My Pumpkin Cinnamon Rolls with Apple Pie Filling are a must for your next holiday brunch! This recipe is inspired by Cooking Light. Here is my twist by giving the streusel more spice and also by adding apples in the filling.
Warning: They are addicting and your family will love them so make 2 batches! 😀
Some Baking Tips
Here are baking tips when making cinnamon rolls (or anything requiring yeast).
- Make sure the yeast is not expired or close to the expiration date because this can affect the rise.
- Preheat your oven ahead of time (90 minutes)- so by the time you’re ready to put the rolls into the oven, it will have been properly heated already for over a hour.
- More on why preheating the oven is important- when you’re ready to have your dough rise, you can place the bowl on the back of the oven where the heat is generating. This will help with the rise.
- Use a thermometer to check the temperature of the water. I microwave the water and it is always too hot to use right away for the yeast. The temperature does affect the yeast activation.
- Use fresh spices for baking so that you can taste their full potential. I’m a stickler for spices that are way past their expiration date! Get rid of them!
Amazon Affiliate Discloser: This post contains links to products I love on Amazon. If you click through the links provided, we may receive a commission at no additional cost to you.
Pumpkin Cinnamon Rolls will stay fresh for up to 3 days in an airtight container such as Snap Ware.
This recipe is delicious without the apples so you can omit them if you want to!
Let’s bake Pumpkin Cinnamon Rolls with Apple Pie Filling!
Looking for more sweet brunch ideas? Be sure to check out my Vegan Banana Pumpkin Waffles!
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Pumpkin Cinnamon Rolls with Apple Pie Filling
- 9×12 baking pan
- mixing bowls
- plastic wrap
- 1 package dry yeast 2 1/4 teaspoons
- 1/4 cup warm water 100-110 degrees
- 1/2 cup milk 2%
- 1/2 cup canned pumpkin organic
- 1/4 cup butter melted
- 3 3/4 cups all purpose flour divided
- 1 tablespoon white sugar granulated sugar
- 1 1/4 teaspoons fine sea salt
- 1/4 teaspoon ground nutmeg
- cooking spray
- 1 tablespoon butter
- 1 large green apple peeled and small diced, about 1 cup
- 1 teaspoon cinnamon ground
- 1/4 teaspoon nutmeg ground
- 1/4 teaspoon cardamom ground
- 1/8 teaspoon all spice ground
- 1/8 teaspoon clove ground
- 2 teaspoons white sugar granulated sugar
- 3 tablespoons white sugar
- 3 tablespoons brown sugar
- 2 tablespoons all purpose flour
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon cardamom
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 2 tablespoons butter cold
- 3/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoons hot water
- Preheat the oven to 375 degrees.
- First, dissolve the yeast in the warm water and let it sit for 5 minutes. Measure the flour into the measuring cups with a spoon and level it with a knife. Then add 3 cups of flour, the pumpkin, milk, melted butter, sugar, salt and the nutmeg to the yeast mixture. Beat with a mixer until smooth. (see note below) Place the dough onto a lightly floured surface. Knead the dough until smooth for 10 minutes and add enough of the flour that was left over, a little bit at a time.
- Put the dough into a large bowl that is coated with the cooking spray and turn to coat the top. Cover and let rise in a warm spot (about 85 degrees) for 45 minutes or until it has doubled in size. (When you press 2 fingers into the dough and the indents remain, the dough is ready for the next step)
- For the apple filling, in medium size pan over medium to low heat, melt the butter and add the diced apples in. Then add the spices and the sugar and let it cook down for about 8 minutes.
- For the streusel, add the ingredients to a bowl and combine with your finger tips or you use a pastry cutter. Set it aside.
- Punch the dough down and then cover it again and let it rest for another 5 minutes.
- On a floured surface, roll the dough out to a 12×10 rectangle. Gently sprinkle the streusel mix all over then add the apple pie filling.
- Start to roll up the rectangle tightly starting on the one edge.
- Cut into 12 (1 inch) pieces.
- Coat a 9 inch baking pan with cooking spray and place the rolls in to the pan. Cover and let them rise for 30 minutes. Or until they have doubled in size.
- Bake for 20 minutes or until the rolls are golden. Let them cool on a wire rack for 20 minutes.
- To make the glaze, combine the sugar, water and the extract into a bowl and whisk together until well combined and smooth. Drizzle the glaze on the cinnamon rolls and ENJOY!!!!!!