Pumpkin Cinnamon Rolls

Ingredients

• 420 g (3 1/2 cups)plain flour
• 240 g (1 cup)pumpkin purée
• 3eggs, at room temperature
• 8 g (2 1/2 teaspoons)instant active dried yeast
• 50 g (1/4 cup)light brown sugar
• 5 g (2 teaspoons)ground cinnamon
• 0.5 g (1/4 teaspoon)ground nutmeg
• 0.5 g (1/4 teaspoon)ground cloves
• 60 ml (3 tablespoons)whole milk
• 57 g (4 tablespoons), meltedbutter
• 133 g (2/3 cup)light brown sugar
• 5 g (2 teaspoons)ground cinnamon
• 0.5 g (1/4 teaspoon)ground nutmeg
• 0.5 g (1/4 teaspoon)ground cloves
• 28 g (2 tablespoons), meltedbutter
• 57 g (4 tablespoons), at room temperaturebutter
• 57 g (2 oz), at room temperaturecream cheese
• 180 g (1 1/2 cups)icing sugar
• 5 ml (1 teaspoon)vanilla extract
• 2.5 g (1/2 teaspoon)salt

Instructions

1. 1

   Mix the dough

   In a stand-mixer bowl with the paddle attachment, mix the pumpkin purée and eggs until combined. Add the yeast, 50 g brown sugar, 5 g cinnamon, 0.5 g nutmeg, 0.5 g cloves, 57 g melted butter and milk; mix for about 30 seconds. Change to the dough hook and add the flour 1 cup at a time, scraping down the bowl between additions. Knead on low for 10–15 minutes, until smooth and soft, adding more flour or milk if needed.

2. 2

   First rise

   Coat a large bowl with non-stick cooking spray. Shape the dough into a ball and put it in the bowl, then cover with plastic wrap. Leave in a warm place for about 2 1/2 hours, until doubled in size.

3. 3

   Prepare the filling

   After the dough has risen, mix the 133 g brown sugar with 5 g cinnamon, 0.5 g nutmeg and 0.5 g cloves. Melt 28 g butter and grease an 20 cm (8-inch) cake tin or an 20 cm (8-inch) or 23 cm (9-inch) rectangular tin. Set these aside.

4. 4

   Shape the rolls

   On a floured work surface, roll the dough into a 30 × 41 cm (12 × 16-inch) rectangle, with the longer edge facing you. Spread the melted butter over the dough, then sprinkle on the sugar mixture and press it over the surface, leaving a 2.5 cm (1-inch) strip bare along the far long edge. Starting at the edge nearest you, roll the dough into a log and pinch the bare strip firmly onto it. Trim both ends to make an even log, then cut into 7 to 9 pieces, according to your preferred size. Arrange them in the tin with about 2 cm (3/4 inch) between each roll. Cover with plastic wrap and leave to rise for 1 1/2 hours.

5. 5

   Bake the rolls

   When the second rise is complete, preheat the oven to 180°C (350°F). Remove the plastic wrap and cover the rolls with foil. Bake for 20 minutes, then remove the foil and bake for a further 10 minutes, until golden brown.

6. 6

   Make the frosting

   While the rolls bake, whip the 57 g room-temperature butter and cream cheese in a stand mixer with the paddle attachment for 2 minutes, until light and fluffy. Add the vanilla, salt and icing sugar, and beat just until combined.

7. 7

   Frost and serve

   Leave the baked rolls to cool for 10 minutes, then spread them with the frosting and serve.

What are pumpkin cinnamon rolls?

Cinnamon rolls are enriched yeast buns rolled around a sweet, spiced filling, a style of bake found in several Northern European traditions. This version adds pumpkin purée to the dough and finishes the buns with cream cheese frosting.

The pumpkin brings moisture and a gentle earthy flavour, while the cinnamon, nutmeg and cloves season both dough and filling. A long, patient rise helps the dough become soft enough to roll and bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 740 calories, 13g protein, 116g carbs, 25g fat.

Most of the carbohydrates come from the flour, brown sugar and icing sugar; butter and cream cheese contribute much of the fat, while eggs, milk and cream cheese provide some protein. For a more balanced plate, serve one roll with plain yoghurt and fresh fruit.

Building a soft dough

Pumpkin purée: use plain purée rather than pumpkin pie filling, which is already sweetened and spiced. If it looks watery, drain off excess liquid so the dough does not become difficult to handle.

Flour: add it gradually and scrape the bowl as directed. The dough should end up smooth and soft; the recipe allows a little extra flour or milk if its consistency needs adjusting.

The two rises

First rise: set the covered dough in a warm place for about 2 1/2 hours, looking for roughly double its original size rather than relying only on the clock.

Second rise: give the shaped rolls 1 1/2 hours in the tin. They should look puffier before baking; leaving space between them lets them expand.

Rolling and filling

Even rectangle: roll the dough to 30 × 41 cm, keeping the longer side facing you so the rolls form a long log. Spread the butter across the surface before adding the spiced sugar.

Clean seal: leave the far edge bare, then pinch it against the log after rolling. That helps keep the spiral closed as the buns rise and bake.

How to tell they are baked

Foil first: bake the covered buns for 20 minutes, then uncover and bake for another 10 minutes. The foil protects the tops while the centres bake through.

Colour: look for golden-brown tops at the end of baking. Let the buns rest for 10 minutes before frosting so the topping softens without immediately running off.

Cream cheese frosting

Room-temperature butter and cream cheese whip together more smoothly than cold ingredients. Beat them for the full 2 minutes before adding the vanilla, salt and icing sugar.

Add the icing sugar only until it is combined, as directed. Frost after the short cooling rest, while the buns are still warm but no longer piping hot.

Serving ideas

Serve a roll with coffee or tea for breakfast or an afternoon treat. The sweet frosting and spiced filling make the buns satisfying on their own.

For a more balanced plate, pair a roll with plain yoghurt and fresh fruit. The rolls are also best enjoyed warm, when their centres are soft and the frosting is creamy.

Recipe notes & tips

• Keep the eggs and frosting ingredients at room temperature as specified for easier mixing.
• Add the flour a cup at a time and scrape down the bowl so it incorporates evenly.
• Use a warm, draught-free spot for the rises and check that the dough has visibly expanded.
• Leave the bare strip at the far edge of the dough to help seal the rolled log.
• Arrange the rolls with space between them so they have room to rise in the tin.
• Wait 10 minutes after baking before frosting so the topping does not immediately slide off.

Variations

• More cinnamon: Increase the cinnamon in the filling for a bolder spice swirl.
• Nut topping: Scatter chopped pecans over the frosting just before serving.
• Extra spice: Add a little more nutmeg or cloves to the filling to deepen its warm flavour.
• Less frosting: Spread a thinner layer over the rolls for a less sweet finish.
• Smaller buns: Cut the log into 9 pieces instead of 7 for more, smaller rolls.

Common mistakes to avoid

• Adding flour too quickly: Mix it in one cup at a time and scrape down the bowl between additions.
• Using a stiff dough: Check its texture after kneading and add a little milk if needed.
• Skipping the bare edge: Leave a 2.5 cm strip without sugar so the log can be pinched closed.
• Cutting the second rise short: Let the rolls rise for the full 1 1/2 hours before baking.
• Browning too soon: Keep the foil on for the first 20 minutes, then uncover for the final 10.
• Frosting straight from the oven: Rest the buns for 10 minutes before adding the topping.

How to store

Store cooled, frosted rolls covered in the fridge for up to 3 days. Reheat individual rolls briefly in the microwave until warm, or bring them towards room temperature before serving.

Frequently asked questions