Pumpkin Cinnamon Rolls Cream

These pumpkin cinnamon rolls instantly make any autumn morning feel extra special. Imagine pillowy soft rolls with swirls of cinnamon and pumpkin, warm from the oven and finished with a rich cream cheese glaze. This recipe transforms pantry basics and a can of pumpkin puree into an unbelievably comforting treat that tastes just like a cozy fall day.

I first made these for a small brunch and my guests could not stop asking for seconds. This version became my go to for chilly weekends and family get togethers.

Ingredients

• Pumpkin puree: Adds moisture and classic autumn flavor Choose smooth canned puree not pie filling
• Ground cinnamon: Delivers warmth and depth Freshly ground if possible for maximum aroma
• Ground nutmeg: Lends a subtle nutty spice Whole nutmeg grated fresh tastes best but pre ground works too
• Maple syrup: Brings natural sweetness and a hint of caramel Use pure maple if you can for richest flavor
• Heavy cream: Makes the rolls ultra tender Whole milk can be swapped for a lighter touch
• Vanilla extract: Infuses a mellow sweetness Use real extract for best results
• All purpose flour: Gives structure Opt for unbleached and sifted for the fluffiest dough
• Active dry yeast: Helps the rolls rise and stay airy Always check your yeast is in date and foams well
• Brown sugar: Creates gooey caramel like swirls Dark brown brings deeper flavor but light is fine
• Butter: Keeps every bite soft and moist Unsalted fresh butter is best for control over saltiness
• Salt: Balances all the sweetness and flavors Use fine sea salt or kosher

Instructions

Make the Dough:

Warm the cream just to lukewarm then whisk in the pumpkin puree maple syrup and yeast Let this stand until foamy to activate the yeast which makes sure your rolls rise well

Mix and Knead:

Add the flour salt and spices to the wet mix Stir with a wooden spoon or dough hook until a shaggy dough forms Knead by hand or machine for about eight minutes until smooth and springy This develops the gluten for fluffy rolls

First Rise:

Cover the bowl with a towel and let the dough rise in a warm spot until doubled about one hour This slow proof gives the rolls a light texture

Prepare the Cinnamon Filling:

Blend softened butter with brown sugar, cinnamon, and nutmeg until creamy The spread should be easily spreadable but not hard from the fridge

Roll Out and Fill:

On a lightly floured surface gently roll the dough into a large rectangle Spread the filling evenly making sure to reach all edges which ensures every bite is packed with flavor

Shape and Slice:

Roll the dough up tightly from the long edge for defined swirls Cut into thick even rounds using a sharp knife or floss This technique minimizes squishing

Second Rise:

Arrange rolls in a greased pan cover and let rise another half hour This creates lighter rolls that bake up extra pillowy

Bake:

Bake in a preheated oven until deeply golden on top and the kitchen smells irresistible They should sound slightly hollow when tapped

Frost and Serve:

Spread generously with cream cheese frosting while still warm so it melts into the swirls Serve to oohs and ahhs

Brown sugar cinnamon swirls are pure nostalgia for me I remember gathering around my grandmother’s table where everyone fought for the gooey center roll Every time I bake these I am brought right back to those happy autumn mornings as a kid

Storage Tips

Let rolls cool completely before storing Cover tightly and keep at room temperature for up to two days For longer storage refrigerate in a sealed container and gently rewarm before eating They also freeze well Wrap individually for quick grab and go treats

Ingredient Substitutions

Swap heavy cream with whole milk or nondairy alternatives for a lighter touch You can use coconut sugar instead of brown sugar and gluten free flour blends also work with just a hint more rising time If fresh pumpkin is available roast and puree for a homemade twist

Serving Suggestions

Serve these rolls as a show stopping brunch centerpiece or afternoon treat They pair perfectly with a creamy cup of coffee or chai Add fresh fruit or toasted pecans for texture and extra flair

Cultural and Seasonal Context

Cinnamon rolls have roots in Northern Europe but pumpkin adds a distinctly North American harvest time twist These rolls are a nod to cozy autumn flavors and are a hit for Thanksgiving breakfasts or fall gatherings

Seasonal Adaptations

You can replace pumpkin with sweet potato puree for a different earthy sweetness Use apple pie spice instead of just cinnamon for a complex twist Add a sprinkle of orange zest to the filling for a fresh citrus note

Success Stories

One reader told me she made these with her kids on the first snow day of the year and now it is their annual tradition Another friend brings these to her book club and nobody can believe they are homemade

Freezer Meal Conversion

Freeze unfrosted rolls on a tray after cooling then store in bags for up to three months Thaw overnight at room temp then warm and frost just before serving They taste bakery fresh even after freezing

Share these pumpkin cinnamon rolls with those you love, and watch every bite disappear. Homemade always tastes best fresh from your kitchen.

Common Recipe Questions

→ What makes these rolls soft and fluffy?

Pumpkin puree and whole milk add moisture, resulting in a tender, airy texture.

→ How can I enhance the pumpkin flavor?

Use pure pumpkin puree and add a touch more cinnamon or nutmeg to intensify autumn notes.

→ Is a hand frother necessary for the cream topping?

A hand frother gives a light, airy texture, but blending also achieves smooth, fluffy cold foam.

→ What’s a good garnish for serving?

Sprinkle extra cinnamon or drizzle a little maple syrup over the creamy topping for more flavor.

→ Can I prepare these rolls ahead?

Yes, assemble and refrigerate overnight. Bake and frost when ready to serve for best freshness.