Autumn-Inspired Cinnamon Rolls
There's no better and more comforting dessert than Pumpkin Cinnamon Rolls for cold autumn and winter days. You can make these with store-bought or homemade pumpkin puree. These are the top reasons why we believe you need to make them as soon as possible:
- The exterior is golden-brown and optionally sprinkled with sugar pearls for some crunch
- The interior is fluffy, soft, beautifully yellow, and perfectly spiced with warm spices like ginger, cinnamon, cloves, and nutmeg
- Kids and adults love them
- Make them for breakfast, dessert, or on special occasions
- Feel free to make them ahead, keep at room temperature or freeze them
How to make Pumpkin Cinnamon Rolls at home
These Pumpkin Cinnamon Rolls are simple to make, yet they take a lot of time, so we like calling these "a weekend project." You can reduce the time significantly if you use store-bought pumpkin puree instead of making your own from scratch.
- Make the pumpkin puree (or use store-bought).
- Combine the pumpkin puree with butter and milk, and set aside.
- Knead the dough for cinnamon rolls.
- Leave the dough to proof for one hour at room temperature.
- Make the filling for Pumpkin Cinnamon Rolls.
- Roll out the dough and add the filling. Roll and cut into 12 slices.
- Leave the cinnamon rolls to proof for one hour.
- Bake.
- Ko se ohladijo na sobno temperaturo jih postrežemo.
Storing
These Pumpkin Cinnamon Rolls keep well. We can easily make them ahead or freeze for later.
Keep them in a bread bag or a breadbasket for up to 2 days at room temperature.
We can freeze them too. Once they have completely cooled, place the bread in a freezer bag. Keep in the freezer for up to a month. Defrost before serving by placing them at room temperature, then preheat in intervals in your microwave oven or regular oven.
Try these delicious sweet treats at home
- Cinnamon Rolls
- Easiest Pumpkin Muffins
- Tres Leches Cake with Fruit
- Slovenian Apple Dumplings
- Ricotta Crepe Gratin
- Simple Everyday Fruit Cake
Thanks to Spar Slovenija for all the amazing ingredients and for sponsoring this post.
METHOD
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Pumpkin puree (optional)
Preheat the fan-assisted oven to 210 °C / 410 °F. Peel the butternut squash and cut it in half. Remove the seeds and cut the squash into small 1cm x 1cm (1/2-inch x 1/2-inch) cubes.
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Pumpkin puree (optional)
Line a large baking sheet with parchment paper. Arrange the squash on top and place it in the preheated oven. Bake for 30 - 35 minutes at 210 °C / 410 °F or until the squash is soft. Don't over-bake the squash. Remove from the oven and set aside to cool to room temperature. Mix the squash into a smooth puree using an immersion blender or a blender.
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Pumpkin puree, milk, and butter
Add butter to a saucepan and place over medium heat to melt. Remove from the heat and add milk and 100g (3.5 ounces) of pumpkin puree. Using a whisk, mix the ingredients to combine, then set aside.
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cinnamon rolls dough
Add all-purpose flour, yeast, and sugar to a large bowl. Add the milk mixture and spices (ginger, cardamom, nutmeg, and cloves.). Knead to combine, then add an egg, egg yolk, and salt. Knead into a smooth dough. Knead by hand for 10 minutes or 5 minutes using a stand mixer. Leave the dough in the bowl. Cover with clingfilm and leave to proof for 1 - 1.5 hours at room temperature or until doubled in size.
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cinnamon rolls filling
Prepare the filling. In a small bowl, stir together the softened butter, sugar, and cinnamon powder. Using a spatula, stir to combine until you get a smooth paste. Keep at room temperature until needed.
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proofing
Lightly dust the working surface with flour and roll the dough into a 45 cm x 30 cm or 18-inch x 12-inch rectangle, about 0.5 cm or 1/8-inch in thickness. Spread the filling over the dough, leaving a 1-inch (3 cm) margin at one long side of the dough. Start rolling the dough up, starting from the longer side (where the edge is), and place the seam side down, making sure to seal the edges of the dough. Cut off about an inch or 2 cm off the ends of the dough, then cut the dough into about 1-inch or 3 cm sections. You should get 12 pieces. Line a 25 cm x 30 cm or 10-inch x 12-inch baking dish with parchment paper. Place the pumpkin cinnamon rolls in the prepared baking dish. Cover with plastic wrap or kitchen towel and let rise at room temperature for 1 1.5 hours or until doubled in size.
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bake
Place in the preheated oven and bake for 20 minutes at 200 °C / 390 °F. Remove the baked Pumpkin Cinnamon Rolls from the oven and set them aside to cool to room temperature.
