Description

Indulge in the warm flavors of fall with these homemade Pumpkin Cinnamon Rolls. Soft pumpkin-infused dough, swirled with a cinnamon sugar filling, and topped with a decadent cream cheese icing, these rolls are perfect for a cozy breakfast or a delightful dessert.

Ingredients

Dough:

3/4 cup whole milk, warmed
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
1/2 cup pumpkin purée
1/4 cup unsalted butter, melted
1 egg
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

Filling:

1/3 cup unsalted butter, softened
1/2 cup brown sugar, packed
1 tablespoon ground cinnamon

Cream Cheese Icing:

4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1–2 tablespoons milk, as needed for consistency

Cook Mode Prevent your screen from going dark

Instructions

In a large mixing bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
Stir in the remaining sugar, pumpkin purée, melted butter, and egg. Mix in flour, salt, and pumpkin pie spice until a soft dough forms.
Knead the dough on a floured surface for 6–8 minutes or until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Roll the dough into a 10×16-inch rectangle. Spread with softened butter, then sprinkle with brown sugar and cinnamon.
Roll tightly from the long edge and slice into 12 even rolls. Place in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes.
Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes or until golden brown. Let cool slightly.
Meanwhile, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk and mix until creamy. Spread icing over warm rolls and serve.

Notes

You can make these ahead and refrigerate overnight after shaping.
Let come to room temp and rise slightly before baking.
Add chopped pecans to the filling for a nutty twist.