Pumpkin Cinnamon Rolls
These sweet, spiral-shaped pastries are known for their warm, comforting aroma and irresistible taste.
Cinnamon itself has been used for thousands of years, with its origins traced to Sri Lanka. It was a highly prized spice in the ancient world and was traded along the famous Spice Route. Cinnamon became more widely available in Europe during the Middle Ages, although it was still quite expensive and considered a luxury spice. It was used in various recipes, including sweet pastries.
The precursor to the modern cinnamon roll, known as "kanelbulle" in Sweden, is believed to have originated in the 18th century. These early versions were likely not as sweet as today's cinnamon rolls and may have resembled more of a bread or pastry.
Cinnamon rolls then made their way to North America with European immigrants, particularly the Swedish and Danish. And over time, they evolved into the sweet, sticky treats we know today.
The popularity of cinnamon rolls grew significantly in the 20th century, thanks in part to the convenience of pre-made dough and the invention of the iconic cream cheese frosting.
In Sweden, cinnamon rolls known as "kanelbullar" are a staple in Swedish culture. They even have a dedicated holiday called "Kanelbullens Dag" (Cinnamon Roll Day) that is celebrated on October 4th. Also other countries like Finland and the United States have designated specific days to celebrate cinnamon rolls. It's a day when bakeries often offer special promotions and discounts on these sweet pastries.
And the biggest cinnamon roll yet? The largest cinnamon roll ever made weighed over 1.1 tons, and it was created in Sweden in 2010!
But, have you ever tried it with pumpkin?
Pumpkin season is officially open!
This autumn staple works amazingly great in these rolls and together with the iconic pumpkin pie spice gives it such a seasonal delight that everyone is going to love!
I've received so many questions and compliments about these little guys, not to mention that I actually ate like a third of them, that I had to share them immediately with you so you can try them out yourselves!
Whisk together warm milk with yeast and half a tablespoon of sugar, and let it sit for 10 minutes or until foamy on top.
Mix together the flour, pumpkin pie spice, a tablespoon and a half of sugar and half a teaspoon of salt.
Heat up diced pumpkin with water in a microwave for 2 minutes until soft, then mash with a fork into a puree.
Add in one egg and an egg yolk, room temperature butter, pumpkin puree and vanilla extract, and mix until combined.
Add in the milk and yeast, and knead for about 5-6 minutes into a smooth and just slightly sticky dough.
Place in a greased bowl, cover with a kitchen towel and place in a warm place to rise for 2 hours.
While the dough is proofing, prepare the filling by mixing room temperature butter, brown sugar, pumpkin pie spice and a pinch of salt with a mixer until creamy.
Roll out the dough on a floured surface into a thin rectangle, then spread the filling all over the dough evenly.
Roll it tightly into a long log, then cut off the ends.
Use a thin thread to cut it into 12 rolls, then spread them in a greased 23x33 cm casserole dish. Pour in the heavy cream, cover with a kitchen towel and leave to rise for another hour in a warm place until they proof.
Bake them in a preheated oven at 180°C/356°F for 20-22 minutes.
Once baked, leave them to cool down to room temperature.
With a mixer mix the cream cheese, maple syrup, icing sugar, vanilla extract and pumpkin pie spice for 2 minutes until combined, then spread it over the rolls.
Pumpkin Cinnamon Roll
Ingredients
Instructions
- Whisk together warm milk with yeast and half a tablespoon of sugar, and let it sit for 10 minutes or until foamy on top.
- Mix together the flour, pumpkin pie spice, a tablespoon and a half of sugar and half a teaspoon of salt.
- Heat up diced pumpkin with water in a microwave for 2 minutes until soft, then mash with a fork into a puree.
- Add in one egg and an egg yolk, room temperature butter, pumpkin puree and vanilla extract, and mix until combined.
- Add in the milk and yeast, and knead for about 5-6 minutes into a smooth and just slightly sticky dough.
- Place in a greased bowl, cover with a kitchen towel and place in a warm place to rise for 2 hours.
- While the dough is proofing, prepare the filling by mixing room temperature butter, brown sugar, pumpkin pie spice and a pinch of salt with a mixer until creamy.
- Roll out the dough on a floured surface into a thin rectangle, then spread the filling all over the dough evenly.
- Roll it tightly into a long log, then cut off the ends.
- Use a thin thread to cut it into 12 rolls, then spread them in a greased 23x33 cm casserole dish. Pour in the heavy cream, cover with a kitchen towel and leave to rise for another hour in a warm place until they proof.
- Bake them in a preheated oven at 180°C for 20-22 minutes.
- Once baked, leave them to cool down to room temperature.
- With a mixer mix the cream cheese, maple syrup, icing sugar, vanilla extract and pumpkin pie spice for 2 minutes until combined, then spread it over the rolls.
