While pumpkin are still in season, we revisit the classic cinnamon rolls (a huge favorite on the blog) and we turn them into pumpkin cinnamon rolls. These delicious sweet treats are actually halfway between a pumpkin pie and a cinnamon roll. Just wonderful!
Cinnamon rolls – or kanelbullar as we call them in Swedish – are among my readers’ favorite recipe. Many of you tried it already and loved it for its simplicity and its amazing cinnamon taste. If you are not an expert in baking, this fool-proof recipe is definitely for you! Cinnamon rolls are also the national pastry in Sweden, and yes I had many of them during the last six years I spent in this wonderful country!
Now that I moved to Chicago, the blog is more American and my cinnamon rolls also adapt to the most popular seasonal ingredient here: the pumpkin! Don’t get me wrong, we do eat pumpkins in Europe too, but here they are just everywhere, from the butternut squash to the scary pumpkins that were lining the streets for Halloween lately. All colors, sizes, and shapes. So many pumpkins!
Of course you’ve got to find new recipes often so that you don’t get tired of them (can we get tired of pumpkins anyway?). On the blog you can for instance make my pumpkin and walnut tartines with blue cheese for a quick lazy dinner, my red lentil dahl with roasted pumpkin and hazelnut if you like when it’s a bit spicy, my roasted roasted pumpkin soup with maple-candied bacon chips to warm you up when it’s cold outside, or my butternut squash noodles with spinach and cashew sauce if you are into healthy food. If you are a sweet tooth, try my delicious pumpkin cheesecake muffins, and now my new favorite: these pumpkin pie cinnamon rolls.
So what is so special in this recipe? Unlike the cinnamon rolls, this version of the recipe uses pumpkin purée in the dough. As a result, the dough is more souple, moist, and not too sweet in taste. The addition of pumpkin in the dough also adds this vibrant orange color to the rolls. The filling is a classic pumpkin pie spice mix, blended with butter and sugar, which reminds us of a classic pumpkin pie. The final touch of the rolls is the glaze, not too creamy and just perfect to bring a shiny look and a sweet taste to the rolls. Last but not least, sprinkle some pumpkin seeds on top; they make the pumpkin rolls even prettier and add a delicate crunchy texture.
However, what’s the most impressive with this recipe is how easy it is to bake! I couldn’t bring my Kitchen Aid from Sweden as it wouldn’t match the US voltage unfortunately, so I am a baker from scratch again, using my little hands to knead the dough. Luckily, this dough is a piece of cake to knead and within one or two minutes kneading, the texture becomes perfectly smooth and elastic. After that, just let it rise a first time then a second time (check the recipe instructions for more details), and it’s done! I have baked plenty of different doughs before but this one remains one of my favorites.
Enjoy these pumpkin pie cinnamon rolls for breakfast or tea time, with a warm cup of tea, a coffee, or even a pumpkin latte (orange is the new- seasonal black!).
- 2 tbsp dry yeast
- ¼ cup warm water
- ½ cup milk
- 1 tbsp sugar
- 2 cups flour + extra for dusting
- ½ cup pumpkin purée
- ¼ cup butter, melted
- 1 ¼ tsp salt
- ¼ tsp nutmeg
- ¼ cup light brown sugar
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1 tsp ground ginger
- 4 tbsp butter, softened
- 1 cup confectioners' sugar
- 3 tbsp butter, melted
- 2 tbsp water
- ½ tsp cinnamon
- Pumpkin seeds
- Dissolve yeast in lukewarm water, milk and sugar. Let it sit for 5 minutes or until foamy.
- Pour yeast mix into your stand mixer. Add 2 cups of flour, pumpkin purée, melted butter, salt and nutmeg. Mix until a ball of dough forms.
- Turn the dough out onto a floured surface. Knead until smooth and elastic. Add flour a little bit at a time until the dough comes together and doesn’t stick to your hands.
- Place dough into oiled bowl, cover and let it proof until it doubles in size, about 45 mins.
- Meanwhile, prepare the filling: combine softened butter, sugar and spices in a bowl.
- Punch down dough and turn out onto your floured surface and roll out.
- Spread the filling on the dough and roll it up. Cut into 1-inch pieces.
- Place the slices into a greased 9-inch square baking pan or a large skillet. Cover and let rise until double in size, about 30 minutes.
- While the dough rises for the final time, preheat oven to 375°F.
- Bake for 20 minutes, or until golden brown.
- Meanwhile, prepare the glaze: combine your water, melted butter and cinnamon in a small bowl. Add confectioners' sugar and beat until smooth.
- Spread the glaze over warm rolls, sprinkle the pumpkin seeds and let cool for 15 minutes before serving.