Recipe for pumpkin croissants with cinnamon – fluffy and fragrant with autumn
Imagine a cool, autumn morning, a cup of hot tea or your favorite coffee, and the scent of freshly baked yeast dough with cinnamon filling the entire house. Sounds like a perfect plan? That’s exactly what these pumpkin croissants with cinnamon are – incredibly soft, fluffy as a cloud, and in a beautiful, sunny, orange color that instantly brightens your mood even on the gloomiest day! If you love classic cinnamon rolls but crave something with an autumnal vibe, these croissants will steal your heart from the first bite.
Why should you bake these pumpkin croissants with cinnamon?
My croissants today are the epitome of autumn for me – in a beautiful orange color, with appetizing pumpkin, and fragrant with spicy cinnamon. Perfect for a delicious dessert, excellent with a cup of warming tea, or aromatic coffee. If you like such sweet cinnamon pastries, then this recipe is for you!
- Natural color and moisture: The addition of pumpkin puree not only gives the yeast dough a spectacular color but, most importantly, keeps it wonderfully moist and fresh much longer than traditional yeast pastries.
- Cinnamon interior in the style of rolls: Instead of traditional jam or marmalade, I spread the inside of the croissants with velvety heavy cream and generously sprinkled them with cinnamon brown sugar. During baking, this creates an insane, caramel-spiced filling.
- Simple shaping method: From one circle of dough, you cut out 8 neat triangles and roll them into plump, fluffy croissants. Without unnecessary effort, you get a pastry that looks like it came from the best bakery.
Ingredients you need to bake the croissants
- Pumpkin puree (preferably Hokkaido): My favorite pumpkin for baking! Hokkaido pumpkin has a beautiful, deep orange color and dense flesh. Best of all – you don’t need to peel it before baking in the oven. Don’t know how to make pumpkin puree? See my post on this topic.
- Yeast: You can use fresh yeast or instant yeast – dried yeast is usually used in half the amount of fresh yeast
- Heavy cream – I used 30% UHT cream from a carton, you can also use 36%, and if you don’t have any cream at all, brush the top of the dough with a little butter
- Brown sugar and cinnamon: Brown sugar adds a delicate hint of caramel, and cinnamon provides that irreplaceable, warming aroma of autumn. If you don’t have brown sugar, you can use regular white sugar.
Also remember that for yeast doughs, it’s good if the ingredients are at room temperature or lukewarm – this speeds up the dough’s rising.
Proven trick: Pay attention to the consistency of the pumpkin puree. If, after baking and blending, the pumpkin is quite watery, drain it briefly on a fine sieve before adding it to the flour. This way, the dough won’t absorb too much unnecessary flour and will remain maximally fluffy and light after baking.
How to prepare pumpkin croissants step by step?
Preparing these croissants is surprisingly simple and enjoyable – especially if a mixer helps you knead the dough :)
- Knead the dough: Combine flour, pumpkin puree, yeast starter, egg, soft butter, and a little sugar. Knead the dough until it is elastic and smooth, then set it aside in a warm place to double in volume (for about 1–1.5 hours). The rising of the dough is crucial for its fluffiness.
- Roll out and spread: Place the risen dough on a pastry board and roll it into a large circle. Spread the entire surface with heavy cream, then evenly sprinkle with a mixture of brown sugar and ground cinnamon.
- Roll the croissants: Using a pizza cutter or a sharp knife, divide the circle into 8 equal triangles. Roll each triangle from the base towards the tip, forming neat croissants.
- Second rising and baking: Place the croissants on a baking sheet lined with parchment paper, cover with a cloth for 20-30 minutes – so that the croissants puff up slightly again, then brush with beaten egg and bake at 180°C for approx. 18–20 minutes until beautifully golden. And done! You can enjoy them after they’ve cooled slightly.
Good tip – if your home is cool or drafty, to speed up the dough’s rising, you can place the bowl with the dough in the oven. I then turn it on to heat to 30 degrees Celsius. The dough then has ideal conditions for rising :)
Be sure to try this recipe for pumpkin croissants with cinnamon and let me know in the comments how they tasted! If you bake these croissants, tag me on Instagram – I love seeing your homemade bakes!
