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
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.
