Pumpkin Cinnamon Rolls Made With Fresh Milled Flour

These pumpkin cinnamon rolls made with fresh milled flour are out of this world delicious! The cozy comfort of pumpkin spice with an added dash of cinnamon makes these the perfect fall treat. We can’t stop eating these!

If you are looking for an amazing recipe, but a little less work, then I highly recommend you try my Pumpkin Focaccia! It has similar flavors, and is so easy to make! I even have a tutorial video on that recipe as well HERE.

Different Icing Options

While these pumpkin cinnamon rolls are truly amazing all on their own, the icing can elevate them even more! So, if you want to spice things up a bit, and use a different icing for the top, here are some other great alternatives that will compliment your pumpkin cinnamon rolls nicely.

1. Cream Cheese Icing: A classic pairing that balances the sweetness and spice of the rolls.
2. Maple Syrup Glaze: A light drizzle of maple syrup or a maple glaze adds extra richness and seasonal flavor.
3. Spiced Whipped Cream: A dollop of cinnamon or nutmeg-infused whipped cream can elevate the dessert feel.
4. Vanilla or Cinnamon Butter: For a buttery spread, you can infuse it with vanilla or cinnamon for extra flavor.

These options enhance the warm, spiced notes of pumpkin cinnamon rolls. Let me know in the comments below what you decide to use if any!

Ingredients To Make Pumpkin Cinnamon Rolls With Fresh Milled Flour

Pumpkin Cinnamon Roll Dough Ingredients

• 4-4&1/2 cups Fresh Milled Flour 485g-540g (I like to use 410g hard white wheat and 130g Kamut.)
• 2/3 cup milk 160g
• 1/2 cup brown sugar 100g
• 1 tsp salt
• 4 TBSP unsalted butter 56g
• 2 room temperature eggs
• 1 tsp vanilla extract
• 1 cup plain pumpkin puree 250g
• 2 tsp pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp ground clove.)
• 2&1/4 tsp instant yeast

Filling Ingredients

• 8 TBSP melted butter 113g
• 1 cup brown sugar 200g
• 2 tsp pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp ground clove.)
• 1 tsp cinnamon
• 1 pinch of salt

*Optional Icing Ingredients

• 1 cup powdered sugar 115g
• 1-2 TBSP whole milk 13g-30g
• 1 tsp vanilla extract

Instructions To Make Fresh Milled Flour Pumpkin Cinnamon Rolls

Making The Fresh Milled Flour Pumpkin Cinnamon Roll Dough

1. Firstly, add milk, brown sugar, salt, and butter to a medium sauce pan. Cook on medium high until the milk is scalded (just before boiling), and the butter and sugar are melted. Set aside to cool below 110*F. (You can also do this step in the microwave if you wish.)
2. Mill the flour while that mixture is cooling.
3. After the milk mixture had cooled a bit, pour it into your stand mixer.
4. Then, add eggs, vanilla, pumpkin puree, pumpkin spice, and mix until incorporated.
5. Next, pour in the fresh milled flour, and begin to mix on low until it is combined, and there is no dry flour left.
6. Once all incorporated, cover, and then let the dough rest for about 15 minutes so the fresh milled flour can start to absorb the liquids. This also allows the bran to start to soften.
7. After the dough has had time to rest (Autolyze), then add the instant yeast. Mix until the yeast is incorporated.
8. So, now it is ready to start the kneading process. Knead on level 2 until the dough is nice and stretchy (or passes the window pane test.) This could take anywhere from 7-25 minutes with fresh milled flour, just depends on your mixer, the wheat, and even the weather!
9. After the dough is nice and stretchy, cover and let rise for 1 to 2 hours, or until doubled in size.

Make The Filling

1. While the dough is rising, you can make the filling.
2. To make the filling, melt butter, then add the brown sugar, pumpkin spice, salt, and cinnamon, then stir together to combine.

1. Once dough has risen, take it to a lightly buttered (oiled) surface. Press or roll your dough out flat to a 15 x 17 inch rectangle.
2. Evenly distribute the filling over the top of the dough, and from the short side, roll the dough into a log.
3. Divide dough into 12 even pieces.
4. Place on a buttered/oiled/lined 9×13 baking pan. Cover these, and let them rise for about 40 minutes. (or overnight in the fridge.)

Baking & Finishing

1. Bake at 350* F for 25-30 minutes. (If using the refrigerator method, set the cinnamon rolls on the counter the next day for 1-2 hours to come to room temperature. Then bake.)
2. *Optional- Make icing by adding powdered sugar and vanilla into a small bowl. Then, thin with whole milk as needed to make a drizzle consistency. Pour on when cinnamon rolls are still warm for a glaze icing.
3. Lastly, enjoy!

How To Store Pumpkin Cinnamon Rolls Made With Fresh Milled Flour

To store these fresh milled flour pumpkin cinnamon rolls, cover and leave at room temperature for up to 3 days. For longer storage, place in a freezer safe bag or container (But, make sure they have cooled completely first.) These can stay in the freezer for up to 4 months. To enjoy, let them sit at room temperature for 30-60 mins to thaw! I recommend icing after you thaw them.

How To Freeze OR Refrigerate Cinnamon Rolls Overnight

Yes! Cinnamon Rolls can be refrigerated overnight! In fact, that is one of my favorite ways to make cinnamon rolls. Here are the steps to refrigerate or freeze pumpkin cinnamon rolls for later:

How To Refrigerate, Then Bake Cinnamon Rolls Later

1. Make the Cinnamon Roll Dough & Let it do the first rise.
2. Fill & Shape the Cinnamon Rolls with your desired filling.
3. Place the Shaped Cinnamon Rolls on a heavily buttered 9×13 baking pan. (I love to use my stainless steel baking pan for this, because tit also has a lid! You can grab yours HERE.
4. Cover, and place in refrigerator overnight.
5. The next morning, take the cinnamon rolls out of the refrigerator, keeping them covered, and place on the counter for 1-2 hours. Let them come up to room temperature.
6. Once they are at room temperature, bake them at 350* F for 18-20 minutes.
7. Enjoy, fresh warm cinnamon rolls, with little to no effort in the morning! (You did all the prep work the night before.)

How To Freeze Cinnamon Rolls For Later

1. Make the Cinnamon Roll Dough & Let it do the first rise.
2. Fill & Shape the Cinnamon Rolls with the filling.
3. Place the Shaped Cinnamon Rolls on a parchment paper lined baking sheet that will fit inside your freezer.
4. Place pan of cinnamon rolls in the freezer for 1-2 hours until they are solid. Then, place them in a freezer safe bag or container.
5. To make the cinnamon rolls, thaw them overnight in the refrigerator the night before you want to bake them.
6. The next morning, keeping them covered, place on the counter for 1-2 hours. Let them come up to room temperature.
7. Once they are at room temperature, bake them at 350* F for 18-20 minutes.
8. Enjoy, fresh warm cinnamon rolls!

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Checkout Some Of My Other Fresh Milled Flour Recipes

Pumpkin Focaccia – Highly Recommend!

Pumpkin Muffins

Maple Bread

Baked Pumpkin Cake Donuts

Pumpkin Roll

Apple Fritters

Pumpkin Pie Bars

Zucchini Bread

Pumpkin Dog Treats

Fresh Milled Flour Recipe Index

Pumpkin Cinnamon Rolls Made With Fresh Milled Flour Printable Recipe

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