Pumpkin Spice Cinnamon Rolls – You Want It, You Love It!

It’s that time of year – fall arrives and everything is Pumpkin Spiced. What is it about that flavor that makes us go crazy? I even saw a pumpkin spice ravioli the other day, say what?! That might be taking it a bit far. So, here is my bread baker’s version, Pumpkin Spice Cinnamon Rolls – You Want It, You Love It! In my opinion, these scrumptious rolls are a better match for pumpkin spice than ravioli. Read on to make these yummy rolls in your own home and celebrate the start of fall.

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Fall Recipes

I baked a pumpkin spice recipe for the first time this year. Previously, I published fall recipes for Apple Cider Waffles and how to turn your cinnamon roll into a fall classic using apples. This year, I decided to try my hand at pumpkin spice cinnamon rolls using pureed pumpkin. This is the resulting recipe.

Soft Cinnamon Rolls – What is Tangzhong Method?

Japanese Tangzhong is a method for baking bread. I have read and seen on baking shows that the Tangzhong method can produce a soft bread. Therefore, I wanted to try this method and making soft cinnamon rolls was the perfect excuse.

Simply put, the Tangzhong method makes a slurry from a portion of the flour and liquid in a recipe. Next, the slurry is heated to break down the starches in the flour. In my recipe, I first melted the butter in the milk, added the flour, and cooked the mixture until thickened. Second, I left it on the heat for a few minutes, similar to making a roux, to break the starches down into a gelatinous substance.

Pumpkin Puree in Pumpkin Spice Cinnamon Rolls

A Pumpkin Puree can be made from scratch (from a fresh pumpkin) or purchased in a can. In this recipe, I use canned organic pumpkin puree bought at my local grocer. The recipe uses exactly one 15 oz./425 g can.

What is Pumpkin Pie Spice?

Pumpkin pie spice is a mixture of typical warming spices. I could not find it premixed at the local grocer and if you are not in the United States, you won’t find it either. For this reason I provide a recipe for the Pumpkin Pie spice used in this recipe. Also, the extra spice mix will last a year or more if stored in a jar with a tight fitting lid. You can use it in all sorts of baking, in fall-flavored drinks like a latte, in yogurt, or ice cream, etc.

PUMPKIN PIE SPICE (makes a 1/2 cup of spice mix)

• 4 T Cinnamon, Ground
• 2 T Ginger, Ground
• 1 T Nutmeg
• 2 tsp Cardamom
• 2 tsp All Spice
• 2 tsp Ground Cloves
• Mix all the spices together and store in a jar with a tight fitting lid.

Sharing is Caring

Whip up a batch of these Pumpkin Spice Cinnamon Rolls – You Want It, You Love It! The result? Twelve scrumptious rolls to share with your co-workers, neighbors, family or friends. They will be begging for more. Don’t forget to share the result on your IG, FB or Twitter account and tag @christinasbreadbakes. I love to see your creations! Happy baking, Bread Bakers!

Pumpkin Pie Spiced Cinnamon Rolls (vegan)

Christina

I used the tangzhong method to make these soft, scrumptious pumpkin pie spiced cinnamon rolls. These can be made vegan, simply substitute for your favorite non-dairy milk and non-dairy butter.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 rolls

Calories 345 kcal

Equipment

• Electric Mixer with paddle and dough hook
• Pan
• Rubber Spatula
• Bowl for rising dough
• Rolling Pin
• Serrated Bread Knife
• Baking Sheet

Ingredients

  

Tangzhong method Roux

• 180 ml Milk ¾ cup
• 85 g Butter 6 T
• 120 g AP Flour 1 cup

Dough

• Tangzhong Roux (see above) slightly cooled
• 350 g Pumpkin Puree plain canned or homemade
• 60 ml Warm Water ¼ cup – 110 °
• 12 g Instant or Active Yeast 3 tsp
• 75 g Sugar ¼ cup + 2 T
• 1 T Pumpkin Pie Spice store bought or homemade
• 5 g Sea Salt ¾ tsp salt
• 450 g AP Flour 3 ½ cups

Filling

• 50 g Butter, softened 2 T
• 75 g Pumpkin Puree 2 T
• 125 g Brown Sugar ½ cup + 1 T
• 1 T Cinnamon
• 1 ½ tsp Pumpkin Pie Spice store bought or homemade
• pinch Sea Salt

Maple Drizzle Topping

• 2 T Maple Syrup
• 1 tsp Vanilla extract
• 2 tsp Water
• 130 g Powdered Sugar 1 cup
• pinch Sea Salt

Instructions

 

Tangzhong Method Roux

• Measure ingredients for the tangzhong roux (milk, butter, flour), set aside.
• Measure all ingredients separately for the dough, set aside.
• Add milk and butter to the saucepan together and heat over medium heat just until the butter is melted.
• Add flour to the hot milk mixture and stir constantly with a spatula for 3 minutes to heat the flour through making a thick blond roux (mix constantly and do not overheat as the mixture will begin to caramelize/darken then it can burn). The mixture will look like mashed potatoes.
• Remove from heat and set aside for 10 minutes to cool.
• While mixture is cooling, mix yeast and warm water with a pinch of sugar until foamy.
• Using an electric stand mixer with paddle attachment mix pumpkin puree and roux together at medium speed using paddle attachment until thoroughly combined, scrape sides of bowl as needed.
• Add yeast mixture and sugar to the mixer bowl and mix on low until combined, scrape sides of bowl.
• Switch to dough hook. Add salt, pumpkin pie spice and flour. Mix on low speed until a rough dough comes together (about 2 minutes).
• Switch to speed two and continue to mix until a wet dough is formed about 5 more minutes. Scrape down sides as needed. Dough will climb up dough hook and stick to bottom when its done mixing.
• Generously flour a flat work surface. Remove dough from bowl to floured surface. Knead a few times just to form a smooth ball.
• Spray a bowl with oil. Place dough into bowl, cover with plastic or kitchen towel, and allow to rise until doubled.
• Mix softened butter & pumpkin puree together to make pumpkin butter, set aside.
• Mix spices and brown sugar together, set aside.
• Once dough has doubled, dump dough onto a floured work surface.
• Roll dough out to a 12" x 18" rectangle (long side facing you).

Filling

• Spread rolled dough with pumpkin butter mixture to three edges leaving about 1 in (4 cm) from far edge uncovered.
• Sprinkle pumpkin butter evenly with brown sugar & spice mix.
• Wet the far exposed edge that is not covered with pumpkin butter/spice mix.
• Beginning with closest edge, roll dough away from you to form a 45 cm/18" long log.
• Using serrated knife cut the roll in half. Cut the two halves in half again so you have four equal pieces. Cut each piece into three 3.5 cm/1.5" slices so you have 12 total slices. For large rolls, cut recipe into 8 slices.
• Prepare baking sheet with aluminum foil sprayed generously with oil.
• Arrange rolls on baking sheet about 5 cm/2" apart.
• Allow rolls to double (about 15 minutes) while oven is preheating to 175°C/350° F.
• When rolls are doubled and puffy, place them in the oven. Bake for 20-25 minutes until filling is bubbling and edges begin to brown.
• Remove from oven, place rolls on a cooling rack. Cool for 20 minutes.

Maple Drizzle Topping

• Mix maple syrup, vanilla, water, powdered sugar, and pinch of salt together until smooth.
• Drizzle over the cooled rolls.
• Serve.

Keyword cinnamon rolls, pumpkin, Pumpkin pie spice