Pumpkin Cinnamon Rolls
Delicious and fluffy Pumpkin Cinnamon Rolls, perfect for breakfast or brunch, featuring a warm spiced dough and a creamy frosting.
Ingredients
Dough Ingredients
- ¾ cup warm whole milk Temperature should be 105°-110°F
- 6 tablespoons unsalted butter (melted) Use room temperature
- 1 large egg (room temperature) Ensure it is at room temperature
- 2/3 cup pumpkin puree Canned or fresh, cooked and blended until smooth
- 1/4 cup brown sugar Packed firmly
- 1 tablespoon instant yeast
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3 1/2 – 4 1/2 cups all-purpose flour Use enough to get a slightly sticky dough
Filling Ingredients
- 6 tablespoons salted butter Softened
- 1/2 cup brown sugar Packed firmly
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Frosting Ingredients
- 3 ounces cream cheese Softened
- 2 tablespoons whole milk
- 1 teaspoon vanilla
- 1 1/2 cup powdered sugar
Instructions
Preparation
- Add warm milk, egg, pumpkin, brown sugar, yeast, salt, spices, and 1 cup of flour to a stand mixer bowl with the paddle attachment. Mix on low speed until combined.
- Scrape down the paddle and switch to the dough hook. With the mixer running on low, add remaining flour 1/2 cup at a time until the dough pulls away from the sides.
- Knead on low for 2-3 minutes until you have a smooth, very soft dough.
- Transfer the dough to a greased bowl and cover with plastic wrap. Let it rise in a warm spot until doubled in size, about 1.5-2 hours.
Filling Preparation
- While the dough rises, mix softened butter, both sugars, and cinnamon in a small bowl for the filling.
- Prepare a 9×13 pan by spraying it with pan spray.
Rolling and Baking
- Once the dough has risen, turn it out onto a lightly greased surface. Roll it into a 16×12-inch rectangle.
- Spread the cinnamon sugar butter across the dough, leaving about a ½-inch border at the top and bottom.
- Roll the long side of the dough tightly and place the seam side down. Slice into 12 even rolls.
- Place the rolls in the prepared baking pan and cover with plastic wrap.
- Let rise in a warm place for 1 hour, or until doubled in size. Preheat the oven to 350° when the rolls are nearly doubled.
- Remove the plastic wrap and bake for 23-25 minutes, until light golden brown.
Frosting
- For the frosting, combine cream cheese, milk, vanilla, and powdered sugar until smooth. Spread it over warm rolls.
Notes
These rolls are best served warm. Drizzle additional frosting on top or serve with a side of warm maple syrup. Pair with a hot cup of coffee or tea for a perfect breakfast or snack.