Maple Glazed Soft and Fluffy Pumpkin Cinnamon Rolls
Maple Glazed Pumpkin Cinnamon Rolls are the fall variation of the famous dessert of Swedish origin. These are delicious cinnamon-scented brioche rolls, made even softer to the bite by the addition of pureed pumpkin in the dough. Ideal for breakfast and as a snack, with a cup of hot milk or a fruit infusion, they are also perfect to bring to the table for Sunday brunch or for a festive buffet.
What Are Pumpkin Cinnamon Rolls?
Pumpkin cinnamon rolls are a delightful twist on the traditional Swedish cinnamon rolls (also known as kanelbullar), popular in Northern Europe. These autumn-inspired treats incorporate pumpkin purée into the dough, adding a seasonal sweetness and extra moisture.
Fun fact: cinnamon rolls became a brunch favorite in America, particularly in the Midwest, where they are often served with chili! The addition of pumpkin is a more recent, festive variation, making them a perfect dessert or breakfast item during the fall and holiday seasons.
Pro Tips for The Best Cinnamon Rolls
- Drain pumpkin purée to avoid excess moisture in the dough.
- Let the dough rise properly to ensure fluffiness despite the dense pumpkin.
- Brush rolls with melted butter before baking for a golden crust.
- Use plenty of cinnamon filling for extra flavor.
- Let the rolls cool slightly before adding the glaze, allowing it to melt just right.
Can I Use Canned Pumpkin for The Dough?
Yes! Just make sure it’s pure pumpkin purée without added spices or sweeteners. You might also want to drain any excess moisture from the canned pumpkin to avoid making the dough too wet. This will help maintain the right texture.
Why Is My Dough Not Rising?
If the dough isn’t rising, it could be due to old or inactive yeast, insufficient warmth during proofing, or not enough time given for the rise. Double-check the yeast’s freshness and ensure the dough is placed in a warm, draft-free spot to rise. Cold environments can slow down the fermentation process.
Can I Put Pumpkin in The Filling, As Well?
Yes, you can use pumpkin in the filling for an extra burst of flavor and moisture. Just mix it with the cinnamon and sugar filling, but be cautious not to add too much as it could make the filling too runny, affecting the texture of the rolls. Make sure to balance the ingredients to keep that perfect swirl intact!
What Else Can I Add to The Filling?
If you want, you can replace the butter cream with a mix of brown sugar and cinnamon, or you can enrich the preparation with dark chocolate chips, rehydrated raisins or chopped dried fruit.
Why Are My Cinnamon Rolls too Dense and Not Fluffy?
If your cinnamon rolls are dense instead of fluffy, it could be due to under-proofing, meaning the dough didn’t rise enough before baking. Overworking the dough or adding too much flour can also make the rolls dense, so handle the dough gently and ensure proper rising times for a soft, fluffy result.
What Can I Use as a Topping for Pumpkin Cinnamon Rolls?
Instead of maple glaze, you can top cinnamon rolls with a variety of alternatives. Cream cheese frosting is a popular choice for a rich, tangy flavor. Vanilla icing adds a classic sweetness, while caramel sauce offers a deeper, buttery note. You could also try a powdered sugar glaze with a hint of lemon or orange zest for a citrusy twist. Chopped nuts or drizzled chocolate can also add extra texture and flavor!
Can I Make These Cinnamon Rolls Overnight?
Yes, of course! After shaping the rolls, cover them and refrigerate the dough. In the morning, let them come to room temperature and rise for about 30-60 minutes before baking. This way, you can enjoy freshly baked rolls with minimal effort in the morning!
Can I Make These Cinnamon Rolls Vegan or Dairy Free?
Yes, these cinnamon rolls can be made vegan or dairy-free with a few substitutions. Replace the butter with plant-based alternatives, use non-dairy milk like almond or oat milk, and ensure your glaze or frosting is dairy-free. Also, check that any sweeteners or additional ingredients, like chocolate chips, are vegan-friendly. You’ll still get delicious results while catering to dietary needs!
Do These Cinnamon Rolls Freeze Well?
Absolutely! To do so, freeze them before baking after shaping the rolls. When ready to bake, let them thaw overnight in the fridge, then allow them to rise before putting them in the oven. Alternatively, you can bake them first, freeze them, and reheat when needed. Just be sure to freeze without the glaze and add it after reheating for the best results!
More Pumpkin Desserts for This Fall Season!
How to Store Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls can be stored at room temperature, under a cake dome, for up to 3 days.
Ingredients
How to Make Pumpkin Cinnamon Rolls
Melt the butter in the hot milk and let it cool.
Melt the butter in the hot milk and let it cool.
Add the crumbled brewer's yeast and mix to dissolve.
Add the crumbled brewer's yeast and mix to dissolve.
Mash the cooked pumpkin pulp with the prongs of a fork until it becomes a puree.
Mash the cooked pumpkin pulp with the prongs of a fork until it becomes a puree.
Transfer the pumpkin puree into the bowl of a stand mixer.
Transfer the pumpkin puree into the bowl of a stand mixer.
Add a pinch of nutmeg.
Add a pinch of nutmeg.
Add the brown sugar and start kneading with the whisk.
Add the brown sugar and start kneading with the whisk.
Then pour in the mixture of milk, butter and dissolved yeast.
Then pour in the mixture of milk, butter and dissolved yeast.
Add the egg and keep working.
Add the egg and keep working.
Finish with the sifted flour and a pinch of salt, then replace the whisk with the hook and knead again for about 5-7 minutes.
Finish with the sifted flour and a pinch of salt, then replace the whisk with the hook and knead again for about 5-7 minutes.
When the mixture comes away completely from the sides of the mixer, turn off the appliance.
When the mixture comes away completely from the sides of the mixer, turn off the appliance.
Transfer the dough onto a work surface.
Transfer the dough onto a work surface.
Make a round of reinforcement folds.
Make a round of reinforcement folds.
Form a ball.
Form a ball.
Place the smooth and homogeneous dough obtained in a bowl covered with cling film, and let it rise in the oven with the light on for about a couple of hours.
Place the smooth and homogeneous dough obtained in a bowl covered with cling film, and let it rise in the oven with the light on for about a couple of hours.
Once it has doubled in volume, take the dough again.
Once it has doubled in volume, take the dough again.
Gently deflate it with your hands.
Gently deflate it with your hands.
Roll out the dough with a rolling pin to obtain a rectangle measuring approximately 9 x 13 inch. (25 x 35 cm) on each side.
Roll out the dough with a rolling pin to obtain a rectangle measuring approximately 9 x 13 inch. (25 x 35 cm) on each side.
Prepare the butter cream: collect the soft butter in a small bowl, sweeten with the brown sugar and flavor with the cinnamon powder and a generous pinch of nutmeg.
Prepare the butter cream: collect the soft butter in a small bowl, sweeten with the brown sugar and flavor with the cinnamon powder and a generous pinch of nutmeg.
Work the ingredients well until they become a cream.
Work the ingredients well until they become a cream.
Spread the butter cream on the pastry rectangle.
Spread the butter cream on the pastry rectangle.
Roll up gently starting from the long side.
Roll up gently starting from the long side.
At the end you should obtain a compact cylinder.
At the end you should obtain a compact cylinder.
Wrap a piece of kitchen string around the slice you want to obtain: this way, when cutting, the rolls will come off easily.
Wrap a piece of kitchen string around the slice you want to obtain: this way, when cutting, the rolls will come off easily.
Cut the loaf into 1,5 inch thick slices (about 4cm).
Cut the loaf into 1,5 inch thick slices (about 4cm).
Arrange the resulting rolls in a lightly buttered pan, one next to the other.
Arrange the resulting rolls in a lightly buttered pan, one next to the other.
Cover with cling film and let it rise at room temperature for another hour. Once done, bake the cinnamon rolls at 356°F (180°C) for about 25 minutes; after the first 15 minutes, check the surface of the rolls, and if it's starting to darken too much, cover with aluminum foil and continue cooking for the remaining minutes.
Cover with cling film and let it rise at room temperature for another hour. Once done, bake the cinnamon rolls at 356°F (180°C) for about 25 minutes; after the first 15 minutes, check the surface of the rolls, and if it's starting to darken too much, cover with aluminum foil and continue cooking for the remaining minutes.
After the time has passed, take the rolls out of the oven and let them cool.
After the time has passed, take the rolls out of the oven and let them cool.
Meanwhile, prepare the icing: mix the powdered sugar with the maple syrup needed to obtain a smooth and fluid icing in a small bowl.
Meanwhile, prepare the icing: mix the powdered sugar with the maple syrup needed to obtain a smooth and fluid icing in a small bowl.
Drizzle the cinnamon rolls with the glaze and leave to set for at least half an hour before serving.
Drizzle the cinnamon rolls with the glaze and leave to set for at least half an hour before serving.
At this point, bring the rolls to the table.
At this point, bring the rolls to the table.
Gently separate the rolls and arrange them on dessert plates. Enjoy!
Gently separate the rolls and arrange them on dessert plates. Enjoy!
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