Description
These Pumpkin Cinnamon Rolls are a delightful twist on the classic cinnamon rolls, infused with warm spices and rich pumpkin puree for a moist, tender dough. Topped with a luscious cream cheese frosting, they make for a perfect cozy breakfast or dessert during the fall season.
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, mix warmed milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is activated.
- Mix Wet Ingredients: In a large bowl, whisk melted butter, pumpkin puree, egg, and vanilla extract together. Add the yeast mixture and stir until combined.
- Combine Dry Ingredients: In another bowl, whisk flour, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add these dry ingredients to the wet mixture, stirring 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 it in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Make the Filling: In a small bowl, mix softened butter, brown sugar, cinnamon, and nutmeg until well incorporated.
- Assemble the Rolls: After dough has risen, punch it down and roll out to a 16×12-inch rectangle on a floured surface. Spread the filling evenly, leaving a small border around edges.
- Roll and Slice: Starting at the long side, roll the dough tightly into a log. Cut into 12 equal pieces and arrange them in a greased 9×13-inch baking dish.
- Final Rise: Cover with a clean towel and let rolls rise again for 30-45 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until lightly golden and cooked through.
- Make the Frosting: While baking, beat cream cheese, softened butter, powdered sugar, and vanilla extract. Add milk gradually to reach desired consistency.
- Frost and Serve: Allow rolls to cool slightly after baking, then spread cream cheese frosting on top. Serve warm for best flavor.
Notes
- Ensure the milk is not too hot when activating yeast to avoid killing it; 110°F is optimal.
- Use fresh pumpkin puree, either homemade or canned, for best results.
- For softer rolls, do not over-knead the dough.
- Feel free to adjust the frosting thickness with milk for your preferred spreadability.
- These rolls can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- Reheat gently before serving to restore softness and flavor.
