Description
These Pumpkin Cinnamon Rolls are a delightful fall treat featuring a soft, spiced pumpkin dough, a sweet cinnamon-sugar filling, and a luscious cream cheese glaze. Perfect for cozy mornings or festive gatherings, these rolls blend classic holiday flavors into a comforting baked pastry that’s sure to become a seasonal favorite.
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 the Yeast: Warm the whole milk to 110°F and stir in the active dry yeast along with a pinch of sugar. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare the Dough: In a bowl or stand mixer, combine the pumpkin puree, melted butter, egg, sugar, cinnamon, nutmeg, and ground ginger. Stir in the yeast mixture, then gradually add the all-purpose flour and salt. Knead the dough for 8–10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and allow it to rise in a warm place for 1 to 1.5 hours or until it doubles in size.
- Shape and Fill: Roll the dough out into a 10×16-inch rectangle. Spread the softened butter evenly over the surface. Mix the brown sugar, cinnamon, and nutmeg together and sprinkle the mixture evenly over the buttered dough.
- Roll and Slice: Tightly roll the dough from the long edge to form a log. Slice this log into 12 equal rolls.
- Second Rise: Place the rolls in a greased 9×13-inch baking pan. Cover the pan and let the rolls rise again for 30–45 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until they are golden brown on top.
- Make the Glaze and Serve: Beat together the softened cream cheese, butter, powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until smooth. Spread the glaze generously over the warm rolls before serving.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
- Ensure milk is warmed to about 110°F to properly activate the yeast without killing it.
- Kneading the dough is essential to develop gluten for tender, fluffy rolls.
- For a richer flavor, use unsalted butter and add spices according to personal taste.
- These rolls can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- The glaze can be adjusted in thickness by adding more or less milk depending on preference.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
