Description
These Pumpkin Cinnamon Rolls combine the cozy flavors of pumpkin and warm spices for a delightful fall breakfast treat. Soft, fluffy rolls filled with a cinnamon-spiced brown sugar filling are baked to golden perfection and topped with a creamy, smooth cream cheese frosting. Perfect for holiday mornings or a special weekend brunch, these homemade rolls bring seasonal comfort to your table.
Ingredients
Scale
For the Dough
- 3/4 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup canned pumpkin purée
- 1 large egg
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour
For the Filling
- 1/3 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
For the Cream Cheese Frosting
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Activate Yeast and Prepare Dough: In a large bowl or stand mixer, whisk together the warm milk, yeast, and a tablespoon of sugar. Let sit for 5–10 minutes until foamy, indicating the yeast is active. Then add the remaining sugar, melted butter, pumpkin purée, egg, and salt. Mix until well combined. Gradually incorporate the flour until a soft dough forms. Knead the dough by hand for 6–8 minutes or with a dough hook until smooth and elastic. Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare Filling and Roll Dough: After the dough has risen, punch it down and roll it out on a floured surface into a 16×12 inch rectangle. Evenly spread the softened butter over the surface. In a small bowl, combine brown sugar, cinnamon, and pumpkin pie spice, then sprinkle this mixture evenly over the buttered dough. Starting at the long edge, tightly roll the dough into a log and slice it into 12 even rolls. Place the rolls into a greased 9×13 inch baking dish. Cover and allow them to rise again for 30–45 minutes until puffy.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until they are golden brown on top and cooked through. Remove from the oven and allow to cool briefly.
- Make the Cream Cheese Frosting and Finish: While the rolls are warm, beat together cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and milk as needed to achieve a spreadable consistency. Spread the frosting generously over the warm rolls and serve immediately for the best flavor and texture.
Notes
- For overnight rolls, assemble the rolls after the second rise, then cover and refrigerate. Remove from the fridge and let come to room temperature before baking.
- Add chopped pecans to the filling for an added crunchy texture and nutty flavor.
