Description
Delicious and fluffy pumpkin cinnamon rolls that are perfect for fall or any time of the year.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ½ cup pumpkin purée
- ¼ cup sugar
- 1 egg
- 2 tbsp butter (softened)
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 packet dry yeast
- ½ cup warm milk
- Pinch of salt
Instructions
- Mix warm milk, yeast, and sugar—let rest until foamy.
- Stir in pumpkin, egg, butter, and spices.
- Add flour gradually and knead into a soft dough. Rise 1 hour.
- Roll out, spread with butter-sugar-cinnamon mix, and roll tightly. Slice into rolls.
- Bake at 350°F for 20–25 minutes until golden.
Notes
- Variations: Use gluten-free flour blend for gluten-free option.
- Dairy-Free: Swap butter and milk with plant-based options.
- Optional Toppings: Drizzle cream cheese glaze, sprinkle chopped pecans, or add a dusting of powdered sugar.
- Kitchen Tip: To slice rolls neatly, use unflavored dental floss instead of a knife—it keeps the swirls perfect!
- Storage: Keep in an airtight container for 2 days at room temp, or refrigerate up to 5 days. Reheat in the microwave for 15 seconds for that fresh-baked warmth.
- Prep Time: 20 min (plus rising)
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: Approx. 220