The Best Soft & Juicy Pumpkin Cinnamon Rolls Recipe for Fall

Saftige Kuerbis Zimtschnecken are more than just a seasonal treat; they are a delightful invitation to experience unparalleled comfort and warmth. Imagine biting into a perfectly soft, moist bun, rich with the subtle sweetness of pumpkin, generously swirled with an aromatic blend of cinnamon, nutmeg, and cloves. This isn’t merely a pastry; it’s an experience, a fragrant harbinger of cozy autumn afternoons and joyful gatherings.

While the classic Zimtschnecken, or cinnamon rolls, boast a rich heritage deeply rooted in Scandinavian and German baking traditions, this pumpkin-infused variation introduces a wonderfully comforting, seasonal dimension. It beautifully marries the beloved spice-filled swirl with the earthy goodness of autumn’s quintessential squash, transforming a familiar favorite into something truly spectacular for the fall season. People adore this dish not only for its incredible taste profile – a harmonious balance of sweet, spicy, and savory notes – but also for its incredibly tender, almost melt-in-your-mouth texture, which is a hallmark of truly Saftige Kuerbis Zimtschnecken. Each bite offers a comforting embrace, making them an ideal choice for a festive breakfast, a comforting snack, or a delightful dessert. I am thrilled to guide you through creating these irresistible buns.

this Recipe

Ingredients:

• For the Dough:

  • 2 ¼ teaspoons (1 packet/7g) active dry yeast
  • ½ cup (120ml) warm milk (around 105-115°F / 40-46°C)
  • ¼ cup (50g) granulated sugar, plus 1 teaspoon for yeast
  • 1 large egg, at room temperature
  • ¼ cup (56g) unsalted butter, melted and slightly cooled
  • ¼ cup (60g) pumpkin puree (not pumpkin pie filling)
  • ½ teaspoon vanilla extract
  • 3 cups (360g) all-purpose flour, plus more for dusting
  • ½ teaspoon salt

• For the Pumpkin Filling:

  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumpkin pie spice (or a mix of ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • Pinch of salt

• For the Cream Cheese Frosting:

  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons milk or cream, as needed for consistency

Preparing the Dough

1. Activate the Yeast: In a large bowl or the bowl of your stand mixer, I like to start by gently warming my milk. It should feel warm to the touch but not hot – think baby bathwater, about 105-115°F (40-46°C). Sprinkle the active dry yeast over the warm milk, along with a teaspoon of granulated sugar. Give it a gentle stir and let it sit for about 5-10 minutes. What we’re looking for here is a nice foamy, bubbly mixture. This tells us that our yeast is alive and ready to work its magic! If it doesn’t foam up, your yeast might be old or the milk might have been too hot or too cold, and it’s best to start over. This step is crucial for achieving those wonderfully fluffy and soft “Saftige Kuerbis Zimtschnecken.”
2. Combine Wet Ingredients: Once your yeast is nice and foamy, add the remaining ¼ cup of granulated sugar, the room temperature egg, melted and slightly cooled butter, pumpkin puree, and vanilla extract to the yeast mixture. Whisk everything together until it’s well combined and smooth. Making sure your egg and butter are at the right temperature helps them integrate better into the dough, leading to a more consistent and tender final product. The pumpkin puree not only adds a beautiful color and subtle flavor but also contributes significantly to the rolls’ incredible moisture and softness, which is key to truly “juicy” pumpkin cinnamon rolls.
3. Add Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients. If you’re using a stand mixer, attach the dough hook. Start mixing on low speed until everything just comes together. If mixing by hand, use a sturdy wooden spoon or your hands. At this stage, the dough will be quite shaggy and sticky, and that’s perfectly normal! Don’t be tempted to add too much extra flour just yet; we’ll get to the kneading soon.
4. Knead the Dough: Increase the mixer speed to medium-low (or turn the dough out onto a lightly floured surface if kneading by hand). Knead for about 8-10 minutes. What we’re aiming for here is a dough that is smooth, elastic, and no longer overly sticky. It should pull away from the sides of the bowl. When you press a finger into it, it should spring back slowly. If it feels too sticky to handle, add a tiny bit more flour, perhaps a tablespoon at a time, but try not to over-flour, as this can lead to dry rolls. This kneading develops the gluten, which is essential for the rolls’ soft, chewy texture.
5. First Rise (Bulk Fermentation): Lightly grease a clean large bowl with a little oil. Transfer the kneaded dough to the bowl, turning it once to coat the top. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free place for about 1 to 1 ½ hours, or until the dough has doubled in size. A slightly warm oven (turned off, of course, or just preheated for a minute and then turned off) or a sunny spot on your countertop works wonderfully. This slow rise is where all the flavor truly develops, making your “Saftige Kuerbis Zimtschnecken” incredibly rich and aromatic.

Preparing the Pumpkin Filling

1. Combine Ingredients: While your dough is happily rising, I like to get started on this wonderfully aromatic pumpkin filling. In a medium bowl, combine the softened unsalted butter, packed light brown sugar, granulated sugar, ground cinnamon, pumpkin pie spice, and a tiny pinch of salt. The salt really helps to balance out the sweetness and bring forward the warmth of the spices.
2. Mix Until Creamy: Using a fork or a small spatula, mix all the filling ingredients together until they form a smooth, well-combined paste. It should be easily spreadable but not too runny. If your butter isn’t soft enough, it can be tricky to get a smooth consistency, so ensure it’s at room temperature. This filling is the heart of our “Saftige Kuerbis Zimtschnecken,” providing that classic comforting flavor and aroma that we all adore. Set it aside, ready for when our dough has finished its first rise.

Assembling and Shaping the Cinnamon Rolls

1. Prepare Your Work Surface: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. I find it’s helpful to use just enough flour to prevent sticking, but not so much that it dries out the dough.
2. Roll Out the Dough: Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches (30×45 cm). Try your best to keep the thickness even across the entire rectangle. This uniform thickness will ensure that all your rolls bake consistently and have a beautiful spiral. Take your time with this step; a well-rolled base makes all the difference for perfect “Saftige Kuerbis Zimtschnecken.”
3. Spread the Filling: Now for the best part – spreading that glorious pumpkin filling! Evenly spread the entire pumpkin filling mixture over the rolled-out dough, leaving about a ½-inch (1 cm) border clean on one of the longer sides. I like to use an offset spatula or the back of a spoon for this; it helps to get a nice, consistent layer right to the edges. Make sure every inch (or most of it!) is covered to get that fantastic flavor in every bite.
4. Roll Up the Dough: Starting from the longer side opposite the clean border, tightly roll up the dough into a log. It’s important to roll it as tightly as you can without tearing the dough. A tight roll ensures those beautiful, distinct spirals in your finished cinnamon rolls and prevents them from unraveling during baking. As you roll, gently pull the dough towards you to maintain tension. Once you reach the end, pinch the seam firmly to seal the log.
5. Cut the Rolls: Using a sharp, un-serrated knife or, my preferred method, unflavored dental floss, cut the log into 12 equal pieces. If using dental floss, slide a piece underneath the log, cross the ends over the top, and pull to slice through cleanly. This method gives you perfectly round, un-squished rolls. Each roll should be about 1 ½ inches (4 cm) thick.
6. Arrange for Second Rise: Lightly grease a 9×13 inch (23×33 cm) baking pan. Arrange the cut rolls snugly, but not too tightly, in the prepared pan. We want them to have a little room to expand. Cover the pan loosely with plastic wrap or a clean kitchen towel.
7. Second Rise (Proofing): Let the rolls rise in a warm, draft-free place for another 30-45 minutes, or until they look visibly puffy and have nearly doubled in size. This second rise, often called proofing, is vital for achieving those incredibly light and airy “Saftige Kuerbis Zimtschnecken.” Don’t rush this step!

Baking the Cinnamon Rolls

1. Preheat Oven: About 15-20 minutes before the end of the second rise, preheat your oven to 375°F (190°C).
2. Bake the Rolls: Once the rolls have finished their second rise, remove the cover and place the pan in the preheated oven. Bake for 20-25 minutes, or until the tops are golden brown and the rolls are cooked through. You’ll know they’re done when the internal temperature reaches around 200°F (93°C) if you use a thermometer, but typically, visual cues are enough. The center rolls should feel firm to the touch, and the edges will be beautifully caramelized. If you notice them browning too quickly, you can loosely tent the pan with foil for the last few minutes of baking.
3. Cool Slightly: Once baked, remove the pan from the oven. Let the rolls cool in the pan for about 5-10 minutes before frosting. This short cooling period allows them to set slightly but keeps them warm enough for the frosting to melt just perfectly into all the nooks and crannies, making them extra “saftige” (juicy).

Preparing the Cream Cheese Frosting

1. Whip Butter and Cream Cheese: While the rolls are baking or cooling, it’s the perfect time to whip up this luscious cream cheese frosting. In a medium bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together until smooth and creamy. Make sure both are at room temperature; this is key to avoiding lumps. I usually beat them for about 2-3 minutes on medium speed until they are light and fluffy.
2. Add Powdered Sugar and Vanilla: Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until combined, then increase to medium-high and beat until smooth. Sifting the powdered sugar beforehand prevents any lumps, giving you a silky-smooth frosting. Stir in the vanilla extract.
3. Adjust Consistency: If the frosting seems too thick, add milk or cream, one tablespoon at a time, beating until you reach your desired consistency. For a thicker frosting, you might not need any milk at all. For a drizzly glaze, you might add a bit more. I prefer a consistency that is spreadable but still holds its shape a little, so it melts beautifully but doesn’t completely disappear. This rich, tangy-sweet frosting is the crown jewel of our “Saftige Kuerbis Zimtschnecken.”

Finishing and Serving

1. Frost the Warm Rolls: Spread the cream cheese frosting generously over the slightly cooled, but still warm, pumpkin cinnamon rolls in the pan. The warmth of the rolls will slightly melt the frosting, allowing it to seep down into every layer, adding to that incredible “juicy” texture and flavor. Don’t be shy with the frosting – it’s part of what makes these rolls so decadent and irresistible!
2. Serve Immediately: These “Saftige Kuerbis Zimtschnecken” are truly best served warm, fresh from the oven, with the frosting just beginning to melt. I love pulling them apart and seeing those beautiful layers of dough and filling. They are a delightful treat for breakfast, brunch, or a comforting dessert.
3. Storage (if there are any left!): If by some miracle you have any leftover, store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can gently reheat them in the microwave for a few seconds to bring back that warm, gooey freshness. But honestly, they rarely last that long in my house! Enjoy every single soft, sweet, and spiced bite of these wonderful pumpkin cinnamon rolls.

Conclusion:

And there you have it! We’ve journeyed together through the delightful process of creating what I genuinely believe are some of the most comforting and utterly irresistible treats you’ll ever pull from your oven. If you’ve been searching for that one recipe to truly impress, to fill your home with an aroma that instantly evokes warmth and happiness, or simply to treat yourself to something extraordinary, then look no further. This recipe isn’t just about baking; it’s about crafting an experience. It’s about the pure joy of biting into a perfectly soft, incredibly moist, and wonderfully spiced confection that melts in your mouth. The unique blend of earthy pumpkin and aromatic cinnamon, swirled into a tender dough and crowned with a luscious, tangy glaze, creates a symphony of flavors that truly sets these apart.

I know I’ve poured my heart into perfecting these, and I’m confident that once you try them, you’ll understand why they’ve become such a beloved staple in my kitchen. The particular balance of spices, the richness of the pumpkin, and the delicate chewiness of the dough are all carefully calibrated to deliver maximum comfort and flavor. It’s not just a seasonal delight; it’s a year-round temptation that brings a touch of autumnal coziness whenever you need it most. Forget everything you thought you knew about cinnamon rolls, because these take the classic to an entirely new, elevated level of deliciousness. They are not merely sweet; they are profoundly satisfying, offering a depth of flavor that is both familiar and excitingly new.

Serving Suggestions & Variations:

Once your masterpieces are out of the oven, still warm and inviting, the possibilities for enjoyment are endless! My absolute favorite way to savor these is fresh out of the oven, with a piping hot cup of coffee or a fragrant chai latte. The contrast between the warm, sweet roll and the robust beverage is simply divine, making for the most perfect start to any day, a luxurious mid-morning treat, or an indulgent afternoon pick-me-up. For a more elaborate presentation, especially if you’re serving them for brunch or a special gathering, consider arranging them artfully on a large platter, perhaps garnished with a sprinkle of toasted pecans or a dusting of extra cinnamon. They also make an incredible dessert, served alongside a scoop of vanilla bean ice cream, allowing the warm rolls to gently melt the ice cream into a creamy sauce. Trust me, it’s an unforgettable combination.

But the fun doesn’t stop there! While the provided recipe for the cream cheese glaze is absolutely heavenly, feel free to experiment with variations to suit your taste. A simple maple glaze, made with powdered sugar, a touch of milk, and a generous splash of pure maple syrup, offers a different kind of sweetness that complements the pumpkin beautifully. Or, for those who prefer less sweetness, a lemon zest glaze can add a bright, zesty counterpoint to the rich flavors. You could also try adding some finely chopped walnuts or pecans to the cinnamon sugar filling for an extra layer of texture and nutty flavor. Don’t be afraid to adjust the spice blend either; a pinch of ground ginger or nutmeg can further enhance the pumpkin profile, allowing you to truly make this recipe your own. Imagine these Saftige Kuerbis Zimtschnecken.html personalized to your exact preference – the possibilities are truly exciting!

Your Turn to Create and Share!

Now, it’s your turn! I’ve shared all my tips and tricks, and the recipe itself is designed to be approachable and rewarding, even for those who might be new to yeast baking. Please, don’t be intimidated by the process; the results are so incredibly worth every moment spent in the kitchen. There’s a profound sense of accomplishment and joy that comes from pulling a tray of these golden, fragrant rolls from your oven, knowing you’ve created something truly special with your own hands. The aroma alone is enough to lift spirits and gather loved ones around the table.

I genuinely encourage you to roll up your sleeves, gather your ingredients, and give these a try. I promise you won’t regret it. And once you’ve experienced the magic of these rolls for yourself, I would absolutely love to hear all about it! Did you try a new variation? What did your family and friends think? Did they become an instant hit in your home, just as they did in mine? Please, don’t hesitate to share your experiences, your photos, and any creative twists you added in the comments section below. Your feedback and stories inspire me and help our community grow. Let’s spread the joy of these incredible, homemade treats far and wide. Happy baking!

The Best Soft & Juicy Pumpkin Cinnamon Rolls (Saftige Kuerbis Zimtschnecken)

Soft, moist pumpkin cinnamon rolls, rich with the subtle sweetness of pumpkin, generously swirled with aromatic cinnamon, and topped with luscious cream cheese frosting. A perfect cozy autumn treat.

Prep Time
1 Hours

Cook Time
25 Minutes

Total Time
15 Minutes

Servings
12 rolls

Ingredients

• 620 g Flour Type 550
• 1/2 cube fresh yeast
• 80 g granulated sugar
• 250 ml warm milk (40-46°C)
• 70 g unsalted butter, melted and slightly cooled
• 1 large egg (M), at room temperature
• 450 g Hokkaido Pumpkin puree
• 80 g unsalted butter, softened (for filling)
• 120 g granulated sugar (for filling)
• 1 tbsp ground cinnamon
• 113 g cream cheese, softened
• 56 g unsalted butter, softened (for frosting)
• 180 g powdered sugar, sifted
• 1/2 tsp vanilla extract
• 1-2 tbsp milk or cream

Instructions

1. Step 1
   Crumble 1/2 cube fresh yeast into 250ml warm milk with 1 teaspoon granulated sugar. Stir and let activate for 5-10 minutes until foamy.
2. Step 2
   Add remaining 80g granulated sugar, 1 large egg, 70g melted butter, and 450g pumpkin puree to the yeast mixture. Whisk until smooth.
3. Step 3
   Gradually add 620g flour. Mix until a shaggy dough forms, then knead for 8-10 minutes (by hand or mixer) until smooth and elastic, adding small amounts of flour if too sticky.
4. Step 4
   Lightly grease a bowl, place dough, turn once to coat. Cover and let rise in a warm, draft-free place for 1 to 1 1/2 hours, or until doubled in size.
5. Step 5
   While dough rises, combine 80g softened butter, 120g granulated sugar, and 1 tbsp cinnamon in a bowl. Mix until a creamy, spreadable paste forms.
6. Step 6
   Punch down dough. Roll on a lightly floured surface into a 12×18 inch (30×45 cm) rectangle. Evenly spread the pumpkin filling, leaving a 1/2-inch (1 cm) clean border on one long side.
7. Step 7
   Starting from the longer side opposite the clean border, tightly roll the dough into a log. Pinch the seam firmly to seal. Cut the log into 12 equal pieces, about 1 1/2 inches (4 cm) thick, using a sharp knife or dental floss.
8. Step 8
   Arrange rolls snugly in a lightly greased 9×13 inch (23×33 cm) baking pan. Cover loosely and let rise in a warm place for 30-45 minutes, or until visibly puffy and nearly doubled.
9. Step 9
   Preheat oven to 375°F (190°C). Bake rolls for 20-25 minutes, or until tops are golden brown. Cool in the pan for 5-10 minutes.
10. Step 10
    In a medium bowl, beat 113g softened cream cheese and 56g softened butter until smooth and creamy. Gradually add 180g sifted powdered sugar and 1/2 tsp vanilla extract, beating until smooth. Adjust consistency with 1-2 tbsp milk or cream as needed.
11. Step 11
    Generously spread the cream cheese frosting over the slightly cooled, but still warm, pumpkin cinnamon rolls. Serve immediately while warm, or store leftovers in an airtight container for up to 5 days.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.