Description
These Soft Pumpkin Cinnamon Rolls are a delightful fall treat featuring a tender pumpkin-infused dough swirled with a spiced cinnamon-sugar filling. Baked to golden perfection and topped with a luscious maple cream cheese frosting, these rolls combine warm autumn flavors with a creamy sweetness, perfect for breakfast or dessert during the cooler months.
Ingredients
Scale
For the Dough:
- 1/4 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 large egg
- 1/4 cup unsalted butter, melted
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the Filling:
- 1/2 cup unsalted butter, softened
- 2/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
For the Maple Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
- 1 cup powdered sugar
Instructions
- Activate the Yeast: In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit for about 5 minutes until it’s foamy, indicating the yeast is active.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, egg, and melted butter until smooth to create a rich pumpkin base.
- Add Dry Ingredients and Yeast Mixture: Gradually add the flour, salt, cinnamon, nutmeg, and the yeast mixture to the pumpkin mixture. Stir until the dough starts to come together.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, developing the gluten for structure.
- First Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place until doubled in size, about 1 hour.
- Prepare the Filling: In a small bowl, mix softened butter, brown sugar, cinnamon, and pumpkin pie spice until well combined for a spiced sweet filling.
- Roll Out Dough: Roll the dough on a lightly floured surface into a 16×12 inch rectangle, preparing it for filling application.
- Spread Filling: Evenly spread the butter mixture over the dough, leaving a small border along one long edge.
- Form Rolls: Roll up the dough tightly from the long edge, pinching the seam to seal and hold the spiral together.
- Cut Rolls: Slice the roll into 12 even pieces using a sharp knife or dental floss for clean cuts.
- Second Rise: Place the rolls cut side up in a greased 9×13 inch baking dish, cover, and let them rise for another 30 minutes to puff up.
- Bake: Preheat the oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden brown and cooked through.
- Make Frosting: While baking, beat cream cheese and butter together until smooth. Add vanilla extract, maple syrup, and powdered sugar, mixing until creamy and well combined.
- Cool Rolls: Allow the baked rolls to cool for 5-10 minutes to slightly set before frosting.
- Frost and Serve: Spread the maple cream cheese frosting over the warm rolls evenly. Serve immediately and enjoy the comforting flavors.
Notes
- Ensure milk is warm (110°F) to properly activate yeast but not hot to avoid killing it.
- For best results, use fresh yeast and verify it’s active.
- Softened butter for filling and frosting allows easier mixing and spreading.
- Allow rolls to cool slightly before frosting to prevent frosting from melting off.
- Rolls can be stored in an airtight container for up to 3 days and warmed before serving.
- Pumpkin puree can be homemade or canned, but should be pure pumpkin, not pumpkin pie filling.
