Pumpkin Cinnamon Rolls Enhanced by Pumpkin Spice Olive Oil Blend

Soft pumpkin dough, brown sugar, cinnamon, vanilla, and a creamy glaze come together in these cozy rolls, and the Pumpkin Spice Savory Infused Olive Oil Blend folds in warm spice notes that make every swirl taste like fall baking at its best.

Garden Infuzions

Pumpkin Cinnamon Rolls Enhanced by Pumpkin Spice Olive Oil Blend

Soft pumpkin cinnamon rolls with warm spice, brown sugar, and a cozy pumpkin glaze, all lifted by Pumpkin Spice Savory Infused Olive Oil Blend for a richly autumn bakery feel.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 12 rolls

Course: Breakfast, Brunch, Desserts

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• For the Dough:
• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon fine salt
• 3/4 cup whole milk warmed to 110°F
• 1/3 cup canned pumpkin puree
• 1/4 cup Pumpkin Spice Savory Infused Olive Oil Blend
• 1 large egg
• For the Filling:
• 1/2 cup packed light brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 tablespoons Pumpkin Spice Savory Infused Olive Oil Blend
• 3 tablespoons unsalted butter softened
• For the Glaze:
• 1 1/2 cups powdered sugar
• 2 to 3 tablespoons whole milk
• 1 tablespoon Pumpkin Spice Savory Infused Olive Oil Blend
• 1/2 teaspoon vanilla extract
• Pinch of salt

Equipment

• 1 Mixing bowl Large
• 1 set Measuring cups Dry and liquid
• 1 set Measuring spoons Accurate spice and yeast measurements
• 1 Stand Mixer or Wooden Spoon For mixing the dough
• 1 Rolling pin For shaping the dough rectangle
• 1 9x13-inch baking dish Greased before adding rolls
• 1 Kitchen towel or plastic wrap For covering the dough during rises
• 1 small whisk For the glaze
• 1 Bench Knife or Sharp Knife For slicing the log into rolls

Method

 

Instructions

1. 1. In a large bowl, whisk together 2 cups flour, granulated sugar, yeast, and salt.
2. 2. Add the warmed milk, pumpkin puree, Pumpkin Spice Savory Infused Olive Oil Blend, and egg, then stir until smooth.
3. 3. Mix in the remaining flour a little at a time until a soft dough forms.
4. 4. Knead the dough on a lightly floured surface for 6 to 8 minutes, until it feels smooth and elastic.
5. 5. Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled, about 60 to 75 minutes.
6. 6. Stir together the brown sugar, granulated sugar, cinnamon, and nutmeg for the filling.
7. 7. Roll the dough into a 12 by 16-inch rectangle. Spread with softened butter and the Pumpkin Spice Savory Infused Olive Oil Blend, then sprinkle evenly with the sugar mixture.
8. 8. Roll the dough tightly from the long side into a log and pinch the seam closed. Slice into 12 even rolls.
9. 9. Arrange the rolls in a greased 9 by 13-inch baking dish, cover, and let them rise until puffy, about 25 to 35 minutes.
10. 10. Bake at 350°F for 25 to 30 minutes, until the rolls are golden and cooked through.
11. 11. Whisk together the powdered sugar, milk, Pumpkin Spice Savory Infused Olive Oil Blend, vanilla, and salt until smooth and spoonable.
12. 12. Spread the glaze over the warm rolls and serve right away.

Notes

For the cleanest swirl, chill the filled log briefly before slicing if your kitchen is warm. The dough should feel soft and slightly tacky, not dry. If you want a more dessert-forward finish, add a little extra glaze just before serving.

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Recipe Tips

Use warm, not hot, milk so the yeast stays happy and the dough rises evenly. If the filling feels soft, chill the rolled log for a few minutes before slicing for cleaner spirals. For the glossiest finish, spread the glaze over rolls while they are still slightly warm.

Serving Suggestions

Serve these rolls for brunch, a holiday breakfast, or a cozy dessert-style snack with coffee or chai. They also make a lovely addition to a fall table when you want something sweet, soft, and shareable.

Storage

Store leftovers covered at room temperature for 1 day or refrigerate for up to 4 days. Rewarm individual rolls gently before serving, or freeze the baked rolls without glaze and thaw before finishing.

Variations

Add chopped pecans to the filling for extra crunch, or swap the vanilla glaze for a cream cheese glaze if you want a richer finish. You can also tuck in a handful of raisins for a classic bakery-style twist.

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