These soft and creamy pumpkin rolls are a cozy treat perfect for fall! With a sweet pumpkin filling and fluffy dough, they are like little clouds of happiness.
Trust me, once you try these, you’ll be hooked! I enjoy them fresh from the oven, warm and topped with a sprinkle of powdered sugar. Yum! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin for convenience, but fresh pumpkin puree brings an amazing flavor. If you’re in a pinch, butternut squash puree works well too!
Yeast: Active dry yeast is commonly used. If you have instant yeast, you can use it without proofing. It’s quicker and just as effective!
Milk: Whole milk adds richness, but almond or oat milk can be great dairy-free substitutes. Just make sure they are warm when you add them to the dough.
Brown Sugar: You can replace it with white sugar if needed, but brown sugar adds a lovely caramel note to the filling. Coco sugar is also a nice alternative!
Cream Cheese: If you’re looking for a lighter option, try Greek yogurt or a dairy-free cream cheese alternative for the frosting.
How Do You Get the Dough to Rise Properly?
The rising process is crucial for fluffy rolls. To ensure success:
- Use warm ingredients – about 110°F. Too hot can kill the yeast, too cold will slow it down.
- Place the dough in a warm, draft-free area. A turned-off oven with the light on is ideal!
- Cover the dough completely with a towel or plastic wrap to trap heat and moisture.
Check if it has doubled in size before moving on; this may take longer in cooler weather. Patience is key!
Soft and Creamy Pumpkin Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup pumpkin puree (canned or homemade)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup warm milk (about 110°F / 43°C)
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
- 3 to 3 1/2 cups all-purpose flour
For the Filling:
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup unsalted butter, softened
For the Creamy Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe will take about 2 to 2.5 hours in total, including 1.5 hours of rising time and about 25-30 minutes for baking. The hands-on time is around 30-40 minutes, making it a delightful afternoon or weekend baking project!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, dissolve the yeast in the warm milk. Let it sit for about 5-10 minutes until it’s foamy. This shows that your yeast is active and ready to work!
2. Make the Dough:
In a large mixing bowl, combine the pumpkin puree, sugar, melted butter, egg, and salt. Mix everything well until it’s smooth and creamy. Then, add the yeast mixture and stir to combine.
3. Form the Dough:
Gradually add 3 cups of flour while mixing until a soft dough forms. You can add a bit more flour if it seems too sticky, but aim for a soft, pliable dough. Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic.
4. Let it Rise:
Put the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size.
5. Prepare the Filling:
While the dough rises, mix together the brown sugar, cinnamon, nutmeg, ginger, and softened butter in a small bowl until they’re well combined and create a paste.
6. Roll Out the Dough:
Once the dough has risen, punch it down gently to release the air. Roll it out on a floured surface into a rectangle that’s about 15×9 inches. This will be the base for your yummy filling!
7. Add the Filling:
Spread the filling evenly over the rolled-out dough. Make sure to cover all the edges for a delicious bite of filling in every roll!
8. Roll it Up:
Starting from the long edge, tightly roll the dough into a log. Pinch the seam together to seal it, and then cut the log into 12 equal rolls.
9. Second Rise:
Place the cut rolls, cut side up, in a greased 9×13-inch baking pan. Cover them again and let rise for about 30-45 minutes until they look puffy and have grown in size.
10. Preheat and Bake:
While your rolls are rising, preheat the oven to 350°F (175°C). Once ready, bake the rolls for 20-25 minutes, or until they’re lightly golden brown on top.
11. Make the Frosting:
As the rolls bake, beat together the cream cheese, softened butter, powdered sugar, vanilla extract, and a pinch of salt until creamy and smooth. Adjust the powdered sugar to your desired sweetness level.
12. Frost and Enjoy:
When the rolls are ready, remove them from the oven and let them cool for about 10 minutes. Then, spread the cream cheese frosting generously on top of the warm rolls. Serve your soft and creamy pumpkin rolls warm and enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, just make sure to cook and puree it until smooth. Drain any excess moisture to prevent the dough from becoming too wet.
How Can I Store Leftover Pumpkin Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. To keep them fresh, you can also freeze them for longer storage—simply wrap each roll tightly in plastic wrap and place them in a freezer bag!
Can I Make These Rolls Vegan?
Yes! To make vegan pumpkin rolls, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), use almond or oat milk instead of dairy milk, and replace the butter with a dairy-free alternative. The cream cheese frosting can also be substituted with vegan cream cheese.
How Do I Make the Dough Rise Faster?
To speed up the rising process, preheat your oven to the lowest setting for a few minutes, then turn it off. Place the covered dough inside. The warm environment will help the dough rise more quickly!