Soft Juicy Pumpkin Cinnamon rolls have become my absolute go-to treat for autumn afternoons. I remember the first time I tasted these, it was at a local farmer’s market, and the aroma alone was enough to make my mouth water. The pastry was incredibly tender, unlike any other I’d tried, and the filling was bursting with that perfect blend of sweet pumpkin and warm spices. This pumpkin cinnamon pastry recipe captures that same magic, delivering a truly moist bun with a delightful swirl that just screams cozy season. Get ready to fill your kitchen with the most amazing scent – let’s bake!

Why You’ll Love This Soft Juicy Pumpkin Cinnamon Recipe

Get ready to fall in love with this incredible recipe. It’s more than just a pastry; it’s an experience! Here’s why you’ll be making these again and again:

• Incredibly Soft Texture: You’ll achieve that perfect, melt-in-your-mouth bite every time with this soft pumpkin cinnamon recipe.
• Irresistible Flavor: The warm spices combined with sweet pumpkin create a truly autumnal delight.
• Perfectly Juicy Filling: Say goodbye to dry pastries! This recipe guarantees a wonderfully juicy pumpkin cinnamon filling that’s incredibly satisfying.
• Easy to Make: Even if you’re new to baking, these are surprisingly straightforward.
• Cozy Aroma: Your kitchen will smell amazing as these bake, filling your home with the scent of cinnamon and pumpkin.
• Versatile Treat: Perfect for breakfast, a snack, or a delightful dessert.
• Crowd-Pleaser: Everyone, from kids to adults, adores these sweet, spiced rolls.

Ingredients for Soft Juicy Pumpkin Cinnamon Rolls

Gather these essentials for your cozy autumn bake. We’re using simple ingredients to create that signature moist texture and delightful flavor. The pumpkin puree is key for that rich color and taste, and make sure your warm milk is just right to activate the yeast for a lovely rise.

• 500g all-purpose flour – the base for our tender dough
• 80g granulated sugar – for a touch of sweetness
• 1 teaspoon salt – balances the flavors
• 7g active dry yeast – our rising agent for fluffy rolls
• 200ml milk, warm – essential for activating yeast and adding moisture
• 2 large eggs, room temperature – helps bind the dough and adds richness
• 80g unsalted butter, softened – for a tender, pliable dough
• 200g pumpkin puree – the star for that classic flavor and color
• 100g brown sugar – adds a caramelly depth to the filling
• 2 teaspoons ground cinnamon – the heart of our spice swirl
• 1/2 teaspoon ground nutmeg – complements cinnamon beautifully
• 1/4 teaspoon ground cloves – for that authentic spiced pumpkin aroma
• 50g unsalted butter, melted – to help the filling adhere
• 100g powdered sugar – for a sweet, smooth glaze
• 2-3 tablespoons milk – to thin the glaze to perfection

How to Make Soft Juicy Pumpkin Cinnamon Rolls

Get ready to fill your kitchen with the most amazing aroma! These steps will guide you to perfectly soft and juicy pumpkin cinnamon rolls.

1. Step 1: Preheat your oven to 180°C (350°F) and lightly grease a baking dish.
2. Step 2: In a large bowl, combine the 500g all-purpose flour, 80g granulated sugar, and 1 teaspoon salt.
3. Step 3: In a separate bowl, whisk together 200ml warm milk and 7g active dry yeast. Let it sit for about 5-10 minutes until it gets nice and foamy – that means your yeast is alive and ready!
4. Step 4: Pour the yeast mixture and 2 large eggs, room temperature into the dry ingredients. Mix everything until a shaggy dough starts to form.
5. Step 5: Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until it’s smooth and elastic. Then, gradually add the 80g unsalted butter, softened, kneading until it’s fully incorporated.
6. Step 6: Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size. It should feel wonderfully puffy.
7. Step 7: While the dough is rising, prepare the filling. In a bowl, mix 200g pumpkin puree, 100g brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. This fragrant mixture is key to that delicious juicy pumpkin cinnamon filling.
8. Step 8: Once the dough has risen, punch it down gently and roll it out into a large rectangle on your floured surface.
9. Step 9: Spread the 50g unsalted butter, melted evenly over the dough, going all the way to the edges.
10. Step 10: Spoon the prepared pumpkin cinnamon filling over the butter. Gently spread it out to ensure an even layer for a truly soft pumpkin cinnamon experience in every bite.
11. Step 11: Starting from one of the long sides, tightly roll up the dough.
12. Step 12: Using a sharp knife, carefully cut the roll into 12 equal slices.
13. Step 13: Arrange the slices in your greased baking dish, cut-side up. Cover them again and let them rise for another 30 minutes. They’ll puff up beautifully.
14. Step 14: Bake for 20-25 minutes, or until they are a beautiful golden brown and smell absolutely divine.
15. Step 15: While the rolls are baking, whip up the glaze. Whisk together 100g powdered sugar and 2-3 tablespoons milk until smooth. Adjust the milk for your desired drizzling consistency.
16. Step 16: Once the pastries are out of the oven, let them cool for about 10 minutes before drizzling that sweet glaze over the top. Enjoy the magic!

Pro Tips for the Best Soft Juicy Pumpkin Cinnamon Rolls

I’ve learned a few tricks over the years that really elevate these rolls from good to absolutely unforgettable. Follow these tips for a truly amazing bake:

• Always use pure pumpkin puree, not pumpkin pie filling. The filling has added sugars and spices that can throw off the flavor balance and texture.
• Don’t skip the second rise! That extra 30 minutes allows the dough to become incredibly airy and helps ensure that wonderfully soft texture.
• For an extra moist dough, ensure your butter is truly softened, not melted, when you knead it in. This helps create that tender crumb we’re after.

What’s the secret to perfect soft juicy pumpkin cinnamon texture?

The key to achieving soft pumpkin cinnamon texture lies in not overworking the dough after the butter is added and ensuring the pumpkin puree isn’t too watery. A slightly shaggy dough after the initial mix is good, and a gentle hand during kneading keeps it tender. For more baking tips, check out these general baking principles.

Can I make soft juicy pumpkin cinnamon rolls ahead of time?

Yes! You can assemble the rolls, place them in the baking dish, cover them tightly, and refrigerate them overnight. Just let them sit at room temperature for about 30 minutes before baking to take the chill off and allow for a final puff.

How do I avoid common mistakes with soft juicy pumpkin cinnamon?

A common pitfall is why is my pumpkin cinnamon filling dry? Make sure you’re using enough butter and brown sugar in the filling to keep it moist. Also, be careful not to overbake them; they should be golden brown, not dark, to maintain their softness. For more on preventing dry baked goods, you might find this guide helpful.

Best Ways to Serve Soft Juicy Pumpkin Cinnamon Rolls

These delightful rolls are wonderful on their own, but I love finding new ways to enjoy them! They make a perfect sweet treat any time of day.

• Morning Delight: Enjoy one warm with your morning coffee or tea. The spices are just the thing to wake you up!
• Afternoon Pick-Me-Up: Serve them with a scoop of vanilla bean ice cream for a decadent dessert that’s surprisingly easy to whip up.
• Pairing Perfection: They also make a fantastic accompaniment to a cozy breakfast or brunch spread. For a heartier option, consider serving them alongside a slice of flavorful pumpkin cinnamon bread or a simple fruit salad.

Nutrition Facts for Soft Juicy Pumpkin Cinnamon Rolls

Here’s a breakdown of the estimated nutritional information per serving for these delightful rolls. Remember, these are approximations and can vary slightly based on your specific ingredients.

• Calories: 350 kcal
• Fat: 15g
• Saturated Fat: 9g
• Protein: 6g
• Carbohydrates: 50g
• Fiber: 3g
• Sugar: 30g
• Sodium: 250mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Soft Juicy Pumpkin Cinnamon Rolls

Keeping these soft juicy pumpkin cinnamon rolls fresh is easy, ensuring you can enjoy their delightful flavor for days. Once they’ve cooled completely on a wire rack, store them in an airtight container at room temperature for up to 3-4 days. This is my favorite method for daily enjoyment, as they retain their lovely texture.

For longer storage, you can freeze them. Wrap individual rolls tightly in plastic wrap, then in foil, and place them in a freezer-safe bag. They’ll keep wonderfully for up to 3 months. To reheat, unwrap them and warm them gently in a 350°F (175°C) oven for about 10-15 minutes, or microwave them for 20-30 seconds until just warmed through. This ensures you can savor that delicious, moist pumpkin cinnamon goodness anytime!

Frequently Asked Questions About Soft Juicy Pumpkin Cinnamon Rolls

Can I use canned pumpkin pie filling instead of puree?

I really don’t recommend it! Canned pumpkin pie filling already has sugar and spices added, which can make your rolls too sweet and alter the spice balance. It also has a different moisture content that might affect the texture. Stick to pure pumpkin puree for the best results and to control the flavors yourself.

What’s the secret to getting juicy pumpkin cinnamon rolls?

The key to how to get juicy pumpkin cinnamon rolls is a combination of factors. First, ensure your filling has enough moisture from the pumpkin puree and brown sugar. Second, don’t overbake them! Pull them out of the oven as soon as they’re golden brown. Overbaking is the quickest way to dry them out, and nobody wants a dry roll. For more on pumpkin, explore pumpkin recipes.

How do I make the glaze thicker or thinner?

The glaze is super forgiving! For a thicker glaze, simply add more powdered sugar, a teaspoon at a time, until you reach your desired consistency. If you want a thinner glaze for easier drizzling, add more milk, just a tablespoon at a time, until it flows smoothly. It’s all about personal preference!

Variations of Soft Juicy Pumpkin Cinnamon Rolls You Can Try

While this recipe is fantastic as is, don’t be afraid to get creative! I love exploring different ways to enjoy these flavors, and you might find a new favorite.

• Dietary Adaptations: For a gluten-free version, swap out the all-purpose flour for a good quality gluten-free baking blend. You might need to adjust the liquid slightly. You can also experiment with dairy-free milk and butter substitutes to make them vegan.
• Flavor Boosts: Add a pinch of ground ginger or cardamom to the spice mix for extra warmth. A tablespoon of orange zest in the filling can also add a lovely bright note.
• Baking Method: If you’re short on time or want something quicker, consider making these into individual cinnamon buns rather than one large roll. They bake faster and are perfect for grab-and-go. You could even adapt the batter to create a moist pumpkin cinnamon cake with a similar spiced swirl. For other cinnamon roll variations, check out these easy cinnamon rolls.
• Glaze Alternatives: Instead of a simple powdered sugar glaze, try a cream cheese frosting for an extra decadent touch, or a maple glaze for a different kind of sweetness that pairs beautifully with pumpkin spice.

Soft Juicy Pumpkin Cinnamon: 1 Amazing Treat

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• Author: Jessica
• Total Time: 2 hours 30 minutes
• Yield: 12 pastries 1x
• Diet: Vegetarian

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Description

Enjoy Saftige Kuerbis Zimtschnecken, a soft and juicy pumpkin cinnamon pastry. This recipe offers a moist bun with a sweet pumpkin filling and a fragrant swirl of cinnamon, nutmeg, and cloves, perfect for cozy autumn days.

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Ingredients

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• 500g all-purpose flour
• 80g granulated sugar
• 1 teaspoon salt
• 7g active dry yeast
• 200ml milk, warm
• 2 large eggs, room temperature
• 80g unsalted butter, softened
• 200g pumpkin puree
• 100g brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 50g unsalted butter, melted
• 100g powdered sugar
• 2–3 tablespoons milk

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Instructions

1. In a large bowl, combine flour, granulated sugar, and salt.
2. In a separate bowl, whisk together warm milk and yeast. Let it sit for 5-10 minutes until foamy.
3. Add the yeast mixture and eggs to the dry ingredients. Mix until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. Gradually add the softened butter, kneading until fully incorporated.
6. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
7. While the dough rises, prepare the filling. In a bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, and cloves.
8. Once the dough has risen, punch it down and roll it out into a large rectangle on a floured surface.
9. Spread the melted butter evenly over the dough.
10. Spoon the pumpkin cinnamon filling over the butter, spreading it to the edges.
11. Roll the dough tightly from one of the long sides.
12. Cut the roll into 12 equal slices.
13. Place the slices in a greased baking dish, cut-side up. Cover and let rise for another 30 minutes.
14. Preheat your oven to 180°C (350°F).
15. Bake for 20-25 minutes, or until golden brown.
16. While the pastries bake, prepare the glaze. Whisk together powdered sugar and milk until smooth. Add more milk if needed to reach desired consistency.
17. Once the pastries are out of the oven, let them cool slightly before drizzling with the glaze.

Notes

• Ensure your pumpkin puree is not pie filling, as it contains added sugar and spices.
• For a softer texture, you can add an extra tablespoon of milk to the dough.
• Adjust the amount of cinnamon and other spices to your preference.
• The glaze can be made thicker or thinner by adjusting the amount of milk.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 1 pastry
• Calories: 350 kcal
• Sugar: 30g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 50mg