Description
These fluffy and soft pumpkin cinnamon rolls feature a spiced pumpkin-infused dough rolled with a cinnamon-sugar filling and topped with a rich cream cheese frosting, making them the perfect autumn breakfast or dessert treat.
Ingredients
Scale
For the Dough:
- 1 cup whole milk, warm (110°F or 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
- 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 ginger
- 1/4 teaspoon ground cloves
For the Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Activate Yeast: Warm the milk until it reaches about 110°F (43°C), sprinkle the yeast over the milk along with a pinch of sugar, and let it sit for 5-10 minutes until frothy to activate the yeast.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, melted butter, egg, and vanilla extract and mix well.
- Combine Yeast Mixture: Slowly add the frothy yeast mixture to the pumpkin mixture and stir to combine evenly.
- Prepare Dry Ingredients: In a separate bowl, whisk together the flour, salt, ground cinnamon, nutmeg, ginger, and cloves for the spiced dough.
- Form Dough: Gradually add the dry ingredients to the wet ingredients, stirring until a sticky dough forms.
- Knead Dough: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1-2 hours.
- Prepare Filling: Mix together the softened butter, brown sugar, and cinnamon until well combined for the filling.
- Roll Dough: Punch down the risen dough and roll it out on a floured surface into a 14×18 inch rectangle.
- Spread Filling: Evenly spread the cinnamon-sugar butter mixture over the dough, leaving a small border around edges.
- Form Rolls: Roll the dough tightly from the long edge into a log, then cut into 12 equal pieces using a sharp knife.
- Second Rise: Place the rolls in a greased 9×13 inch baking dish, cover, and let them rise for 30 minutes.
- Bake: Preheat oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden brown.
- Make Frosting: While baking, beat together softened cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
- Frost Rolls: Allow the baked rolls to cool for about 10 minutes, then generously spread the cream cheese frosting over the top before serving.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Kneading is key to developing gluten for soft, fluffy rolls.
- Use fresh yeast for best rising results.
- The dough can be refrigerated overnight after the first rise for convenience; allow it to come to room temperature before continuing.
- Adjust spices to preference if you desire a stronger pumpkin spice flavor.
