Pumpkin Cinnamon Rolls
These soft, fluffy pumpkin cinnamon rolls are infused with warm spices and topped with a rich cream cheese frosting, perfect for cozy gatherings or festive brunches.
Ingredients
Dough Ingredients
- 1 cup whole milk Adds creaminess and creates a smooth texture.
- 2 teaspoons active dry yeast Essential for leavening the dough.
- 1 tablespoon granulated sugar Provides sweetness to the dough and helps activate the yeast.
- 1 cup pumpkin puree Enhances flavor and moisture.
- 4 tablespoons unsalted butter, melted Contributes to the dough's richness.
- 1 large egg Adds structure and moisture.
- 1 large egg yolk Enriches the dough.
- 1 tablespoon pumpkin pie spice Infuses warm, aromatic flavors.
- 1 teaspoon table salt Enhances flavor.
- 3 cups bread flour Provides gluten structure.
Filling Ingredients
- 1 cup light brown sugar Used for filling moisture and flavor.
- 2 teaspoons ground cinnamon Adds warm spice profile.
- 1 teaspoon pumpkin pie spice For added flavor.
- 1 teaspoon table salt Balancing flavor.
Icing Ingredients
- 8 oz cream cheese, softened Forms the icing base.
- 4 tablespoons unsalted butter, softened Adds richness to the icing.
- 1 teaspoon vanilla extract Adds sweet flavor to the icing.
- 2 cups powdered sugar Sweetens the icing.
- 3 tablespoons milk or heavy cream Helps achieve a smooth consistency.
Instructions
Preparation
- Heat whole milk to 110-115F and mix with yeast and 1 teaspoon sugar. Allow to foam for 5-10 minutes.
- Add remaining sugar, pumpkin, melted butter, egg, egg yolk, pumpkin pie spice, salt, and 2 cups bread flour to the yeast mixture. Stir to combine.
- Gradually add more bread flour until dough is soft and tacky but not sticky. Knead until smooth and elastic.
- Grease a bowl, place dough inside, cover, and let rise until doubled in size.
Cooking
- Mix together brown sugar, pumpkin pie spice, cinnamon, and salt for the filling.
- Roll risen dough into a 20x8 inch rectangle, spread with softened butter, sprinkle filling, and roll tightly. Cut into 12 pieces.
- Place slices in a greased 13x9 inch pan, cover, and let rise for 30-60 minutes while preheating the oven to 350F.
- Bake for 26-30 minutes until golden brown.
Serving
- Beat together cream cheese, butter, vanilla, and salt for icing. Add powdered sugar and milk/cream until smooth.
- Frost the rolls after they cool slightly or completely.
Notes
These rolls can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. They can be frozen and reheated as needed.