These Apple Pumpkin Cinnamon Rolls are soft, and full of pumpkin goodness, with sweet apple crunch, and that irresistible cinnamon-sugar swirl. Whether you’re new to baking or a pro, you’ve got to give these a try for a taste of autumn comfort!
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Why I Loved This Recipe
I’ll never forget the first time I made Pumpkin Apple Cinnamon Rolls.
The aroma in my kitchen instantly transported me to cozy fall memories by the fireplace.
The blend of pumpkin, spices, and tangy apples is like a comforting hug.
Rolling and cutting the dough felt surprisingly soothing, turning a regular morning into something enchanting.
This recipe is pure magic in every bite, and that’s why it’s so special to me.
Why You’ll Love This Recipe
• Flavors That Rock: Enjoy the delightful taste of apples, pumpkins, and a dash of cinnamon—it’s like a fall festival in your mouth!
• Warm Hug in a Roll: These rolls are perfect for chilly days, offering a comforting, gooey warmth.
• Looks That Wow: Impress your friends with the golden, swirl-like appearance of these rolls—they’ll think you’re a baking superstar!
• Baking Fun: Making these rolls is like playing with edible playdough, and watching them puff up in the oven is a delicious science experiment.
• Your Chef Adventure: Customize these rolls to your liking—make them sweeter or add some crunch with nuts. You’re in charge of this recipe!
Helpful Kitchen Tools
• Active dry yeast (1 packet): This magic powder puffs up our dough, making rolls soft and fluffy.
• Pumpkin puree (½ cup): Fall’s superhero flavor, adding coziness and moisture to our rolls.
• Milk (½ cup): The secret to soft, workable dough, making everything better.
• Apples (1 medium, diced): Sweet, tangy surprises in every bite, like bursts of happiness.
• Brown sugar (½ cup): Our sweet friend for caramel flavor, a warm hug for taste buds.
• Cinnamon (1 teaspoon): A cozy flavor blanket for that snuggly autumn day taste.
• Nutmeg (a tiny pinch): A sprinkle of coziness that adds warmth.
• Vanilla extract (1 teaspoon): The flavor high-five that elevates everything.
• Butter (¼ cup, melted): The smooth operator that enriches our dough and filling.
• Salt (½ teaspoon): The tiny magician that balances flavors and makes everything harmonize.
• All-purpose flour (about 3 cups): Building blocks for soft, tasty rolls, giving them shape and structure.
Making Of Apple Pumpkin Cinnamon Rolls
STEP 1: Start by waking up your yeast. Mix some warm milk (not too hot, not too cold), a tiny bit of sugar, and yeast. Then, let this mix sit for 5-10 minutes.
STEP 2: Now, combine pumpkin puree, melted butter, brown sugar, and a dash of vanilla with that bubbly yeast mix. Then, gradually add flour and a pinch of salt, stirring it all together.
STEP 3: Give your dough a gentle massage – that’s kneading. Then, put it in a greased bowl and let it chill. You’ll be amazed – it’ll puff up like a fluffy cloud. Wait until it’s twice as big – that’s when you know it’s ready to shine.
STEP 4: Time to get our apples and spices into the mix. Dice those apples up and mix them with cinnamon, nutmeg, and brown sugar.
STEP 5: Flatten out your dough like a cozy blanket. Then, melt some butter and spread it over. Sprinkle your apple mix all over and roll it up into a log, like a pumpkin-spiced sleeping bag.
STEP 6: Imagine your dough log is a cinnamon roll party! Carefully slice it into individual rolls.
STEP 7: Get your casserole dish and give it a little grease. Now, line up your sliced rolls in there, leaving some space between them.
STEP 8: Cover your casserole dish. Let them rest and rise for around 30 minutes.
STEP 9: Time to pop the casserole dish into the oven! Bake them until they’re a lovely golden brown (about 20-25 minutes). Keep an eye on them because oven magic works differently sometimes.
STEP 10: When your casserole comes out of the oven, it’s glaze time! Mix powdered sugar with a bit of milk and drizzle it over them.
Tips and Techniques
• When combining the pumpkin puree, melted butter, brown sugar, and vanilla with the yeast mixture, add the flour and salt slowly. This helps create a smooth dough.
• Allow the dough to rise in a greased bowl until it doubles in size. This step is crucial for achieving fluffy rolls.
• When spreading the diced apples, cinnamon, nutmeg, and brown sugar over the flattened dough, ensure an even distribution for consistent flavor in each roll.
• Grease your casserole dish well before arranging the sliced rolls to prevent sticking.
• Leave some space between the rolls in the casserole dish for them to expand while rising.
• Keep an eye on the rolls while baking, as the time may vary slightly from the original recipe. Aim for a lovely golden brown color.
This delightful recipe yields approximately 12 to 15 rolls, depending on how thickly you slice them. Enjoy these warm, gooey Pumpkin Apple Cinnamon Rolls with your family and friends for a scrumptious treat!
Variations / Options / Add-Ins
• Add dollops of cream cheese on top of the apple filling for an extra layer of richness.
• Sprinkle chopped nuts over the filling for a delightful crunch.
• Toss in a handful of these dried fruits for bursts of sweetness.
• Replace the regular glaze with a maple-flavored one for extra fall vibes.
These Pumpkin Apple Cinnamon Rolls are best enjoyed fresh out of the oven. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days. To reheat, warm them in the oven for a few minutes to regain that freshly baked taste and texture.
Q. Can I use canned pumpkin pie filling instead of puree?
Stick to pumpkin puree for this recipe as it provides the right consistency and flavor.
Q. Can I make the dough in advance and bake it later?
Absolutely! After the first rise, refrigerate the dough overnight. The next morning, proceed with the rolling and baking steps.
Q. Can I freeze these rolls?
Yes, you can freeze unbaked rolls. After slicing and placing them in the pan, cover tightly with plastic wrap and foil. When ready to bake, let them thaw and rise before baking as usual.
Q. Can I use whole wheat flour instead of all-purpose flour?
While you can use whole wheat flour, the rolls might be denser. Consider mixing whole wheat and all-purpose flour for a balance of flavor and texture.
Apple Pumpkin Cinnamon Rolls
- 1 packet of active dry yeast
- 1/2 cup of pumpkin puree
- 1/2 cup of milk
- 2 apples diced
- 1/2 cup of brown sugar
- 2 teaspoons of cinnamon
- A pinch of nutmeg
- 1 teaspoon of vanilla extract
- 1/4 cup of melted butter
- 1/2 teaspoon of salt
- 3 to 3.5 cups of all-purpose flour
- Mix warm milk, a pinch of sugar, and yeast. Wait for 5-10 minutes till it’s foamy.
- Combine pumpkin puree, melted butter, brown sugar, and vanilla with the yeast mix. Add flour and salt bit by bit to form the dough.
- Make the dough smooth, then let it rise in a greased bowl till it’s twice as big.
- Mix diced apples, cinnamon, nutmeg, and brown sugar together.
- Flatten the dough, spread melted butter, then sprinkle the apple mix.
- Roll the dough tightly into a log. Carefully slice the log into individual rolls.
- Grease your casserole dish and arrange the sliced rolls in the dish, leaving space between them for rising.
- Cover the casserole dish and let the rolls rise for about 30 minutes, or until they’ve puffed up and are touching each other.
- Preheat your oven and then bake the casserole of sliced Pumpkin Apple Cinnamon Rolls. The baking time might be slightly adjusted from the original recipe, so keep an eye on them. They should turn a lovely golden brown.
- After taking the casserole out of the oven, you can drizzle the warm rolls with a simple glaze made of powdered sugar and milk.