Description
These Pumpkin Cinnamon Rolls are a delightful fall treat combining the warm spices of cinnamon, nutmeg, cloves, and ginger with the rich flavor of pumpkin puree. Soft, fluffy, and topped with a creamy cream cheese frosting, they make a perfect breakfast or dessert to enjoy during the cooler months.
Ingredients
Scale
Dough
- 3/4 cup warm milk (about 110°F/45°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk, as needed for consistency
Instructions
- Activate yeast and prepare dough: In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine pumpkin puree, melted butter, sugar, egg, and vanilla extract. Mix well. Add the yeast mixture and stir until combined. Gradually add flour, salt, cinnamon, nutmeg, cloves, and ginger, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise for about 1 hour.
- Prepare the filling: In a small bowl, mix softened butter, brown sugar, cinnamon, nutmeg, cloves, and ginger until well combined.
- Shape and fill the rolls: After the dough has risen, punch it down and roll into a large rectangle measuring approximately 16×12 inches. Spread the prepared filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly from the long edge and pinch the seam to seal. Cut the roll into 12 equal slices and place them in a greased 9×13-inch baking dish. Cover and let rise for another 30 minutes.
- Bake the cinnamon rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they turn golden brown.
- Make the frosting: Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until well combined. Add 2-3 tablespoons of milk as needed to achieve desired frosting consistency.
- Frost and serve: Once the rolls are baked, allow them to cool slightly before spreading the cream cheese frosting evenly over the warm rolls. Serve and enjoy!
Notes
- Ensure the milk used to activate the yeast is warm, not hot, to avoid killing the yeast.
- For best results, let the rolls rise in a warm, draft-free environment.
- You can substitute pumpkin puree with canned or homemade puree.
- Adjust spices to your taste preference for more or less warmth.
- These rolls are best enjoyed warm but can be stored in an airtight container for up to 3 days.
- Reheat gently in the microwave or oven before serving leftovers.
