Description
These Pumpkin Cinnamon Rolls combine soft, fluffy dough infused with pumpkin puree and warm spices, rolled up with a sweet cinnamon-sugar filling and topped with luscious cream cheese frosting. Perfect for a cozy fall breakfast or dessert, these rolls are irresistibly fragrant and moist, offering a seasonal twist on a classic favorite.
Ingredients
Scale
For the Dough:
- 3/4 cup whole milk, warmed
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1 large egg
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Filling:
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, softened
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Activate the yeast. In a small bowl, mix warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy, signaling the yeast is activated and ready for use.
- Mix wet ingredients. In a large mixing bowl, whisk together pumpkin puree, vanilla extract, melted butter, and egg. Then add the yeast mixture and combine well.
- Add dry ingredients and form dough. Gradually incorporate the flour, salt, cinnamon, nutmeg, and ginger into the wet ingredients. Stir until the dough begins to form.
- Knead the dough. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1-2 hours until doubled in size.
- Roll out the dough. After rising, place the dough onto a floured surface and roll out into a 12×18 inch rectangle.
- Prepare the filling and spread. Spread softened butter evenly over the dough. Combine brown sugar, cinnamon, and nutmeg, then sprinkle evenly over the buttered surface.
- Roll and cut the dough. Carefully roll the dough from the long side into a tight log. Using a sharp knife or dental floss, cut into 12 even pieces.
- Second rise. Arrange the rolls cut side up in a greased 9×13 inch baking dish. Cover with a cloth and let rise for 30 minutes until puffy.
- Bake the rolls. Preheat oven to 350°F (180°C). Bake rolls for 25-30 minutes until golden brown on top.
- Make the cream cheese frosting. While the rolls bake, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until creamy and fluffy.
- Frost the rolls. Let rolls cool for a few minutes after baking, then spread the cream cheese frosting evenly over the warm rolls.
- Serve and enjoy. Serve the pumpkin cinnamon rolls warm for the best taste and texture.
Notes
- Make sure the milk is warm, not hot, to properly activate the yeast without killing it.
- Use fresh yeast for best rising results.
- Dough can be kneaded with a stand mixer fitted with a dough hook for convenience.
- For a stronger pumpkin flavor, consider adding additional cinnamon or pumpkin pie spice to the dough.
- These rolls can be stored in an airtight container and reheated gently before serving.
- You can freeze unbaked rolls after the second rise and bake directly from frozen, adding extra baking time.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
