Ooey sticky pumpkin cinnamon roll
These melty, gooey pumpkin cinnamon rolls are made with yeasted pumpkin dough, a buttery brown sugar cinnamon filling, and a dreamy cream cheese frosting. Might be the best cinnamon rolls I’ve ever had.
Ooey sticky pumpkin cinnamon roll
Get ready. I’m about to make a bold claim: these are the best cinnamon rolls I’ve ever eaten. And this girl ate a lot of cinnamon rolls. These buttery sweet rolls are covered with soft yeasted pumpkin dough, a rich brown sugar cinnamon filling, and cream cheese frosting that melts directly into the warm swirl. They basically fall wrapped in a gooey cinnamon roll. It’s a dream.
Whether you’re hosting a brunch, starting a cozy weekend morning, or just craving something sweet and pumpkiny, these melty cinnamon rolls are a treat that will turn your kitchen into a bakery and impress everyone who eats them.
What are Soggy Pumpkin Cinnamon Rolls?
Melty Pumpkin Cinnamon Rolls have everything you love about a classic cinnamon roll, including the soft dough, buttery spirals, and caramelized brown sugar filling, but upgraded with pumpkin puree baked directly into the dough. Pumpkin adds moisture, richness, and a hint of earthy sweetness, making the rolls super soft and luxurious.
Warm, soft, spiced, and just a little richer than a traditional cinnamon roll in the best possible way. Think about it. It’s cozy, pillowy, melt-in-your-mouth fall magic.
What ingredients do you need to make fall cinnamon rolls?
These rolls are made using simple pantry staples and some fall favorites you probably already have on hand. Three separate components come together to create the trifecta of perfect cinnamon rolls: a soft dough, a melty center, and a silky frosting to tie everything together.
for fabric
All-purpose flour Granulated sugar Instant yeast Salt Milk Butter Pumpkin puree Eggs
for stuffing
dark brown sugar cinnamon unsalted butter pinch of salt
For matte
cream cheese butter vanilla powdered sugar milk
How to prepare cinnamon rolls the night before
Want fresh, warm pumpkin cinnamon rolls in the morning without waking up at dawn? Same. Here’s an easy way to do it overnight.
Make the dough, spread the filling, roll it out, slice it into 12 rolls and place it in a baking pan. Cover the bread tightly with plastic wrap and refrigerate overnight. In the morning, let the rolls come to room temperature and rise for about 45 to 60 minutes. It should look noticeably swollen. Bake as directed and thaw immediately.
The slow, cold rise creates a deeper flavor, making it a dream come true for bakery-quality rolls with minimal effort in the morning.
How to store pumpkin cinnamon rolls
If for some reason you have leftover pumpkin cinnamon rolls (honestly, it’s a lot of self-control), you can store them in a few different ways.
At room temperature: Leave covered for up to 2-3 days. In the refrigerator: Store in an airtight container for up to 5 days. To reheat: Microwave for 15-20 seconds or in a low oven until soft and steaming. To freeze: Freeze the baked rolls individually (preferably without thawing). If you warm it up in the microwave, you can always enjoy the taste of freshly baked food.
These Pumpkin Cinnamon Rolls are the perfect fall treat and are sure to make your house smell like cinnamon heaven. Enjoy baking, friends!
XXX
for fabric
4 1/2 cup all-purpose flour
1/3 cup granulated sugar
1 pack instant yeast
1 teaspoon salt
1 cup milk
5 tablespoons butter
1/2 cup pumpkin puree
1 big eggs
for stuffing
3/4 cup packed dark brown sugar
3 teaspoons cinnamon powder
6 tablespoons Unsalted butter, room temperature Pinch of salt
1/4 cup fresh cream
For matte:
3 ounce cream cheesebecame softer
2 tablespoons butter, softened
1/2 teaspoon pure vanilla extract
2 cup powdered sugarsifted
1 teaspoon cinnamon powder
1–2 tablespoon of milk
Instructions
First, make the dough. In a stand mixer fitted with the whisk attachment, combine 2 cups of flour with granulated sugar, yeast, and salt on low speed. Combine the milk and butter in a microwave-safe bowl and microwave for about 45 seconds until the mixture is warm to the touch and the butter is mostly melted (do not let the mixture steam or get too hot, as this can kill the yeast). Pour the milk mixture into the flour mixture. Add eggs and pumpkin. Mix everything on low speed until combined. Gradually increase speed and beat for 2 minutes. The dough will look like batter, but this is correct! This step begins the production of gluten. After 2 minutes, switch to the dough hook attachment. Add another 1 1/2 cups of flour and knead on low speed until combined. Use a silicone spatula to scrape down the sides of the bowl. Add the remaining 1 cup of flour (4 1/2 cups total) and knead on low speed, stopping the mixer occasionally to redistribute the dough, until the dough begins to pull away from the sides of the bowl and forms a ball around the dough hook. Increase speed to medium-low and knead until dough is smooth and pliable, about 10 minutes. If the dough gets too tangled on the hook, turn off the mixer, pull the dough out, turn it over, and turn the mixer back on. Stretch out a quarter-sized piece of dough with your fingers until you can see light shining through it (without breaking it), and the dough is done. This means that the gluten is fully developed. If the dough breaks, knead it for a few more minutes and try again. Transfer the dough to a lightly oiled large bowl and cover the bowl with a kitchen towel or plastic wrap. Let the dough rise in a warm place until it has doubled in size, about 1 hour. Once the dough has risen, make the filling. Combine brown sugar, cinnamon, and salt in a small bowl. Stir to combine. Place the dough on a floured surface. Using a rolling pin, roll into a rectangle 12 inches long and 18 inches wide, wide end facing you. Using your hands or a silicone spatula, spread the butter to the edges of the dough. Sprinkle the brown sugar mixture on top and use your fingers to spread it into the butter. Starting with the 18-inch wide side closest to you, roll the dough into a tight log. Press the fabric along the outside seam to seal it all together. Using a very sharp knife, cut the dough into 12 even rolls. Place rolls in a 9 x 13-inch pan lined with parchment paper on all sides. Cover the bread with a dish towel or plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 350°F. Remove the towel or plastic wrap and pour the heavy filling all over the roll. Bake for about 30 minutes until golden brown all over. Place the pan on a wire cooling rack to cool slightly, about 15 minutes. While the rolls are cooling, make the cream cheese frosting. In a stand mixer fitted with the whisk attachment, combine cream cheese, butter, powdered sugar, cinnamon, 2 tablespoons milk, vanilla, and a pinch of salt. Beat on low speed until combined, then gradually increase speed to medium-high and beat until light and fluffy, about 1 minute. If the frosting is too thick, add another tablespoon of milk and mix. Spread the icing evenly over the slightly warmed rolls. Enjoy warmly!
