Pumpkin Cinnamon Rolls

I make a variation of these delicious cinnamon rolls every year as a treat and this year we made these pumpkin cinnamon rolls. They were so delicious with the cream cheese icing on top and the pumpkin cinnamon butter filling. We made so many we were literally eating them for breakfast and snacks for an entire week lol!

I personally can’t think of a better way to enjoy the seasonal pumpkin available at the moment and the delicious warming cinnamon tastes that everyone loves at this time of year! Although I must admit everytime I smell cinnamon it transports me back to a period of morning sickness in America while were were on holiday…there was cinnamon everywhere! Lol!

This recipe works really well for breakfast, snacks, after dinner treats or even for school snacks. My son took them for school snacks for a whole week. They do sound pretty indulgent but I’ve used coconut sugar which I believe may be healthier. I also only use a little icing sugar in the cream cheese to keep the sugar content down. So yes they are carb heavy but lighter on the sugar content than most cinnamon rolls.

This recipe is not particularly Scottish but it is inspired by the seasons and I love to make them in the Autumn months using seasonally available pumpkin. This recipe goes really well with my Traditional Scottish Beef Stew and my cock a leekie soup, as part of a dleicious seasonal meal. The links for the videos are below:

Freezer Tip: These rolls freeze really well and if you want to freeze them bag them up after they are completely cooled and once defrosted again you can then add the icing back onto the rolls. I personally wouldn’t freeze them with the icing I would freeze them before that stage. If you want to freeze a batch I would recommend doubling the recipe, you will need a large mixing bowl for this though.

Things you will need for this recipe:

  • I like to use my kitchen aid food mixer for making these pumpkin cinnamon rolls and find the dough hook works really well for this recipe.
  • I like to use fresh yeast but if you can’t get any then dried yeast can be used instead. You just need to divide the yeast quantity by three and then you will have your dried yeast quantity.
  • I like to rise and bake my rolls in my cast iron skillet pan, it just works so well for this recipe. I would highly recommend investing in one, they are cheap and so easy to use. You can save money by investing in a set of cast iron skillets. They just last forever!
  • You will also need a chunky wooden chopping board and a wooden rolling pin for making this recipe.

Pumpkin Cinnamon Rolls Recipe

Makes approx 9-10 cinnamon rolls

Ingredients:

  • 25g of fresh yeast (or about 7g of dried)
  • 250ml of lukewarm whole milk
  • 1 small egg
  • 425g of white bread flour
  • 50g of coconut sugar (or caster sugar)
  • 1tsp of cinnamon
  • 1tsp of alspice
  • 1/2tsp of vanilla
  • pinch of sea salt
  • 75g of soft butter

FIlling:

  • 100g of soft butter
  • 75g coconut sugar
  • 2 tsp of cinnamon
  • 3-4tbsp of cold mashed pumpkin (you can make this by cooking a small amount of pumpkin in boiling water until softened, then mash)

Topping:

  • 1/2 cup of cream cheese
  • 2 tbsp of icing sugar (approx)

Recipe Instructions:

  1. Add the milk to a large mixing bowl and crumble the yeast into the warm milk to dissolve. Then mix in the egg until blended through.
  2. Add the flour, coconut sugar, all the spices, salt and vanilla into the bowl and mix through to form a dough.
  3. Add the butter into the dough and knead in well. Continue kneading by hand or using a dough hook for a few minutes. The dough should be nice and smooth. If its a little sticky add in some flour, make sure you are also using a well floured work surface.
  4. Place the dough in a clean bowl and cover the top of the bowl with a clean muslin. Leave to rise and double in size for approximately one hour.
  5. Blend the filling ingredients together in a small bowl and set aside.
  6. Take the now risen dough knead very slightly to punch back the dough a little. Roll out on a well floured work surface to a large rectangle to about a 1cm thickeness. You might need to split into two.
  7. Spread the filling over the top of the large rectangular shaped piece of dough and roll up into a giant sausage shape like the pictures above.
  8. Slice your giant roll into slices as per the picture and place them in a round cast iron pan which has been greased with butter or another shaped oven proof dish of choice. Leave a small gap between each roll for further rising and expansion.
  9. Once you have all your rolls in the pan as desired cover and leave them for a further 30 minutes to rise again. Preheat the oven at this stage to about 180oc (160/170 for a fan oven).
  10. Place them in the oven for 25-30minutes or until golden brown.
  11. Remove from the oven and leave them to cool slightly in the pan.
  12. Mix all the topping ingredients together and drizzle over the top. You might need more or less icing sugar than stated just aim for a thick whipping cream consistency.

If you enjoyed this recipe please feel free to sign up to my blog so you don’t miss out in the future.

You may also like to pin this recipe to your favourite pinterest board using the pin below.

You may also enjoy some of my other delicious posts below:

Winter Veg Soup

This traditional Scottish Winter Vegetable soup is so good on a cold Winters day. It’s made with a hearty selection of seasonal Scottish root vegetables and a piece of beef rib to sweeten and add flavour.

Steamed Lamb Pudding

This traditional Scottish Lamb pudding is actually based on a very old Scottish recipe for a mutton pudding. So if you can get your hands on mutton I would give it a go with that but lamb is really delicious and works really well in this recipe with the addition of potatoes and onions.

Scottish Fatty Cutties

Traditional Scottish Fatty Cutties come from Orkney and I first tried them from a company up there. My kids loved them and I knew I would have to find a recipe for them. This recipe is based on a traditional recipe from Orkney and has been kept as close to the original as possible. They … Read More

Heather Honey & Oat Pancakes

These Scottish Heather Honey and Oat Pancakes are so easy to make and are really delicious for breakfast with fresh fruit and a drizzle of raw honey or maple syrup. They are fluffy and light and are so quick and easy to make for breakfast.

Scottish Haggis Balls

These Scottish haggis balls made with Traditional Scottish Haggis are so easy to make and delicious served up with some neeps (turnip) and tatties (potatoes) or some clapshot. I’m serving my balls up with some clapshot in this recipe as they work so well together.

Scottish Potted Trout

This is such a delicious traditional Scottish recipe for potted trout and very easy to make. I like it in the Winter months but it is equally good in the warmer months too. It travels well and goes nicely with toast, crackers and oatcakes. We enjoy it on toast triangles with a bowl of warm … Read More

Burns Night Cheese Board

We love a good Scottish cheese board in this house and with a few good Scottish cheeses, chutneys and home made jellies its the perfect treat! I thought this cheese board would work really well as a center piece for any Traditional Scottish Burns night celebration.

Scotch Barley & Kale Broth

If your looking for something hearty and healthy this January then this broth is perfect for you. This recipe is biult up on a delicious beef broth using leeks, onions and kale for the vegetable base and can also be served with a wee suppie cream. The barley in this recipe is loved by all … Read More

Pear Mincemeat & Caramel Tart

This delicious pear, mincemeat and caramel tart is really lovely served with the Scottish real dairy traditional Ice cream from Mackie’s of Scotland. It works so well with the caramel sauce and the tart is so sparkly with all of the sprinkled glitter. Its the perfect dessert around the Christmas and Hogmany period.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.