Description
Indulge in the warm, comforting flavors of fall with these homemade Pumpkin Cinnamon Rolls topped with a decadent cream cheese glaze. Perfect for breakfast or dessert, these rolls are a delightful treat for any occasion.
Ingredients
Scale
For the dough:
- 3/4 cup whole milk (warmed)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (melted)
- 1 large egg
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
For the filling:
- 1/2 cup brown sugar (packed)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup unsalted butter (softened)
For the cream cheese glaze:
- 4 ounces cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Prepare the dough: Combine warm milk and yeast. Mix pumpkin puree, sugar, melted butter, and egg. Add yeast mixture and flour, salt, cinnamon. Knead dough until smooth. Let rise for 1 hour.
- Make the filling: Mix brown sugar, cinnamon, nutmeg. Roll out dough, spread with butter, sprinkle sugar mixture, roll up, slice into rolls. Let rise for 30–45 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden.
- Prepare the glaze: Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread over warm rolls.
Notes
- Add chopped pecans to the filling for extra crunch.
- Rolls can be made ahead and refrigerated overnight before baking.
- Prep Time: 25 minutes (plus 1.5 hours rising time)
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 340
- Sugar: 18g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
