Pumpkin Cinnamon Rolls | Freezer Friendly

Pumpkin Cinnamon Rolls | Freezer Friendly

Give your breakfast routine a little fall makeover with this Pumpkin Cinnamon Rolls recipe.  It’s perfect for fall and they certainly make a great dessert too.  The dough is made with pumpkin puree and spices and the warm cinnamon sugar filling is to die for.

If you recall, back in September I shared an Apple Cinnamon Roll Cake.  So, today we’re shifting from Team Apple to Team Pumpkin (hee hee).  I love them both, so you won’t hear any complaints from me.  

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Many of our schedules or routines have drastically changed this past year.  Therefore, a great motto for the year would be — “2020: the year from home.”  Ha.  We’ve been quarantined, homeschooling, working from home, attending church in our living rooms, and more.  Consequently, it’s certainly been a year of stretching ourselves and adapting to change.

However, whipping up a batch of pumpkin cinnamon rolls is doable from home — and seems easy enough.  And then we can spread a little kindness by sharing them with our neighbors, friends, and/or family.  How about buying some cinnamon roll packaging to place them in before sharing or gifting too?

Trust me, they’ll be thanking you with sticky fingers and a full tummy (wink wink).  And in addition to their gratitude, you’ll be spreading a little kindness and we can use a lot more of that these days.

Pumpkin Cinnamon Rolls Recipe

Ingredients:

For the Dough

Milk
Oil
Egg
Pumpkin Puree
Pumpkin Pie Spice
Brown Sugar
Instant Yeast
Flour

For the Filling

Butter
Brown sugar
Cinnamon
Pumpkin Pie Spice

Instructions:

Combine the milk, oil, egg, pumpkin puree, pumpkin pie spice, brown sugar, and yeast in a bowl. Add the flour and stir until well combined. Knead until you have a smooth dough. Cover with a cloth and let it rise for 45 minutes.

Gently punch the dough and transfer to a floured surface. Roll out the dough until you have a 16×12 inch rectangle.

Mix the dry ingredients together for the filling in a small bowl and set aside.  Spread the melted butter over the dough.  After that, sprinkle the dry ingredients over the dough as well. Roll the dough into a log and with a knife cut into 12 rolls.

Transfer to a 9×13 baking dish and cover. Let the rolls rise for 30 minutes.  Preheat the oven to 350 degrees. And lastly, bake the pumpkin cinnamon rolls for 35 minutes.

Additional Notes for Pumpkin Cinnamon Rolls recipe:  

• If you don’t have pumpkin pie spice you can use a combination of cinnamon, nutmeg, and clove for a similar result.
• Freezer Friendly:  You can freeze these rolls before baking them.  Then once you’re ready to have freshly baked rolls just take it straight from the freezer, place in the oven and bake for 45 minutes.
• You can also add pumpkin butter to the filling if you want to add more pumpkin goodness.

Other delicious pumpkin recipes to try:
Pumpkin Spice Cupcakes
Maple Glazed Pumpkin Bites
Pumpkin Dump Cake
Skinny Pumpkin Whip

So, who’s ready to join me in the kitchen to whip up a batch of this pumpkin goodness?  These delicious Pumpkin Spice Cinnamon Rolls are calling my name.  Pair with a cup of coffee, tea, or milk, and you’re all set for a sweet treat that won’t disappoint.  In short, what are we waiting for?

Print

Pumpkins Cinnamon Rolls

Pumpkin Cinnamon Rolls are perfect for fall and they make a great dessert or breakfast treat too.  The dough is made with pumpkin puree and spices and the warm cinnamon sugar filling is to die for.

Course Breakfast

Cuisine American

Keyword pumpkin, cinnamon rolls, breakfast, snack, dessert, pumpkin cinnamon rolls, fall treat

Servings 12

Equipment

• 9x13 baking dish
• Rolling Pin
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Knife

Ingredients

For the Dough

• 1/3 cup milk, warm
• 3 tbsp oil
• 1 egg
• 1/2 cup pumpkin puree
• 1 1/2 tsp pumpkin pie spice
• 1/3 cup brown sugar
• 2 tsp instant yeast
• 3 cups flour

For the Filling

• 1/3 cup butter, melted
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice

Instructions

• In a bowl combine the milk, oil, egg, pumpkin puree, pumpkin pie spice, brown sugar, and yeast. Add the flour and stir until combined. Knead for 3 minutes until you have an elastic and smooth dough. Cover with a cloth and let it rise for 45 minutes.
• Gently punch the dough and transfer to a floured surface. With the help of a rolling pin, roll out the dough until you have a 16x12 inch rectangle.
• Combine the dry ingredients for the filling (brown sugar, cinnamon, and pumpkin spice) in a bowl and set aside.
• Melt and spread the butter on top of the dough. Next, you'll sprinkle the dry ingredients over the dough as well. Roll the dough into a log and with a knife cut out 12 rolls.
• Transfer the rolls to a baking dish and cover. Let them rise for 30 minutes.
• Preheat the oven to 350 degrees. Place the rolls in the oven and bake for 35 minutes.

Notes

Optional: Make a simple icing by whisking 1 cup confectioners’ sugar, 2–3 Tablespoons milk, and 1/2 teaspoon pure vanilla extract together in a bowl.  Add milk if you’d like a thinner icing or confectionary sugar for a thicker icing.

Note:  These rolls can be frozen.  Once you're ready for freshly baked rolls, remove them from the freezer and place them in the oven. Bake for 45 minutes.

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