Description
These Pumpkin Cinnamon Rolls are a delicious twist on classic cinnamon rolls, infused with seasonal pumpkin puree and warm spices. Soft, fluffy, and topped with a creamy homemade cream cheese glaze, they make the perfect autumn breakfast or dessert treat.
Ingredients
Scale
Dough
- 2 1/2 teaspoons instant dry yeast
- 1/2 cup warm milk
- 1 cup pumpkin puree
- 1/4 cup butter (softened)
- 1 large egg
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 3 1/2 – 4 cups all-purpose flour
Filling
- 1/2 cup softened butter
- 1/3 cup pumpkin puree
- 3/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
Cream Cheese Glaze
- 4 ounces cream cheese (softened)
- 1/4 cup salted butter (softened)
- 1 to 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Instructions
- Make the dough: In a large stand mixer bowl, combine the instant dry yeast, warm milk, pumpkin puree, softened butter, egg, brown sugar, and salt. Add 2 1/2 cups of flour and begin mixing to combine.
- Knead the dough: Continue mixing and gradually add remaining flour, about half a cup at a time, until the dough forms a soft, smooth, and elastic ball that cleans the sides of the bowl.
- Let dough rise: Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, approximately 1 hour.
- Prepare the dough for rolling: Once risen, gently punch down the dough to release air. Roll it out on a floured surface into a 12 inch by 18 inch rectangle.
- Mix and spread filling: In a separate bowl, whip together the softened butter and pumpkin puree until smooth. Stir in brown sugar, ground cinnamon, ground ginger, and ground nutmeg. Spread this filling evenly over the rolled-out dough, leaving a 1/2 inch border around the edges.
- Roll and slice: Starting from the long edge, roll the dough tightly toward the opposite edge to form a long log. Using a sharp knife, slice the log into 12 equal one-inch thick rolls.
- Second rise: Place the rolls cut-side up in a lightly greased 9×13 inch pan. Cover and allow them to rise for 20 to 30 minutes until slightly puffed.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 18 to 20 minutes or until they are lightly browned on top and cooked through.
- Prepare glaze: While the rolls bake, beat together the softened cream cheese and salted butter until light and fluffy using a hand mixer. Gradually beat in powdered sugar and vanilla extract. Add milk a little at a time, mixing until you reach a drizzle-like consistency.
- Frost and serve: Remove rolls from oven and frost them generously while still warm. Serve immediately for best flavor or allow to cool and store in an airtight container for 4 to 5 days.
Notes
- Use fresh pumpkin puree or canned pumpkin puree for convenience.
- Ensure the milk is warm, not hot, to properly activate the yeast.
- The dough should be soft but not sticky; adjust flour as necessary.
- For a spicier filling, you can add a pinch of cloves or allspice.
- Glaze consistency can be adjusted with more or less milk depending on your preference.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cinnamon rolls, pumpkin rolls, cinnamon rolls with pumpkin, fall recipes, autumn breakfast, cream cheese glaze cinnamon rolls
