Cinnamon Sugar Coated Pumpkin Rolls – A Sweet and Cozy Fall Treat

These pumpkin rolls, coated in cinnamon sugar, are the perfect fall treat. With a subtle pumpkin flavor and a soft, airy texture, they will appeal even to those who are not pumpkin fans. The buns are flavored with warm spices like cinnamon, ginger, nutmeg and cloves, and are topped with a delicious cinnamon and sugar coating. Whether you shape them into pumpkins for a festive touch or keep them classic, these rolls are perfect for any fall occasion.

Why you’ll love it:

You’ll love these pumpkin rolls for their soft, chewy texture and subtle fall flavors. The recipe uses pumpkin puree to add moisture and a touch of sweetness, while spices bring warmth and depth to every bite. The cinnamon-sugar coating adds a delicious crunch and a sweet, spicy finish. Plus, the dough is easy to work with and the rolls can be shaped into pumpkins for a festive look, making them a fun and delicious addition to any fall get-together.

Perfect occasion:

These pumpkin rolls are perfect for fall gatherings, Halloween parties, or as a comforting treat with a cup of tea or coffee on a cozy fall day. Shaping them into little pumpkins makes them especially fun for Halloween or Thanksgiving, but they can also be made into a classic shape any time of year. Serve them hot for breakfast, brunch, or as a sweet snack, and they’re sure to be a hit.

Decorating Tips:

For a festive touch, shape the rolls into small pumpkins using string or by making small cuts with scissors to form “pumpkin sections.” After baking, you can add small pretzel sticks or pieces of cinnamon stick to the center to imitate pumpkin stems. If you like, drizzle them with a simple glaze made from powdered sugar and milk for added sweetness. You can also try adding more spices to the dough or topping it with chopped nuts for more texture.

Ingredients:

For the dough:

• 150 g pumpkin puree
• 200 ml of milk
• 50g butter
• 50g of sugar (or 80-100g if your pumpkin is not very sweet)
• 450-500 g all-purpose flour (depending on the consistency of the flour and mash)
• 7 g instant yeast (1 sachet, designed for 500 g flour)
• A pinch of salt
• Spices (optional, or just cinnamon):
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

For the covering:

• 70 g butter (melted)
• 100g of sugar
• 1.5 tablespoons of cinnamon

Instructions:

1. Prepare the pumpkin puree:
   • Cut the pumpkin into small pieces and cook in the oven or microwave until tender. In the microwave, place the pumpkin pieces with 50 ml of water in a glass dish, cover and cook on high (800 watts) for 5 to 6 minutes, stirring halfway through cooking. You can also roast the pumpkin in the oven at 200°C for 25-30 minutes, covered with foil.
   • Once the pumpkin is tender, mash it with a fork or blend it to obtain a smooth puree.
2. Make the dough:
   • In a bowl, mix the pumpkin puree with the milk, melted butter and sugar.
   • In another bowl, mix the flour, yeast, salt and spices.
   • Gradually add the flour mixture to the wet ingredients, stirring until a soft, non-sticky dough forms. You may need to adjust the amount of flour depending on the consistency of the mash.
   • Knead the dough until soft and elastic, then place it in a warm place to rise for 1-1.5 hours, covered with a towel or plastic wrap.
3. Shape the rolls:
   • Once the dough has risen, roll it out and divide it into equal portions (about 13 rolls).
   • Roll each portion into a ball. If you are shaping pumpkins, use one of the following methods:
     • String method: Cut four equal pieces of cooking twine, arrange them crisscross and place the ball of dough in the center. Tie the string lightly around the dough to create pumpkin sections. (Do not overtighten as the dough will expand during baking.)
     • Scissors method: If you don’t have string, you can make small cuts around the edge of each dough ball to create a pumpkin shape.

4. Second climb:
   • Place the rolls on a baking sheet lined with parchment paper. Cover with a towel and let rise for another 25 to 30 minutes.
5. Cook:
   • Preheat your oven to 200°C (390°F). Bake the buns for about 15 minutes or until golden brown.
6. Cinnamon sugar coating:
   • Once the rolls have cooled slightly, remove the string (if using). Brush the rolls with melted butter, then roll them generously in a mixture of cinnamon and sugar.

7. Serve and enjoy:
   • Serve the buns hot. For an extra festive touch, insert small pretzel sticks or cinnamon sticks into the top to resemble pumpkin stems.

Enjoy your soft, chewy pumpkin rolls, coated in sweet cinnamon sugar – perfect for fall!