Pumpkin Cinnamon Rolls


Pumpkin Cinnamon Rolls | une gamine dans la cuisine

I inhaled 3 of these rolls in one sitting. Oh, Mylanta.

And oh, over-sized nubby sweater weather, I'm so glad that you are here to help me cover up my gastronomic sins.

To me, cinnamon rolls are the ultimate comfort food. At least in the breakfast-y world. Eating one (or several) feels like slipping on a pair of fresh-from-the-dryer, soft-wool knee socks after a cold day spent playing in the snow. The cosy warmth is instantaneous.

This pumpkin cinnamon roll recipe is the recipe to end All cinnamon roll recipes.

Pumpkin Cinnamon Rolls | une gamine dans la cuisine

It's not just the pumpkin that makes the rolls so delectable, it's also the nutmeg and allspice. Of course cinnamon makes an appearance, but nutmeg and allspice have a deep, smoldering intensity that cinnamon can't produce on her own. The pumpkin is subtle, but you can taste its sweet, earthly flavour as your chewing. Plus it gives the rolls a rustic orange hue.

This is my 3rd recipe from the Baked Elements cookbook. The book is only a few weeks old and is already lovingly stained with bits of sticky icing and floured fingerprints. It's truly a baker's dreambook. I hoping to hold a giveaway later this month, so keep your eyes open!

Pumpkin Cinnamon Rolls | une gamine dans la cuisine

Pumpkin Cinnamon Rolls
recipe adapted from Baked Elements
makes 10-12 rolls

for the pumpkin dough
3 1/2 cups bread flour (I used all-purpose)
1/4 cup granulated sugar
1/4 cup tightly packed brown sugar (preferably dark)
1 Tablespoon instant dry yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
3 ounces (that's 3/4 of a stick) unsalted butter, room temperature butter and cut into bits
2/3 cup whole milk (I used buttermilk)
1 room temperature egg
2/3 cup pumpkin purée

for the spiced filling
3/4 cup tightly packed brown sugar (light or dark)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 ounces unsalted butter, melted and divided

for the cream cheese icing
2 ounces of cream cheese (that's about 4 Tablespoons)
3 Tablespoons well-shaken buttermilk
1 1/4 cups confectioners' sugar

Prepare the dough. Don't fear the yeast. Butter a 10-inch round cake pan, line the bottom with parchment paper and butter the parchment. Dust the pan with flour, and gently tap out any excess flour.

Lightly butter a large bowl; Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, mix the flour, both sugars, yeast, salt, cinnamon, nutmeg, and allspice on low speed. Add the butter and mix on medium speed until incorporated (about 1 minute). Add the milk and egg and beat on low speed until incorporated. Add the pumpkin purée and beat on medium speed for about 3 minutes. You should be left with a dough that's soft and sticky.

Remove the dough and gently form it into a large ball. Place the ball of dough into the buttered bowl. Cover with plastic wrap and let the dough rest for 30 minutes. {Note: Be sure that you don't leave the bowl in a drafty area...I stuck mine in the microwave.)

Prepare the filling: In a medium-size bowl, whisk together both sugars, cinnamon, nutmeg, and salt. Add the melted butter and stir until you're left with a wet "sandy" mixture.

Assemble the rolls: Flour a large working surface. {Note: My dough was very sticky, so I had to use a lot of flour.} Remove the dough from the bowl and and roll it out into a 20 by 10-inch rectangle. Brush the dough with half of the melted butter and sprinkle the filling over the butter, leaving a 1/4-inch border around the edges. Use your hands to gently press the filling into the dough.

Starting at the long end of the rectangle, roll the dough into a tight log and place it seam side down. Remove the ends if they're awkward and scraggly. Slice the log into about ten 2-inch rolls. Place one roll in the center of the cake pan, then fill in the rest of the pan with the remaining rolls. Brush the tops of the rolls with the remaining melted butter (you probably won't need all of it), cover the pan with plastic wrap and set aside until the rolls have almost doubled in size (about 45 minutes). {Note: Again, be sure to store the rolls in a warm place that's free from drafts.)

Preheat the oven to 350 F.

Bake the rolls for 25-30 minutes or until the tops are browned. Prepare the icing as the rolls are baking.

Icing: In the bowl of a stand mixer, fitted with a paddle attachment, beat the cream cheese and buttermilk on medium speed until the mixture is smooth and lump-free. Add the confectioners' sugar and beat on low speed until combined. It should be smooth and runny.

Remove the pan from the oven and onto a cooling rack. You can invert the rolls onto a serving plate, or simply leave them in their pan...either way, pour the icing over the rolls while they are still warm from the oven. Serve immediately. 

The rolls will still be good even if you don't serve them right away. Just pop them into the microwave for about 10 seconds. :-)


Patty said...

Your pumpkin cinnamon rolls are making me very happy;-)

Chloe@EveryCraving said...

Woah, these look amazing! I can't get enough of cinnamon rolls lately! I love all the variations you can make them. Pumpkin just sounds perfect.

Ariane said...

mmiam! Quelle belle photo. Je ne suis pas super fan de citrouille, mais ça a l'air tellement bon que je vais tester la recette cette fin de semaine. Merci de me laisser savoir que Baked a un nouveau livre :)

Jen Laceda | Tartine and Apron Strings said...

I once made cinnamon rolls and they turned out hard as rock! Can you tell me what I did wrong? Did I over-handle the dough? I think my measurement was all correct, but when it came out of the oven, it was, like, hard as a biscuit. But yours...yours look perfectly moist, tender, oh-so-sweet! I love waking up to the smell of cinnamon and spices :)

Averie @ Averie Cooks said...

Can you make these for me, please? Because they look amazing and I want them!! I love cinn rolls and with the pumpkin...mmmm!!!

Laura (Tutti Dolci) said...

Homemade cinnamon rolls are the best! Add pumpkin and I'm in pure heaven :).

Valerie said...

@Jen, My cinnamon rolls used to almost always turn out heavy and dense! I think it does have to do with how much you handle the dough...also, I think that yeast can tell when you're nervous. :D

Rosa's Yummy Yums said...

Terrific! Those rolls look amazing. It is a torture to look at them and not be able to taste them...



michelle said...

Ohh lovely...
Thank you so much for also putting me onto the 'baked' cookbooks.....
I am a steadfast Kiwi but those stupendous american classics and your amazing variations are growing on me!! err on my waist that is:)


Carol | a cup of mascarpone said...

Holy pumpkin cinnamon rolls!!! These look FABULOUS, Val! Just FABULOUS!!!

Beth said...

It's probably a good thing I don't have a batch in front of me right now, or I'd be inhaling my third one too.

And I baked those Brown Butter Snickerdoodles that you recommended from Baked Elements a few weeks ago; if they're any indication, that cookbook is amazing!

Lauren at Keep It Sweet said...

These look unbelievable... I have that cookbook sitting in my amazon cart and really need to get it.

Totally agree on the seasonings. I am a total cinnamon addict but nutmeg especially brings out so much additional flavor.

La Table De Nana said...

Ils sont tout beaux tout moelleux!

the wicked noodle said...

I just noticed I made your blogroll. {squee!!} I knew today was going to be a good one!!

And holy crazy WOW!! I am so making these yummy cinnamon rolls!! I think a nice fall surprise for my hubby & kids is in order and these will be perfect this Sunday morning.

www.you-made-that.com said...

Wow, these pumpkin cinnamon rolls look divine! I too would not be able to resist inhaling a couple of them. I've been wanting to try these for a while so maybe this weekend I will. Lovely photos Valerie.

Deb said...

Adore the Pumpkin Cinnamon Rolls! What a great head first dive into fall baking! I guess I'm just going to have to break down and purchase "Baked Elements"!

Susan said...

These look just wonderful! I think they'd be perfect for Thanksgiving morning - or the whole weekend! LOL!

We'd love t ohave you join our Baked Sunday Mornings cooking group. Check it out: www.bakedsundaymornings.com

Monet said...

I can see why and how you inhaled these, Valerie! They look perfect for a fall morning. With Saturday fast approaching, I'm inspired to get out my yeast, flour, and sugar. Thank you for sharing!

deb said...

So, so gorgeous!

Jen @ Savory Simple said...

I think I could eat these for breakfast every morning!

Chung-Ah | Damn Delicious said...

Oooooh, I love me some cinnamon rolls, especially when pumpkin is involved!

Cristina said...

Hi Valerie: How have you been? I'm so making these pumpkin cinnamon rolls! I have the new Baked Elements book too and have yet to make anything from it...I will make these first!! Beautiful post!

Have a lovely weekend. :)

Stephanie said...

Can I just order some from you??? :)

Lemons and Anchovies said...

I completely agree with you about cinnamon, nutmeg and allspice--they are a magic combination in baked goods. And did I say how much I love cinnamon rolls? Love your version here. I would have inhaled at least three, too. :)

Anna @ hiddenponies said...

I could eat cinnamon rolls every.single.day in the fall/winter...yours look like perfection.

Laura Dembowski said...

I love cinnamon rolls, but I know I'd love them even more with pumpkin. Such a great idea!

Lisa {Authentic Suburban Gourmet } said...

LOVE THESE! I can see why you inhaled three at once. Love the addition of pumpkin. Need to make these ASAP!

Jean said...

Absolutely gorgeous! Those are some extraordinary cinnamon rolls, and perfect for the season. It is all of 43 degrees here today, and I could definitely see myself eating several of these to warm up! :)

Beautiful work, as always!

Jenn Kendall said...

these look seriously amazing Valerie, like the Platonic ideal of cinnamon bun! just gorgeous!

Suzanne Perazzini said...

I would inhale these rolls as well. Cinnamon, icing, fresh bread dough - what's not to love.

Helena / Rico sin Azúcar said...

Really gorgeous! they look absolutely divine, and the pictures are great: I hardly can resist start liking my monitor!!
I also had in mind making this kind of rolls, so pumpkin is in season and it's perfect for desserts.

Well done! :-)

iscribbler said...

I made these today and they were delicious! I loved the spices and the icing was the best I've made (although I did just use a bit of skim milk instead). Definitely a keeper in my book. Thank you so much for the wonderful recipe! :) BTW, if anyone wants to halve the recipe to make about 6, you can. That's what I did today and it worked just fine.

Valerie said...

@iscribbler, I'm so happy to hear that you love the rolls! (Given the amount that I ate, I probably should have halved the recipe too!) :D

Thanks for letting me know.

Danielle said...

These look positively delectable! What a perfect begining to a chilly fall morning! I love pumpking anything so I must try these. I'll be sure to wear my coziest sweater (that's a bit baggy around the belly : ) just in case I eat more than one...which is pretty likely, let me just say : )

Danielle xo

Mimi said...


Judy said...

They look truly delicious and decadent, Valerie. I'm afraid to make them.

Erin @ Dinners, Dishes, and Desserts said...

I love cinnamon rolls! These look so comforting, and the perfect weekend breakfast!

Grandbabycakes said...

I am really in love with cinnamon rolls right now but I have always been afraid of the process of making them. These are seriously calling my name. It just seems like so much work but definitely looks worth it.

Roxana | Roxana's Home Baking said...

Can I be your neighbor, please? I love love love pumpkin cinnamon rolls and yours look absolutely amazing!

Jan W. said...

I'm gonna try these, but I think I'm going to make a maple glaze...YUM!

Valerie said...

@Jan W. Maple glaze sounds wonderful!

macalla yi said...

Made these today. They were delicious! .

That Brazen Tart said...

Just baked these this morning. I made the dough and got the rolls into the pan last night, then left them in the fridge overnight, then proofed and baked them when I got up. They are wonderful!

The all-purpose flour works just fine. I added pumpkin (about 2 oz), some flour (1-2 Tbs), and the melted butter I had left from brushing the dough to the filling. Pumpkin just in the dough didn't seem like enough. I heartily endorse this amended filling. I also couldn't help throwing a little orange juice into the frosting. What can I say? I'm a meddler.

Aurica said...

how fluffy and creamly juicy they look, i amost taste the great and savoury feeling in my mouth, perfect one :)


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