{"id":27183,"date":"2022-10-25T11:23:58","date_gmt":"2022-10-25T05:53:58","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=27183"},"modified":"2022-11-13T16:57:53","modified_gmt":"2022-11-13T11:27:53","slug":"easy-pumpkin-cinnamon-rolls-recipe","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/easy-pumpkin-cinnamon-rolls-recipe\/","title":{"rendered":"Easy Pumpkin Cinnamon Rolls Recipe"},"content":{"rendered":"\n

Pumpkin cinnamon rolls are really the best eggless fall dessert. Easy and super soft, the alchemy of cinnamon, pumpkin, and rising dough creates airy spirals that accommodate yummy quantities of spice and icing!<\/p>\n\n\n\n

\"Easy<\/figure>\n\n\n\n

The changing leaves, crisper sunny days, the heavenly scent of cinnamon wafting through the air\u2014fall brings on all the cozy feels. So, please don\u2019t blame me if I go on a spree of pumpkin desserts.<\/p>\n\n\n\n

Starting with the quintessential fall cinnamon rolls filled with gourd vibes (get it?)<\/p>\n\n\n\n

Mix, rise, roll, and slice. That\u2019s all there is to the recipe for pumpkin cinnamon rolls. And it\u2019s so convenient! You can split the process over 2 days by making the dough ahead of time.<\/p>\n\n\n\n

And when you're ready to bake, roll, slather with buttery cinnamon goodness, slice, and slide it into the oven, drizzle it with icing. Then enjoy cinnamon notes mingling with yeasty goodness to your sweet, sweet satisfaction.<\/p>\n\n\n\n

\"Easy<\/figure>\n\n\n\n

Jump to:<\/strong><\/p>\n\n\n\n

How to make the best pumpkin cinnamon rolls<\/a><\/p>\n\n\n\n

Tips & Notes<\/a><\/p>\n\n\n\n

Ingredient alternatives<\/a><\/p>\n\n\n\n

More recipes<\/a><\/p>\n\n\n\n

REASONS TO LOVE EGGLESS CINNAMON ROLLS<\/strong><\/h2>\n\n\n\n

Featherlight and so, so fluffy, you can\u2019t even tell you had one!<\/p>\n\n\n\n

Slathered with amazing melts in your mouth glaze<\/p>\n\n\n\n

Comfortingly flavored with cinnamon<\/p>\n\n\n\n

HOW TO MAKE THE BEST PUMPKIN CINNAMON ROLLS?<\/h2>\n\n\n\n

Yes, these are cinnamon rolls with pumpkin pur\u00e9e, but they don\u2019t taste like the fruit<\/a>. It adds a lot of character, making the dough soft and lending it a lovely hue and natural sweetness. Plus, pumpkin pairs deliciously with cinnamon.<\/p>\n\n\n\n

DOUGH<\/strong><\/h3>\n\n\n\n

Step 1:<\/strong> Begin by warming milk, oil, and sugar without letting it come to a boil. Keep the heat on medium and remove the saucepan as soon as the sugar completely dissolves.<\/p>\n\n\n\n

Step 2:<\/strong> Allow the mixture to cool to lukewarm before adding the yeast. Set it aside till it is frothy and bubbly, about 5 to 10 minutes.<\/p>\n\n\n\n

Step 3<\/strong>: Combine flour and pumpkin pur\u00e9e into the yeast mixture, cover, and then let it rest in a draft-free place until the scraggly dough doubles in volume (about an hour).<\/p>\n\n\n\n

Step 4:<\/strong> Knead in the remaining flour, along with baking soda, baking powder, and salt.<\/p>\n\n\n\n

Step 5:<\/strong> While you can use the dough right away, I prefer to refrigerate it overnight. It makes the cinnamon pumpkin roll dough so much easier to handle and an absolute joy to work with.<\/p>\n\n\n\n

\"Steps<\/figure>\n\n\n\n
\"Ready<\/figure>\n\n\n\n

SHAPE<\/strong><\/h3>\n\n\n\n

Step 6:<\/strong> Gently deflate the risen dough and turn it over on a lightly floured prep surface the next day.<\/p>\n\n\n\n

\"Rolls<\/figure>\n\n\n\n

Step 7:<\/strong> Roll the dough out into a large rectangle, brush it with melted butter, and liberally and lavishly spread cinnamon mixed with brown sugar over it.<\/p>\n\n\n\n

\"Spread<\/figure>\n\n\n\n

Step 8:<\/strong> Starting from the long edge, start rolling the dough into a log, moving towards yourself. Pinch the seam and face it downwards.<\/p>\n\n\n\n

Step 9:<\/strong> My eggless cinnamon roll dough was too long, so I had to cut it in half before making 2.5\" slices.<\/p>\n\n\n\n

\"Roll<\/figure>\n\n\n\n

BAKE<\/strong><\/h3>\n\n\n\n

Step 10:<\/strong> Place the slices in a greased baking dish. I had to use two to give the pumpkin cinnamon rolls some breathing room. You can use a large one.<\/p>\n\n\n\n

\"Cut<\/figure>\n\n\n\n

Step 11:<\/strong> Let the rolls rise one more time, while your oven preheats, in a draft-free corner of your kitchen (about 10 to 15 minutes).<\/p>\n\n\n\n

Step 12:<\/strong> Bake for 20 minutes for each batch if you're doing it in two batches (like I did). If you\u2019re baking the pumpkin cinnamon rolls altogether, you\u2019ll need to adjust the time (add another 5 minutes).<\/p>\n\n\n\n

\"Bake<\/figure>\n\n\n\n

GLAZE<\/strong><\/h3>\n\n\n\n

Step 13:<\/strong> The cinnamon rolls with pumpkin filling are ready to serve. But they are just not the same without some glaze on top.<\/p>\n\n\n\n

Step 14:<\/strong> Combine milk and icing sugar till you have a silky smooth, light glaze.<\/p>\n\n\n\n

Final step:<\/strong> Generously pour the glaze over the still warm rolls and, once it\u2019s settled (about 10 minutes), dig in!<\/p>\n\n\n\n

\"Easy<\/figure>\n\n\n\n

TIPS & NOTES<\/h4>\n\n\n\n