About this recipe
These pumpkin cinnamon rolls are perfect for fall mornings or holiday brunch.
Madison Reid shares her hack to ensure a moist and gooey cinnamon roll: simple syrup. Often used to moisten cakes, simple syrup is equal parts water and sugar boiled together. By adding simple syrup to the baked cinnamon rolls, it ensures the bread is moist without making it taste undercooked (which can happen when baking cinnamon rolls in a pool of heavy cream, a popular method for making cinnamon rolls gooey).
To make cinnamon rolls from scratch, let the dough rise for two hours before rolling it and assembling it. Then let it rise again for another two hours before baking.
Bake a warm batch of these pumpkin snickerdoodle cookies
“You really want to leave room for that rising time, for the yeast to really activate and for your bread to get fluffy and soft,” Reid said.
Incorporating cornstarch into the cinnamon-sugar filling mixture thickens it into a nice sauce.
Ingredients
Yields: 16 rolls
Rolls
Filling
Simple Syrup
Frosting
Directions
Rolls
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Add warm water and warm heavy whipping cream in a small bowl. Ensure the mixture is warm but not hot; if it is too hot, the yeast will die. Add 1 tablespoon of sugar and instant yeast. Whisk, and let it sit for 5-10 minutes until it bubbles.
TIP:
If the mixture doesn’t bubble, your yeast is dead and you must start with new yeast. -
In a stand mixer with the dough-hook attachment, add 1 cup granulated sugar, room temperature unsalted butter, eggs, pumpkin puree and fine sea salt. Mix until combined.
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Add the bubbly yeast mixture to the stand mixer. Stir until combined.
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Add all-purpose flour and knead in mixer on medium speed until it is one ball of dough.
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Cover the bowl with plastic wrap or a kitchen towel and let sit for 2-3 hours or until doubled in size.
Filling
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In a small bowl, mix brown sugar, granulated sugar, cinnamon and cornstarch.
Simple Syrup
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In a medium-sized sauce pan, add water and granulated sugar. Turn the heat on medium-high and whisk until the sugar is fully dissolved.
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Turn the heat up to high, and allow the mixture to come to a boil.
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Boil until it reduces into half. This takes about 5-7 minutes. Allow the syrup to cool completely.
TIP:
Simple syrup can keep for up to 1 week in the fridge.
Frosting
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Mix all the frosting ingredients in a standing mixer with the paddle attachment. Once combined, turn the mixer on high, and beat for 2 minutes until fluffy.
Nutritional Facts (Per Serving)
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