Generally, I love cinnamon rolls, and this pumpkin cinnamon roll recipe by Apron is such a festive dessert to make. I think it sounds delicious to make this for the holidays and Thanksgiving. Everything is homemade and made from scratch, and it’s easy to follow this recipe. I never thought about making pumpkin flavored cinnamon rolls, so it would be interesting to see how this turns out. Now that Fall is here, I want all of the pumpkin things and it’s cool to see how creative people are getting with recipes. The color of the pumpkin cinnamon rolls look so good, and I can’t wait to make these.
Ingredients:
Pumpkin Dough:
- 2 cup bread flour
- 1/2 tsp Sea salt
- 1/8 cup Caster sugar
- Whole egg (55g+- per egg)
- 2/5 cup pumpkin puree
- 2.8 oz Fresh milk
- 1 tsp instant yeast
- 1/8 cup unsalted butter
Filling:
- 1/8 cup Softened butter
- 1/8 cup Brown sugar
- 1 tsp Cinnamon powder
Cream Cheese Glaze:
- 1/2 cup Cream cheese
- 1 tbsp unsalted butter
- 1/4 cup Powdered sugar
- 1/2 tsp Vanilla extract
- 1 tsp Lemon juice
- 1 tbsp fresh milk
Directions:
First, watch Apron’s tutorial on YouTube on how to make the pumpkin cinnamon rolls dough, filling, and cream cheese glaze. Then, once the dough is ready, flatten it out and spread softened butter all over. Add the cinnamon-sugar mixture all over the dough.
Next, roll the dough and divide it into 12 pieces using a cotton rope. However, you can use a knife if needed. The cotton rope would help create perfect cuts. Place the cinnamon rolls into a greased baking dish and bake for 15-17 minutes at 350F.
Overall, the cream cheese glaze on top of these pumpkin cinnamon rolls would be the cherry topping. I think a cream cheese glaze would complement the pumpkin flavor so much too. They look super soft and fluffy.
