Pumpkin Cinnamon Rolls with Caramel Glaze

When autumn fills the kitchen with the aroma of roasted pumpkin, cinnamon, and caramel, there’s nothing better than a soft, sweet, and warm treat. These rolls are fluffy, full of cozy fall flavors, and just sweet enough to make any afternoon feel special.

Ingredients (makes 12 rolls)

Dough

• 500 g all-purpose flour

• 1 packet instant dry yeast (7 g)

• 250 ml lukewarm milk

• 50 g butter, melted

• 100 g pumpkin purée (from roasted pumpkin)

• 50 g sugar

• 1 egg

• pinch of salt

Filling

• 50 g butter, softened

• 70 g brown sugar

• 1 tbsp ground cinnamon

• ½ tsp ground nutmeg

Caramel glaze

• 100 g sugar

• 50 ml heavy cream

• 30 g butter

Instructions

1. Prepare the dough: In a large bowl, combine flour, yeast, sugar, and salt. Add the lukewarm milk, egg, pumpkin purée, and melted butter. Knead for about 8–10 minutes until the dough is smooth and elastic.

2. First rise: Cover the dough with a clean kitchen towel and let it rise for about 1 hour, or until it doubles in size.

3. Shape the rolls: Roll out the dough on a floured surface into a rectangle (about 30 × 40 cm). Spread the softened butter evenly on top, then sprinkle with the brown sugar, cinnamon, and nutmeg mixture.

4. Rolling and cutting: Roll the dough tightly from the long side into a log. Slice into 12 equal pieces using a sharp knife or dental floss.

5. Second rise: Arrange the rolls in a greased baking dish. Cover and let them rise for another 20–30 minutes until they puff up.

6. Baking: Bake in a preheated oven at 185 °C (365 °F) for about 25 minutes, until golden brown and fluffy.

7. Caramel glaze: While the rolls bake, melt the sugar in a saucepan over medium heat until it caramelizes. Add the butter and stir, then slowly pour in the cream while whisking constantly until smooth.

8. Finishing touch: Pour the warm caramel glaze over the freshly baked rolls. Serve while still warm, when they’re at their softest and most aromatic.

💡 Tip: For an extra autumn twist, sprinkle the rolls with chopped walnuts or pecans before baking.

Pumpkin Purée (100 g final product) 🎃

Pumpkin purée is the base for many fall desserts and dishes. It’s easy to make at home, giving you a silky, naturally sweet result.

Ingredients

• about 250 g fresh pumpkin (butternut or hokkaido)

Preparation

1. Prepare the pumpkin: Peel the pumpkin (if using butternut) or wash thoroughly (if using hokkaido, the skin can stay on). Cut into chunks, removing the seeds and stringy parts.

2. Roasting: Place the chunks on a baking tray lined with parchment paper. Roast at 200 °C (390 °F) for about 25–30 minutes, until completely tender.

3. Puréeing: Let the roasted pumpkin cool slightly, then blend into a smooth purée using a blender or immersion blender. If too thick, add 1–2 tbsp of water.

4. Measuring & storing: For this recipe, measure out 100 g of pumpkin purée. Store the rest in the fridge (up to 3 days) or freeze (up to 3 months).

Optional: For a spiced touch, sprinkle the pumpkin chunks with a little cinnamon or nutmeg before roasting.

Frequently Asked Questions (FAQ)

How do I make pumpkin purée?
Roast pumpkin pieces at 200 °C (390 °F) until soft, then blend into a smooth purée.

Can I store the rolls for the next day?
Yes, they keep at room temperature for up to 2 days. For best results, reheat them in the oven before serving.

Can the caramel glaze be made in advance?
Absolutely. Make it a day ahead and reheat gently before pouring over the rolls.

What is spaghetti squash?
Spaghetti squash is a type of pumpkin whose flesh separates into spaghetti-like strands when roasted. It’s a light and healthy base for dishes that would normally use pasta.