Description
These Pumpkin Cinnamon Rolls are a delightful twist on the classic cinnamon roll recipe, featuring a tender, fluffy dough enriched with pumpkin puree and warm spices. Topped with a luscious cream cheese frosting, they make the perfect cozy treat for fall mornings or holidays.
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.
- Mix 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.
- Add Dry Ingredients: Gradually add the flour, salt, cinnamon, nutmeg, and ginger to the wet ingredients. Mix until a dough starts to form.
- Knead the Dough: On a floured surface, knead the dough for about 8-10 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
- Roll Out Dough: Once the dough has 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 the brown sugar, cinnamon, and nutmeg, then sprinkle over the buttered dough.
- Shape 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 the rolls into a greased 9×13 inch baking dish. Cover them with a cloth and let them rise for another 30 minutes.
- Bake: Preheat your oven to 350°F (180°C). Bake the rolls for 25-30 minutes or until golden brown.
- Prepare Frosting: While the rolls are baking, beat together cream cheese and butter until smooth. Add in the powdered sugar and vanilla extract, continuing to beat until creamy.
- Frost the Rolls: Once the rolls are done baking, allow them to cool for a few minutes before spreading the cream cheese frosting over the top.
- Serve: Serve warm and enjoy!
Notes
- Make sure the milk is warm but not hot to avoid killing the yeast.
- If pumpkin puree is too wet, reduce the amount slightly to avoid a sticky dough.
- Use dental floss or a sharp serrated knife to cut the rolls cleanly without squishing.
- For softer rolls, cover the dough tightly to maintain humidity during rising.
- Store leftover rolls in an airtight container and reheat gently before serving.
