Description
These Pumpkin Cinnamon Rolls are soft, fluffy, and bursting with warm autumn spices and pumpkin flavor. Topped with a rich cream cheese frosting, they make a perfect cozy treat for fall mornings or special occasions. Made from scratch with a tender yeast dough, a spiced brown sugar filling, and a creamy frosting, these rolls deliver a delightful balance of sweetness and spice in every bite.
Ingredients
Scale
Dough
- 3/4 cup whole milk, warmed to 110°F (43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Filling
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Frosting
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (to thin, if necessary)
Instructions
- Activate Yeast: In a small bowl, combine the warmed milk, active dry yeast, and a pinch of granulated sugar. Allow this mixture to sit for 5-10 minutes until it becomes foamy, indicating that the yeast is active.
- Prepare Wet Ingredients: In a large mixing bowl, whisk together the melted butter, pumpkin puree, egg, and vanilla extract. Add the activated yeast mixture and stir thoroughly to combine all wet ingredients.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Gradually add this dry mixture into the wet ingredients, stirring continuously until a soft dough forms.
- Knead Dough and First Rise: Turn the dough onto a floured surface and knead it for 5-7 minutes until it becomes smooth and elastic. Place the dough into a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours until it doubles in size.
- Make Filling: In a small bowl, mix together the softened butter, packed brown sugar, ground cinnamon, and ground nutmeg until the mixture is well combined and spreadable.
- Roll and Spread Filling: Once the dough has risen, punch it down gently and roll it out on a floured surface into a 16 x 12-inch rectangle. Evenly spread the prepared filling over the dough, leaving a small border around the edges to prevent spilling.
- Shape Rolls: Starting from the long side of the rectangle, tightly roll the dough into a log shape. Cut the log into 12 equal pieces and place each piece into a greased 9 x 13-inch baking dish, spaced close together.
- Second Rise: Cover the baking dish with a clean towel and let the rolls rise again for 30 to 45 minutes in a warm place until they appear puffy and nearly doubled.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20 to 25 minutes, or until they are lightly golden and fully cooked through.
- Prepare Frosting: While the rolls bake, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth. Add 2 to 3 tablespoons of milk as needed to reach the desired spreading consistency.
- Finish and Serve: Once the rolls are baked, allow them to cool slightly for a few minutes. Spread the cream cheese frosting generously over the warm rolls. Serve immediately and enjoy the comforting flavors of pumpkin and cinnamon.
Notes
- Make sure the milk is warmed to about 110°F (43°C) to properly activate the yeast without killing it.
- For best results, use fresh active dry yeast and check the expiration date.
- Do not over-flour the dough during kneading to keep the rolls tender.
- You can store leftover rolls covered at room temperature for up to 2 days, or freeze them for longer storage.
- Reheat rolls gently in the microwave or oven before serving to refresh softness.
- Spices can be adjusted to taste, adding more cinnamon or ginger for a stronger flavor.
- Ensure the cream cheese and butter are softened for smooth frosting.
