Pumpkin Cinnamon Rolls
Soft and fluffy pumpkin cinnamon rolls infused with warm fall spices and topped with a rich cream cheese glaze. Perfect for cozy breakfasts, brunches, or seasonal treats!
Ingredients
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1/2 cup pumpkin puree
- 1/2 cup warm milk
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/3 cup unsalted butter, softened (filling)
- 1 cup brown sugar (filling)
- 2 tablespoons ground cinnamon (filling)
- 4 oz cream cheese, softened (frosting)
- 1/2 cup powdered sugar (frosting)
- 2 tablespoons unsalted butter, softened (frosting)
- 1 teaspoon vanilla extract (frosting)
- 1-2 tablespoons milk, as needed (frosting)
Instructions
- In a large bowl, dissolve yeast in warm milk and let sit for 5 minutes until foamy.
- Add pumpkin puree, granulated sugar, melted butter, eggs, salt, and spices. Mix well.
- Gradually add flour and knead until smooth and elastic, about 6–8 minutes.
- Place dough in a greased bowl, cover, and let rise until doubled in size, about 1–1.5 hours.
- Roll dough into a 12×18 inch rectangle on a floured surface.
- Spread softened butter over the dough. Mix brown sugar and cinnamon, then sprinkle over the buttered dough.
- Roll tightly from the long edge and cut into 12 equal rolls.
- Place rolls in a greased 9×13 baking dish. Cover and let rise for another 30–45 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden brown.
- While baking, prepare frosting by beating cream cheese, powdered sugar, butter, vanilla, and milk until smooth.
- Let rolls cool slightly and spread frosting on top before serving.
Nutrition
Serving: 1rollCalories: 320kcalCarbohydrates: 43gProtein: 6gFat: 12gSaturated Fat: 7gSodium: 250mgFiber: 2gSugar: 15g
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