Quick Pumpkin Cinnamon Rolls Recipe

Why I Like This Recipe

• Versatile recipe. This is the only cinnamon roll recipe that I use. It's so adaptable. Did I mention that I also make lemon sweet rolls and quick orange sweet rolls from this same recipe?
• Quick-rise cinnamon rolls. This recipe takes 90 minutes start to finish. The dough only needs to rise one time, eliminating a double rise, but the rolls are still soft and delicious.
• Easy to reheat. For a fresh-from-the-oven taste, simply reheat a cinnamon roll on a microwave-safe plate for a few seconds. The frosting will melt, and the cinnamon roll will become soft and gooey again.

What Others Are Saying

Best cinnamon roll recipe ever. Don't tell my mom!---Katie on FB

These were delicious!---Anne on FB

My daughter made these over the weekend, and they were so good.---Julie on FB

The kids made these today for their math lesson. Everyone loved them. Thanks for the recipe, Brandy!---Audrey on FB

Tips and Tricks

1. Mix butter, cinnamon, and sugar together for an easy-to-spread filling. You don't need to spread the rolled dough with butter, then sprinkle it with cinnamon and sugar. That can be a mess to roll up. I mix the softened butter, brown sugar, and cinnamon together in a small bowl, then spread it over the rolled-out dough. It's a dream to work with!
2. Use dental floss or baker's twine to cut rolls. If you have a sharp serrated knife that works well to cut the rolls into slices before baking, otherwise use dental floss or twine to tie off slices. Works like a charm. You can also slice the rectangle of dough into 12 slices with a pizza cutter and roll each strip into a cinnamon roll.
3. Let the cinnamon rolls cool slightly before frosting. This may be a matter of personal preference, so I'll share my reasoning with you and let you decide. If you spread the hot cinnamon rolls with icing, it will melt into a glaze over the rolls. If you wait 10-15 minutes, then spread, you'll get a soft frosted cinnamon roll. I prefer to frost warm cinnamon rolls vs. hot, but again, that's simply personal preference.
4. Frosting options. I've included recipes for both buttercream frosting and cream cheese frosting. Both are delicious; it's simply a matter of preference as to which one you choose.

Ingredients

Pumpkin Cinnamon Roll Dough

• Milk: Adding milk to a yeast bread dough enhances the richness and golden color of the baked goods.
• Butter: You are welcome to use margarine if you prefer, but I like salted butter for baked goods, as it adds a richer texture and flavor.
• Flour: Both all-purpose flour and bread flour work well for this recipe.
• Yeast: Use instant yeast if you have it on hand. It works best for this quick-rise recipe. If using active dry yeast, proof the yeast in the warm milk mixture after it has cooled slightly.
• Sugar: Just a small amount to sweeten the dough.
• Salt: For flavoring. It's just a small amount, but omitting salt in a bread recipe is a mistake; you'll notice it right away.
• Water
• Egg: Eggs bind ingredients together and add richness.
• Pumpkin puree: Use 100% canned pumpkin puree, not pumpkin pie filling.

Cinnamon Roll Filling

• Brown sugar: If you prefer white sugar, you can use it, but brown sugar adds great depth of flavor and gives the cinnamon rolls a caramel flavor.
• Ground cinnamon, nutmeg, and cloves: Use my measurement as a guide. You can add more or less to taste.
• Butter: Again, butter is my go-to, but you can use margarine.

Buttercream Option

• Butter: I always use salted butter when I bake, but you can use unsalted butter.
• Powdered sugar: Powdered sugar is used in frosting recipes as it is light and is easy to whip to a smooth consistency.
• Milk: Use milk or heavy cream to thin out the frosting to a spreadable consistency.
• Vanilla: A hint of vanilla gives great flavor to the frosting.

Cream Cheese Frosting Option

• Butter: I always use salted butter when I bake, but you can use unsalted butter.
• Powdered sugar: Powdered sugar is used in frosting recipes as it is light and is easy to whip to a smooth consistency.
• Cream cheese: Cream cheese creates an ultra-smooth and rich frosting.
• Vanilla: A hint of vanilla gives great flavor to the frosting.

See the recipe card for full information on ingredients and quantities.

How To Make Quick Pumpkin Cinnamon Rolls

Step 1: Combine the milk and butter and heat until the butter has melted. You can do this over the stove or in the microwave.

Step 2: In a large mixing bowl, combine 2 ½ cup flour, yeast, sugar, nutmeg and salt; mix well. Add water, egg, pumpkin, and the milk mixture; mix. Add the remaining flour, ½ cup at a time, stirring well after each addition.

Step 3: When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, 2-3 minutes. Cover the dough with a damp cloth and let rest for 10-20 minutes.

Step 4: Meanwhile, in a small bowl, mix together brown sugar, cinnamon, nutmeg, ground cloves, and softened butter. It should be the consistency of frosting.

Step 5: Roll out dough into a 12x9 inch rectangle. Spread dough with butter/sugar mixture.

Step 6: Cut into 12 equal size rolls and place in lightly greased baking sheet.Cover and let rise until doubled, about 30 minutes.*

*Note: You can also use a pizza cutter to slice the rectangle of dough from step 5 into 12 strips then roll each strip into a cinnamon roll instead of rolling and slicing with string.

Step 7: Bake in the preheated oven for 20-25 minutes. Tops should be slightly golden.

Step 8: While pumpkin cinnamon rolls bake, make the frosting. Mix ingredients together then beat until fluffy. Let cinnamon rolls cool 10 minutes. Spread frosting over warm cinnamon rolls.

Quick Cinnamon Roll FAQs

More Pumpkin Recipes To Make

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