I have already published the Kanelbull, the Swedish cinnamon rolls, but these Pumpkin Cinnamon Rolls are even better and more irresistible according to me and my entire family! These rolls with pumpkin in the dough and hazelnut cream as a final decoration are a delicious, fragrant, and soft dessert, perfect from breakfast to snack!
The Pumpkin Cinnamon Rolls were appreciated by everyone who was lucky enough to taste them for three reasons: the softness of the dough, the scent of cinnamon, and, of course, the amount of hazelnut cream that aunt Bea added instead of powdered sugar. The excuse for not using powdered sugar, which I don’t like, is always ready and, in my opinion, with Nutella these pumpkin and cinnamon rolls have found that extra touch of sweetness that makes them unique.
I will explain how to prepare the dough, the filling with butter and cinnamon, how to roll up the cinnamon rolls and the relative baking. Of course, we will also prepare together the pumpkin puree necessary for the base of the pumpkin brioche bread. You can follow the recipe of the Swedish Kanelbull with the step-by-step written procedure or watch the video recipe of pumpkin cinnamon rolls found below the first photograph.
Here are some recipes you can try. There is also the CollectionPumpkin Recipes that is in season and should be taken advantage of! In the collection you will find the shortcrust pastry with pumpkin and cinnamon without butter and the roll with pumpkin cream and speck, obviously a savory dish to serve as an appetizer or for dinner. Then I propose two variations of brioche rolls: obviously the cinnamon rolls, Swedish recipe cinnamon rolls from a few weeks ago, and the rolls with lemon cream and chocolate chips from a few years ago.
Let’s move on to the recipe of super soft and fluffy pumpkin cinnamon rolls with hazelnut cream!
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Swedish
- Seasonality: Autumn, Winter, Christmas
- Energy 201.06 (Kcal)
- Carbohydrates 29.41 (g) of which sugars 8.50 (g)
- Proteins 3.97 (g)
- Fat 8.49 (g) of which saturated 3.87 (g)of which unsaturated 2.53 (g)
- Fibers 4.34 (g)
- Sodium 58.80 (mg)
Indicative values for a portion of 62 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare 15 soft and delicious Pumpkin Cinnamon Rolls
- 5.3 oz pumpkin (pumpkin puree)
- 2 cups flour (with strength W500)
- 1 cup flour (in my case type 00 flour)
- 1/3 cup milk (at room temperature)
- 2 tbsps butter (at room temperature)
- 1/4 cup brown sugar
- 1/2 teaspoon fine salt
- 1 pinch nutmeg
- 1 pinch ground cinnamon
- 10 g compressed yeast
- 1 egg (at room temperature)
- 4.6 tbsps butter (at room temperature)
- 1/4 cup brown sugar
- as needed ground cinnamon
- as needed brown sugar
- as needed ground cinnamon
- as needed milk
- as needed hazelnut cream
Useful tips: remember to prepare the pumpkin puree the night before the preparation of the brioche dough for the cinnamon rolls. The puree must be completely cold and well blended to be perfectly incorporated into the dough.
All ingredients, where specified, must be at room temperature. I highly recommend it! The butter dose indicated for the filling of the pumpkin cinnamon rolls must rest at room temperature for one hour before use.
Keep the type 00 flour or simple flour handy during the entire first stage of working the dough. We will need it to flour our hands when we detach the dough from the mixer hook, when we make folds in the dough, and when we roll out the brioche bread on the work surface to create a rectangle.
Tools to prepare cinnamon rolls with pumpkin and hazelnut cream
- 1 Stand Mixer
- 1 Food Scale
- 1 Spoon
- 1 Teaspoon
- 1 Small Bowl
- 1 Work Surface
- 1 Silicone Rolling Pin
- 1 Metal Scraper
- 1 Dishcloth
- 1 Baking Tray
- 1 Parchment Paper
- 1 Oven
- 1 Pot
- 1 Strainer
- 1 Food Processor
- 1 Pot
- 1 Chopping Board
- 1 Knife
- 1 Bowl
- 1 Brush
Steps for the Super Soft Pumpkin Cinnamon Rolls Recipe with Hazelnut Cream
As mentioned, the first thing to do is to prepare the pumpkin puree. I start with this the night before preparing the pumpkin and cinnamon rolls. I take the pumpkin and place it on a wooden cutting board, and with a sharp knife, I cut the skin and then cut it into small pieces. I bring a sufficient amount of water to boil with a pinch of salt and, when the water has come to a boil, I add the pumpkin and let it cook for about 30 minutes.
I thoroughly drain the water and then pass the pumpkin through the food processor until it is reduced to puree. I pour the pumpkin puree into a bowl and leave it on the kitchen counter to cool to room temperature. Then, before going to bed, I place the bowl in the refrigerator. In the morning, just after waking up, I take the bowl from the refrigerator and leave it on the kitchen counter so it can return to room temperature. Now I can proceed with preparing the pumpkin and cinnamon rolls!
I take the stand mixer and set it on the work table. I prepare all ingredients and weigh them placing them next to the stand mixer. I take a small pot and pour the milk and butter into it. I add a pinch of nutmeg. I bring it to the stove and let it melt over very low heat, without reaching a boil.
I pour the warm milk into the stand mixer bowl. I set up the hook and crumble the 10 grams of fresh yeast directly into the stand mixer bowl with my hands. I start the machine and begin the pumpkin brioche dough for the rolls. I break the egg and add it to the stand mixer bowl without ever turning off the stand mixer. With a spoon, I also add the pumpkin puree prepared earlier. I dust with a pinch of cinnamon, not too much, as it will later play a key role in the filling.
Now it’s time for the flours. You can sift them in advance or add them to the stand mixer bowl with a spoon and a small sieve as I did. You will take more time, but you will be sure not to have any lumps. Alternatively, you can turn off the stand mixer, add half the amount of flour, restart the process, and then add the rest of the flour. I add a pinch of salt and continue the process for about ten minutes.
I turn off the machine and dust the wooden work surface with some flour. I make a few folds in the dough with floured hands. I then form a ball and, after dusting the stand mixer bowl with flour, I place the dough in it and let it rest for 2 hours and 30 minutes covered with a dishcloth on the kitchen counter.
After this time has passed, I can proceed with the preparation. I take a bowl, pour the butter that has rested at room temperature for 1 hour into it, add the brown sugar and the cinnamon. I work everything with a teaspoon. Here is the filling for the cinnamon rolls.
I take the work surface and the rolling pin, in my case both in silicone, and start rolling out the dough to create a rectangle about one centimeter thick. I spread the filling I just prepared with my hands. I roll up the brioche bread and, with the metal scraper, I cut many rolls about 2 centimeters thick. I place a sheet of parchment paper in a baking tray and arrange the cinnamon rolls inside.
I cover with the dishcloth and let them rest just until the oven reaches the correct temperature. I preheat the oven to 350°F (static mode). When the oven light goes off, I can proceed. I take a small bowl and a kitchen brush. I pour a bit of room temperature milk and, with the brush, wet the surface of all the rolls. I sprinkle with cinnamon and brown sugar. Now I’m ready to bake the pumpkin and cinnamon rolls!
I bake and let them bake in the center of the oven for 25 minutes at 350°F in static mode. The cinnamon rolls should become nice and puffy and golden. Then I place them on the work surface and, with hazelnut cream, decorate the surface. If it is not liquid enough, melt it a little in a bain-marie. I let them cool for about twenty minutes before serving the rolls.
All that’s left is to wish you a good appetite and remind you that I look forward to seeing you every day here on my cooking blog with many easy, quick, and delicious recipes like this one!
Tips and variations for the pumpkin cinnamon rolls recipe
Useful tips: as already indicated, the temperature of the ingredients is fundamental for obtaining a perfect dough. The oven temperature must not exceed 350°F to avoid cooking the outer part of the pumpkin cinnamon rolls too quickly, leaving the inside more doughy and moist. The pumpkin puree, before being used for the dough, must be completely cold.
Variations: if you don’t like hazelnut cream, you can use icing with powdered sugar and water. You can avoid adding the pinch of nutmeg in the dough if you don’t like it, even though, honestly, I have to say that you hardly notice it. If you don’t like pumpkin, try the more classic recipe of the cinnamon rolls that I presented a few weeks ago.
