Description
These Pumpkin Cinnamon Rolls are the ultimate fall treat, perfectly soft and fluffy with a warm spiced pumpkin flavor. Filled with a buttery brown sugar cinnamon mixture and topped with a luscious cream cheese glaze, these rolls are perfect for cozy breakfasts or festive gatherings.
Ingredients
Scale
For the dough:
- ¾ cup whole milk, warmed
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup unsalted butter, melted
- 1 egg
- 3 ¾ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
For the filling:
- ⅓ cup softened butter
- ¾ cup brown sugar
- 1 tablespoon cinnamon
- ½ teaspoon ground nutmeg
For the glaze:
- 4 oz cream cheese, softened
- 3 tablespoons butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
Instructions
- Activate Yeast: Warm the milk to about 110°F. Stir in the active dry yeast with a pinch of sugar and let it sit for 5–10 minutes until foamy, indicating the yeast is active and ready to use.
- Prepare Dough: In a large bowl or stand mixer, combine pumpkin puree, melted butter, egg, granulated sugar, and spices (cinnamon, nutmeg, ginger). Stir in the yeast mixture, then gradually add the flour and salt. Knead the dough for 8–10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Roll and Fill: Roll the risen dough out into a 10×16-inch rectangle. Spread softened butter evenly over the dough. Mix brown sugar, cinnamon, and nutmeg together, then sprinkle this filling over the buttered dough.
- Form Rolls: Starting from the long edge, roll the dough tightly into a log. Slice the roll into 12 equal pieces to form individual cinnamon rolls.
- Second Rise: Place the rolls in a greased 9×13-inch baking pan, cover, and let rise for another 30–45 minutes to become puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until they are golden brown and cooked through.
- Prepare Glaze and Serve: Beat together softened cream cheese, butter, powdered sugar, vanilla extract, and milk (adding milk gradually until desired consistency) to create a smooth glaze. Spread the glaze over the warm rolls just before serving.
Notes
- Ensure the milk is not too hot when activating yeast to avoid killing it.
- Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
- Allowing the dough to double in size during both rises ensures the rolls will be soft and fluffy.
- You can make the dough a day ahead and refrigerate it overnight after the first rise to save time.
- For a dairy-free version, substitute butter and cream cheese with non-dairy alternatives.
