The last time I made pumpkin cinnamon rolls was Fall 2012 when I was writing Cooking With Pumpkin.
Last fall I made Honey Butter Pumpkin Dinner Rolls, but was beyond overdue for pumpkin cinnamon rolls.
And these are the best pumpkin cinnamon rolls I’ve ever made. I prefer these over Cinnabon, and that’s a big statement coming from a former Cinnabon junkie.
They’re soft, light, fluffy and there’s just enough pumpkin flavor to notice, but not so much that it overwhelms the inherent beauty of classic cinnamon rolls. Topped with cream cheese glaze, they’re totally irresistible.
I have a habit of donating most of what I bake after my family has a bite or a piece since we don’t need entire cakes, multiple pans of bars, and dozens of cookies, every week. My daughter asked, “Mom, how many of these did you make?” And I said an entire pan and she said, “Good, don’t donate any of them!”
She said they’re the best cinnamon rolls I’ve ever made and that the center bites are the best because they’re so soft and juicy. I agree.
I used my current favorite yeast roll recipe as the jumping off point and worked in pumpkin puree, pumpkin pie spice, and plenty of cinnamon and brown sugar. I love this recipe too but it makes quite a hearty amount and we just don’t need all those rolls.
The dough is buttermilk-based, and although I’ve made non-buttermilk sweet rolls, for the softest, lightest, and most tender rolls, I swear by buttermilk. Between the buttermilk, butter, and egg, the dough rises beautifully and it’s my favorite dough base.
There’s an option to make the rolls as overnight rolls. Start the dough at night, roll and shape it, and refrigerate the coiled rolls until you’re ready to bake the next morning. That way you don’t have to get up at 5am to have these ready with your first cup of coffee.
The glaze is a simple glaze of cream cheese, confectioners’ sugar, and a splash of cream. It makes more than the average person may want on their rolls, but it keeps for weeks in the fridge. I’m a dip, glaze, and frosting-aholic, and can never have too much. I keep a little cup on the side of my plate so I can double-dip.
The glaze soaks into the nooks and crannies and adds even more moisture and softness.
Total gooey, cinnamon-and-sugary, juicy perfection. Center bites make me absolutely weak in the knees.
Definitely my new favorite cinnamon rolls.
Worth every last bit of cardio.
The recipe looks long, but I’ve written every last detail so the rolls turn out perfectly for you. Read the recipe at least twice before starting, and the only unique item is in Step 15, unwaxed dental floss. Very helpful for not squishing the rolls and making clean cuts. They’re the best pumpkin cinnamon roll – soft, light, fluffy and there’s just enough pumpkin flavor to notice, but not so much that it overwhelms the inherent beauty of classic cinnamon rolls. Topped with cream cheese glaze, they’re totally irresistible. The dough is buttermilk-based, and for the softest, lightest, and most tender rolls, I swear by buttermilk. There’s an option to make as overnight rolls. Start the dough at night, roll and shape it, and refrigerate the coiled rolls until you’re ready to bake the next morning. The glaze soaks into the nooks and crannies and adds even more moisture and softness. Total gooey, cinnamon-and-sugary, juicy perfection.
Dough
3 1/4 cups all-purpose flour, or as needed
1/4 cup granulated sugar
2 tablespoons pumpkin pie spice
2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
pinch salt, to taste
1/2 cup unsalted butter, melted (1 stick)
1/2 cup buttermilk
1/2 cup pumpkin puree
1 large egg, lightly whisked
Filling
6 tablespoons unsalted butter (3/4 of 1 stick), very soft – let it sit out while dough rises
1 to 1 1/4 cups light brown sugar, packed
2+ tablespoons cinnamon (I used 3+)
Cream Cheese Glaze
4 ounces brick-style cream cheese (lite is okay), softened – let it sit out on the second rise or while rolls bake
2 cups confectioners’ sugar
pinch salt, optional and to taste (helps balance the sweetness)
about 3 to 4 tablespoons half-and-half or cream, or as needed for consistency
Adapted from The Best Glazed Orange Sweet Rolls and Overnight Buttermilk Soft and Fluffy Cinnamon Rolls
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