Pumpkin season at its peak and there is no better treat than fresh pumpkin cinnamon rolls. We literally included pumpkin in at least one of our recipes per day, today with our heavenly pumpkin cinnamon rolls. Finally, in Germany you can buy canned pumpkin purée but we are really avoiding doing that. Not because we do not approve it. Reason is quite simple, there is nothing better than fresh warm pumpkin purée. Every time I am amazed all over again how nutty and creamy it gets. 🙂
On some rainy Sundays all we crave for are these fluffy pumpkin rolls filled with cinnamon and cream cheese frosting.
I was a little apprehensive when I first heard, Basti wants to make homemade cinnamon rolls. And then even with pumpkin. Then I was hooked when he turned them out. It’s really easy to make these rolls and I know anyone can do it!
Super fluffy Cinnamon Rolls
They are most delicious when fresh from the oven and spread an incredible caramel and cinnamon scent. The next day, you can also warm them up in the microwave for a few seconds.
We challenge you, try to eat just one. Mission impossible!
Other sweet treat inspirations:
If you make these amazing pumpkin cinnamon rolls, make sure to leave a comment and/or give this recipe a rating! We are happy to hear your feedback and how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!
Pumpkin Cinnamon Rolls
- 175 g Pumkin Puree
- 500 g All-Purpose Flour
- 1 pkg Dry active yeast
- 70 g Sugar
- 250 ml Milk
- 70 g Butter unsalted
- 1 pcs Egg
- 75 g Butter very soft
- 100 g Brown Sugar
- 1 tbsp Cinnamon
- 50 g Cream Cheese
- Icing Sugar
- 3 tbsp Water
- Preheat the oven to 200ºC
- Lay out a baking sheet with parchment paper. Halve the pumpkin and core it. Then cut into coarse long columns and place on the baking sheet. Bake for about 30-40 minutes until the pumpkin is soft. Then allow to cool, mash and weigh the pulp. We need 175g of pumpkin puree
- Put 500g of the flour, yeast and sugar in a large mixing bowl. Keep the milk lukewarm with butter in a saucepan at low temperature so that the butter just melts
- Add milk mixture with egg and weighed pumpkin puree to the flour and knead everything with the dough hook of the food processor or with your hands to an elastic dough. Run quietly for a few minutes. If the dough is still too moist, gradually add more flour to it. The pumpkin makes the dough softer than usual. He should not be completely dry but also get rid of the bowl edge
- Cover the dough in a clean bowl with cling film and a kitchen towel and let it rest for about 1 to 1.5 hours in a warm, draft-free place. He should approximately double in volume
- Roll out the dough on a floured surface with the rolling pin approx. 50x30cm to the rectangle
- Brown sugar and cinnamon mix. Gently pour the soft butter on the dough, then sprinkle evenly with the sugar cinnamon mixture and press down with your hands
- From the long side, roll up to a dough roll and divide into 10 equal pieces. My pan used here was a bit too small, so I put the remaining Cinnamon Rolls in a small additional pan in the oven. Distribute in a pan or springform pan and let it rest for another 30 minutes
- Meanwhile, preheat the oven to 180ºC Bake the pumpkin cinnamon rolls for ca. 22-25 minutes
- For the glaze, stir the cream cheese smoothly and mix in the icing sugar until the desired consistency is achieved. Add drops of water if needed
- Enjoy your BeastFeast!