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Pumpkin Cinnamon Rolls

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These soft and fluffy pumpkin cinnamon rolls are perfect for fall or any time you crave a cozy, spiced treat. Made with a pumpkin-infused dough and a cinnamon-sugar filling, they are a delicious twist on the classic cinnamon roll. Topped with a sweet cream cheese frosting, these pumpkin cinnamon rolls are sure to become your new favorite comfort food.

Ingredients

  • 1 cup warm milk (110°F)
  • 1/2 cup warm water
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour
  • 1 large egg

For the Filling:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Pinch of salt

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions

  1. In a large mixing bowl, combine warm milk, warm water, and sugar. Sprinkle the yeast over the liquid and let it sit for about 5-10 minutes, or until foamy.
  2. Add the pumpkin puree, melted butter, cinnamon, nutmeg, salt, and egg to the yeast mixture. Stir until well combined.
  3. Gradually add in the flour, one cup at a time, mixing until a soft dough forms. Knead the dough for 5-7 minutes, until it is smooth and elastic.
  4. Place the dough in a lightly greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
  5. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  6. Punch down the dough and roll it out on a lightly floured surface into a 12×18-inch rectangle.
  7. For the filling, spread the softened butter over the dough. In a small bowl, mix together the brown sugar, cinnamon, ginger, cloves, and salt. Sprinkle this mixture evenly over the buttered dough.
  8. Starting from the long side, carefully roll the dough into a tight log. Slice it into 12 rolls and place them in the prepared baking dish.
  9. Cover the rolls with a clean cloth and let them rise for another 30 minutes.
  10. Bake the rolls in the preheated oven for 25-30 minutes, or until golden brown.
  11. While the rolls are baking, prepare the cream cheese frosting by beating together the softened cream cheese, butter, vanilla, and powdered sugar until smooth and creamy.
  12. Once the rolls are done, remove them from the oven and let them cool for a few minutes before drizzling with the cream cheese frosting.

Notes

  • Make sure the milk and water are warm but not hot, as it can kill the yeast if it’s too hot.
  • You can make the dough the night before, refrigerate it after the first rise, and then bake it fresh in the morning.
  • If you prefer a thicker frosting, you can add more powdered sugar to reach your desired consistency.

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