Description
Enjoy warm, fluffy pumpkin cinnamon rolls topped with a rich cream cheese frosting. This recipe brings the cozy flavors of fall to your kitchen.
Ingredients
Scale
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk (105-115°F)
- ¼ cup granulated sugar, plus a pinch
- 1 teaspoon salt
- ½ cup pumpkin puree
- 1 large egg, room temperature
- ⅓ cup unsalted butter, melted
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- **For the Filling:**
- ½ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- **For the Cream Cheese Frosting:**
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- In a small bowl, combine the warm milk, a pinch of sugar, and the yeast. Let it sit for 5-10 minutes until frothy.
- In a large bowl, whisk together the remaining granulated sugar, salt, pumpkin puree, egg, and melted butter.
- Add the yeast mixture to the pumpkin mixture and stir to combine.
- Gradually add the flour, mixing until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough rises, prepare the filling by mixing the softened butter, brown sugar, cinnamon, nutmeg, ginger, and cloves in a bowl until well combined.
- Once the dough has risen, punch it down and turn it out onto a lightly floured surface.
- Roll the dough into a 12×18 inch rectangle.
- Spread the filling evenly over the dough, leaving a small border along one edge.
- Starting from the long edge, tightly roll up the dough. Pinch the seam to seal.
- Cut the roll into 12 equal slices.
- Place the slices cut-side up in a greased 9×13 inch baking pan.
- Cover the pan and let the rolls rise for another 30-45 minutes.
- Preheat your oven to 375°F (190°C).
- Bake for 20-25 minutes, or until golden brown.
- While the rolls are baking, prepare the frosting. Beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until combined.
- Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Once the rolls are out of the oven and slightly cooled, spread the cream cheese frosting over the top.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling.
- Room temperature ingredients help the dough rise better.
- Adjust baking time based on your oven.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll with frosting
- Calories: Approximately 450 kcal
- Sugar: Approximately 40g
- Sodium: Approximately 250mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 15g
- Unsaturated Fat: Approximately 10g
- Trans Fat: Approximately 0.5g
- Carbohydrates: Approximately 55g
- Fiber: Approximately 2g
- Protein: Approximately 5g
- Cholesterol: Approximately 70mg