Description
Pumpkin Cinnamon Rolls bursting with fall flavors, creamy pumpkin filling, warm cinnamon spice. Perfect for a cozy autumn treat!
Ingredients
Scale
- 4¼ cups all-purpose flour, plus extra for dusting
- ⅓ cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- ½ cup whole milk, warmed to 110°F
- ¼ cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup light brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed for consistency
Instructions
- ‘Step 1: Prepare the Dough In a large mixing bowl, whisk together 4 cups of the flour, sugar, salt, and instant yeast. In a separate bowl, combine the pumpkin puree, warm milk, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. If using a stand mixer, use the dough hook attachment and knead on medium speed for about 5 minutes. If kneading by hand, turn onto a floured surface and knead for 7-8 minutes. Add the remaining ¼ cup flour as needed until you achieve a soft, slightly tacky dough that pulls away from the sides of the bowl.
- Step 2: First Rise Transfer your dough to a lightly oiled bowl, turning once to coat all sides. Cover with plastic wrap or a clean kitchen towel and place in a warm, draft-free area for 1-1½ hours, until doubled in size. The ideal temperature for rising is around 75-80°F. Your Pumpkin Cinnamon Rolls dough may take longer to rise than regular dough due to the pumpkin content, so be patient!
- Step 3: Prepare Filling and Shape While the dough rises, mix the brown sugar, cinnamon, and pumpkin pie spice in a small bowl. Line a 9×13-inch baking pan with parchment paper or grease well. Once doubled, punch down the dough and turn it out onto a lightly floured surface. Roll it into a rectangle approximately 18×14 inches. Spread the softened butter evenly across the surface, leaving a ½-inch border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter, lightly pressing it in.
- Step 4: Roll and Cut Starting with the long edge (opposite from your clean border), tightly roll the dough into a log, pinching the seam to seal. For cleaner cuts, chill the log for 10 minutes in the freezer. Use unflavored dental floss or a sharp knife to cut the log into 12 equal rolls, each about 1½ inches thick. Arrange the rolls in your prepared baking pan, leaving a little space between each one for expansion.
- Step 5: Second Rise and Bake Cover the pan loosely with plastic wrap and let the rolls rise again for 45-60 minutes, until puffy and nearly doubled. Preheat your oven to 350°F (175°C) during the last 20 minutes of rising. Bake your Pumpkin Cinnamon Rolls for 22-25 minutes, until golden brown on top and the internal temperature reaches 190°F. If they begin to brown too quickly, tent with aluminum foil.
- Step 6: Frost and Serve While the rolls bake, prepare the cream cheese frosting by beating cream cheese and butter until fluffy. Add powdered sugar and vanilla, then enough milk to reach your desired consistency. Allow the rolls to cool for 5-10 minutes before spreading with frosting—you want them warm enough to slightly melt the frosting but not hot enough that it completely liquefies. Serve your warm Pumpkin Cinnamon Rolls immediately for the ultimate fall breakfast experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 20g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg