Description
These Pumpkin Cinnamon Rolls are a delicious seasonal twist on the classic treat, featuring a soft pumpkin-spiced dough filled with a rich cinnamon-sugar mixture and topped with a creamy cream cheese frosting. Perfect for fall breakfasts or cozy gatherings, these rolls combine warm spices and pumpkin puree for a moist, flavorful pastry that will delight your taste buds.
Ingredients
Scale
Dough
- 3/4 cup whole milk, warmed to 110°F (43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Filling
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Frosting
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (to thin, if necessary)
Instructions
- Prepare the Dough: In a small bowl, combine the warmed milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy to activate the yeast.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, pumpkin puree, egg, and vanilla extract. Add the yeast mixture and stir to combine thoroughly.
- Combine Dry Ingredients: In another bowl, whisk together flour, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
- Make the Filling: In a small bowl, mix together softened butter, brown sugar, cinnamon, and nutmeg until well combined to create the filling.
- Assemble the Rolls: Once the dough has risen, punch it down and roll it out on a floured surface into a 16×12-inch rectangle. Spread the filling evenly over the dough, leaving a small border around the edges.
- Roll and Slice: Starting from the long side, tightly roll the dough into a log. Cut the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.
- Final Rise: Cover the dish with a clean towel and let the rolls rise for another 30-45 minutes, or until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until lightly golden and cooked through.
- Make the Frosting: While the rolls are baking, beat together cream cheese, softened butter, powdered sugar, and vanilla extract. Add milk as needed to achieve desired spreading consistency.
- Frost and Serve: Once the rolls have cooled slightly, spread the cream cheese frosting over the top. Serve warm and enjoy!
Notes
- Make sure the milk is not too hot when activating yeast to avoid killing it; 110°F (43°C) is ideal.
- For a stronger pumpkin flavor, you can increase pumpkin puree slightly but reduce flour accordingly to maintain dough consistency.
- Allowing the rolls to rise properly ensures they are fluffy and tender.
- Frost the rolls when slightly warm, not hot, to prevent frosting from melting off.
- Store leftovers in an airtight container and reheat gently before serving.
