Pumpkin Cinnamon Rolls Recipes

Pumpkin cinnamon rolls with fall flavours are family-friendly.  These rolls with cream cheese frosting are wonderful fall breakfast or snack!

– 4 1/2 - 5 cups (540 - 600 g) all-purpose flour – 2 1/4 teaspoons (7 g) instant yeast – 1 teaspoon salt (5 g) – 1/2 teaspoon (1 g) ground cinnamon – 1/4 teaspoon (.5 g) ground ginger – 1/4 teaspoon (.7 g) ground nutmeging soda


– 1/3 cup (75 g) unsalted butter, melted – 1/3 cup (67 g) granulated sugar – 3/4 cup ( 195 g) pumpkin puree – 1 large egg (50 g) at room temperature – 1 cup (240 g) warm whole milk


Recently, I uploaded my homemade cinnamon rolls, possibly my favourite breakfast dish.  I changed that recipe to make it fall-friendly.  Pumpkin pie spice and pumpkin flavour are added to this easy-to-make dough and filling.  


Fall-scented sweet buns with cream cheese frosting warm your kitchen.  They pair well with coffee and are easy to make (particularly if you make the dough the night before).


Instant (rapid-rise) and active dry yeast are the most prevalent varieties of yeast.  Instant yeast is my preferred yeast for this recipe and all others. 


Most notable is that active dry yeast must be activated before use.  Thus, it is a dry yeast that must be dissolved in warm water (not too hot or it may kill the living cells).  However, quick yeast can be incorporated into recipes.


Instant yeast takes one less step than active dry yeast, eliminating a possible variable for recipe change if done wrong (which is rare unless the water is extremely hot.


Instant yeast tastes cleaner in a side-by-side test.  This pumpkin cinnamon roll dough has spices.


When milk and flavourings are added, it's nearly hard to discern.  However, wheat, water, salt, and yeast breads might show it!


Also See: 

Pumpkin Cinnamon Rolls Recipes