Description
Delicious pumpkin cinnamon rolls with a creamy cinnamon swirl and rich cream cheese frosting, perfect for a cozy autumn treat.
Ingredients
Scale
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk
- ¼ cup granulated sugar
- 1 cup pumpkin puree
- ⅓ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- For the Filling:
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- 2 tablespoons ground cinnamon
- For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk
Instructions
- In a small bowl, combine yeast, warm milk, and 1 teaspoon of sugar. Let stand for 5-10 minutes until foamy.
- In a large bowl, whisk together pumpkin puree, remaining sugar, melted butter, egg, and vanilla extract.
- Add the foamy yeast mixture to the pumpkin mixture and stir to combine.
- In a separate bowl, whisk together flour, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough rises, prepare the filling by creaming together softened butter, brown sugar, and cinnamon in a medium bowl.
- Once the dough has doubled, punch it down and turn it out onto a lightly floured surface.
- Roll the dough into a 12×18 inch rectangle.
- Spread the filling evenly over the dough, leaving a ½ inch border.
- Roll up the dough tightly, starting from the long edge.
- Cut the roll into 12 equal pieces.
- Place the cinnamon rolls in a greased 9×13 inch baking dish. Cover and let rise for another 30-45 minutes.
- Preheat oven to 350°F (175°C).
- Bake for 20-25 minutes, or until golden brown.
- While the rolls are baking, prepare the frosting by beating cream cheese and softened butter until smooth.
- Gradually beat in powdered sugar and vanilla extract until combined. Add milk one tablespoon at a time until desired consistency is reached.
- Spread frosting over warm cinnamon rolls before serving.
Notes
- For softer rolls, ensure your yeast is active and the dough rises properly in a warm environment.
- If you don’t have pumpkin pie spice, you can create your own with cinnamon, nutmeg, ginger, and cloves.
- For a richer frosting, use only cream cheese and powdered sugar, omitting the butter.
- Allow rolls to cool slightly before frosting for the best texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg
Keywords: pumpkin cinnamon rolls, pumpkin spice, cinnamon rolls, fall baking, autumn dessert, cream cheese frosting, homemade cinnamon rolls, breakfast pastry