Colorful juicy flavorful fluffy pumpkin cinnamon rolls that melt in your mouth. According to my observations, the average time of eating these cinnamon rolls is no more than 4 minutes from the moment they are served, so keep this in mind. And keep the recipe nearby, because you’ll have to share. Although it’s up to you, you may want to keep it a secret 😉
As with all my other pumpkin recipes (for example, colorful Pumpkin cheesecake with chocolate crust, moist Pumpkin chocolate chip bread, the most delicate Pumpkin cottage cheese cake or eggless Pumpkin sponge cake), you can’t feel the pumpkin taste in these cinnamon rolls either. No one in my family likes the taste of this autumn vegetable, so I have to disguise it.
I already have a video of this recipe on my YouTube channel (with English subtitles), so I invite you to watch it. I’d be grateful for a like, a comment, and a subscription, as it helps promote the content.
How to make homemade pumpkin puree?
- Peel the pumpkin from the skin.
- Cut it in half lengthwise.
- Peel out the seeds (life hack: it’s convenient to do this with an ice cream scoop).
- Cut the pumpkin into pieces.
- And then there are 3 options: bake in the oven, boil in a little water, or cook in the microwave for a few minutes. The result is the same, it’s all about convenience. I’m used to boiling.
- Next, mash the ready-made soft pumpkin with a potato masher or punch it with a blender (it will be more homogeneous).
How long to cook a pumpkin for puree?
It depends on pumpkin, you just need to wait until it is soft and easy to mash.
How to store pumpkin puree?
Store in a tight container in the refrigerator for several days or in the freezer for several months.
How to freeze pumpkin puree?
Yes, pumpkin puree can be frozen, which is very convenient. I make it into cubes in an ice cube tray, then put them in a freezer bag and use it when needed, it’s so convenient to weigh out the right amount.
Fluffy pumpkin cinnamon rolls dough
Ingredients:
- unsalted butter
- milk
- fresh or dry yeast
- pumpkin puree
- egg
- sugar
- ground nutmeg
- salt
- orange zest (optional)
- all-purpose flour
Melt the butter in the microwave or in a saucepan on the stove. Cool it down.
Mix the milk with the yeast.
Separately, combine the pumpkin puree, egg, sugar, ground nutmeg, salt, orange zest, milk, and yeast. Mix well.
Add melted butter (not hot!) and mix again.
Add flour in several passes and knead the dough. It should be fairly dense and not stick to your hands.
Cover with plastic wrap and leave in a warm place for 2-2.5 hours. During this time, the dough should double in size.
Pumpkin cinnamon rolls filling
Ingredients:
- unsalted butter at room temperature
- brown sugar
- ground cinnamon
- ground nutmeg
- ground dried ginger and/or ground cloves (optional)
While the dough is rising, you can make the filling: combine soft butter (at room temperature), brown sugar, and spices, and mix thoroughly.
When the dough has risen properly, start forming the cinnamon rolls. On a floured surface, roll out the dough into a rectangle about 40 cm x 30 cm (15.75 in x 11.81 in), the dough should be about 1/2 in thick.
Spread the filling over the dough, leaving the long edge of the dough farthest from you free. This is necessary to keep the rolled buns fixed.
Carefully wrap the roll, but try to make it tight so that there is not much air between the layers.
Cut the roll into 8 pieces.
Grease a baking dish with butter or vegetable oil, or cover with parchment.
Put 8 rolls in the mold, placing each one with the cut at the top. Leave a small space between the cinnamon rolls, as they will expand during baking.
By the way, it is not necessary to bake pumpkin cinnamon rolls in a rectangular dish. Buns baked in a large round dish look very nice. If you bake the cinnamon rolls directly on a baking sheet, the ones on the edges will spread a little, won’t turn out tall, and will dry out on the outside.
Cover the cinnamon rolls with plastic wrap and leave in a warm place for 1 hour.
Preheat the oven to 180°C (350°F).
Remove the plastic wrap from the rolls and bake them for 25 minutes. Check for doneness with a toothpick, it should be dry and clean.
Remove the finished cinnamon rolls from the oven and cool them for 10 minutes.
At this time, make the frosting.
Pumpkin cinnamon rolls cream cheese frosting
Ingredients:
- cream cheese at room temperature
- powdered sugar
- ground cinnamon
- milk
Combine the soft cream cheese (at room temperature) with the powdered sugar and cinnamon, mix thoroughly to make a smooth mixture. Add the milk and mix again.
Drizzle the hot pumpkin cinnamon rolls with the frosting so that it covers the entire surface of the rolls and flows inside them.
Wait as long as you can to avoid burning yourself, and then don’t hold back yourself and your loved ones. You do remember the average eating time… 🙂
If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!
Fluffy Pumpkin Cinnamon Rolls | YellowMixer.com
Print RecipeIngredients
- The dough:
- 30 g (2 tbsp) of unsalted butter
- 80 ml (1/3 cup) of milk
- 15 g (0.5 oz) of fresh yeast (or 5 g (1.75 tsp) of dry yeast)
- 110 g (1/2 cup) of pumpkin puree
- 1 egg
- 50 g (1/4 cup) of sugar
- 1/4 tsp of ground nutmeg
- 1/2 tsp of salt
- zest of 1 orange (optional)
- 330 g (2 3/4 cups) of all-purpose flour
- The filling:
- 85 g (6 tbsp) of unsalted butter at room temperature
- 100 g (1/2 cup) of brown sugar
- 2 tsp of ground cinnamon
- 1/2 tsp of ground nutmeg
- (optional, add ground dried ginger and/or ground cloves)
- The frosting:
- 115 g (4 oz) of cream cheese at room temperature
- 80 g (2/3 cup) of powdered sugar
- 1/4 tsp of ground cinnamon
- 15 ml (1 tbsp) of milk
Instructions
The DOUGH. Melt the butter in the microwave or in a saucepan on the stove. Cool it down.
Mix the milk with the yeast.
Separately, combine the pumpkin puree, egg, sugar, ground nutmeg, salt, orange zest, milk, and yeast. Mix well.
Add melted butter (not hot!) and mix again.
Add flour in several passes and knead the dough. It should be fairly dense and not stick to your hands.
Cover with plastic wrap and leave in a warm place for 2-2.5 hours. During this time, the dough should double in size.
The FILLING. While the dough is rising, you can make the filling: combine soft butter (at room temperature), brown sugar, and spices, and mix thoroughly.
When the dough has risen properly, start forming the cinnamon rolls. On a floured surface, roll out the dough into a rectangle about 40 cm x 30 cm (15.75 in x 11.81 in), the dough should be about 1/2 in thick.
Spread the filling over the dough, leaving the long edge of the dough farthest from you free. This is necessary to keep the rolled buns fixed.
Carefully wrap the roll, but try to make it tight so that there is not much air between the layers.
Cut the roll into 8 pieces.
Grease a baking dish with butter or vegetable oil, or cover with parchment.
Put 8 rolls in the mold, placing each one with the cut at the top. Leave a small space between the cinnamon rolls, as they will expand during baking.
Cover the cinnamon rolls with plastic wrap and leave in a warm place for 1 hour.
Preheat the oven to 180°C (350°F).
Remove the plastic wrap from the rolls and bake them for 25 minutes. Check for doneness with a toothpick, it should be dry and clean.
Remove the finished cinnamon rolls from the oven and cool them for 10 minutes.
The FROSTING. Combine the soft cream cheese (at room temperature) with the powdered sugar and cinnamon, mix thoroughly to make a smooth mixture. Add the milk and mix again.
Drizzle the hot pumpkin cinnamon rolls with the frosting so that it covers the entire surface of the rolls and flows inside them.
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