Description
These Pumpkin Cinnamon Rolls bring a cozy fall twist to a beloved classic. Soft, fluffy dough infused with warm spices and pumpkin puree is rolled with a cinnamon-sugar filling, baked to golden perfection, and topped with a luscious cream cheese glaze. Perfect for breakfast, brunch, or anytime you crave a comforting sweet treat.
Ingredients
Scale
For the Dough:
- 1 cup warm milk (around 110°F / 45°C)
- 1/2 cup canned pumpkin puree
- 1/4 cup melted unsalted butter
- 1/4 cup packed brown sugar
- 2 teaspoons active dry yeast
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 large egg
For the Cinnamon Filling:
- 1/4 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk (more if needed to reach desired consistency)
Instructions
- Activate the yeast and mix wet ingredients: In a small bowl, combine warm milk, pumpkin puree, melted butter, brown sugar, and yeast. Stir gently and let it sit for about 5 minutes until the yeast activates and bubbles form.
- Combine dry ingredients and add wet mixture: In a large bowl, whisk together flour, salt, cinnamon, nutmeg, and ginger. Add the wet pumpkin-milk mixture and the egg, stirring until the dough begins to come together.
- Knead the dough: Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for the same amount of time.
- First rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot until doubled in size, about 1 hour.
- Prepare the cinnamon filling: In a small bowl, mix softened butter, brown sugar, cinnamon, nutmeg, and salt to a spreadable paste.
- Roll out the dough: Punch down the risen dough and roll it out on a floured surface into a 12×18 inch rectangle.
- Spread filling and roll: Evenly spread the cinnamon filling over the dough, leaving a small border. Starting from the long side, tightly roll up the dough into a log.
- Slice rolls: Cut the log into 12 equal pieces using a serrated knife or dental floss for clean slices.
- Second rise: Arrange the rolls in a greased 9×13-inch baking dish with a little space between. Cover and let rise 30 minutes until puffed.
- Bake the rolls: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown.
- Make the glaze: While baking, beat cream cheese, powdered sugar, vanilla extract, and milk in a bowl until smooth and glossy. Add more milk to reach desired drizzling consistency.
- Glaze and serve: Once rolls are slightly cooled, drizzle the cream cheese glaze over the top. Serve warm for best flavor and texture.
Notes
- You can prepare the rolls the night before by assembling them in the pan and refrigerating covered overnight. Let them sit at room temperature 30 minutes before baking the next day.
- Add chopped pecans or walnuts to the filling for crunch.
- Add a dash of vanilla extract to the glaze for intensified flavor.
- Use dental floss to slice the rolls cleanly without squishing.
- Ensure milk is warm, not hot, to properly activate the yeast.
