Description
Soft, fluffy, and packed with cozy fall flavor, these Pumpkin Cinnamon Rolls are the homemade breakfast treat everyone will want seconds of. They are perfect for slow mornings, holiday brunches, and crisp autumn weekends.
Ingredients
Scale
- 3 1/2 cups all-purpose flour (420 g)
- 2 1/4 teaspoons active dry yeast (7 g)
- 1/2 cup warm whole milk (120 ml)
- 1/3 cup granulated sugar (67 g)
- 1/2 cup pumpkin puree (120 g)
- 1 large egg
- 1/4 cup unsalted butter, melted (57 g)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (113 g)
- 3/4 cup packed brown sugar (150 g)
- 1 1/2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4 oz. cream cheese, softened (113 g)
- 2 tablespoons unsalted butter, softened (28 g)
- 1 cup powdered sugar (120 g)
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (15–30 ml)
Instructions
- Warm the milk, stir in the sugar and yeast, and let it sit for about 5 minutes until foamy.
- Mix in the pumpkin puree, egg, melted butter, vanilla, spices, and salt.
- Gradually add the flour and mix until a soft dough forms.
- Knead the dough for 6–8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise for 60–90 minutes until doubled.
- Mix the softened butter, brown sugar, cinnamon, nutmeg, and ginger for the filling.
- Roll the dough into a 16 x 12-inch rectangle and spread the filling evenly over it.
- Roll the dough tightly into a log and cut it into 12 equal rolls.
- Arrange the rolls in a greased 9 x 13-inch baking dish and let them rise for 30–45 minutes.
- Preheat the oven to 350°F (175°C).
- Bake for 23–28 minutes, until lightly golden and cooked through.
- Beat the cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and milk.
- Spread the icing over the warm rolls and serve.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Cuisine: American