Pumpkin Cinnamon Rolls
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We all love a nice and chewy cinnamon roll, but have you tried pumpkin cinnamon rolls before?
This delicious bread reminded us of the pumpkin bread recipe we did last year. Soft, chewy, and packed with fall flavors! Adding some pumpkin puree to the dough helps to keep the rolls very soft and moist as we love!
To make this recipe refined sugar-free (meaning no brown sugar or caster sugar), we use coconut sugar, maple syrup, and xylitol. This makes this recipe a little healthier but without depriving us of the pleasure of eating a delicious cinnamon roll!
To learn more about the 13 ways you can reduce your added sugar intake, check out our detailed article. And if you want to learn why too much sugar is bad for you, check out this article.
For more delicious pumpkin recipes, check out our playlist.
Bon appétit!
Difficulty: 
Prep time: 30 mins / Cook time: 35 mins / Servings: 8 rolls
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Pumpkin Dough
4.2 oz (120ml) - Milk
½ tbsp (7g) - Dry yeast
2.8 oz (80g) - Pumpkin puree
1 - Egg
1.4 oz (40g) - Butter
1.75 oz (50g) - Xylitol
11.8 oz (335g) - All-purpose flour
½ tsp (3g) - Sea salt
½ tsp (1.5g) - Cinnamon
Pumpkin Cinnamon Filling
2.1 oz (60g) - Butter
2.8 oz (80g) - Coconut sugar
½ tsp (1g) - Pumpkin spice
½ tbsp (3.5g) - Cinnamon
3 oz (85g) - Pumpkin puree
Cinnamon Frosting
5.25 oz (150g) - Cream cheese
1 tbsp (15ml) - Milk
1.4 oz (40ml) - Maple syrup
½ tsp (1g) - Cinnamon
To taste - Pecan
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Pumpkin Dough
1 - Pour the milk into a ramekin and heat it in the microwave for 20 seconds.
2 - Mix the dry yeast into the warm milk and set it aside.
3 - Whisk the pumpkin puree, egg, melted butter, and xylitol into a large mixing bowl and set it aside.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
4 - Whisk the flour, sea salt, and cinnamon into a large stand mixer bowl. Then, pour the pumpkin mixture and the milk over. Knead the dough for about 8 minutes on medium speed using the hook attachment.
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!
For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".
5 - Dust your work surface with some flour, transfer the kneaded dough on it and shape it into a smooth ball. Transfer it to a clean bowl, cover it with cling wrap and refrigerate it overnight.
Tip: Help the planet by choosing biodegradable food wrap instead of plastic!
The next day...
Pumpkin Cinnamon Filling
1 - Add the butter to a mixing bowl and soften it in the microwave for 25 seconds.
2 - Next, whisk in the coconut sugar, pumpkin spice, and cinnamon until creamy.
3 - Finally, add the pumpkin puree and whisk until well combined.
Assembling the Rolls
1 - Take the dough out of the fridge and deflate it by pushing it down with your hand.
2 - Sprinkle some flour on your work surface (or like us over a large chopping board), transfer the dough on it, and gently flatten it to shape it into a rectangle.
Tip: We love this reversible cutting board with integrated hand grips from John Boos.
3 - Roll out the dough to a 17 x 11 inch (43 x 28 cm) rectangle using a rolling pin.
4 - Spread the pumpkin cinnamon filling evenly across the whole surface of the dough using an offset spatula.
5 - Starting at one of the long sides of the rectangle, roll the dough tightly into a pinwheel shape.
6 - Cut the dough into segments (making about 8 rolls) using a sharp bench scraper (metal/plastic/wood).
7 - Line a cake pan with parchment paper and add the rolls to it, making sure to stand each roll up, and slightly space them out. Cover them with a towel and allow them to proof at room temperature for 2 hours. Meanwhile, preheat your oven to 330°F (165°C).
8 - Once proofed, bake the pumpkin cinnamon rolls in your preheated oven for about 35 minutes.
9 - When baked, let the rolls cool for a couple of minutes. Then, unmold and transfer them to a cooling rack to allow them to cool completely.
Cream Cheese Frosting
1 - Add the room-temperature cream cheese, milk, maple syrup, and cinnamon to a large mixing bowl and whisk until well combined.
2 - Finally, spread the frosting on top of the pumpkin cinnamon rolls using a silicone spatula and add some pecan to taste.
3 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.