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Pumpkin Cinnamon Rolls

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Soft and fluffy pumpkin cinnamon rolls filled with a spiced brown sugar filling and topped with a luscious cream cheese frosting. Perfect for cozy fall mornings or holiday brunches.

Ingredients

  • 3/4 cup whole milk, warmed to 110°F
  • 2 1/4 tsp active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/2 cup pumpkin puree
  • 1/4 cup unsalted butter, melted
  • 1 large egg, at room temperature
  • 3 3/4 cups all-purpose flour
  • 1 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter, softened (for filling)
  • 1 cup brown sugar, packed (for filling)
  • 2 tbsp ground cinnamon (for filling)
  • 4 oz cream cheese, softened (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 1 cup powdered sugar (for frosting)
  • 1/2 tsp vanilla extract (for frosting)
  • 1–2 tbsp heavy cream or milk (to adjust frosting consistency)

Instructions

  1. Warm the milk to about 110°F. In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy.
  2. Add the remaining sugar, pumpkin puree, melted butter, and egg to the yeast mixture. Mix to combine.
  3. In a separate bowl, whisk together the flour, salt, and spices. Add to the wet ingredients and mix using the dough hook until a dough forms.
  4. Knead the dough for 5–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–2 hours, or until doubled in size.
  5. In a small bowl, mix together the softened butter, brown sugar, and cinnamon for the filling.
  6. Roll the dough into a large rectangle on a floured surface. Spread the cinnamon-sugar filling evenly over the dough.
  7. Roll the dough up tightly from the long edge, then cut into 12 equal rolls.
  8. Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes until puffy.
  9. Preheat the oven to 350°F (175°C). Bake rolls for 25–30 minutes, or until golden brown and cooked through.
  10. While rolls are baking, make the frosting by beating the cream cheese and butter until smooth. Add powdered sugar, vanilla, and cream or milk until desired consistency is reached.
  11. Spread frosting over warm rolls before serving.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling.
  • Ensure your yeast is fresh for the best rise.
  • These rolls can be made the night before and baked in the morning.
  • You can freeze the baked rolls without frosting and frost before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/best-pumpkin-cinnamon-rolls/