How long do the Pumpkin Cinnamon Rolls stay fresh?

The Pumpkin Cinnamon Rolls stay fresh for about 2-3 days if stored in an airtight container at room temperature. You can also freeze the Pumpkin Cinnamon Rolls. Make sure they are completely cooled before placing them in the freezer. Take them out of the freezer and let them thaw at room temperature before reheating.

Can I skip the icing on the Pumpkin Cinnamon Rolls?

Yes, you can skip the icing if you want. The Pumpkin Cinnamon Rolls are already sweet on their own.

Pumpkin cinnamon rolls

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45min - 2 hours to set

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Next Level

If you're a cinnamon roll fan, you definitely have to make these! These are classic cinnamon rolls, but upgraded with pumpkin and vanilla icing.

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Ingredients

What do you need?

Quantity: 4P

335 g self-raising flour
50 g butter
80 ml lukewarm milk
40 g coconut blossom sugar
120 g steamed pumpkin, well dried and finely mashed
A pinch of nutmeg
1 packet of dry yeast
1 egg
A pinch of salt

Filling:
40 g butter
50 g steamed pumpkin, well dried, finely mashed
150 g brown sugar
2 tsp cinnamon
0.5 tsp cardamom powder

Topping:
250 g cream cheese at room temperature
125 g powdered sugar
A pinch of fleur de sel
Seeds from 1 vanilla pod
Zest of 1 lemon

335 g self-raising flour
50 g butter
80 ml lukewarm milk
40 g coconut blossom sugar
120 g steamed pumpkin, well dried and finely mashed
A pinch of nutmeg
1 packet of dry yeast
1 egg
A pinch of salt

Filling:
40 g butter
50 g steamed pumpkin, well dried, finely mashed
150 g brown sugar
2 tsp cinnamon
0.5 tsp cardamom powder

Topping:
250 g cream cheese at room temperature
125 g powdered sugar
A pinch of fleur de sel
Seeds from 1 vanilla pod
Zest of 1 lemon

Preparation method

How do you make this?

Add the yeast, milk, and tablespoon of the measured coconut blossom sugar to a bowl and mix, let sit for 5 minutes.

Put all the dry ingredients in the bowl of your stand mixer, sprinkle the pieces of butter on top as well as the finely mashed pumpkin puree, pour the yeast mixture over it and knead on medium speed until the dough pulls away from the sides, this can take at least 10 minutes depending on the temperature of the ingredients, scrape down the sides of the bowl and the mixing hook occasionally.

Place in a greased bowl covered with plastic wrap and let it set in the refrigerator for at least 2 hours.

Dust your work surface with some flour and place your dough ball on it.

Sprinkle some flour on top and roll your dough out into a thin rectangular sheet, using more flour as needed.

Whip all the filling ingredients together until creamy, dollop some onto the dough and spread it out nicely.

Now roll it up completely, take a thin piece of string or nylon thread, this will help you cut your roll into equal pieces beautifully.

Lightly mark where you need to cut on the top with a knife, slide the thread to that marking, tie a knot with the thread at that spot and pull tight.

Voilà, this is your first beautiful piece, now do all the other pieces the same way.

Grease a baking dish, it can be round or square, and place the pieces cut side up inside.

Let rise for 30 minutes, or until the baking dish is nicely filled.

Bake for 20 to 25 minutes in a preheated oven at 180°C.

Whip all the ingredients for the creamy icing together and spread it on the warm rolls…

Enjoy!