Fluffy Pumpkin Cinnamon Rolls – The Perfect Fall Treat

Preparation method

• If you have pumpkin stored in the freezer from last fall, either cubed or grated, and it’s not already cooked, place it directly on a baking tray lined with parchment paper and bake it at 180°C until very soft. You can also steam it, if you prefer. Once fully softened, blend it into a smooth purée and let it drain in a sieve, so it becomes concentrated and doesn’t add excess moisture to the dough.
• For the dough, place all the sifted flour directly into the bowl of a stand mixer and make a well in the center. Separately, warm the milk until lukewarm, not hot, then dissolve the yeast in it together with a teaspoon of the sugar and let it sit for a few minutes, until activated and bubbly.
  Add the egg, well-drained and cooled pumpkin purée, the melted butter (not hot), vanilla, salt, the remaining sugar, and the milk with the activated yeast.
• Start the mixer and knead until the dough comes together and becomes soft, elastic, and slightly sticky. If needed, add a little more flour, just enough to achieve a pleasant, workable texture.
  Shape the dough into a ball, lightly oil the bowl, place the dough inside, and cover it. Let it rise in a warm place for about one hour, or until it has doubled in size.
• Meanwhile, prepare the pumpkin cinnamon filling. Mix the pumpkin purée with the softened butter, brown sugar, cinnamon, nutmeg, ginger, and a pinch of salt, until you get a smooth, easily spreadable cream.
  For the cream cheese frosting, mix the cream cheese with the softened butter, powdered sugar, and vanilla extract until smooth and creamy. If you’d like a subtle pumpkin flavor, you can add the pumpkin purée gradually, mixing until you reach the desired taste and texture.
• Once the dough has risen nicely, turn it out onto a lightly floured surface and roll it into a rectangle. Spread the pumpkin cinnamon filling evenly over the entire surface, then roll it up tightly from the long side to form a large log.
• Cut the log into 8–10 equal pieces and place them in a baking pan lined with parchment paper, leaving a little space between each one. Cover the pan and let the rolls rise for another 20–30 minutes, while you preheat the oven to 180°C.
  Bake the rolls for about 25–30 minutes, until beautifully golden and the whole kitchen is filled with cozy fall aromas.
• Remove the rolls from the oven and let them rest for a few minutes, then spread the frosting over them while they are still slightly warm, allowing it to melt gently and seep into the layers.
• Pumpkin and cinnamon rolls are absolutely divine when served slightly warm, with the frosting still soft and melting gently between the layers. They’re perfect alongside a good cup of coffee, a fragrant tea, or a glass of warm milk, and are just as delightful for breakfast as they are for a cozy dessert treat.
• Storage Tip
  If any rolls are left, store them in an airtight container at room temperature for up to 24 hours, or in the fridge for up to 3 days. Before serving, gently reheat them for a few seconds in the microwave or a few minutes in the oven to bring back their fluffy texture and rich aroma.