The Art of Pumpkin Cinnamon Roll Perfection

Dough Development

Master the technique of creating perfectly enriched pumpkin dough that's soft, elastic, and properly hydrated for the fluffiest rolls with ideal texture.

Proper Rising Technique

Learn how to create the optimal environment for yeast activation and dough expansion, ensuring light, airy rolls with maximum volume and tenderness.

Rolling and Filling

Perfect the art of evenly spreading filling and creating tight, uniform rolls that bake into beautiful spirals with consistent cinnamon swirls throughout.

Precision Cutting

Develop the skill of cutting uniform rolls that bake evenly, using proper technique to maintain the spiral shape without squashing the delicate dough.

Glaze Mastery

Create the perfect cream cheese glaze with ideal consistency and flavor balance, applying it at the right temperature for maximum absorption and visual appeal.

Mastering the Perfect Pumpkin Cinnamon Roll

Temperature Matters: Ensure your milk is between 105-115°F for optimal yeast activation. Too hot will kill the yeast, too cold will slow the rise significantly.

Dough Consistency: The pumpkin dough should be slightly sticky but manageable. If it's too wet, add flour 1 tablespoon at a time. If too dry, add milk 1 teaspoon at a time.

Pumpkin Selection: Always use pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices that will throw off the recipe balance.

Make-Ahead Option: Prepare rolls through step 11, cover tightly with plastic wrap, and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes before baking.

Glaze Thickness: For thicker glaze, use less milk. For a thinner drizzle, add milk 1 teaspoon at a time until you reach desired consistency.

Storage Tips: Store leftover rolls in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds.

Freezing Instructions: Freeze unbaked rolls after cutting and arranging in pan. Cover tightly and freeze up to 1 month. Thaw overnight in refrigerator, then let rise 30 minutes before baking.

Ultimate Pumpkin Cinnamon Rolls with Cream Cheese Glaze and Toasted Pecan Topping - Perfect Fall Breakfast Pastry

Name: Ultimate Pumpkin Cinnamon Rolls with Cream Cheese Glaze and Toasted Pecan Topping - Perfect Fall Breakfast Pastry
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 rolls
Cuisine: American
Ingredients: For the Pumpkin Dough:; 4 cups all-purpose flour, plus extra for dusting; 1/3 cup granulated sugar; 2 1/4 teaspoons instant yeast, 1 standard packet; 1 teaspoon salt; 1 cup pumpkin puree, not pumpkin pie filling; 1/2 cup whole milk, warmed to 110°F; 1/4 cup unsalted butter, melted; 1 large egg, room temperature; 1 teaspoon vanilla extract; For the Cinnamon Filling:; 1/2 cup unsalted butter, softened to room temperature; 3/4 cup packed brown sugar; 2 tablespoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; For the Cream Cheese Glaze:; 4 ounces cream cheese, softened; 1/4 cup unsalted butter, softened; 1 1/2 cups powdered sugar, sifted; 2 tablespoons whole milk; 1 teaspoon vanilla extract; For the Topping:; 1/2 cup chopped pecans, toasted; For Special Equipment:; 9x13 inch baking pan; Stand mixer with dough hook or large mixing bowl; Rolling pin; Pastry brush

The ultimate pumpkin cinnamon rolls featuring pure pumpkin puree, warm fall spices, and rich cream cheese glaze. This autumn-inspired pastry combines the cozy warmth of pumpkin spice with the classic comfort of soft cinnamon rolls, creating an unforgettable breakfast experience that elevates the classic cinnamon roll to extraordinary heights perfect for fall mornings, holiday brunches, or any time you crave the perfect balance of pumpkin sweetness and cinnamon spice.

Prep Time

25 Minutes

Cook Time

25 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Pumpkin Dough:

4 cups all-purpose flour, plus extra for dusting

1/3 cup granulated sugar

2 1/4 teaspoons instant yeast, 1 standard packet

1 teaspoon salt

1 cup pumpkin puree, not pumpkin pie filling

1/2 cup whole milk, warmed to 110°F

1/4 cup unsalted butter, melted

1 large egg, room temperature

1 teaspoon vanilla extract

For the Cinnamon Filling:

1/2 cup unsalted butter, softened to room temperature

3/4 cup packed brown sugar

2 tablespoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

For the Cream Cheese Glaze:

4 ounces cream cheese, softened

1/4 cup unsalted butter, softened

1 1/2 cups powdered sugar, sifted

2 tablespoons whole milk

1 teaspoon vanilla extract

For the Topping:

1/2 cup chopped pecans, toasted

For Special Equipment:

9x13 inch baking pan

Stand mixer with dough hook or large mixing bowl

Rolling pin

Pastry brush

Instructions

In the bowl of a stand mixer, combine 3 cups of flour, sugar, yeast, and salt. Mix on low speed to combine all dry ingredients evenly.

In a separate bowl, whisk together the pumpkin puree, warm milk, melted butter, egg, and vanilla extract until smooth and well combined.

Pour the wet ingredients into the dry ingredients and mix on medium speed using the dough hook attachment. Gradually add the remaining 1 cup of flour, mixing until a soft, slightly sticky dough forms, about 4-5 minutes.

Transfer the dough to a lightly floured surface and knead by hand for 2-3 minutes until smooth and elastic. The dough should be soft but manageable.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.

While the dough rises, prepare the filling by mixing together the softened butter, brown sugar, cinnamon, nutmeg, and ginger in a small bowl until well combined and spreadable.

Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a 16x12 inch rectangle, about 1/4 inch thick.

Spread the cinnamon filling evenly over the entire surface of the dough, leaving a 1/2 inch border along one long edge.

Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal.

Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, each about 1 1/3 inches thick.

Arrange the rolls cut-side up in a greased 9x13 inch baking pan, spacing them about 1/2 inch apart. Cover with a towel and let rise for 30 minutes.

Preheat the oven to 350°F. Once the rolls have puffed up, bake for 22-25 minutes until golden brown and cooked through. The internal temperature should reach 190°F.

While the rolls bake, prepare the cream cheese glaze by beating together the cream cheese and butter until fluffy. Gradually add the powdered sugar, milk, and vanilla, beating until smooth and creamy.

Remove the rolls from the oven and let cool for 5 minutes. Spread or drizzle the cream cheese glaze generously over the warm rolls.

Sprinkle the toasted chopped pecans over the glazed rolls. Serve warm and enjoy the perfect fall breakfast treat.

Ultimate Pumpkin Cinnamon Rolls with Cream Cheese Glaze and Toasted Pecan Topping - Perfect Fall Breakfast Pastry

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Pumpkin Cinnamon Roll Perfection

Ultimate Pumpkin Cinnamon Rolls with Cream Cheese Glaze and Toasted Pecan Topping - Perfect Fall Breakfast Pastry

Ingredients

Instructions