Description
These Pumpkin Cinnamon Rolls combine the warm spices of fall with the soft, fluffy texture of classic cinnamon rolls, making them the perfect cozy treat for autumn mornings or holiday gatherings. Rich pumpkin puree is blended into the dough for moisture and subtle flavor, while a spiced brown sugar filling and luscious cream cheese frosting complete this irresistible dessert.
Ingredients
Scale
Dough
- 3/4 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4 cups all-purpose flour
Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Activate Yeast: In a large bowl, combine the warm milk and active dry yeast. Let the mixture sit until it becomes foamy, indicating the yeast is active, about 5 minutes.
- Mix Dough Ingredients: Add pumpkin puree, granulated sugar, brown sugar, melted butter, egg, salt, ground cinnamon, nutmeg, and ginger to the yeast mixture. Stir well until smooth and well combined.
- Add Flour and Knead: Gradually incorporate the all-purpose flour into the wet ingredients. Knead the dough until it forms a soft, elastic ball that is no longer sticky.
- First Rise: Cover the dough with a clean towel or plastic wrap and let it rise in a warm place until it doubles in size, approximately 1 hour.
- Prepare Filling: While the dough is rising, mix the softened butter, brown sugar, ground cinnamon, and ground cloves until blended and set aside.
- Roll and Fill Dough: After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle. Spread the softened butter filling evenly across the dough surface.
- Shape Rolls: Tightly roll the dough into a log shape from one long edge to the other. Use a sharp knife to cut the log into 12 even rolls.
- Second Rise: Place the rolls into a greased baking dish, spacing them slightly apart. Cover and allow to rise for an additional 30 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes or until they turn golden brown on top.
- Prepare Frosting: While the rolls bake, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
- Frost Rolls: Remove the rolls from the oven and allow them to cool slightly. Spread the cream cheese frosting generously over the warm cinnamon rolls before serving.
Notes
- Ensure milk is warm but not hot to avoid killing the yeast.
- For convenience, prepare the rolls the night before and refrigerate them before the second rise.
- Add chopped pecans or walnuts into the filling for extra texture if desired.
