Description
Delight your family with these homemade Pumpkin Cinnamon Rolls – a perfect fall breakfast treat with warm flavors of pumpkin, cinnamon, and cream cheese frosting.
Ingredients
Scale
Dough:
- 1 cup whole milk, warmed to 110°F
- 2¼ teaspoons active dry yeast
- ½ cup granulated sugar (divided)
- ½ cup canned pumpkin puree
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For the filling:
- ¾ cup brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter, softened
For the frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Dough: Combine warm milk, yeast, and 1 tbsp sugar. Add remaining sugar, pumpkin, melted butter, egg, and vanilla. Mix in flour, salt, cinnamon, nutmeg, and cloves. Knead until smooth. Rise for 1 hour.
- Filling: Roll out dough, spread butter, sprinkle brown sugar and cinnamon, roll up, slice into rolls, place in baking dish. Rise for 30-40 minutes.
- Baking: Preheat oven to 350°F. Bake rolls for 22–25 minutes until golden brown.
- Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk to desired consistency. Spread over warm rolls.
Notes
- For overnight rolls, prepare up to second rise, refrigerate overnight, then let rise before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 360
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
