Description
Pumpkin Cinnamon Rolls combine the warm spices of fall with a soft, fluffy dough made rich with pumpkin puree. These gooey, sweet rolls are topped with a luscious cream cheese glaze, making them perfect for cozy breakfasts, brunches, or seasonal treats.
Ingredients
Scale
For the Dough:
- 1 cup warm milk (around 110°F / 45°C)
- 1/2 cup canned pumpkin puree
- 1/4 cup melted unsalted butter
- 1/4 cup packed brown sugar
- 2 teaspoons active dry yeast
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 large egg
For the Cinnamon Filling:
- 1/4 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk (more if needed)
Instructions
- Activate the yeast and prepare the wet mixture: In a small bowl, combine warm milk, pumpkin puree, melted butter, brown sugar, and yeast. Stir gently and let it sit for about 5 minutes until the yeast activates and bubbles.
- Mix the dry ingredients: In a large bowl, whisk together flour, salt, cinnamon, nutmeg, and ginger.
- Combine wet and dry ingredients: Add the wet pumpkin-milk mixture and egg to the dry ingredients and stir until dough starts to form.
- Knead the dough: On a floured surface, knead the dough for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for this step.
- First rise: Place dough in a greased bowl, cover with a clean towel, and let rise in a warm place for about 1 hour or until doubled in size.
- Prepare the filling: In a small bowl, mix softened butter, brown sugar, cinnamon, nutmeg, and salt until you get a spreadable paste.
- Roll out the dough: After rising, punch down the dough and roll it into a 12×18 inch rectangle on a floured surface.
- Spread the filling: Evenly spread the cinnamon filling over the dough, leaving a small border around edges.
- Form the rolls: Starting from the long side, tightly roll the dough into a log.
- Slice the rolls: Cut the log into 12 equal pieces using a serrated knife or dental floss for clean slices.
- Second rise: Arrange rolls in a greased 9×13-inch baking dish with space between each, cover with towel, and let rise 30 minutes until puffed.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown.
- Make the glaze: While baking, beat cream cheese, powdered sugar, vanilla extract, and milk together until smooth. Add more milk if needed for desired consistency.
- Glaze and serve: When rolls have cooled a few minutes, drizzle the cream cheese glaze over them. Serve warm for best taste.
Notes
- You can prepare and assemble the rolls the night before; cover tightly with plastic wrap and refrigerate. Let sit at room temperature for 30 minutes before baking.
- Add chopped pecans or walnuts to the filling for added texture and flavor.
- Consider adding a dash of vanilla extract to the glaze to enhance flavor.
- Using dental floss to slice rolls ensures clean edges without squashing the dough.
