon for the filling. Sprinkle this mixture over the buttered dough.

Starting from the long edge, roll up the dough into a tight log.

Using a sharp knife, slice the log into mini rolls, about 1 inch in width.

Place the mini rolls in a greased baking dish, leaving some space between each.

Cover the dish with a clean kitchen towel and let the rolls rise for about 30 minutes, or until they have puffed up.

Preheat your oven to 350°F (175°C). Bake the mini pumpkin cinnamon rolls for 15-18 minutes, or until they’re golden brown.

While the rolls are cooling slightly, prepare the cream cheese glaze. In a bowl, combine the softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and enough milk to achieve your desired glaze consistency.

Drizzle the cream cheese glaze over the warm mini rolls.

Serve your Mini Pumpkin Cinnamon Rolls and enjoy these adorable and delicious treats!

These Mini Pumpkin Cinnamon Rolls are a delightful way to enjoy the comforting flavors of fall. The pumpkin-infused dough, coupled with the sweet and spicy cinnamon filling, and the creamy cream cheese glaze make them irresistible bite-sized delights.

Instructions:

Follow the same instructions as the classic pumpkin cinnamon roll recipe, but use smaller rectangles and adjust the baking time accordingly.

Personal Experience:There’s something inherently adorable about mini foods. These little rolls are like bite-sized pieces of pumpkin perfection. They disappear from the plate faster than you can say “pumpkin spice.”