These Pumpkin Cinnamon Rolls are incredibly tender and tasty. They are not crispy on the edges, but rather fluffy cinnamon rolls topped with a cream cheese frosting. Featuring pumpkin in both the dough and filling, these simple cinnamon rolls are packed with the delightful flavor of pumpkin spice.
Reasons I adore these pumpkin cinnamon rolls
What I find most delightful about these Cinnamon Rolls is their incredible softness and fluffiness. I found myself unable to resist indulging in them because they are truly irresistible! While the ooey gooey center is the highlight of any cinnamon roll, why limit it to just one bite?
These cinnamon rolls boast a consistent softness throughout, without any crispy edges. You can cut into them just like a slice of cake, and they slice beautifully. This is a sure sign of a fantastic cinnamon roll recipe!
The addition of pumpkin is what gives them that irresistible gooey texture yet so well formed. If only there were an ingredient that could replicate pumpkin's texture without the flavor... I would use it in everything!
Moreover, the filling is prepared with a pumpkin chai butter. By removing some of the moisture, the pumpkin butter achieves the perfect spreadable consistency. With brown sugar and additional Pumpkin Chai, these cinnamon rolls are bursting with flavor!
Tips for baking pumpkin cinnamon rolls
Creating homemade cinnamon rolls may appear to be a challenging task, primarily due to the involvement of yeast. However, by adhering to these guidelines, you can achieve flawless rolls every time!
Ensure your milk is at the correct temperature. The milk should be warm to the touch, but not hot, when combined with the yeast and dry ingredients. If the milk is too hot or cold, the yeast won't activate, resulting in pumpkin cinnamon rolls more akin to pancakes!
Incorporate the flour gradually. Adding the remaining 2 cups of flour at the end provides better control over the dough. Given that dough is sensitive to its surroundings, slowly integrating the flour guarantees optimal dough consistency for everyone. Knead the flour until the dough is soft and no longer sticky.
Utilize flavorless floss for cutting the rolls. By sliding it under the desired cutting point and pulling the ends over the roll, crossing them, and pulling, you can achieve perfectly round rolls without the flattening effect of a knife.
For enhanced rising (though optional), proof the rolls in the oven at the lowest temperature possible. Preheat the oven to its lowest setting, turn it off, then place the rolls inside. This method creates a warm environment conducive to the rolls expanding. While they will rise at room temperature, this technique is particularly useful in cooler home environments.
Instructions for preparing the pumpkin cinnamon roll filling
Not only does the dough contain pumpkin, but it is also incorporated into the spiced cinnamon swirl filling.
When I first developed this recipe, I included pumpkin in the filling as is. It tasted delicious, but it required careful handling as the filling was very soft and could easily ooze out the sides.
Upon revisiting and revising this pumpkin cinnamon roll recipe, I realized the need to create a leak-proof filling.
The solution was to remove most of the moisture from the pumpkin before combining it with the butter. That is why we add our Pumpkin Chai Powder to the filling with just 3 tbsp water added to the powder in advance. No more mess, no more straining out your pumpkin puree!
The optimal baking dish for cinnamon rolls
This recipe yields 12 cinnamon rolls, so a deeper 9×13 baking dish is recommended, allowing for 4 rows of 3 rolls. This arrangement ensures even baking for each roll. Though I have made them smaller and got 15, they were just as good!
When it comes to the material, opt for a light metal or stoneware pan. These materials conduct heat better than glass pans. Glass does work if you have it though!
Alternatively, you can use a large cast iron skillet. Just ensure that there is some space between each roll to prevent them from becoming doughy if they are too tightly packed.
Creating The Perfect Cream Cheese Icing
Arguably, a cinnamon roll is incomplete without cream cheese icing. While it is a simple recipe, it offers various customization options. Fortunately, it is easy to adjust according to your preferences. However, the most important rule is to use ROOM TEMPERATURE CREAM CHEESE to achieve a smooth and consistent icing.
For this Pumpkin Chai Cinnamon Roll recipe, the cream cheese frosting has a balanced consistency, not too thick or too thin. By incorporating the right proportions of milk and sugar, the icing is spreadable without completely melting into the rolls. If you desire a different texture, you can decrease the sugar amount for a thinner consistency or add more for a thicker one.
Wait until the cinnamon rolls have cooled for approximately 15 minutes before applying the frosting. Cinnamon rolls are most delicious when served warm, at this stage, the rolls are just the right temperature for enjoying while ensuring the icing stays thick and smooth.
Frequently Asked Questions about Pumpkin Cinnamon Rolls
Is it possible to prepare these pumpkin cinnamon rolls overnight?
After the rolls have doubled in size, cover the pan and refrigerate overnight. When you are prepared to bake, allow the cinnamon rolls to sit at room temperature for approximately 30 minutes before following the baking instructions.
Can I substitute active dry yeast for instant yeast?
Regrettably, this recipe was developed specifically for instant yeast to expedite the process. I cannot ensure that the rolls will turn out the same if active dry yeast is substituted.
How long can pumpkin cinnamon rolls be stored?
Thanks to the pumpkin, these rolls maintain their softness for a longer period compared to traditional rolls. Store the rolls in an airtight container; they can be kept at room temperature for one to two days. Alternatively, refrigerate them for up to a week. I recommend reheating a roll in the oven at 350 for around 15 minutes with a pan of water to restore that delightful soft texture.
These pumpkin cinnamon rolls are so soft and fluffy all throughout with pumpkin both in the dough and in the filling. They’re also flavored with our Pumpkin Chai Powder and smothered in a silky vanilla bean cream cheese frosting. It’s the coziest treat to make this fall!
Pumpkin Chai Cinnamon Rolls
Ingredients:
Pumpkin Cinnamon Roll Dough
4–5 cups all-purpose flour, divided
1/3 cup (65g) granulated sugar
4 1/2 tsp instant yeast (2 packets)
1 tsp Chai Spice
2 tsp ceylon cinnamon
1 tsp kosher salt
1 cup (240g) whole milk
1/4 cup (55g) unsalted butter, sliced
1/2 cup (115g) canned pumpkin puree
1 large egg
Pumpkin Butter Filling
1/4 cup (55g) unsalted butter, room temp
1/2 cup (71g) Pumpkin Chai Powder
1/4 cup brown sugar or coconut sugar
1 tsp ceylon cinnamon
3 tbsp water
Vanilla Bean Cream Cheese Icing
1/4 cup (55g) unsalted butter, room temp
4 oz cream cheese, room temp
1 cup (100g) powdered sugar
1 tsp vanilla bean paste (or vanilla extract)
Instructions:
Pumpkin Cinnamon Roll Dough
In a large mixing bowl, whisk together 2 cups of flour with the sugar, yeast, pumpkin pie spice, and salt.
In a measuring glass, add the milk and sliced butter. Heat up slowly in a small saucepan until warm but not hot. It’s ok if the butter doesn’t completely melt.
Pour the warm milk into the dry mix and use a wooden spoon to stir and combine.
Then mix in the pumpkin and egg.
Scoop in your remaining flour and stir to combine. The dough may turn shaggy so ditch the spoon and work the dough with your hands.
Dust in extra flour as needed and knead (inside the bowl) until you reach a soft dough that’s no longer sticky to the touch. Form the dough into a ball and press a finger into the surface. If the dough slowly springs back, it’s ready.
Allow the dough to rest for 10 minutes while we prep the filling.
Pumpkin Butter Filling
Put Pumpkin Chai Powder into a separate bowl and add 3 tbsp water. Let it sit & absorb while preparing the butter.
Place the butter in a bowl and add the moistened pumpkin chai powder. Mash the two together with a fork until you reach a smooth consistency.
By now, the dough should have puffed slightly. Roll out the dough on a lightly-floured surface, making a 15×18″ rectangle.
Spread the pumpkin chai butter in an even layer on the cinnamon roll dough, leaving about 1/2 inch bare around the edges.
Mix the brown sugar and cinnamon together. Use your hands to evenly spread the cinnamon sugar over the chai butter. Then roll up the dough into a log, rolling from the longest side.
Slide some flavorless floss underneath the log to make your cuts, starting by cutting off and discarding the two uneven ends. Then move to the very center to cut the log into two equal pieces, then cut those two pieces in half to create four equal pieces, then cut the four pieces into three slices to create 12 rolls in total.
Place your rolls in a lightly buttered 9×13 baking dish. Cover and allow the rolls to rise a room temperature for about an hour.
Close to the hour mark, preheat the oven to 350F.
The rolls should have nearly doubled in size. *see notes for overnight instructions
Bake for 20-25 minutes. To test for doneness, lightly press the very center of one of the middle rolls. If it has some resistance, they’re done. If it still feels doughy, bake for another 3-5 minutes.
Allow the rolls to cool for about 15 minutes while making the icing.
Vanilla Bean Cream Cheese Icing
Mix and mash together the butter and cream cheese with a fork.
Mix in the powdered sugar 1/2 cup at a time and then the vanilla. Switch to a whisk to vigorously whisk out any potential lumps.
Scoop a spoonful of icing onto each roll and then spread even.
Serve while they’re fresh and warm. Enjoy!
OVERNIGHT CINNAMON ROLLS – After the rolls have puffed and doubled in size, cover the pan and chill overnight. The next morning, allow the rolls to rest at room temp for about 30 minutes then bake as instructed.
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