Fall flavors are swirled into these family friendly pumpkin cinnamon rolls. Topped with a cream cheese frosting, these rolls are the perfect fall breakfast or treat!
Recently I posted my homemade cinnamon rolls, which may just be my favorite breakfast treat. I have taken that recipe and altered it to turn it into a fall favorite. The flavor of pumpkin is mixed into this easy-to-make dough, and the wonderful autumn flavors of pumpkin pie spice are mixed into the filling. These sweet rolls, that warm your kitchen with the cozy scent of fall, are topped with a delicious cream cheese frosting. They are easy to make (especially if you make your dough the night before), and go perfectly with a hot cup of coffee.
Instant yeast vs. Active Dry yeast
Two of the most common types of yeast on the market are instant yeast (also marketed as rapid-rise yeast) and active dry yeast. For this particular recipe, and all the recipes that I make, I prefer to use instant yeast. The main difference between the two is that active dry yeast needs to be activated before it is used. In other words, it is a type of dry yeast that needs to be dissolved in warm water (but not too hot or else it will kill off the living cells). On the other hand, instant yeast can be directly mixed into recipe ingredients.
Instant yeast requires one less step to compared to active dry yeast, and therefore eliminates a potential variable for altering a recipe if performed incorrectly (which is minimal unless the water is way too hot). Also, when done in a side by side test, instant yeast yields a cleaner flavor compared to its counterpart. In a dough like these pumpkin cinnamon rolls in which spices, milk and flavorings are added it’s next to impossible to tell the difference. However, in breads that only use flour, water, salt and yeast, it can be noticeable!
Pumpking cinnamon rolls filling
The filling for these breakfast rolls consists of 6 ingredients:
These spices are the components of pumpkin pie spice. It’s a simple 4:1:1:1/2 ratio of the spice ingredients. If you have pumpkin pie spice on hand feel free to substitute 3 1/4 teaspoons for the 4 spices.
Always make sure your butter is on the softer side (or at least room temperature) for your filling. This will make it easier to spread across your rolled out dough. If it isn’t soft enough when you try to spread it, it can cause the dough to overstretch in spots or create holes in your dough. Always err on the softer side with the butter, instead of too firm.
For tips to making cinnamon roll dough be sure to check out my original homemade cinnamon rolls post!
These pumpkin cinnamon rolls are sure to be a hit with family and friends! They are ideal in the fall and go perfectly with a hot cup of coffee. I always prefer to serve them slightly warmed, with the center being somewhat gooey (my favorite part!). Enjoy, and if you make the recipe be sure to tag it to #thesweetoccasion so I can see your beautiful creation!