Pumpkin Cinnamon Rolls with No Frosting Recipe
These Pumpkin Cinnamon Rolls are incredibly fluffy and pillowy soft. They have a rich, buttery sweet cinnamon filling and are one of my favourite autumn bakes. The dough is a typical sweet dough that you would use to make cinnamon rolls with pumpkin puree added. You can make your own pumpkin puree (or use butternut squash!) or buy canned pumpkin. Cinnamon Rolls are typically finished with a cream cheese frosting or a water based icing drizzle. I personally think these Pumpkin Cinnamon Rolls don’t need any icing. They are sweet, buttery and are full of flavour. Of course if you disagree you can top these with any frosting you’d like! 🙂
So how do I make these Pumpkin Cinnamon Rolls from scratch?
To make this recipe, there are a few steps we can follow;
- Pumpkin or Butternut Squash Puree
- Pumpkin Dough
- Cinnamon Butter
- Filling & Shaping
Pumpkin or Butternut Squash Puree
To make your own puree, peel and remove the seeds from one small pumpkin or one butternut squash. Chop into small chunks and place into a deep baking dish. Cover with tinfoil and bake for 20-30 minutes in a hot oven until they are soft. Alternatively, you can steam them for 15-20 minutes or until soft. Puree the pumpkin or squash using a hand blender or food processor until smooth. Allow to cool before using.
Pumpkin Dough
Begin making the dough by warming the milk very slightly by putting the milk in a small bowl into the microwave for 20 seconds or heat on a low heat in a saucepan. Add the yeast and whisk well. Leave for 5 minutes while you prepare the other ingredients. Add the flour, caster sugar, pumpkin puree, yeast milk and soft butter to a large mixing bowl or the bowl of your stand mixer. If using a stand mixer, use the dough hook and mix on medium speed for 5 minutes until a smooth dough forms. If mixing by hand, mix together all ingredients until you form a shaggy dough. Place on a lightly floured clean work surface and knead for 5-6 minutes until a smooth ball forms.
Transfer the dough to a lightly oiled large bowl and cover with cling film.
For best results, leave the dough to prove overnight in the fridge. If you don’t have the time or space, you can prove at room temperature for 1-2 hours until the dough has doubled in size.
Cinnamon Butter
To make the cinnamon butter, make sure to use soft, room temperature butter. If the butter is too cold,it might be too hard to spread, and if it’s too warm it will leak out while shaping. In a small bowl, mix together the softened butter with the brown sugar and cinnamon until combined.
Filling and Shaping the Dough
Lightly flour a clean work surface and roll the dough out into a large rectangle. Spread the cinnamon butter all over the dough. Roll the dough up like a swiss roll, into a log starting at the longest end. Carefully slice the log into 8 pieces and transfer to a greased and lined deep baking tray, leaving a little space in between.
In a small bowl, whisk together the egg and milk briskly. Gently brush the egg wash over the pumpkin rolls. Leave in a warm place for 45-60 minutes until the rolls have doubled in size. Bake at 180°c (360°f) or 170°c (340f) if fan assisted for 30-40 minutes, making sure to turn the tray around halfway through cooking. The rolls should be an even golden brown colour on top when cooked. Allow to cool slightly before serving.
Leftovers can be kept for up to 3 days in an airtight container or wrapped in cling film. Pop into the microwave for 20 seconds or into a hot oven for a minute or two to serve.
Frequently Asked Questions
Ideally, they should be eaten warm. Fresh from the oven is best but if they have cooled down, you can reheat them in the microwave for 20-30 seconds or in a hot oven for a minute or two.
Usually, a cream cheese icing or a simple water icing is used on cinnamon rolls. For a cream cheese icing, mix together 50 grams of cream cheese, 25 grams of softened butter and 100 grams icing sugar until smooth. For a simple water icing, mix together 50 grams of icing sugar with a few drops of water or lemon juice.
You sure can! You can freeze the dough after the first steps of making it. Remove the dough from the freezer the night before you want to bake them. You can also freeze them once filled and cut on a flat baking tray. Once frozen you can transfer them to an airtight container or ziploc bag. Remove from the freezer, egg wash and cover with a tea towel and leave in a warm place for 50-60 minutes. Bake as normal.
Baked Pumpkin Cinnamon Rolls can be frozen. For best results, freeze them fresh, as soon as they are cooled. Wrap individually in cling film. Remove from the freezer and leave at room temperature for 30-40 minutes. Pop them into the microwave for 30 seconds to serve.
For more Breakfast Bakes, check out my Breakfast Category, here.
Maybe you’re looking for more bread recipes? Check out my Bread Category, here.
Pumpkin Cinnamon Rolls – No Frosting
Equipment
- 1 Small Bowl
- 1 Whisk or Fork
- 1 large bowl
- 1 stand mixer with hook attachment optional but highly advised
- 1 Rolling Pin
- 1 deep baking tray
- 1 Pastry brush
Ingredients
Pumpkin Dough
- 200 grams pumpkin or butternut squash, peeled and cubed
- 10 grams fresh yeast or 4g active dry yeast
- 100 grams milk
- 35 grams caster sugar
- 300 grams strong flour
- 35 grams butter room temperature
Cinnamon Butter
- 75 grams butter room temperature
- 75 grams brown sugar
- 1 tbsp ground cinnamon
- 1 whole egg for egg wash
- 10 grams milk for egg wash
Instructions
Pumpkin Puree
- To make the pumpkin or butternut squash puree, take the peeled cubes of pumpkin or butternut squash and steam for 15-20 minutes or place into a deep baking tray covered with tinfoil and bake for 20-30 minutes until softened.
- Puree the cooked pumpkin or butternut squash using a hand blender or food processor until smooth. Allow to cool before using.
Pumpkin Dough
- Warm the milk very slightly by putting the milk in a small bowl into the microwave for 20 seconds or heat on a low heat in a saucepan.
- Add the yeast and whisk well. Leave for 5 minutes while you prepare the other ingredients.
- Add the flour, caster sugar, pumpkin puree, yeast milk and soft butter to a large mixing bowl or the bowl of your stand mixer.
- If using a stand mixer, use the dough hook and mix on medium speed for 5 minutes until a smooth dough forms. If mixing by hand, mix together all ingredients until you form a shaggy dough. Place on a lightly floured clean work surface and knead for 5-6 minutes until a smooth ball forms.
- Transfer the dough to a lightly oiled large bowl and cover with cling film.
- For best results, leave the dough to prove overnight in the fridge. If you don't have the time or space, you can prove at room temperature for 1-2 hours until the dough has doubled in size.
- Lightly flour a clean work surface and roll the dough out into a large rectangle.
Cinnamon Butter
- In a small bowl, mix together the softened butter with the brown sugar and cinnamon until combined.
- Spread the cinnamon butter all over the dough.
- Roll the dough up like a swiss roll, into a log starting at the longest end.
- Carefully slice the log into 8 pieces and transfer to a greased and lined deep baking tray, leaving a little space in between.
- In a small bowl, whisk together the egg and milk briskly. Gently brush the egg wash over the pumpkin rolls.
- Leave in a warm place for 45-60 minutes until the rolls have doubled in size.
- Bake at 180°c (360°f) or 170°c (340f) if fan assisted for 30-40 minutes, making sure to turn the tray around halfway through cooking.
- The rolls should be an even golden brown colour on tp when cooked.
- Allow to cool slightly before serving.
- Leftovers can be kept for up to 3 days in an airtight container or wrapped in cling film. Pop into the microwave for 20 seconds or into a hot oven for a minute or two to serve.
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