Soft, flaky and packed with flavor, these pumpkin cinnamon rolls are the best! They’re absolutely divine! 🙂 As a food blogger, I’ve tested so many recipes and I can tell you for sure that you’re going to love this pumpkin cinnamon rolls recipe.
The pumpkin flavor is very subtle and blends perfectly with the cinnamon swirl filling. If you don’t know, you won’t guess there’s pumpkin :). So, even though you’re not a pumpkin lover, you should try these delicious pumpkin cinnamon rolls.
To prepare this recipe you need pumpkin puree. It’s OK to use canned pumpkin puree but, if you have some extra time, I recommend to prepare it yourself, from scratch. It’s very easy and healthier than canned puree.
The dough is easy to prepare. Use a bowl to combine milk, vegetable oil, sugar, a pinch of salt and fluid yeast. Then add the pumpkin puree, cinnamon and flour. You have to obtain a smooth and elastic dough, a little bit softer then a regular dough.
Let the dough rise then shape it into a rectangle and spread melted butter and cinnamon combined with sugar. I prefer to use melted butter instead of soft butter. You’ll get rolls messed with a delicious butter-cinnamon-sugar mixture.
After you cut the rolls you must let them rise for another hour. This second rise is very important because this is how you get extra fluffy pumpkin cinnamon rolls.
And a last tip: don’t skip the glaze! Drizzle the glaze over hot pumpkin cinnamon rolls because it will soften the crust.
You may serve these super delicious pumpkin cinnamon rolls warm or at room temperature.
For baking I used a 25/35 cm (9.83/13.77 inches) baking tray. A little bit larger baking tray works too.
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– 700-750 gr flour (5 and 2/3 cup up to 6 cups)
– 250 ml (1 cup and 1 tablespoon) lukewarm milk
– 25 gr (0.88 oz) fresh yeast
– 118 ml (1/2 cup) vegetable oil
– 250 gr (1 cup) pumpkin puree
– 80 gr (1/3 cup and 1 tablespoon) sugar
– 1/2 teaspoon ground cinnamon
– a pinch of salt
– 100 gr (1/3 cup and 2 tablespoons) butter
– 100 gr sugar (1/2 cup)
– 1 tablespoon ground cinnamon
– 60 gr (1/4 cup and 1 teaspoon) soft butter
– 250 gr (2 cups) icing sugar
– 1 teaspoon vanilla flavor
– 45-90 ml (3-6 tablespoons) hot water
Use a small bowl to combine fresh yeast and 1 teaspoon of sugar. Mix until the yeast turns fluid. Set aside.
Use a large bowl to combine lukewarm milk, vegetable oil, sugar and a pinch of salt. Add fluid yeast and stir to combine.
Add pumpkin puree and combine.
Add flour, gradually, stirring with a wooden spoon. When the dough becomes too thick to stir. continue to knead until the whole flour is incorporated. If the dough is too sticky, you may add a little more flour. You should obtain a smooth and elastic dough, a little softer than a regular dough.
Place the dough into a lightly greased bowl, cover with plastic wrap and place it in a warm place.
Let the dough rise for about 1 hour.
How to assemble the pumpkin cinnamon rolls.
Use a small bowl to combine sugar and cinnamon. Set aside.
Melt the butter. Set aside.
Place the risen dough onto the floured working surface. Roll out into a 46/35 cm (18.11-13.77 inches) rectangle. Spread melted butter over the dough. Sprinkle the sugar-cinnamon mixture over the buttered dough.
Roll up the dough, starting from a long side to another. Use a sharp knife to cut the dough into 15 slices.
Place the cinnamon rolls into a baking tray (25/35 cm – 9.83/13.77 inches) coated with butter. Place the rolls close to each other. Cover the baking tray with plastic wrap, place it in warm place and allow to rise for 1 hour.
Note: To help rising, I place the baking tray containing the rolls on top of a pot filled with hot water.
After 1 hour, place the cinnamon rolls into the preheated oven and bake at 190ºC (374ºF) for about 20-25 minutes, or until golden brown.
Remove the pumpkin cinnamon rolls from the oven and prepare the glaze. Mix together icing sugar and butter. Add the vanilla extract and hot water, spoon by spoon, until achieving the desired consistency.
Pour the glaze over hot pumpkin cinnamon rolls.
Mmmmm, what a delight! 🙂
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