Description
These Pumpkin Cinnamon Rolls are a delicious fall-inspired treat featuring a soft pumpkin-infused dough swirled with a spiced pumpkin cinnamon filling, finished with a luscious cream cheese icing. Perfect for cozy mornings or festive gatherings, these homemade rolls combine warm spices and creamy sweetness for a comforting dessert or breakfast.
Ingredients
Scale
Pumpkin Dough:
- 1 cup Milk, warmed to 110°F
- 2 1/4 tsp Fast rise yeast (1 packet)
- 2 Large eggs, room temperature and slightly beaten
- 1/2 cup Pumpkin puree, blotted (not pumpkin pie filling)
- 1/4 cup White granulated sugar
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 5 1/4 cups All-purpose flour, sifted
- 10 TBSP Unsalted butter, room temperature and cubed
Pumpkin Cinnamon Filling:
- 1/2 cup Unsalted butter, room temperature
- 1/2 cup Pumpkin puree, blotted
- 3/4 cup Brown sugar, packed light or dark
- 1 tsp Ground cinnamon
- 1 tsp Pumpkin pie spice
Cream Cheese Icing:
- 4 oz Cream cheese, room temperature
- 4 TBSP Unsalted butter, room temperature
- 1/2 tsp Pure vanilla extract
- 1 cup Powdered sugar, sifted
- 1/4 cup Milk
Instructions
- Activate yeast: Warm the milk to 110°F and pour into a bowl. Sprinkle the fast rise yeast over the warm milk and let it sit for 10 minutes until foamy and activated.
- Prepare pumpkin puree: Place two paper towels in a bowl and add the pumpkin puree to soak up excess moisture, ensuring the dough is not too wet.
- Mix dry ingredients: In a large bowl, sift together the flour, sugar, salt, and ground cinnamon. Add the cubed butter and use a pastry cutter or fingers to cut the butter into pea-sized pieces.
- Combine wet ingredients: Add the activated yeast mixture, blotted pumpkin puree, and lightly beaten eggs to the dry ingredients.
- Knead dough: Mix on low speed until dough forms, then increase to medium speed and knead for 5 minutes until dough is tacky but not sticky.
- First rise: Preheat the oven to 200°F. Spray a large bowl with nonstick spray, place the dough in the bowl, cover with a towel, place inside the oven, turn oven off and crack the door open. Let dough rise for 1 hour.
- Prepare filling pumpkin: Blot the pumpkin puree again to remove excess moisture for the filling.
- Make filling: Using a hand mixer, beat softened butter, pumpkin puree, brown sugar, ground cinnamon, and pumpkin pie spice until smooth.
- Shape rolls: Punch down the risen dough and turn it onto a lightly floured surface. Roll into a rectangle about 1/4 inch thick.
- Spread filling: Use an offset spatula to evenly spread the pumpkin cinnamon filling over the dough rectangle.
- Roll and cut: Roll the dough from the shorter side to maximize swirls. Trim uneven ends, then slice into 12 even rolls using a serrated knife or dental floss.
- Second rise: Spray a 9×13-inch pan with nonstick spray, place rolls inside, cover with a towel, and let rise for 20 minutes. Preheat oven to 375°F.
- Bake rolls: Bake rolls for 24-28 minutes until the tops turn lightly golden brown.
- Make cream cheese icing: Beat cream cheese and butter on high speed for 1 minute. Add powdered sugar, vanilla extract, and milk; mix on low until smooth.
- Ice rolls: Spread the cream cheese icing on warm rolls immediately after they come out of the oven.
Notes
- Use spooned and leveled flour or kitchen scale to avoid dry rolls from compacted flour.
- For high altitude baking, add an extra 3 tablespoons of flour to the dough.
- Remove dairy ingredients 2 hours before baking to ensure proper consistency.
- To make dough by hand: mix wet ingredients into dry, then knead on floured surface for 5-8 minutes until dough stretches thin enough to see light through it.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 320
- Sugar: 15g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
