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Try them and I’m sure you will love them! These are really easy to make and super delicious. Want to learn how you can make the best pumpkin cinnamon rolls? Let’s get started!
What You Need For This Recipe
A pumpkin cinnamon roll with only 7 ingredients is all that you need. If you want to make these rolls get the following ingredients:
- Puff pastry – I use vegan puff pastry
- Pumpkin – you can buy pumpkin puree in the store or make pumpkin puree yourself
- Pecans – chopped
- Pistachio nuts – finely chopped as well
- Cacao powder
- Cinnamon powder
- Sugar – granulated sugar
- Pumpkin spice (optional)
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Pumpkin Cinnamon Rolls
- Start with preheating the oven to 450℉/225℃. Roll out the puff pastry. The one I use has a baking sheet included. Which is handy if you need it.
- Sprinkle 1 tbsp cinnamon powder on the puff pastry first. To get that cinnamon taste you need quite some cinnamon.
- The next step is to spread the pumpkin puree on top of the puff pastry with a knife. Get an even layer of pumpkin puree.
- Then sprinkle cacao powder on top of the pumpkin puree before you put the second tbsp of cinnamon powder on the puff pastry.
- Chop both the pecans and pistachio nuts finely. Keep about 1 tablespoon of chopped pistachio for decoration purposes.
- Sprinkle the nuts across the puff pastry. Make sure you cover all of the puff pastry with the nuts.
- Roll up the puff pastry in a long roll and cut it into 8 equal pieces. Put the puff pastry rolls in an oven dish.
- Be careful and keep the puff pastry rolls a little bit apart so they have enough space to rise in the oven dish.
- Put it in the oven and bake the rolls for 30 to 35 minutes. Decorate the rolls with some of the remaining chopped pistachios.
- Ready to serve your pumpkin cinnamon rolls with puff pastry?
Other Cinnamon Roll Fillings
As it is pumpkin season it is only natural to use pumpkin puree in these rolls. But you can easily use other fillings for your rolls, like:
- Banana – smash two bananas and spread these on the puff pastry.
- Apple pie filling – apple pie filling is a great alternative to pumpkin puree.
How To Store Cinnamon Rolls
If you have leftover cinnamon rolls you have several options to store them:
- Room temperature – if you plan on serving them within a day or 2 you can store them at room temperature. Store them in an airtight food container or store them in a resealable bag.
- Refrigerator – you can also store them in the fridge where they last up to a week. Again tightly wrap or put them in a food container.
- Freezer – want to store them longer you can best store them in the freezer. They can last up to 2 months if you store them in a freezer-friendly food container.
Tasty Crispy Cinnamon Rolls Recipe
Of course, you can make cinnamon rolls with regular yeast dough. Not only will it take you way more time but with this cinnamon roll hack, you can make a different type of roll that is done in no time.
For this cinnamon roll recipe, I use vegan puff pastry. Yes, vegan puff pastry is available. All the ingredients are vegan so without even knowing it you are eating a delicious vegan roll.
It is way more flakey than regular dough with yeast. However, is also much more crunchy than regular cinnamon rolls. These are even better because we add cacao powder, nuts, and some pumpkin spice.
They are a little smaller than regular cinnamon rolls but just as tasty.
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Pumpkin Cinnamon Rolls
Try this hack and make easy, delicious pumpkin cinnamon rolls. With cacao powder, pumpkin spice, pecan and pistachio nuts. A must try!
Ingredients
- Vegan puff pastry
- 100-gram pumpkin puree
- 15-gram pecans chopped
- 10-gram pistachio nuts chopped
- 2 tablespoons cinnamon powder
- 1½ tablespoons cacao powder
- 1½ tablespoons sugar
- 1 teaspoon pumpkin spice
Instructions
- Preheat the oven to 450℉/225℃. Roll out the puff pastry
- Sprinkle 1 tbsp cinnamon powder on the puff pastry. Then spread the pumpkin puree on top of the puff pastry
- Then sprinkle cacao powder on top of the pumpkin puree and the second tbsp of cinnamon powder
- Chop the pecans and pistachio nuts and sprinkle them across the puff pastry
- Roll the puff pasty and cut it into 8 equal pieces
- Put the puff pastry rolls in an oven dish. Keep them apart so they can rise in the oven dish.
- Bake for 30 to 35 minutes. Decorate with chopped pistachio
- Serve
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Nutrition facts
Calories: 252; Fats: 17.5g; Carbs: 20g; Protein: 4g;
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6 Comments
Shivani Raja
10/20/2018 at 3:23 pmOh these are so gorgeous! I love your photography as it makes them look so inviting! And the pistachios on top sound like a great idea. This is going in my bank of rainy day recipes! x
Mireille
10/20/2018 at 4:09 pmThank you Shivani. So good to read you love the photography and recipe. These were gone in no time ?
Tamanna Parvin
10/20/2018 at 6:33 pmWow looks so tempting rolls
Mireille
10/20/2018 at 7:08 pmTamanna, Thank you so much, glad to read you like these cinnamon pumpkin rolls.
Helen at the Lazy Gastronome
10/22/2018 at 4:48 pmThese look so delicious and sound so easy! I’d be honored if you shared it at our What’s for Dinner party! http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-171/
Mireille
10/23/2018 at 4:19 pmHi Helen, I would be honored to be part of your Sunday link up. I will definitely check it out.