You can make an easier pumpkin cinnamon roll. Yes, you can. But you probably won’t make a better one than this one. Swirled Pumpkin Cinnamon Rolls. Once you give them a try, I just know you are going to be sold.
The idea for this version came about one time when I was making both plain and pumpkin cinnamon rolls. I had some extra dough left from each so I decided just to twist them together. We liked the swirled version so well that I have just continued to make them this way from the get-go.
If you want a stronger pumpkin flavor, you may consider adding an additional 1/4 cup of pumpkin puree. You will probably need to add in an additional 1/4 cup of all-purpose flour to compensate for the extra moisture. You can also add in finely chopped toasted walnuts or pecans to the filling or as garnish if you want. Sometimes I do; sometimes I don’t. It’s a mood thing, ya’ know.
We prefer our cinnamon rolls on the thick side. If you like less bread thickness, you may want to roll these out more and cut them thinner. Me? I’m after that ooey-gooey yummy center piece of the roll.
When I made these for my recent THV11 This Morning appearance, they did not hang around for long. Perhaps that’s a good indication of just how tasty they are.
You’ll let me know what you think, won’t you?
Notes
Each roll recipe may be made separately and used independently of the other.
This recipe makes a large number of rolls (20 - 24 usually). They freeze very well up to 1 month. Better yet, share with friends and neighbors.
If you prefer rolls with lots of filling, you may want to prepare 1 1/2 recipes of the filling.
Typically, I make the dough the night before, cover and refrigerate. I take it out early in the morning and allow to rise.
If you use aluminum foil pans, set the pans on cookie sheets to bake.
*If you use instant or rapid rise yeast, it isn't absolutely necessary to proof/bloom the yeast. I have such a phobia about yeast failure, that I always proof mine anyway.
Ingredients
Basic Cinnamon Rolls
- 1 cup lukewarm milk
- 2 1/2 teaspoons instant yeast
- 2 teaspoons granulated sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature, slightly beaten
- 1/3 cup unsalted butter, softened to room temperature
- 1 3/4 teaspoons salt
- 4 1/2 cups all-purpose flour
Pumpkin Roll Dough
- 1/2 cup buttermilk
- 2 teaspoons granulated sugar
- 1/2 cup butter, melted and cooled to room temperature
- 1/2 cup pumpkin puree
- 1 egg, lightly beaten
- 3 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- pinch salt
Filling
- 1/2 cup unsalted butter, softened to room temperature
- 6 Tablespoons unsalted butter at room temperature
- 1 1/4 cups dark brown sugar
- 3 Tablespoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly ground nutmeg
- 1/2 cup granulated sugar
Cream Cheese Glaze
- 4 ounces cream cream, at room temperature
- 2 cups sifted powdered sugar (may require a bit more)
- pinch salt
- 2-4 Tablespoons heavy cream
- 1 Tablespoon pure maple syrup, or to taste
Instructions
Basic Cinnamon Rolls
- Combine lukewarm milk, yeast and 2 teaspoons sugar in a small bowl; stir well with a whisk or fork.
- Allow the yeast to proof for 8-10 minutes.*
- In a large mixing bowl, combine 1/2 cup sugar, 2 eggs,butter and salt. Cream well. Add in proofed yeast and stir on low setting.
- With the mixer running at low to medium speed, add in the flour by thirds until the mixture comes together.
- Transfer the dough to a lightly floured work surface, and knead it for 5 to 8 minutes until it is smooth.
- Or knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed.
- Place the dough in a lightly oiled bowl, turning to oil all sides
- Cover the bowl with a clean kitchen towel and let it rise in a warm spot until doubled in size.
Pumpkin Rolls
- Combine buttermilk, yeast and 2 teaspoons sugar; set aside to proof for 8 - 10 minutes.
- Cream together the melted butter, pumpkin and eggs; add the buttermilk mixture and stir well.
- Whisk or sift together the flour, 1/3 cup sugar and salt and add by thirds to pumpkin mixture, mixing well after each addition.
- Using a dough hook, knead the mixture 7 - 8 minutes until thoroughly combined. Add an additional 1/4 cup flour if needed for the mixture to come together well.
- Spray a large bowl with nonstick spray or oil with vegetable oil. Add dough, turning to oil all sides.
- Cover with a clean kitchen towel, place in a warm draft-free spot and allow to rise until doubled, approximately 1 to 2 hours.
Prepare filling
- Combine 6 Tablespoons unsalted butter, brown sugar, cinnamon, cloves, allspice and nutmeg; set aside.
Assemble rolls
- After the doughs have risen, gently press each out into long rolls and on a floured surface braid them so that they swirl together. Do not over blend.
- Roll out into a large rectangle to about 1/2 to 3/4-inch thick and about 15 x 12 inches. Using your hands, spread dough with softened 1/2 cup butter and then top with filling.
- Sprinkle the filling with 1/2 cup granulated sugar.
- Beginning on the near short end, roll the dough into one long roll as for a jelly roll. Cut into 1-inch rounds using a serrated knife or dental floss.
- Place rolls in well-oiled pans, flatten slightly, cover with clean kitchen cloths and allow to rise in a draft-free spot until almost doubled in size, about 1 hour. (I use 3 round 8-inch pans typically.)
- Preheat oven to 350 degrees. Bake rolls until golden brown, about 17-20 minutes. Let cool in pan on a wire rack 10 minutes.
Prepare glaze
- Cream together cream cheese, 2 cups powdered sugar, heavy cream and maple syrup. Beat the cream cheese mixture until very smooth, scraping sides as needed.
- If the mixture is too thin, add more powdered sugar 1/4 cup at a time; if too thick, add cream or syrup 1 Tablespoon at a time. Mixture should be easily spreadable.
- Spread evenly over the warm rolls; serve warm. or at room temperature.
