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
Scale
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.
