85% would make this again

Pumpkin Crumble Cinnamon Rolls

Q: How does pumpkin puree affect the dough and what should I do about it?

Pumpkin adds extra moisture so the dough will feel softer and slightly tacky; that is normal. If your dough becomes too wet, reduce added liquid a little, or drain or cook the puree briefly to concentrate it before using. Adjusting flour slowly while you knead until the dough is smooth and slightly sticky will keep rolls tender rather than dense.

Q: How can I keep the rolls soft the next day?

Store them covered at room temperature for a day or in an airtight container in the fridge after that; reheating briefly in the microwave or a warm oven refreshes the texture. A little extra fat in the dough such as butter or a splash of cream helps the rolls stay moist longer. Letting them cool slightly before covering prevents sogginess.

Q: What makes the crumble stay chunky and not melt into the rolls?

Make the crumble with cold chunks of butter worked into the dry ingredients so you get large clumps, and chill it until you are ready to bake. Using slightly larger pieces of butter and sprinkling the crumble on last helps it bake into golden clusters rather than dissolving into the surface.

Q: Why do my rolls sometimes lose their spiral shape or separate after baking?

This often comes from rolling too loosely, overfilling with butter and sugar, or the dough being overproofed so it collapses when baked. Roll the dough snugly, trim the join, space the rolls close so they support each other while baking, and avoid excessive filling so layers hold. Baking at a moderate temperature until just set also prevents blowing out or shrinking.

Q: Should I use all purpose flour or bread flour for the best texture?

Both work well but bread flour gives a slightly chewier, loftier roll because of higher protein. If you only have all purpose flour, knead until the dough is smooth and elastic and the rolls will still be soft and tender. Either way, keep the dough slightly tacky rather than dry for the best cloud like crumb.

Q: Can I make these ahead and freeze or refrigerate them?

Yes, assemble the rolls and refrigerate overnight or freeze them after shaping for up to a month. Thaw in the fridge before baking if frozen, then let them rise and bake as directed. You can also bake them, cool, and freeze slices which reheat quickly for a ready treat.

Vish G

November 4, 2025

These Pumpkin Crumble Cinnamon Rolls are basically autumn giving you a hug and telling you to treat yourself. The rolls are soft and filled with warm spice, then topped with a sweet buttery crumble that makes them hard to resist. Why not enjoy this fall dessert with a hot cup of tea or coffee?

PREP TIME

25 MIN

COOK TIME

25 MIN

SERVINGS

Ingredients

For the Dough
120ml / ½ cup warm milk (not hot)
7g / 2¼ tsp instant yeast
60g / 4 tbsp unsalted butter, melted
100g / ½ cup pumpkin puree (not pumpkin pie filling)
50g / ¼ cup brown sugar
1 large egg
1 tsp vanilla extract
350–380g / 2¾–3 cups plain / all-purpose flour (start with 350g, add a little if sticky)
½ tsp fine salt
1 tsp ground cinnamon
For the Filling
45g / 3 tbsp unsalted butter, softened
80g / ½ cup brown sugar
2 tsp ground cinnamon
¼ tsp ground ginger (optional for warmth)
For the Crumble topping
60g / 4 tbsp cold unsalted butter, diced
60g / ½ cup plain / all-purpose flour
60g / ⅓ cup brown sugar
Pinch of salt
Small pinch of cinnamon
For the Glaze
80g / ⅔ cup icing / powdered sugar
1–2 tbsp milk
½ tsp vanilla extract

Instructions

Warm the milk until it feels like warm bath water. Add the yeast and stir. Let it sit for 5 minutes until slightly foamy on top.
In a large bowl, whisk together the melted butter, pumpkin puree, brown sugar, egg, and vanilla. Add the yeast mixture and stir.
Add the flour, salt, and cinnamon. Mix until a soft dough forms. It should feel slightly sticky but not wet. Add a spoonful of extra flour only if needed.
Knead the dough by hand on a lightly floured surface for about 5–7 minutes, until smooth and stretchy.
Place the dough into a lightly oiled bowl. Cover and leave to rise in a warm place for about 1 hour or until noticeably puffy.
For the crumble, mix the flour, brown sugar, salt, and cinnamon. Add the cold butter and rub together using your fingertips until big soft crumbs form. Place in the fridge to stay cold.
Once the dough has risen, gently turn it out and roll into a rectangle roughly 35x25cm / 14×10 inches.
Spread the softened butter evenly across the surface. Mix the brown sugar and spices and sprinkle evenly.
Roll up the dough tightly from the long side. Slice into 9 even rolls.
Place the rolls into a lightly greased baking dish so they are just touching. Cover and let them rest for 20 minutes while the oven heats.
Preheat the oven to 180°C / 350°F.
Sprinkle the cold crumble evenly over the rolls, gently pressing it so it clings.
Bake for 23–28 minutes, until lightly golden on top and the centers look set.
For the glaze, mix the icing sugar, milk, and vanilla until smooth. Drizzle over the warm (not hot) rolls.