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Description
Soft and fluffy pumpkin cinnamon rolls swirled with warm cinnamon sugar, topped with a sweet cream cheese frosting. Perfect for a cozy fall breakfast or holiday treat.
Ingredients
Scale
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- In a large bowl, combine warm milk, yeast, and 1 tablespoon of granulated sugar. Let stand for 5-10 minutes until foamy.
- Stir in the remaining granulated sugar, melted butter, pumpkin puree, egg, and vanilla extract.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough rises, prepare the filling: In a medium bowl, mix together softened butter, brown sugar, and 2 tablespoons of cinnamon until well combined.
- Punch down the dough and roll it out into a 12×18 inch rectangle on a lightly floured surface.
- Spread the cinnamon-sugar filling evenly over the dough, leaving a small border.
- Roll up the dough tightly, starting from one of the long sides.
- Cut the roll into 12 equal slices.
- Place the slices in a greased 9×13 inch baking dish, cut-side up. Cover and let rise for another 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes, or until golden brown.
- While the rolls are baking, prepare the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla extract and milk until desired consistency is reached.
- Spread frosting over warm cinnamon rolls.
Notes
- Ensure your milk is warm, not hot, to avoid killing the yeast.
- Room temperature ingredients for frosting will ensure a smooth texture.
- For extra flavor, add a pinch of cardamom to the filling.
- These are best served warm.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert/Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll with frosting
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: pumpkin cinnamon rolls, pumpkin spice, cinnamon rolls, fall baking, holiday baking, breakfast pastries, homemade rolls, cream cheese frosting, seasonal treats