Description
Indulge in the ultimate fall comfort food with these Pumpkin Cinnamon Rolls. Soft, fluffy, and infused with a delightful pumpkin twist, these cinnamon rolls are spiced with cinnamon, nutmeg, ginger, and cloves, then topped with a creamy cream cheese frosting. Perfect for cozy autumn mornings, they are an irresistible treat for any brunch or breakfast table.
Ingredients
For the Dough:
3/4 cup whole milk, warmed to 110°F (43°C)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1/2 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
For the Filling:
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
2 tablespoons ground cinnamon
1/4 teaspoon ground nutmeg
For the Cream Cheese Frosting:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk (to thin, if necessary)
Instructions
- Prepare the Dough: In a small bowl, combine the warmed milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, pumpkin puree, egg, and vanilla extract. Add the yeast mixture and stir to combine.
- Combine Dry Ingredients: In another bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Make the Filling: In a small bowl, mix together the softened butter, brown sugar, cinnamon, and nutmeg until well combined.
- Assemble the Rolls: Once the dough has risen, punch it down and roll it out on a floured surface into a 16×12-inch rectangle. Spread the filling evenly over the dough, leaving a small border around the edges.
- Roll and Slice: Starting from the long side, tightly roll the dough into a log. Cut the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.
- Final Rise: Cover the dish with a clean towel and let the rolls rise for another 30-45 minutes, or until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until lightly golden and cooked through.
- Make the Frosting: While the rolls are baking, prepare the frosting by beating together the cream cheese, softened butter, powdered sugar, and vanilla extract. Add milk as needed to reach your desired consistency.
- Frost and Serve: Once the rolls are done, let them cool slightly before spreading the cream cheese frosting over the top. Serve warm and enjoy!
Notes
For a dairy-free version, substitute milk and butter with dairy-free alternatives.
You can prepare the dough in advance and refrigerate it for up to 24 hours. Bring it to room temperature before proceeding with the recipe.
Freezing is possible for up to 3 months. Frost after thawing and reheating.
- Prep Time: 25 minutes (plus 1.5 hours rising time)
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American, Fall
Nutrition
- Serving Size: 12 rolls
- Calories: 400 kcal
Keywords: Pumpkin cinnamon rolls, fall cinnamon rolls, pumpkin spice rolls, cream cheese frosting rolls, autumn breakfast rolls