Save Fluffy cinnamon rolls stuffed with spiced pumpkin muffin batter combine the comforting flavors of autumn in one decadent breakfast treat. Each bite offers the sweet warmth of classic cinnamon rolls with the rich, moist texture of pumpkin muffins.
I first made these for a weekend brunch when pumpkin fever hit our house and everyone requested a twist on the usual cinnamon rolls. My family was amazed at the moist pumpkin filling and declared these a new favorite fall breakfast.
Ingredients
- Dough: 3 1/2 cups (440 g) all-purpose flour, plus extra for dusting, 1/4 cup (50 g) granulated sugar, 2 1/4 tsp (1 packet) active dry yeast, 1/2 cup (120 ml) whole milk, warm (about 110°F/43°C), 1/4 cup (60 ml) water, warm, 1/3 cup (75 g) unsalted butter, melted, 2 large eggs, room temperature, 1/2 tsp salt
- Pumpkin Muffin Filling: 1 cup (225 g) canned pumpkin puree, 1/3 cup (70 g) brown sugar, packed, 1/4 cup (60 ml) vegetable oil, 1 large egg, 1/2 cup (60 g) all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, 1/4 tsp salt
- Cinnamon Sugar Layer: 1/2 cup (100 g) brown sugar, packed, 2 tsp ground cinnamon, 3 tbsp (45 g) unsalted butter, softened
- Cream Cheese Frosting: 4 oz (115 g) cream cheese, softened, 2 tbsp (30 g) unsalted butter, softened, 1 cup (120 g) powdered sugar, sifted, 1 tsp vanilla extract, 1-2 tbsp (15-30 ml) milk
Instructions
- Prepare the dough:
- In a large bowl, combine warm milk, warm water, and yeast. Let sit for 5 minutes, until foamy. Add sugar, melted butter, eggs, and salt. Mix in flour gradually until a soft dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Prepare the pumpkin muffin filling:
- In a medium bowl, whisk together pumpkin puree, brown sugar, oil, and egg until smooth. Add flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Mix just until combined. Set aside.
- Make the cinnamon sugar layer:
- In a small bowl, mix brown sugar and cinnamon.
- Assemble the rolls:
- Punch down the dough and roll it out on a floured surface to a 12x18-inch (30x45 cm) rectangle. Spread softened butter evenly over the dough. Sprinkle with the cinnamon sugar mixture.
- Add the filling:
- Spoon small dollops (about 1 tablespoon each) of pumpkin muffin filling evenly across the dough. Gently spread the filling, leaving a 1-inch (2.5 cm) border along one long edge.
- Shape and slice:
- Starting from the opposite long side, roll the dough up tightly into a log. Pinch the seam to seal. Slice into 12 equal pieces.
- Second rise:
- Arrange rolls cut side up in a greased 9x13-inch (23x33 cm) baking dish. Cover and let rise for 30–40 minutes, until puffy.
- Bake:
- Preheat oven to 350°F (175°C). Bake for 25–30 minutes, until golden brown and cooked through. If browning too quickly, tent loosely with foil.
- Prepare the frosting:
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until creamy. Add milk as needed for desired consistency.
- Finish and serve:
- Cool rolls slightly, then spread with frosting. Serve warm.
Save These cinnamon rolls were an instant hit in our house, especially with thick frosting and hot coffee on chilly mornings. Sharing them fresh out of the oven became a new autumn weekend tradition.
Required Tools
Large mixing bowls, whisk, rolling pin, 9x13-inch (23x33 cm) baking dish, stand mixer (optional), measuring cups and spoons, sharp knife or dental floss
Allergen Information
This recipe contains wheat, milk, eggs, and dairy. Always check ingredient labels if you have food sensitivities.
Nutritional Information
Each roll contains approximately 330 calories, 13 g total fat, 48 g carbohydrates, and 6 g protein.
Save Enjoy these rolls warm for ultimate flavor and coziness. Their soft texture and spiced filling are a seasonal comfort everyone will love.