Description
Soft, fluffy, and filled with warm cinnamon goodness, these Pumpkin Cinnamon Rolls are the cozy fall treat your breakfast table has been waiting for.
Ingredients
Scale
- 3 1/2 cups (420 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast
- 1/2 cup (120 ml) warm whole milk
- 1/2 cup (120 g) pumpkin puree
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1/4 cup (57 g) unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup (67 g) brown sugar
- 2 tbsp (28 g) unsalted butter, softened
- 1 tsp ground cinnamon
- 4 oz (113 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1–2 tbsp (15–30 ml) milk
Instructions
- Combine warm milk, yeast, and a little sugar. Let stand for 5-10 minutes until foamy.
- Add pumpkin puree, remaining sugar, egg, melted butter, vanilla, cinnamon, pumpkin pie spice, and salt.
- Gradually mix in flour to form a soft dough. Knead until smooth and elastic.
- Cover the dough and let it rise for 60-90 minutes, until nearly doubled.
- Mix brown sugar and cinnamon for the filling.
- Roll the dough into a 14 x 18-inch rectangle and spread softened butter over the surface.
- Sprinkle the cinnamon-sugar mixture evenly over the butter.
- Roll the dough tightly into a log and cut into 10-12 equal pieces.
- Arrange the rolls in a greased 9 x 13-inch baking dish and let them rise for 30-45 minutes.
- Bake at 350°F (175°C) for 22-28 minutes, until lightly golden and cooked through.
- Beat cream cheese, powdered sugar, and milk until smooth.
- Spread the glaze over the warm rolls and serve
- Prep Time: 15
- Category: Cooking
- Cuisine: American