Description
These Pumpkin Cinnamon Rolls are the ultimate fall treat, combining fluffy, tender dough infused with pumpkin and warming spices, filled with a rich cinnamon-sugar mixture and topped with a creamy vanilla-cream cheese glaze. Perfect for cozy mornings or holiday gatherings, this recipe yields 12 delicious rolls that are soft, flavorful, and irresistibly sweet.
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 110°F. Stir in the active dry yeast and a pinch of sugar, then let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Make the Dough: In a large bowl or stand mixer, combine pumpkin puree, melted butter, egg, granulated sugar, cinnamon, nutmeg, and ginger. Stir in the foamy yeast mixture. Gradually add the flour and salt, kneading the dough for 8 to 10 minutes until it becomes smooth and elastic.
- First Rise: Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- Prepare Filling and Roll Dough: Roll the dough out on a floured surface into a 10 by 16-inch rectangle. Spread the softened butter evenly over the dough. In a small bowl, mix together brown sugar, cinnamon, and nutmeg, then sprinkle this mixture evenly over the buttered dough.
- Form Rolls: Carefully roll the dough tightly from the long edge to create a log. Using a sharp knife, slice the log into 12 equal rolls.
- Second Rise: Arrange the cinnamon rolls in a greased 9×13-inch baking pan. Cover them and allow to rise for another 30 to 45 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until they turn golden brown on top.
- Prepare Glaze and Serve: While the rolls bake, beat together the cream cheese, butter, powdered sugar, vanilla extract, and enough milk (1 to 2 tablespoons) to get a spreadable consistency. Spread this glaze over the warm cinnamon rolls before serving for a creamy, sweet finish.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices in the dough.
- Ensure milk is warmed properly to activate yeast without killing it – around 110°F is ideal.
- Allow the dough to sufficiently rise both times for fluffy, soft rolls.
- Slice rolls evenly to ensure consistent baking.
- Glaze is best spread while rolls are warm for easy melting and absorption.
- Store leftover rolls covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- Reheat gently before serving to refresh softness.
