Soft Pumpkin Cinnamon Rolls with Cardamom – Easy Recipe

Pumpkin cinnamon rolls are more than just a breakfast treat; they’re a warm hug in baked form, a fragrant invitation to cozy days and sweet indulgence. There’s something undeniably magical about their swirls of spiced pumpkin goodness, a comforting aroma that fills the kitchen and signals a moment of pure bliss. We all have those go-to comfort foods, and for many of us, these delightful pumpkin cinnamon rolls hold a cherished spot. They’re perfect for lazy weekend mornings, festive holiday brunches, or simply when you need a little pick-me-up. What makes these pumpkin cinnamon rolls truly special is the perfect marriage of tender, fluffy dough, a rich, not-too-sweet pumpkin filling, and that irresistible cinnamon spice. Get ready to fall in love all over again!

Ingredients:

• One 425g can Pumpkin Puree (for the dough and filling)
• 2 1/4 tsp active dry yeast
• 150g whole milk, lukewarm
• 4 Tbsp (50g) brown sugar (for the yeast mixture)
• 565g all-purpose flour
• 1 tsp salt
• 1 tsp cinnamon (for the dough)
• 1/2 tsp ground cardamom (for the dough)
• 140g unsalted butter, softened (for the dough)
• 2 eggs, lightly beaten, at room temperature
• 1 tsp vanilla bean paste
• 225g unsalted butter, softened (for the filling)
• 360g light or dark brown sugar (for the filling)
• 115g reduced pumpkin puree (for the filling)
• 1 tsp cinnamon (for the filling)
• 1/2 tsp ground ginger (for the filling)
• 1/4 tsp ground cloves (for the filling)
• Cream Cheese Frosting (your favorite recipe or store-bought)

Pumpkin Cinnamon Rolls

There’s something truly magical about a warm, gooey cinnamon roll. The sweet swirl of dough, the fragrant spice filling, and that irresistible frosting… it’s pure comfort. This recipe takes that beloved classic and gives it a cozy, autumnal twist with the addition of pumpkin. These Pumpkin Cinnamon Rolls are incredibly soft, wonderfully spiced, and bursting with that familiar pumpkin flavor we all adore during the fall months.

I know the thought of making cinnamon rolls from scratch can sometimes feel a little intimidating, but trust me, it’s much simpler than you might think. And the reward? Oh, the reward is so worth it. Imagine waking up to the aroma of these baking – it’s a morning that’s guaranteed to be amazing. The pumpkin in the dough not only adds a beautiful subtle flavor but also contributes to an incredibly tender and moist texture. And the filling? It’s a delightful blend of warm spices and sweet brown sugar, perfectly complementing the pumpkin notes.

If you’re feeling ambitious and want to make your own pumpkin puree, it’s quite straightforward! Simply take a pie pumpkin or sugar pumpkin, cut it in half, scoop out the seeds and strings, and roast the halves cut-side down on a baking sheet at 400°F (200°C) for about 45-60 minutes, or until tender. Once cooled, scoop out the flesh and mash it or blend it until smooth. You’ll want to ensure it’s a reduced puree for the filling, meaning you’ve cooked it down a bit to remove excess moisture. You can do this by simmering it in a saucepan over medium-low heat until it thickens. For this recipe, we’re using both canned pumpkin puree for simplicity in the dough and a reduced pumpkin puree for a more concentrated flavor in the filling.

Making the Dough

1. Activate the Yeast: In a large mixing bowl, combine the lukewarm milk, 4 Tbsp (50g) of brown sugar, and the active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes. You’ll know the yeast is active when it becomes foamy and bubbly on the surface. This is a crucial step to ensure your rolls rise beautifully. If it doesn’t foam, your yeast might be old, and you’ll want to start with fresh yeast.

2. Combine Wet and Dry Ingredients: To the foamy yeast mixture, add the 425g can of pumpkin puree, the lightly beaten eggs, and the vanilla bean paste. Whisk these together until well combined. In a separate bowl, whisk together the all-purpose flour, salt, 1 tsp cinnamon, and 1/2 tsp ground cardamom. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.

3. Kneading the Dough: Turn the dough out onto a lightly floured surface. Add the 140g of softened unsalted butter to the dough. Begin kneading. This is where the magic happens, and the dough will transform from sticky to smooth and elastic. Knead for about 8-10 minutes, or until the dough is no longer sticky and springs back when gently pressed. You can also use a stand mixer with a dough hook attachment for about 6-8 minutes on medium speed. The dough should feel smooth and supple.

4. First Rise: Lightly grease a clean bowl with a little oil or non-stick spray. Place the kneaded dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. A slightly warm oven (turned off, with the light on) is often a perfect spot for this.

Assembling the Rolls

5. Prepare the Filling: While the dough is rising, prepare the filling. In a medium bowl, combine the softened 225g of unsalted butter with the 360g of light or dark brown sugar. Mix until well incorporated. Add the 115g of reduced pumpkin puree, 1 tsp cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground cloves. Stir everything together until you have a thick, spreadable paste. This filling is incredibly fragrant and will infuse your rolls with wonderful warmth.

6. Shape the Rolls: Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches and about 1/4 inch thick. Spread the prepared pumpkin spice filling evenly over the entire surface of the dough, leaving a small border along one of the long edges. Starting from the long edge opposite the unfurled border, tightly roll up the dough into a log. Pinch the seam to seal it.

7. Slice and Second Rise: Using a sharp knife or dental floss (which gives cleaner cuts), slice the log into 12-15 equal cinnamon rolls, about 1-1.5 inches thick. Arrange the rolls, cut-side up, in a greased 9×13 inch baking dish, leaving a little space between them to allow for expansion. Cover the dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm place for another 30-45 minutes, or until they are puffy and have increased in size.

Baking and Finishing

8. Bake to Perfection: Preheat your oven to 375°F (190°C). Remove the plastic wrap and bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through. The centers should be set, not doughy. If you notice the tops browning too quickly, you can loosely tent them with aluminum foil.

9. Frost and Enjoy: Once baked, remove the cinnamon rolls from the oven and let them cool in the pan for about 10-15 minutes. This is the perfect time to prepare or warm your favorite cream cheese frosting. Drizzle or spread the frosting generously over the warm cinnamon rolls. The warmth of the rolls will help the frosting melt just slightly, creating an even more delicious glaze. Serve immediately and prepare for smiles all around! These are best enjoyed warm, but any leftovers are still incredibly delicious the next day.

Conclusion:

I hope you’re as excited about these Pumpkin Cinnamon Rolls as I am! This recipe truly elevates the classic comfort of cinnamon rolls by infusing them with the warm, cozy flavors of pumpkin and spice. The soft, pillowy dough, swirled with a sweet and fragrant pumpkin filling, and topped with a luscious cream cheese glaze, makes for an absolutely irresistible treat. They’re perfect for a lazy weekend brunch, a festive holiday breakfast, or simply whenever you need a little bit of homemade happiness. Don’t be intimidated by the yeast; the process is straightforward and incredibly rewarding.

I love serving these warm, fresh from the oven, with a steaming mug of coffee or a glass of cold milk. For variations, consider adding chopped pecans or walnuts to the filling for an extra crunch, or a pinch of nutmeg or cloves to the dough for an even deeper spice profile. You could also experiment with different glazes – a simple powdered sugar glaze is always lovely if cream cheese isn’t your preference.

So please, give these Pumpkin Cinnamon Rolls a try! I’m confident they’ll become a new favorite in your baking repertoire. The aroma alone will fill your home with warmth and anticipation. Happy baking!

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and let it do its first rise in the refrigerator overnight. Punch it down in the morning and proceed with the recipe. This can make your morning baking much more manageable.

How long do these pumpkin cinnamon rolls keep?

Stored in an airtight container at room temperature, they’re best enjoyed within 2-3 days. For longer storage, you can refrigerate them for up to a week, though the dough might become slightly less tender. They also freeze beautifully, either baked or unbaked before the second rise.

My dough isn’t rising. What could be wrong?

The most common culprits are inactive yeast or water that was too hot (killing the yeast) or too cold (preventing activation). Ensure your yeast is fresh and that the liquid you use to activate it is lukewarm, around 105-115°F (40-46°C). Also, make sure your kitchen isn’t too cold, as a warm environment helps the dough rise.

Pumpkin Cinnamon Rolls

Soft and fluffy pumpkin cinnamon rolls with a warm spice filling and a sweet glaze.

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
30 Minutes

Servings
12-15 rolls

Ingredients

• 1 (425g) can pumpkin puree
• 2 1/4 tsp active dry yeast
• 150g whole milk, lukewarm
• 4 Tbsp (50g) brown sugar
• 565g all-purpose flour
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground cardamom
• 140g reduced pumpkin puree
• 2 eggs, lightly beaten, at room temperature
• 1 tsp vanilla bean paste
• 120g unsalted butter, at room temperature
• 225g unsalted butter, at room temperature
• 360g light or dark brown sugar
• 115g reduced pumpkin puree

Instructions

1. Step 1
   In a large bowl, combine the lukewarm milk, active dry yeast, and 1 Tbsp of the brown sugar. Let sit for 5-10 minutes until foamy.
2. Step 2
   Add the remaining brown sugar, pumpkin puree, eggs, vanilla bean paste, salt, cinnamon, and cardamom to the yeast mixture. Whisk to combine.
3. Step 3
   Gradually add the all-purpose flour and the 120g softened butter to the wet ingredients. Mix until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
4. Step 4
   Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Step 5
   While the dough rises, prepare the filling: In a small bowl, combine the 360g brown sugar, 115g reduced pumpkin puree, and 1 tsp cinnamon. Mix until a paste forms.
6. Step 6
   Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle (about 12×18 inches).
7. Step 7
   Spread the filling evenly over the dough, leaving a small border on one long edge. Roll up the dough tightly, starting from the long edge with the filling.
8. Step 8
   Cut the log into 12-15 slices. Place the slices in a greased baking dish.
9. Step 9
   Let the rolls rise for another 30-45 minutes. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
10. Step 10
    Prepare a glaze with powdered sugar, milk, and vanilla (optional), and drizzle over warm rolls.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.