Pumpkin Cinnamon Rolls with Brown Sugar Glaze Recipe
Introduction
These Pumpkin Cinnamon Rolls with Brown Sugar Glaze are a perfect blend of warm spices and soft, fluffy dough infused with pumpkin purée. Ideal for fall mornings or any cozy occasion, they bring a comforting twist to a classic treat.
Ingredients
- 2 tablespoons Unsalted Butter
- 1/2 cup Milk
- 1 package Instant Dry Yeast
- 3/4 cup Canned Pumpkin Purée
- 3/4 cup Granulated Sugar
- 1 teaspoon Salt
- 2 1/2 cups Bread Flour
- 4 tablespoons Butter (for filling and glaze)
- 2 teaspoons Ground Cinnamon
- 1/8 cup Brown Sugar
- 3/4 cup Powdered Confectioners Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Step 1: In the microwave, melt 2 tablespoons of unsalted butter. Add 1/2 cup of milk and microwave for 30 seconds or until the temperature reaches 100-110°F.
- Step 2: Pour the milk and butter mixture into a mixing bowl. Add 1 package of instant dry yeast and let it proof for 5 minutes.
- Step 3: Stir in 3/4 cup pumpkin purée and 1 teaspoon salt. Gradually add 2 1/2 cups bread flour and 1/4 cup granulated sugar, half a cup at a time, mixing until the dough pulls away from the bowl. Use a dough hook to knead the dough for 6-8 minutes.
- Step 4: Place the dough in a lightly oiled bowl, cover it, and let it rise for 1 hour. Punch down the dough and roll it into a rectangle.
- Step 5: Melt 2 tablespoons butter for the filling and spread it evenly over the dough. Mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon and sprinkle this mixture over the buttered dough. Roll the dough tightly and slice into rolls.
- Step 6: Arrange the rolls in a greased 13×9-inch pan. Cover and let them rise for 30 minutes.
- Step 7: Bake in a preheated oven at 350°F (180°C) for 20-25 minutes until golden brown.
- Step 8: For the glaze, melt 2 tablespoons butter in a saucepan. Stir in 1/8 cup brown sugar until melted. Remove from heat and mix in 1 teaspoon vanilla extract and 3/4 cup powdered confectioners sugar. Pour the glaze over the warm rolls and serve.
Tips & Variations
- Use bread flour for a chewier texture and better rise.
- For extra flavor, add a pinch of nutmeg or cloves to the cinnamon sugar mixture.
- Replace canned pumpkin with fresh pumpkin purée during pumpkin season for a fresher taste.
- Brush the rolls with melted butter before baking for a golden crust.
- For a dairy-free option, substitute milk and butter with plant-based alternatives.
Storage
Store any leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat in the microwave for about 20 seconds or in a warm oven to enjoy warm and soft rolls.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator overnight. Just bring it to room temperature before shaping and baking.
What if I don’t have bread flour?
If bread flour isn’t available, all-purpose flour can be used, but the rolls may be slightly less chewy and risen. You might need to adjust the amount of flour slightly to get the right dough consistency.
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Pumpkin Cinnamon Rolls with Brown Sugar Glaze Recipe
- Total Time: 2 hours 15 minutes
- Yield: 12 cinnamon rolls 1x
Description
These Pumpkin Cinnamon Rolls with Brown Sugar Glaze are a perfect fall treat, combining fluffy yeast dough enriched with pumpkin purée and warm cinnamon spices, topped with a rich, creamy brown sugar glaze. Ideal for breakfast or dessert, these rolls are soft, flavorful, and irresistibly sweet.
Ingredients
Scale
Dough Ingredients
- 2 tablespoons Unsalted Butter (for melting)
- 1/2 cup Milk
- 1 package Instant Dry Yeast
- 3/4 cup Canned Pumpkin Purée
- 3/4 cup Granulated Sugar (divided: 1/4 cup for dough, 1/2 cup for filling)
- 1 teaspoon Salt
- 2 1/2 cups Bread Flour
Filling Ingredients
- 4 tablespoons Butter (melted for filling)
- 2 teaspoons Ground Cinnamon
- 1/2 cup Granulated Sugar (combined with cinnamon for filling)
Brown Sugar Glaze Ingredients
- 2 tablespoons Butter (for glaze)
- 1/8 cup Brown Sugar
- 3/4 cup Powdered Confectioners Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Prepare the Butter-Milk Mixture: In the microwave, melt 2 tablespoons of unsalted butter. Add 1/2 cup milk and microwave for about 30 seconds until the mixture reaches 100-110°F, warm enough to activate yeast.
- Proof the Yeast: Pour the warm milk and butter mixture into a mixing bowl. Sprinkle 1 package of instant dry yeast over the surface and let it sit for 5 minutes until foamy and proofed.
- Make the Dough: To the yeast mixture, add 3/4 cup canned pumpkin purée and 1 teaspoon salt. Gradually mix in 2 1/2 cups bread flour and 1/4 cup granulated sugar, adding the flour half a cup at a time until the dough starts to pull away from the sides of the bowl. Use a dough hook attachment to knead the dough for 6-8 minutes until smooth and elastic.
- First Rise: Transfer the dough to a lightly oiled bowl, cover with a clean towel or plastic wrap, and allow it to rise for 1 hour until doubled in size. Then punch it down gently and roll out into a rectangle.
- Prepare Filling and Roll Dough: Melt 4 tablespoons of butter and spread it evenly over the rolled-out dough. In a small bowl, combine 1/2 cup granulated sugar with 2 teaspoons ground cinnamon and sprinkle this mixture evenly over the buttered dough. Roll the dough tightly into a log and cut into rolls of desired thickness.
- Second Rise: Place the cut rolls into a greased 13×9-inch baking dish. Cover and let the rolls rise again for 30 minutes until puffy.
- Bake: Preheat your oven to 350°F (180°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through.
- Make Glaze and Finish: While the rolls bake, melt 2 tablespoons of butter in a saucepan. Stir in 1/8 cup brown sugar until melted. Remove from heat and add 3/4 cup powdered confectioners sugar and 1 teaspoon vanilla extract, stirring until smooth. Drizzle the warm glaze over the freshly baked cinnamon rolls and serve warm. Enjoy!
Notes
- Make sure the milk and butter mixture is not too hot to avoid killing the yeast. The ideal temperature is between 100-110°F.
- Use bread flour for better gluten development and a chewier texture in the rolls.
- Allowing the rolls to rise twice ensures a light and fluffy texture.
- These rolls are best served fresh and warm but can be stored in an airtight container for up to 2 days.
- To reheat, warm them in the microwave for about 20 seconds or in a preheated oven at 300°F for 5-7 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Keywords: Pumpkin cinnamon rolls, pumpkin dessert, fall recipes, cinnamon rolls with glaze, baked cinnamon rolls, brown sugar glaze
