Description
These Pumpkin Cinnamon Rolls offer a delicious fall twist on a classic treat, featuring a soft pumpkin-infused dough rolled with a spiced brown sugar filling and topped with a creamy cream cheese frosting. Perfect for a cozy breakfast or dessert, these rolls combine warm spices like cinnamon, nutmeg, and cloves with the rich flavor of pumpkin for a comforting seasonal delight.
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, active dry yeast, and a pinch of granulated sugar. Let it sit for 5-10 minutes until 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 yeast mixture and stir everything together until combined.
- Combine Dry Ingredients: In another separate bowl, whisk together the all-purpose flour, salt, ground cinnamon, nutmeg, ginger, and cloves. Gradually add these dry ingredients to the wet mixture, mixing until a soft dough forms.
- Knead the Dough: Transfer the dough onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Make the Filling: In a small bowl, thoroughly mix the softened butter, brown sugar, ground cinnamon, and nutmeg to create the spiced filling.
- Assemble the Rolls: After the dough has risen, punch it down gently. Roll the dough out on a floured surface into a 16×12-inch rectangle. Spread the prepared filling evenly over the dough, leaving a small border around the edges.
- Roll and Slice: Starting from the long side of the rectangle, tightly roll the dough into a log. Using a sharp knife, cut the log into 12 equal pieces. Place these rolls in a greased 9×13-inch baking dish.
- Final Rise: Cover the baking dish with a clean towel and allow the rolls to rise again for 30-45 minutes until they become puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes until they turn lightly golden and are cooked through.
- Make the Frosting: While the rolls are baking, prepare the frosting by beating together softened cream cheese, softened butter, powdered sugar, and vanilla extract. Add 2 to 3 tablespoons of milk as needed to achieve a smooth, spreadable consistency.
- Frost and Serve: Once the rolls have baked and cooled slightly, generously spread the cream cheese frosting over the warm rolls. Serve immediately and enjoy the comforting flavors.
Notes
- Ensure the milk is warmed to around 110°F to properly activate the yeast without killing it.
- For a stronger pumpkin flavor, use fresh pumpkin puree instead of canned if available.
- Letting the dough rise in a warm, draft-free spot helps achieve a light and fluffy texture.
- You can prepare the dough the night before and refrigerate it for a slower rise for convenience.
- If you prefer less sweetness, reduce the sugar in the filling or frosting accordingly.
- Store leftover rolls in an airtight container for up to 3 days; reheat gently before serving.
