Description
Delight in these rich and fluffy Pumpkin Cream Cheese Cinnamon Rolls, featuring a soft pumpkin-infused dough swirled with cinnamon sugar, baked to golden perfection, and topped with a smooth maple-sweetened cream cheese frosting. Perfect for cozy breakfasts or special occasions during fall and winter.
Ingredients
Scale
Dough Ingredients
- 1/3 cup (80 ml) whole milk, warmed
- 2 tablespoons (28 g) unsalted butter, melted (for dough)
- 1/2 cup (120 g) canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon (3 g) salt
- 1 large egg, room temperature
- 2 1/4 teaspoons (7 g) instant or active dry yeast
- 2 2/3 cups (335 g) all-purpose flour
- 1/4 teaspoon (0.5 g) ground nutmeg
Filling Ingredients
- 6 tablespoons (85 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (8 g) ground cinnamon
Cream Cheese Frosting
- 4 ounces (113 g) full-fat cream cheese, softened
- 2 tablespoons (30 ml) maple syrup
- 1 tablespoon (12.5 g) granulated sugar
Instructions
- Prepare the dough mixture: Warm the whole milk and 2 tablespoons melted unsalted butter until warm to the touch but not hot. In a large bowl, whisk together the pumpkin puree, granulated sugar, ground nutmeg, salt, and warm milk/butter mixture. Add the egg and yeast, stirring to combine. Gradually mix in the all-purpose flour until a soft dough forms.
- Knead the dough: Knead the dough by hand or using a stand mixer fitted with a dough hook for about 5 minutes, until smooth, elastic, and stretchy enough to pass the windowpane test. If sticky, incorporate up to 1/4 cup extra flour gradually until the dough is soft but elastic.
- First rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm, draft-free spot (such as inside a turned-off oven with the light on) until doubled in size, about 1 to 2 hours.
- Roll out and fill: On a floured surface, roll the risen dough into a rectangle. Evenly spread the softened butter over the dough, then sprinkle the cinnamon and sugar mixture uniformly on top. Carefully roll the dough into a tight log from one edge to the other.
- Cut and second rise: Use a sharp knife or dental floss to cut the rolled dough into 10 to 12 equal pieces. Arrange them cut-side up in a greased baking dish. Cover and let rise again in a warm place until doubled in size, approximately 45 minutes.
- Bake the rolls: Preheat oven to 350°F (177°C). Bake the cinnamon rolls for 25 minutes. After 15 minutes, loosely tent with foil to prevent over-browning. Rolls are done when puffed and golden brown with a fragrant aroma.
- Prepare the cream cheese frosting: In a bowl, beat the softened cream cheese with maple syrup and granulated sugar until smooth and creamy, approximately 3 to 4 minutes.
- Frost the rolls: Spread the cream cheese frosting over the warm rolls so that the warmth slightly melts the icing, creating a smooth and even texture.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for accurate flavor and texture.
- Ensure milk is warm, not hot, when mixing with yeast to promote proper rising.
- Allow enough rising time for fluffier and softer rolls.
- Cover risen dough tightly to prevent drying out.
- Dental floss is a handy tool to cut rolls without squishing the dough.
- Tenting with foil midway through baking prevents overly dark tops while ensuring thorough baking.
- Serve rolls warm for best texture and taste.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for 4 days; reheat gently before serving.
