Description
Indulge in the warm and comforting flavors of fall with these delicious Pumpkin Cinnamon Rolls. Soft, fluffy rolls filled with a sweet cinnamon swirl and topped with a creamy cream cheese icing, perfect for breakfast or dessert.
Ingredients
Scale
Dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1/2 teaspoon pumpkin pie spice
Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Icing:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed for consistency
Instructions
- Dough: In a large bowl, combine 2 cups of flour, sugar, yeast, and salt. In another bowl, mix warm milk, melted butter, pumpkin puree, and egg. Combine wet and dry ingredients, adding remaining flour gradually. Knead until smooth. Let rise for 1 hour.
- Filling: Roll out dough, spread butter, sprinkle brown sugar and cinnamon. Roll up, slice into 12 rolls, place in baking dish. Let rise 30 minutes.
- Baking: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown.
- Cream Cheese Icing: Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread over warm rolls.
Notes
- For make-ahead rolls, prepare and slice, refrigerate overnight. Let rise before baking.
- Prep Time: 30 minutes (plus 1.5 hours rising time)
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 340
- Sugar: 20g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
