If you are looking for a cozy, irresistible treat to brighten your mornings or sweeten your afternoons, you have to try this Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe. These rolls are a perfect celebration of fall flavors, combining the earthy sweetness of pumpkin with warming cinnamon spices, all wrapped in soft, fluffy dough. The rich cream cheese icing adds a luscious finish that melts into every bite, making this recipe a standout for holidays, weekend breakfasts, or any time you want to treat yourself and your loved ones. Trust me, once you make these, they’ll become your go-to comfort food.
Ingredients You’ll Need
This Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe calls for simple, pantry-friendly ingredients that come together to create magic. Each component plays a crucial role: pumpkin adds moisture and fall flavor, spices deliver warmth, and the cream cheese icing gives the perfect tangy sweetness.
- Whole milk (3/4 cup): Provides moisture and helps activate the yeast.
- Unsalted butter (1/4 cup + 1/2 cup for filling + 1/4 cup for icing): Adds richness and tenderness to the dough and filling.
- Granulated sugar (1/4 cup): Sweetens the dough and feeds the yeast.
- Active dry yeast (1 tablespoon): Essential for the dough to rise and become fluffy.
- Canned pumpkin puree (1/2 cup): Gives that moist texture and signature pumpkin flavor.
- Large egg (1): Binds ingredients and adds richness.
- Vanilla extract (1 tablespoon + 1 teaspoon for icing): Enhances all the flavors with a sweet aroma.
- All-purpose flour (3 1/4 cups): Forms the structure of the dough.
- Salt (1/2 teaspoon): Balances the sweetness and enhances flavor.
- Ground cinnamon (1 teaspoon + 2 tablespoons for filling): The classic spice that warms the rolls.
- Ground nutmeg (1/2 teaspoon + 1 teaspoon for filling): Adds subtle, nutty spice.
- Ground ginger (1/2 teaspoon): Brings brightness and depth.
- Brown sugar (1 cup for filling): Gives gooey sweetness and caramel notes in the filling.
- Cream cheese (4 ounces): Creates the creamy, tangy icing that ties it all together.
- Powdered sugar (1 cup): Sweetens and smooths the cream cheese icing.
- Milk (2 tablespoons): Adjusts icing consistency for spreading.
How to Make Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe
Step 1: Prepare the Milk and Butter Mixture
Heat the milk gently over medium heat until it is warm but not boiling. Remove from heat, then stir in the butter until it melts completely. Let this mixture cool to lukewarm, which is crucial so you don’t kill the yeast in the next step.
Step 2: Activate the Yeast
In a large bowl, combine the lukewarm milk and butter mixture with granulated sugar and active dry yeast. Give it a gentle stir and let it rest for 5 to 10 minutes, until the yeast becomes foamy. This is a sign your yeast is alive and ready to work its magic for a perfect rise.
Step 3: Mix Wet Ingredients and Spices
Add the pumpkin puree, egg, and vanilla extract to the yeast mixture. Stir well until fully combined. In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, and ginger. This spice blend sets the tone for the cozy pumpkin flavor throughout the rolls.
Step 4: Combine and Knead the Dough
Gradually incorporate the dry ingredients into the wet mixture. Stir until the dough starts to come together, then transfer it to a floured surface. Knead it vigorously for 8 to 10 minutes or until the dough is smooth, elastic, and slightly tacky. This kneading builds the gluten that makes your rolls soft and fluffy.
Step 5: First Rise
Place your dough ball into a greased bowl, cover it with a clean kitchen towel, and find a warm spot for it to rise. Let it rest for 1 to 2 hours until it doubles in size. This step is essential for light and airy rolls, so don’t rush it.
Step 6: Roll Out the Dough
Once your dough has risen, punch it down gently to release the air. Roll it out on a floured surface into a large rectangle approximately 16 by 12 inches. This size will give you nice, thick rolls once sliced.
Step 7: Add the Filling
Spread softened butter evenly over the rolled dough. In a small bowl, mix together brown sugar, cinnamon, and nutmeg, then sprinkle this fragrant combination liberally over the buttered dough. The filling will caramelize during baking, giving every bite that gooey, spicy goodness.
Step 8: Form the Rolls
Starting from the longer side, carefully roll the dough into a tight log. Using a sharp knife, cut it into 12 even rolls. Place these cut rolls into a greased 9 by 13 inch baking pan, giving them room to expand as they rise again.
Step 9: Second Rise
Cover the pan with a towel and let the rolls rise for another 30 to 45 minutes until puffy. Meanwhile, preheat the oven to 375°F (190°C). This second rise ensures the rolls will be tender and airy.
Step 10: Bake to Golden Perfection
Bake your rolls for 20 to 25 minutes, or until they turn a beautiful golden brown. The kitchen will fill with an irresistible aroma that’s just the calm before the sugary storm.
Step 11: Prepare the Cream Cheese Icing
While the rolls cool slightly, beat together softened cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth and creamy. This luscious icing is the crowning glory that perfectly balances the spice and sweetness of the pumpkin cinnamon rolls.
Step 12: Ice the Rolls
Spread this rich cream cheese icing generously over the warm rolls before serving. The warmth will slightly melt the icing, creating a creamy, dreamy topping on every single roll.
How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe
Garnishes
For an extra bit of sparkle, sprinkle chopped toasted pecans or walnuts over the cream cheese icing. You could also add a light dusting of cinnamon or a drizzle of maple syrup to amp up the flavors and presentation.
Side Dishes
Serve your pumpkin cinnamon rolls alongside a hot cup of coffee, spiced chai tea, or even a cold glass of milk. For a brunch spread, pair with fresh fruit salad or a simple scrambled egg dish to balance the sweetness.
Creative Ways to Present
Try arranging the freshly iced rolls on a rustic wooden board or in a colorful ceramic dish for a warm, inviting display. You can also serve them with small jars of extra cream cheese icing or honey on the side for a build-your-own topping experience that guests will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover rolls in an airtight container at room temperature for up to two days to keep them soft and fresh. If you want to store them longer, refrigeration can extend their life by a few more days but may cause slight drying.
Freezing
If you want to prepare these Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe ahead of time, freeze the unbaked rolls after the second rise. Wrap the pan tightly with plastic wrap and foil, then freeze for up to 2 months. You can also freeze freshly baked rolls after they cool, wrapped well to avoid freezer burn.
Reheating
Reheat rolls by microwaving individually for about 20-30 seconds or warming the whole batch in the oven at 350°F (175°C) covered with foil for 10-15 minutes. Add extra cream cheese icing after reheating for a fresh-out-of-the-oven experience.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used but you’ll need to cook and puree it first to reach the same consistency. It’s important to remove excess moisture by cooking and draining to avoid a wet dough.
What’s the best way to store pumpkin cinnamon rolls with cream cheese icing?
Store the rolls in an airtight container and keep the icing separately if possible to maintain freshness. Add the icing just before serving to keep the texture perfect.
Can I make these rolls gluten-free?
You can try gluten-free flour blends, but results may vary. Gluten is what makes the dough elastic and fluffy, so adjustments in flour and liquid ratios might be needed.
How long do the rolls stay fresh after baking?
These rolls are best eaten within 2 days for optimum softness and flavor. Refrigeration can extend freshness but might slightly alter the texture.
Can I substitute the cream cheese icing with something else?
Yes, a simple vanilla glaze made with powdered sugar, milk, and vanilla can work if you prefer a lighter topping, but the cream cheese icing truly complements the pumpkin and spice flavors beautifully.
Final Thoughts
There is something truly heartwarming about baking these Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe that fills your home with love and comfort. Whether you make them for a special occasion or simply to enjoy a delicious moment of indulgence, these rolls never disappoint. So grab your ingredients, get cozy in the kitchen, and treat yourself to this wonderful seasonal delight—you won’t regret it.
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Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 25m
- Total Time: 1h 55m to 2h 40m (including rising time)
- Yield: 12 cinnamon rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the warm, comforting flavors of Pumpkin Cinnamon Rolls, featuring a soft pumpkin-infused dough rolled with a spiced cinnamon-sugar filling and topped with a creamy vanilla cream cheese icing. Perfect for fall breakfasts or festive occasions.
Ingredients
For the Dough:
- 3/4 cup whole milk
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 tablespoon vanilla extract
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
For the Icing:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Warm Milk and Butter: Heat the milk in a small saucepan over medium heat until warm but not boiling. Remove from heat, add butter, and stir until melted. Let cool to lukewarm.
- Activate Yeast: In a large mixing bowl, combine lukewarm milk mixture with sugar and yeast. Stir gently and rest for 5-10 minutes until mixture is foamy, indicating yeast activation.
- Combine Wet and Dry Ingredients: Add pumpkin puree, egg, and vanilla extract to the yeast mixture and mix well. In a separate bowl, whisk together flour, salt, cinnamon, nutmeg, and ginger.
- Form Dough: Gradually add dry ingredients to wet and stir until a dough forms. Transfer to floured surface and knead for 8-10 minutes until smooth and elastic.
- First Rise: Place dough in greased bowl, cover with towel, and let rise in a warm place until doubled in size, about 1-2 hours.
- Roll Out Dough: Punch down risen dough and roll on floured surface into a 16 x 12-inch rectangle.
- Prepare Filling: Spread softened butter evenly over dough. Mix brown sugar, cinnamon, and nutmeg in a bowl and sprinkle evenly over buttered dough.
- Shape Rolls: Roll dough tightly from longer side into a log. Cut into 12 equal rolls and place in greased 9×13-inch baking dish.
- Second Rise: Cover rolls with towel and let rise 30-45 minutes. Preheat oven to 375°F (190°C).
- Bake Rolls: Bake for 20-25 minutes or until golden brown. Remove from oven and cool slightly.
- Make Icing: Beat together cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth.
- Ice and Serve: Spread icing over warm rolls and serve.
Notes
- Ensure milk is warm, not hot, to avoid killing the yeast.
- Kneading the dough well develops gluten for a soft, elastic texture.
- Rising times may vary depending on room temperature; warmer environments speed up proofing.
- Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- The rolls can be stored in an airtight container and warmed before serving.
