Description
These Pumpkin Cinnamon Rolls are a delightful fall treat combining soft, fluffy dough infused with pumpkin and warm spices, filled with a rich cinnamon-sugar mixture, and topped with creamy homemade cream cheese frosting. Perfect for breakfast or dessert, these rolls offer a seasonal twist on a classic favorite.
Ingredients
Scale
Dough Ingredients
- 3/4 cup whole milk, warmed to 110°F (43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Filling Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Frosting Ingredients
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (to thin, if necessary)
Instructions
- Prepare the Dough: In a small bowl, combine the warmed milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until the mixture is foamy, indicating the yeast is activated.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, pumpkin puree, egg, and vanilla extract. Add the foamy yeast mixture and stir to combine everything well.
- Combine Dry Ingredients: In another bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add these dry ingredients to the wet mixture, stirring until a soft dough forms.
- Knead the Dough: Turn the dough out onto a floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size.
- Make the Filling: In a small bowl, mix together the softened butter, brown sugar, cinnamon, and nutmeg until fully combined and smooth.
- Assemble the Rolls: After the dough has risen, punch it down gently and roll it out on a floured surface into a 16×12-inch rectangle. Evenly spread the cinnamon sugar filling over the dough, leaving a small border around the edges.
- Roll and Slice: Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal slices and place them into a greased 9×13-inch baking dish, arranging them evenly.
- Final Rise: Cover the dish with a clean towel and allow the rolls to rise again for 30-45 minutes, or until they become puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes until they are lightly golden and cooked through.
- Make the Frosting: While the rolls bake, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract. Add milk 1 tablespoon at a time until the frosting reaches your desired spreadable consistency.
- Frost and Serve: Let the cinnamon rolls cool slightly after baking, then spread the cream cheese frosting over the warm rolls. Serve immediately and enjoy the comforting flavors.
Notes
- Make sure your milk is warmed to about 110°F (43°C) to properly activate the yeast without killing it.
- For best results, use fresh yeast and ensure it becomes foamy before mixing it with other ingredients.
- You can substitute pumpkin puree with canned pumpkin if fresh is unavailable.
- Allowing the rolls to cool slightly before frosting prevents the frosting from melting too much and becoming runny.
- Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
- For a vegan variation, substitute dairy ingredients and egg with plant-based alternatives, and use vegan cream cheese for frosting.
