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Week 14: Pumpkin Cinnamon Rolls (Scandinavia/United States)

The origin of cinnamon rolls is of debate. Some will tell you they were invented in Sweden, and others may say Germany.

However, the kind I'm sharing with you today is definitely flavored for the fall, and I made it for Thanksgiving this year.

During the British Society of Baking's Spring Conference, the cinnamon roll was said to be "the new doughnut", and its popularity is spreading quickly in the UK.

Fun fact: The biggest cinnamon roll that was ever made, weighed 521.5 kg or 1,149.7 lb!





  • 1/2 cup milk

  • 1/4 cup granulated sugar

  • 2 1/4 teaspoons instant yeast

  • 1/2 cup pumpkin puree

  • 2 tablespoons melted butter

  • 1 egg

  • 2 cups bread flour

  • 1 tablespoon cinnamon


  • 1/3 cup brown sugar

  • 1 tablespoon cinnamon

  • 1/4 cup butter, softened

Cream Cheese Frosting:

  • 6 ounces cream cheese, softened

  • 1/2 cup powdered sugar

  • 1/4 cup milk


  1. In a large bowl combine all the bread ingredients. Knead together and cover with a cloth for the dough to rest for about 1-2 hours.

  2. For the filling, mix the cinnamon and brown sugar together. Roll out the dough into a large rectangle. It should be 1/4-inch thick. Brush the softened butter over the dough and sprinkle your filling over. Roll lengthwise into a log and cut 8 sections.

  3. Line a pan with parchment paper and arrange your cinnamon rolls, leaving a 1/2-inch gap in between each. Cover and proof for 2 hours.

  4. Preheat your oven to 350 degrees F, and make the bread for 20 minutes.

  5. In a small bowl, beat the cream cheese, sugar, and milk. Spread the glaze over the cinnamon rolls if desired.


- The Bored Baker 👩🏽‍🍳


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