Description
These Pumpkin Cinnamon Rolls are a delightful twist on a classic breakfast treat, featuring a soft and fluffy pumpkin-infused dough spiced with cinnamon, nutmeg, and ginger. Topped with a luscious cream cheese frosting, they are perfect for cozy fall mornings or festive gatherings, bringing warmth and sweetness to your table.
Ingredients
Scale
For the Dough:
- 3/4 cup whole milk, warmed
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1 large egg
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Filling:
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, softened
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Activate the yeast. In a small bowl, mix the warm milk, yeast, and a pinch of sugar. Let it sit for about 5-10 minutes until it’s foamy, indicating that the yeast is activated.
- Prepare the wet ingredients. In a large mixing bowl, whisk together the pumpkin puree, vanilla extract, melted butter, and egg. Add the yeast mixture and whisk to combine well.
- Combine dry and wet ingredients. Gradually add the flour, salt, cinnamon, nutmeg, and ginger to the wet ingredients. Mix until a dough starts to form.
- Knead the dough and allow to rise. On a floured surface, knead the dough for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
- Roll out the dough. Once risen, roll it out on a floured surface into a 12×18 inch rectangle.
- Add the filling. Spread the softened butter evenly over the dough. Mix brown sugar, cinnamon, and nutmeg, then sprinkle over the buttered dough.
- Form the rolls. Carefully roll the dough from the longer side into a tight log. Cut evenly into 12 pieces using a sharp knife or dental floss.
- Second rise. Place rolls into a greased 9×13 inch baking dish. Cover with a cloth and let rise for another 30 minutes.
- Bake the rolls. Preheat oven to 350°F (180°C). Bake rolls for 25-30 minutes or until golden brown.
- Prepare the frosting. While baking, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, beating until creamy.
- Frost the rolls. After baking, let rolls cool for a few minutes, then spread cream cheese frosting over the top.
- Serve and enjoy. Serve the pumpkin cinnamon rolls warm for best flavor.
Notes
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- For easier cutting, use dental floss for slicing the rolled dough.
- Let rolls cool slightly before frosting to prevent the frosting from melting too much.
- Store leftovers in an airtight container and reheat gently before serving.
- For a dairy-free option, substitute milk and butter with plant-based alternatives and use dairy-free cream cheese.
