Description
Soft and fluffy pumpkin cinnamon rolls infused with warm spices and a rich cream cheese glaze, perfect for a cozy fall breakfast or dessert.
Ingredients
Units
Scale
- 4 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1/2 cup pumpkin puree
- 1/2 cup warm milk
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 large eggs
- Filling: 1/3 cup unsalted butter, softened; 1 cup brown sugar; 2 tbsp ground cinnamon
- Glaze: 4 oz cream cheese, softened; 1/2 cup powdered sugar; 2 tbsp unsalted butter, softened; 1 tsp vanilla extract; 1-2 tbsp milk (as needed)
Instructions
- In a large bowl, dissolve yeast in warm milk and let sit 5 minutes until foamy.
- Add pumpkin puree, 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 greased bowl, cover, and let rise until doubled, about 1-1.5 hours.
- Roll dough into a 12×18 inch rectangle on a floured surface.
- Spread softened butter evenly over dough, then sprinkle with brown sugar and cinnamon filling.
- Roll up tightly from the long edge and cut into 12 equal rolls.
- Place rolls in a greased 9×13 inch pan, 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 glaze by beating cream cheese, powdered sugar, butter, vanilla, and milk until smooth.
- Let rolls cool slightly before spreading glaze on top. Serve warm.
Notes
- Use fresh pumpkin puree or canned 100% pumpkin for best flavor.
- Ensure milk is warm, not hot, to activate yeast properly.
- Adjust spices to taste; cloves or allspice work well too.
- For softer rolls, brush with melted butter after baking.
- Store leftovers covered in the refrigerator and reheat before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 15g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg