These are truly the best homemade pumpkin cinnamon rolls recipe you’ll ever eat. Made with pumpkin puree and spiced cinnamon swirl, they’re topped with a generous drizzle of sugar icing. These Pumpkin Cinnamon Rolls are the perfect solution to comfort you on a cool fall day or any day for that matter. They are so soft, delicious and full of pumpkin flavor. There really is nothing I like more than a hot and fluffy homemade pumpkin cinnamon roll. The sweet and fluffy dough, the cinnamon filing and the sugar icing, this recipe for Pumpkin Cinnamon Rolls is one of my favorites. Homemade cinnamon rolls can be an incredible dessert, breakfast, or snack, but beyond that, cinnamon filled center and fluffy breading is a cinnamon roll icing that holds it all together.
How To Make Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls – a recipe you’re going to love from start to finish! Easy to make, soft and gooey, and full of that amazing fall flavorI think you guys are going to love these cinnamon rolls. They are perfect with a warm cup of coffee or tea on these fall mornings! And if you give them a try, let me know! I love seeing your comments and tweets, and especially your Instagram photos. Just tag them #ruthgeorgiev so i can give them a look. These pumpkin cinnamon rolls are best warm and fresh.
To freeze after baking: allow the cinnamon rolls to come to room temperature after baking, then you can choose to either freeze the entire pan, making sure they are well wrapped or covered in an airtight container, or you can choose to freeze individual cinnamon rolls. When ready to eat, defrost the cinnamon rolls at room temperature, then warm in the oven at 350 degrees F for 12- 15 minutes or you can warm them up individually in the microwave for 20-30 seconds (once defrosted). I recommend to freeze them before they are iced, and then frost them when ready to eat. The icing is also freezer-friendly.
Homemade cinnamon rolls require fairly few ingredients. Here’s what you’ll need for this recipe:
- All-purpose flour
- Powdered sugar
- Pumpkin puree
- Instant dry yeast
- Coconut butter
- Coconut brown sugar
- Nutmeg (optional)