Warm, gooey cinnamon rolls are one of my favorite breakfast foods. In university I baked my first batch while living in the dorms with three other girls. Once those pillow-soft rolls with tangy cream cheese frosting met my lips, I knew my roomies would not be offered the pleasure of sampling. Selfish, I know, but thus is my curious infatuation with cinnamon rolls.
Speedy no-yeast pumpkin cinnamon rolls go from mixing bowl to breakfast table in under forty five minutes.
Spiced pumpkin cinnamon rolls are a luxurious comfort food indulgence with a liberal addition of sour cream in the dough and a slathering of pumpkin-cinnamon-brown sugar filling that’s delicious even by the spoonful. They’re so soft and chewy that you’ll be finding any excuse to make them for your family weekly regardless of the season. Bonus points if you huddle ’round the table in your coziest pajamas learning and sharing together over unforgettable pumpkin rolls and steamy hot drinks.
Bust out your rolling pin, some pumpkin puree, and all the butter and brown sugar you can handle. It’s time to bake pumpkin cinnamon rolls!
- 2 T. packed brown sugar
- 2 c. all-purpose flour
- 1 t. baking powder
- ½ t. baking soda
- ¼ t. salt
- 2T. butter
- ¼ c. pumpkin puree
- ½ c.sour cream
- ¼ c. milk
- ½ c. packed brown sugar
- 1 t. cinnamon
- ½ t. ginger
- ½ t. nutmeg
- 4 T. butter, melted
- ½ c. pumpkin puree
- ½ c. cream cheese, at room temperature
- 3 T. butter, at room temperature
- 3-5 T. maple syrup, to taste
- 2-5 T. powdered sugar to stiffen frosting as desired
- Preheat oven to 350 F and grease an 8" or 9" round or square baking pan.
- In a medium bowl add the brown sugar, flour, baking powder, baking soda, and salt. Whisk to combine. Dice 2 tablespoons of the butter into small cubes and rub it into the flour mixture until it looks like coarse sand. Set aside.
- Combine ¼ c. pumpkin puree with the sour cream and milk. Pour the mixture over the flour and stir until just combined. Set aside while you prepare the filling.
- In a small bowl combine the sugar, cinnamon and butter until it forms a smooth paste. Set aside while you roll out the dough.
- Lightly flour a work surface and turn out the dough. Press it into a rough square that is ¼-inch thick. Spread the filling evenly over the dough. Carefully roll the dough into a log then slice into 1-inch rolls.
- Place the rolls into the prepared cake pan leaving a little room between the rolls for them to expand while baking. Bake for 20 to 25 minutes, or until the rolls are golden brown, puffed, and spring back when gently pressed in the center. Cool for 5 minutes then turn the rolls out of the pan. The easiest way to do this is to turn the rolls out onto a large plate – just place your serving plate on top of the pan and flip them over.
- While the rolls bake, prepare the frosting. Whisk together the cream cheese, butter and maple syrup until smooth. Slowly add in the powdered sugar if you'd like, to reach your preferred consistency.
- While the rolls are still warm spread the frosting over the top. Serve warm or at room temperature.