Pumpkin cinnamon rolls


The brioche dough of the cinnamon rolls and the smell of these freshly baked marigolds are for me the only thing I need for a perfect Sunday breakfast on a cold morning. Well, also a nice warm coffee. Well today I bring the rolls, you can bring the coffee. And the cold seems to come alone …


Has ever happened to you to have a craving to eat something, spend weeks thinking about it and not stop looking for excuses to end up doing it? It happened to me last month with cinnamon rolls. I could have prepared them at any time, but for some reason I needed an excuse. Mine has been  pumpkin season. God bless them, thanks to them I was able to satiate my craving for cinnamon rolls! It seemed to me that making a recipe for the traditional cinnamon rolls had no justification, do not ask me why. My logic is quite peculiar sometimes …


And it seems that I’m not the only one with cravings for cinnamon rolls. When I posted the photos of the rolls on Instagram Stories I received a flood of private messages from people asking for the recipe. Finally you have it here. You are going to have to forgive me for the delay, but lately I prepare more recipes than I can afford to post. 


Today I’m not going to write much more. I’m not inspired and nothing original or funny comes to my mind, in fact I’m too lazy to post anything but I did not want to leave you without this wonderful recipe. In compensation I am posting a lot of photos so you can have a watering mouth Another day I will tell you more things for those who are interested in reading what I write sometimes. For those who do not, you can scroll very fast and enjoy as much as you can just by stopping at the pictures 😉


Recipe adapted from the blog

Pumpkin cinnamon rolls

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Serves: 12
Cooking Time: 30 min. Total: 3h


  • DOUGH:
  • 80 ml milk
  • 30 g butter
  • 120 g pumpkin puree (see note)
  • 50 g brown sugar
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 egg
  • 20 g fresh yeast
  • 335 g flour
  • 80 g butter at room temperature
  • 100 g brown sugar
  • 1 Tbsp cinnamon
  • 1/2 tsp nutmeg
  • ICING:
  • 120 g cream cheese type philadelphia, at room temperature
  • 60 ml milk
  • 60 g icing sugar



To prepare the dough, heat the milk with the butter just until the butter has melted, does not have to boil. Melt the fresh yeast in the milk and butter mixture. Reserve. Pour the pumpkin puree into the bowl of the mixer and using the paddle attachment, beat the puree with the sugar, nutmeg and salt at medium speed for 1 minute.


Add the hot milk and egg mixture and beat just until combined. With the mixer at low speed, add half the flour by mixing for 1 minute and cleaning the walls of the bowl from time to time with the spatula. Add the rest of the flour and beat at medium-low speed for 1 more minute. The dough will be very soft and sticky.


Grease a clean bowl with two drops of oil and transfer the dough to the greased bowl. Cover the bowl with transparent plastic film. Let the dough rise for 1h 30min until it doubles its size.


When the dough has risen, pour it on a floured surface and knead lightly by hand to deflate. Stretch the dough in a rectangle of about 40x25 cm.


Spread the softened butter over the entire surface. In a small bowl, mix the sugar with the spices. Sprinkle with the mixture the entire surface of the dough smeared in butter.


Roll the dough on its longest side as tight as you can. Cut 12 rolls about 4 cm wide. Grease a square baking pan of about 28x18 cm. Place the rolls in the pan evenly. They should not be touching, at this time the rolls are still small and there will be gaps between them and the margins of the pan, but that space will be filled when they make the second rise.


Cover the tray with plastic film and let the rolls do the second rising for 1 hour until they double in size. At this point you could also keep them in the fridge and leave them overnight. The next day you would take them out of the fridge in the morning and leave them at room temperature for 1 hour until they grow.


Preheat the oven to 180ºC. Bake the rolls for about 28-30 minutes. After being 15 minutes in the oven, cover the tray with aluminum foil to avoid getting too brown on the top. Remove from the oven and let cool down a bit while preparing the icing.


Using electric or manual mixer, beat the fresh cheese until creamy. Add the sugar and milk and beat until the mixture is homogeneous. Poor the icing over the still warm rolls.


I recommend you to theme them freshly baked and warm.


To prepare the pumpkin puree, preheat the oven to 180ºC. Cut the pumpkin of the type that you like in large pieces, remove the seeds and bake for about 30 minutes. Once the pieces are cold, separate the meat from the skin with a spoon and blend until there you get a fine puree.

Sweet dreams,


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