Pumpkin Pie Cinnamon Rolls
A Chatty Guide to Pumpkin Pie Cinnamon Rolls
You know those rainy autumn afternoons when all you want is something warm and comforting? That’s when I whip up these pumpkin pie cinnamon rolls; they remind me of the cozy kitchen days with my grandma. She had this little trick to make the filling extra creamy, though I never quite got her to spill the beans. (She always said it was ‘magic’). Anyway, these rolls are like a big warm hug in pastry form.
Why You’ll Love This
I make this when my family needs a little pick-me-up. Honestly, my kids go nuts for these because they taste like a fusion of their two favorite desserts—pumpkin pie and cinnamon rolls (duh!). And I’ll admit, I’ve had my fair share of battles with sticky dough, but this recipe’s pretty forgiving. Trust me, if I can do it, you can too!
What You’ll Need
- 2 1/4 tsp active dry yeast
- 1/4 cup warm water (110°F works best)
- 1/2 cup pumpkin puree (sometimes I swap for sweet potato puree if that’s all I have)
- 1/3 cup milk
- 1/4 cup sugar
- 1/4 cup butter, melted (my grandma insisted on unsalted, but salted works in a pinch)
- 1 large egg
- 4 cups all-purpose flour (bread flour works too!)
- 1/2 tsp salt
- 1/4 cup butter, softened
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1/2 tsp nutmeg
- For the icing: 1 cup powdered sugar, 2 tbsp milk, and a dash of vanilla extract
How to Roll with It
- In a small bowl, dissolve the yeast in warm water. Let it sit until it’s foamy (about 5 minutes). If nothing happens, your yeast might have decided to take the day off—try again.
- In a mixing bowl, combine pumpkin puree, milk, sugar, melted butter, and egg. Stir in the yeast mixture.
- Add the flour and salt gradually. Don’t be surprised if it looks a bit like a mess—mine always does! Knead until smooth.
- Place dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 hour. (Great time to make a cup of tea!)
- Preheat oven to 375°F (190°C). Roll out dough into a rectangle on a floured surface.
- Spread softened butter over the dough. Sprinkle with brown sugar, cinnamon, and nutmeg. Roll it up tightly and cut into 12 pieces.
- Place rolls in a greased baking pan. Bake for 20-25 mins or till golden brown.
- For the icing: mix powdered sugar, milk, and vanilla. Drizzle over warm rolls. This is usually where I sneak a taste!
Notes from My Kitchen
I’ve learned the hard way that if the dough’s too sticky, just add a pinch more flour. But don’t overdo it, or you’ll end up with bricks instead of rolls. Also, can’t find canned pumpkin? Fresh works too, just roast and mash it up (bit more effort, but oh so good!).
Trying Something Different
Once, I tried adding crushed nuts to the filling—my family wasn’t thrilled, but I liked the crunch. Another time, I experimented with adding chocolate chips—now that was a winner for the kids!
Tools of the Trade
A rolling pin is great for this, but if you don’t have one, I’ve used a wine bottle in a pinch (cleaned, of course!).
Storage and Leftovers
These can be stored in an airtight container for up to three days, though honestly, in my house, they never last more than a day!
Serving Suggestions
We usually have these with a big cup of coffee or hot cocoa on weekend mornings. My kids love them with a scoop of vanilla ice cream (hey, why not?).
Pro Tips I Learned the Hard Way
I once rushed the rising time—bad idea. The dough was as stubborn as a mule. Give it time; patience pays off!
FAQ
Can I use whole wheat flour? Absolutely, but I find it makes them a bit heavier. A mix of whole wheat and all-purpose might work better.
Do I really need to let the dough rise? Yep! It’s crucial for that fluffy texture. But, if you’re in a rush, try a warm oven to speed things up!
Can these be made vegan? Sure thing! Swap dairy milk with almond milk and use a flax egg. But, you’ll need to play around a bit with the texture.
