Description
These Pumpkin Cinnamon Rolls are a delightful twist on the classic cinnamon roll, infused with pumpkin puree and warm spices for a perfect fall treat. Soft, fluffy, and generously filled with a spiced brown sugar mixture, then topped with a creamy cream cheese frosting, they are ideal for breakfast or a cozy dessert.
Ingredients
Scale
Dough
- 3/4 cup warm milk (about 110°F/45°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk, as needed for consistency
Instructions
- Activate Yeast and Prepare Dough: In a small bowl, combine the warm milk and active dry yeast. Let it sit for 5-10 minutes until frothy, indicating the yeast is active. In a large mixing bowl, combine pumpkin puree, melted butter, granulated sugar, egg, and vanilla extract. Mix well, then add the yeast mixture. Gradually add the flour, salt, cinnamon, nutmeg, cloves, and ginger, stirring until a soft dough forms. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise for about 1 hour until doubled in size.
- Prepare the Filling: In a small bowl, mix the softened butter, brown sugar, cinnamon, nutmeg, cloves, and ginger until well combined. This mixture will provide the delicious spiced filling for the rolls.
- Roll Out Dough and Add Filling: After the dough has risen, punch it down to release air. Roll the dough into a large rectangle approximately 16×12 inches. Evenly spread the filling mixture over the dough, leaving a border around the edges. Starting from the long edge, tightly roll up the dough and pinch the seam to seal. Slice the roll into 12 equal pieces and place them cut side up in a greased 9×13-inch baking dish. Cover and let the rolls rise for another 30 minutes.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes or until they turn golden brown on top and are cooked through. Remove from oven and allow to cool slightly before frosting.
- Make the Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing well until fully combined. Add 2-3 tablespoons of milk as needed to reach your desired frosting consistency.
- Frost and Serve: Once the rolls have cooled slightly, spread the cream cheese frosting generously over the top of the warm rolls. Serve immediately and enjoy the soft, flavorful pumpkin cinnamon rolls while warm.
Notes
- Make sure the milk is warm, not hot, to properly activate the yeast without killing it.
- Use canned pumpkin puree or homemade pumpkin puree without added spices or sugar for best results.
- For a dairy-free option, substitute butter and cream cheese with plant-based alternatives.
- You can prepare the dough the night before and refrigerate it after the first rise; just allow it to come to room temperature before continuing.
- Store leftover rolls covered at room temperature for up to 2 days or refrigerate for up to a week.
- Reheat rolls gently in the microwave or oven before serving to refresh softness.
