Description
These Pumpkin Cinnamon Rolls combine the warm spices of fall with soft, fluffy dough enriched by pumpkin puree. Topped with a luscious cream cheese frosting, they make a perfect seasonal treat for breakfast or dessert.
Ingredients
Scale
For the Dough:
- 3/4 cup whole milk, warmed
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1 large egg
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Filling:
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, softened
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Activate Yeast: In a small bowl, mix the warm milk, yeast, and a pinch of sugar. Let it sit for about 5-10 minutes until it’s foamy, indicating that the yeast is activated.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, vanilla extract, melted butter, and egg. Add the yeast mixture and whisk to combine well.
- Combine Dry Ingredients with Wet: Gradually add the flour, salt, cinnamon, nutmeg, and ginger to the wet ingredients. Mix until a dough starts to form.
- Knead and First Rise: On a floured surface, knead the dough for about 8-10 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
- Roll Out Dough: Once the dough has risen, roll it out on a floured surface into a 12×18 inch rectangle.
- Prepare Filling: Spread the softened butter evenly over the dough. Mix the brown sugar, cinnamon, and nutmeg, then sprinkle over the buttered dough.
- Form Rolls: Carefully roll the dough from the longer side into a tight log. Cut evenly into 12 pieces using a sharp knife or dental floss.
- Second Rise: Place the rolls into a greased 9×13 inch baking dish. Cover them with a cloth and let them rise for another 30 minutes.
- Bake Rolls: Preheat your oven to 350°F (180°C). Bake the rolls for 25-30 minutes or until golden brown.
- Make Frosting: While the rolls are baking, prepare the cream cheese frosting. Beat together cream cheese and butter until smooth. Add in the powdered sugar and vanilla extract, continuing to beat until creamy.
- Frost and Cool: Once the rolls are done baking, allow them to cool for a few minutes before spreading the cream cheese frosting over the top.
- Serve: Serve warm and enjoy!
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Kneading properly is key for a soft, elastic dough; don’t rush this step.
- You can substitute pumpkin puree with sweet potato puree if desired.
- For easier slicing, dental floss can be used to cut the rolls cleanly.
- Keep the rolls covered during rising to maintain humidity and help them rise well.
- If you prefer a spicier filling, increase the cinnamon and nutmeg slightly.
- These rolls are best served warm but can be reheated gently before serving.
