Description
Delight in these soft and luscious Pumpkin Cinnamon Rolls, perfectly spiced with warming autumn flavors and topped with a creamy, tangy cream cheese frosting. Ideal for cozy breakfasts or festive gatherings, these rolls combine the rich taste of pumpkin with classic cinnamon and holiday spices for a comforting treat everyone will love.
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
- Activate Yeast: In a small bowl, combine the warmed milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating that the yeast is active and ready to use.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, pumpkin puree, egg, and vanilla extract. Add the foamy yeast mixture and stir well to combine all wet ingredients evenly.
- Combine Dry Ingredients: In another bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add these dry ingredients to the wet mixture, stirring until a soft dough forms that begins to pull away from the sides of the bowl.
- Knead Dough: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Then 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 it doubles in size.
- Prepare Filling: In a small bowl, thoroughly mix the softened butter, brown sugar, cinnamon, and nutmeg until you have a smooth, spreadable filling.
- Roll and Fill Dough: Once risen, punch the dough down and roll it 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 to prevent overflow when rolling.
- Shape Rolls: Starting from the long edge, tightly roll the dough into a log. Use a sharp knife to cut the log into 12 equal pieces. Arrange the rolls evenly spaced in a greased 9×13-inch baking dish for proper rising and baking.
- Second Rise: Cover the baking dish with a clean towel and let the rolls rise for another 30-45 minutes, or until they look puffy and have increased in size.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls in the preheated oven for 20-25 minutes, or until they are lightly golden brown and cooked through.
- Prepare Frosting: While baking, beat together softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy. Add 2-3 tablespoons of milk as needed to thin the frosting to your desired spreading consistency.
- Finish and Serve: After baking, allow the rolls to cool slightly for easier handling. Spread the cream cheese frosting generously over the warm rolls, then serve immediately to enjoy their best flavor and soft texture.
Notes
- Warm the milk carefully to 110°F to ensure yeast activation without killing it.
- Use fresh active dry yeast for best rise and texture.
- Knead the dough until elastic to develop gluten for soft rolls.
- If the dough is sticky, add a little flour gradually but be cautious not to add too much to keep rolls tender.
- Allow the second rise for fluffy, airy cinnamon rolls—don’t rush this step.
- For extra flavor, you can add chopped pecans or walnuts to the filling.
- Serve rolls fresh and warm for optimal taste; they can be reheated gently the next day.
