Irresistible Super Moist Pumpkin Cinnamon Rolls with Creamy Pumpkin Spice Glaze
There’s nothing quite like the comforting aroma of freshly baked cinnamon rolls wafting through your home, especially when they’re infused with the rich, warm flavors of autumn. These super moist pumpkin cinnamon rolls, crowned with an impossibly delicious pumpkin-y glaze, are more than just a treat—they’re an experience. Perfectly designed for a cozy breakfast on a crisp fall morning, they are an absolute must-have, particularly as a delightful post-Thanksgiving indulgence. Imagine waking up to these soft, pillowy rolls, brimming with spice and sweetness, ready to be devoured with a steaming cup of coffee. They are the epitome of fall baking, bringing joy and warmth with every single bite.
A Season of Pumpkins: From Our Garden to Your Table
Fall truly is a magical time, and I find myself utterly captivated by pumpkin season each year. Here at our home, it’s a particularly grand affair because my fiancé, with his passion for gardening, grows an abundance of pumpkins just for the sheer joy of it. Our garden transforms into a vibrant tapestry of various shapes, sizes, and varieties of pumpkins – from sprawling gourds perfect for carving to smaller, sweeter ones ideal for baking. It’s a wonderful sight, and it means we are never short on inspiration for delicious pumpkin-infused creations. This annual harvest isn’t just about the quantity; it’s about appreciating the diverse beauty and culinary potential each pumpkin holds.
Beyond the flesh, do you share our passion for roasted pumpkin seeds? We are absolutely obsessed! Every year, after we harvest our pumpkins, a cherished tradition involves meticulously cleaning, seasoning, and roasting those flavorful seeds. There’s nothing quite like the satisfying crunch and salty, earthy taste of freshly roasted pumpkin seeds. They make for an irresistible snack that disappears almost as quickly as we can pull them from the oven.
Just a couple of weekends ago, I embarked on the delightful task of making a fresh batch of homemade pumpkin puree, alongside roasting a copious amount of pumpkin seeds. The aroma alone was intoxicating! If you happen to follow my culinary adventures on Instagram, you might have already caught a glimpse of these autumnal delights. Armed with my freshly prepared, rich and creamy pumpkin puree, I dove into some exciting baking experiments. The result? These unbelievably moist and soft pumpkin cinnamon rolls, generously slathered with an astonishingly delicious, subtly pumpkin-flavored glaze. I am absolutely thrilled to share this perfected recipe with you, as it truly embodies the spirit and flavors of the season.
Why These Pumpkin Cinnamon Rolls Are a Must-Try
These aren’t just any cinnamon rolls; they are a revelation, especially for anyone who appreciates a truly tender and flavorful baked good. I simply cannot emphasize enough the incredible moisture and softness of these rolls. The secret, of course, lies in the generous addition of pure pumpkin puree to the dough. Pumpkin not only imparts a beautiful golden hue and a subtle earthy sweetness, but its natural moisture content works wonders, ensuring each roll is incredibly tender, fluffy, and stays fresh longer. It’s the magic ingredient that elevates these cinnamon rolls far beyond the ordinary.
But the indulgence doesn’t stop there. Let’s talk about the cream cheese glaze – it’s beyond delicious, almost indescribable. There are truly no words that can fully capture its rich, creamy texture and harmonious flavor profile. You simply must experience it for yourself. Trust me on this one; a single taste will make you a believer. While developing this recipe, I was keen to infuse the glaze with a delicate hint of pumpkin flavor without altering its pristine, creamy white color. As I was blending the ingredients, a stroke of genius hit me! I remembered having a bottle of pumpkin spice coffee creamer in the fridge. A “duh!” moment indeed! It proved to be the absolute perfect addition to the glaze. This creamer delivered precisely the subtle, aromatic pumpkin spice note I was craving, complementing the rolls without overpowering their natural flavors. It’s a game-changer that makes this glaze truly unforgettable.
These pumpkin cinnamon rolls are versatile enough for any occasion. While they shine brightest as a festive breakfast, perhaps served on Thanksgiving morning or the cozy day after, they also make a fantastic addition to a fall brunch spread, a comforting dessert, or even a delightful snack with your afternoon tea. Their enchanting aroma alone is enough to bring a smile to anyone’s face. So, enough delightful rambling; let’s get our hands into some dough and start baking these beauties! You’re in for a real treat.
Crafting these rolls is a labor of love that is incredibly rewarding. The process, while requiring a little patience for the dough to rise, is straightforward and yields spectacular results that will impress everyone.
Voila! Witness the magic unfold as they emerge from the oven, perfectly golden and smelling absolutely divine.
I remember one evening my fiancé, utterly charmed by their irresistible appeal, actually asked if these could be dinner. My response? “Well, sure, why not?” When something tastes this good, any meal can be transformed into an extraordinary culinary experience!
Pumpkin Cinnamon Rolls
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Ingredients
For the Dough:
- 2 teaspoons dry active yeast
- 2 tablespoons warm water
- 2 ¾ cups all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- Pinch of salt
- ½ cup pure pumpkin puree at room temperature
- ¼ cup (4 tablespoons) buttermilk at room temperature
- 1 large egg at room temperature
For the Filling:
- ½ cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 4 tablespoons unsalted butter melted
For the Glaze:
- 4 oz (110g) cream cheese at room temperature
- 7 oz (200g) sweetened condensed milk
- ¼ cup (4 tablespoons) Pumpkin Spice coffee creamer
- 1 teaspoon pure vanilla extract
Instructions
To make the Dough:
- In a large mixing bowl (ideally one with a dough hook attachment if using a stand mixer), combine the dry active yeast with the warm water. Stir gently. Allow this mixture to sit undisturbed for about 10 minutes. This period allows the yeast to activate; you should see it become foamy, indicating it’s alive and ready to work its magic.
- While the yeast is activating, in a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt. Ensure these dry ingredients are well combined to distribute the leavening agents evenly throughout the dough. Set this mixture aside.
- Return to the mixing bowl containing the activated yeast. Add the pure pumpkin puree, buttermilk, the large egg, and gradually incorporate the dry flour mixture. If using a stand mixer, attach the dough hook and knead on medium-low speed for approximately 6-7 minutes. The goal is to achieve a smooth, elastic, and slightly tacky dough that pulls away from the sides of the bowl. Alternatively, if kneading by hand, mix all ingredients with a sturdy wooden spoon until a shaggy dough forms, then transfer to a lightly floured surface and knead vigorously for 8-10 minutes until smooth and elastic.
- Lightly oil a large clean bowl. Transfer the kneaded dough into this bowl, turning it once to coat all sides with oil. Cover the bowl snugly with a damp kitchen towel or plastic wrap. Place it in a warm, draft-free spot to rise for about 1 hour, or until it has visibly doubled in size. A pro tip for a warm spot: place the bowl in a microwave (turned off, of course!) with a glass of hot water alongside it to create a steamy, warm environment.
- Towards the end of the rising time, preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature when your rolls are ready to bake.
To make the Filling & Assemble:
- In a small bowl, thoroughly mix together the packed brown sugar, ground cinnamon, and ground nutmeg until combined. This aromatic blend will be the heart of your cinnamon rolls. Set aside.
- Once the dough has successfully doubled in size, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough out into a large rectangle, aiming for dimensions of approximately 18×15 inches and an even thickness. Carefully pour the melted unsalted butter over the dough and spread it evenly across the surface, leaving about a half-inch border along one of the longer edges without butter. Next, generously sprinkle the brown sugar and spice mixture over the buttered surface. Lightly dampen the unbuttered, un-filled edge of the dough with a little water; this will help seal the roll.
- Starting from the long edge covered with filling, carefully and tightly roll up the dough into a snug log. Once rolled, use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls. For best results, divide the log into four equal parts first, then cut each of those parts into three individual rolls. Arrange the cut rolls into a greased 9×13 inch baking dish, ensuring they are not too tightly packed. Cover the baking dish with a clean kitchen towel and allow the rolls to rise again in a warm spot for another 30 minutes to an hour, or until visibly puffy.
- Bake the rolls in your preheated oven for approximately 25 minutes, or until the tops are beautifully golden brown and the rolls are cooked through. The internal temperature should reach around 200-205°F (93-96°C). Once baked, remove from the oven and transfer the baking dish to a wire rack to cool slightly while you prepare the irresistible glaze.
To make the Glaze:
- In a mixing bowl, preferably with a whisk attachment if using a stand mixer, combine the room temperature cream cheese, sweetened condensed milk, Pumpkin Spice coffee creamer, and pure vanilla extract. Beat these ingredients together on medium speed until the mixture is completely smooth, creamy, and free of any lumps. As soon as the rolls are slightly cooled but still warm, generously pour the prepared glaze over them, allowing it to melt slightly and seep into the crevices. Serve these delightful pumpkin cinnamon rolls warm for the ultimate comfort food experience.
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Tips & Notes for Perfect Pumpkin Cinnamon Rolls
- Room Temperature Ingredients: Always ensure your pumpkin puree, buttermilk, egg, and cream cheese are at room temperature. This helps them incorporate smoothly into the dough and glaze, leading to a better texture and rise.
- Don’t Rush the Rise: Yeast doughs thrive on patience. The rising times are approximate and depend on your kitchen’s warmth. Look for the visual cue of the dough doubling in size rather than strictly adhering to the clock.
- Homemade vs. Canned Pumpkin: While homemade pumpkin puree adds a special touch, canned pure pumpkin (not pumpkin pie filling!) works perfectly well. Ensure it’s 100% pure pumpkin for the best flavor and consistency.
- Storing Leftovers: Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week.
- Reheating: To enjoy them warm again, microwave individual rolls for 15-30 seconds, or heat a pan of rolls in a preheated oven at 300°F (150°C) for 10-15 minutes until warmed through.
- Make-Ahead Option (Overnight): Prepare the rolls up to the second rise (step 1-2). Instead of letting them rise at room temperature, cover the baking dish tightly with plastic wrap and refrigerate overnight (8-12 hours). The next morning, take them out of the fridge and let them sit at room temperature for 1-1.5 hours before baking as directed.
- Glaze Variations: If you don’t have pumpkin spice coffee creamer, you can substitute it with a splash of milk or heavy cream and a pinch of pumpkin pie spice for a similar effect, though the creamer does add a unique depth of flavor.
Nutrition Information (per serving)
