Can I make these pumpkin cinnamon rolls the night before?

Yes, it's recommended to prepare the rolls the night before and allow them to rise in the fridge. This not only saves time in the morning but enhances flavor and texture.

How do I make gluten-free pumpkin cinnamon rolls that still taste delicious?

For gluten-free rolls, replace standard flour with a gluten-free flour blend. Ensure your other ingredients, like pumpkin puree, are also gluten-free certified.

Can I pack these pumpkin cinnamon rolls in lunch boxes?

Certainly! These rolls can be cut into smaller portions, wrapped in foil or parchment paper, and added to lunch boxes. They keep well at room temperature for a few hours.

How can I make healthier pumpkin cinnamon rolls without losing the flavor?

Reduce sugar or substitute with natural sweeteners, and try whole grain flour for more fiber. These modifications can lead to healthier rolls while maintaining taste.

What's the best way to reheat frozen pumpkin cinnamon rolls?

Thaw rolls in the refrigerator overnight, then reheat in the oven at a gentle temperature to regain crispness without drying them out.

Pumpkin Cinnamon Rolls | Warm Family Recipe, Cozy & Quick

Name: Pumpkin Cinnamon Rolls: A Cozy Fall Breakfast for Family Gatherings
Prep time: 1 h 3 min
Cook time: 40 min
Total time: 1 h 43 min
Cuisine: American
Ingredients: ¼ cup warm water (100°F/38°C); 1 (.25 ounce) package active dry yeast; 1 (15 ounce) can pumpkin puree; ¾ cup white sugar; 1 (5 ounce) can evaporated milk; 3 tablespoons olive oil; 1 large egg, beaten; 2 teaspoons pumpkin pie spice; 5 cups all-purpose flour, or more if needed; ¼ cup melted butter; 1 ¼ cups packed brown sugar; 2 tablespoons pumpkin pie spice; 1 cup confectioners’ sugar; ¼ cup milk; 2 tablespoons butter, melted; 1 (3 ounce) package cream cheese, softened; ½ teaspoon vanilla extract

Description

These pumpkin cinnamon rolls are soft, spiced, and swirled with a sweet pumpkin filling, then topped with a creamy glaze. Perfect for cozy fall mornings, holiday breakfasts, or anytime you’re craving a homemade treat.

Ingredients

Scale

¼ cup warm water (100°F/38°C)

1 (.25 ounce) package active dry yeast

1 (15 ounce) can pumpkin puree

¾ cup white sugar

1 (5 ounce) can evaporated milk

3 tablespoons olive oil

1 large egg, beaten

2 teaspoons pumpkin pie spice

5 cups all-purpose flour, or more if needed

¼ cup melted butter

Filling:

1 ¼ cups packed brown sugar

2 tablespoons pumpkin pie spice

Glaze:

1 cup confectioners’ sugar

¼ cup milk

2 tablespoons butter, melted

1 (3 ounce) package cream cheese, softened

½ teaspoon vanilla extract

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Instructions

1. Pour warm water into a large mixing bowl and sprinkle yeast over the top. Let sit until foamy, 5–10 minutes.

2. Add pumpkin puree, sugar, evaporated milk, olive oil, and egg to the yeast mixture. Stir until combined, then mix in pumpkin pie spice.

3. Gradually add flour until a stiff dough forms.

4. Turn dough onto a floured surface and knead about 8 minutes until smooth but slightly sticky.

5. Form into a ball, place in an oiled bowl, cover, and let rise for 45 minutes.

6. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

7. Punch down dough and roll into an 18×26-inch rectangle. Brush with melted butter.

8. Mix brown sugar and pumpkin pie spice, then sprinkle evenly over dough.

9. Roll up tightly from the long side, pinch seam, and cut into 12 rolls with a serrated knife.

10. Arrange rolls in prepared dish, cut-sides up. Bake 30–40 minutes until light golden.

11. Meanwhile, beat confectioners’ sugar, milk, melted butter, cream cheese, and vanilla until smooth to make glaze.

12. Spread glaze over warm rolls. Serve immediately.

Notes

For lighter rolls, allow them to rise 30 minutes after being placed in the pan before baking.

These can be made ahead and reheated gently before serving.

Try adding chopped pecans to the filling for extra texture.

Prep Time: 63 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 514
Sugar: 48g
Sodium: 176mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 7g
Carbohydrates: 91g
Fiber: 3g
Protein: 8g
Cholesterol: 42mg