Pumpkin Cinnamon Rolls with Ceylon Cinnamon
Soft, fluffy, and infused with cozy autumn flavors — these pumpkin cinnamon rolls are a festive twist on the classic. Real pumpkin purée keeps the dough moist, while the warm aroma of Ceylon cinnamon fills your kitchen. Topped with a silky cream cheese glaze, they’re the perfect treat for breakfast, brunch, or dessert.
Ingredients
- 3 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp instant yeast
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup warm milk
- ½ cup pumpkin purée
- ¼ cup unsalted butter, melted
- 1 large egg
- For filling: ½ cup butter (softened), ¾ cup brown sugar, 2 tbsp cinnamon
- For glaze: 115 g cream cheese, 2 tbsp butter, 1 cup powdered sugar, ½ tsp vanilla extract
Step-by-Step Instructions
- Mix warm milk, yeast, and sugar. Let sit until foamy.
- Add pumpkin purée, melted butter, egg, spices, and flour. Knead until smooth and elastic.
- Cover and let the dough rise for 1–1.5 hours until doubled in size.
- Roll dough into a rectangle, spread filling, then roll into a log.
- Cut into rolls and place in greased pan. Cover and let rise again for 30–45 minutes.
- Bake at 180°C (350°F) for 25–30 minutes until golden brown.
- Whisk cream cheese, butter, powdered sugar, and vanilla. Spread glaze over warm rolls.
Pro Tips for Perfect Pumpkin Cinnamon Rolls
- Use fresh pumpkin purée for best flavor (not canned pie filling).
- Brush rolls with melted butter before baking for a golden finish.
- For a festive twist, sprinkle pecans or raisins into the filling.