Description
These Pumpkin Cinnamon Rolls combine the cozy flavors of pumpkin and warm spices with soft, fluffy dough to create a perfect fall treat. Topped with a rich cream cheese frosting, they make an ideal breakfast or dessert for chilly days.
Ingredients
Scale
Dough Ingredients
- 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 Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Frosting Ingredients
- 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 the melted butter, pumpkin puree, egg, and vanilla extract. Add the yeast mixture and stir until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add these dry ingredients to the wet ingredients, 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 rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Make the Filling: In a small bowl, combine the softened butter, brown sugar, cinnamon, and nutmeg, mixing until well blended.
- 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 again for 30-45 minutes, or until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until lightly golden and cooked through.
- Make the Frosting: While the rolls bake, beat together the cream cheese, softened butter, powdered sugar, and vanilla extract. Add milk as needed to reach a spreadable consistency.
- Frost and Serve: Once the rolls are slightly cooled, spread the cream cheese frosting over the top. Serve warm and enjoy your pumpkin cinnamon rolls!
Notes
- Make sure the milk is not too hot when activating the yeast to prevent killing the yeast.
- Kneading well is key for soft, fluffy rolls; avoid adding too much extra flour to keep them tender.
- You can prepare the dough the night before and refrigerate it for a slower rise, then bake fresh in the morning.
- Adjust the amount of powdered sugar in the frosting to your preferred sweetness level.
- These rolls are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
