Description
These Pumpkin Cinnamon Rolls are a cozy fall breakfast treat featuring soft, fluffy dough infused with pumpkin and warm spices. Filled with a cinnamon-sugar blend and topped with a luscious cream cheese glaze, they combine seasonal flavors and comforting sweetness perfect for chilly mornings or special occasions.
Ingredients
Scale
For the Dough
- 3/4 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup pumpkin purée
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (melted)
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 3 1/2 to 4 cups all-purpose flour
For the Filling
- 1/3 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
For the Cream Cheese Glaze
- 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: In a large bowl, combine the warm milk and active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dough Ingredients: Stir in the pumpkin purée, granulated sugar, melted butter, egg, salt, and pumpkin pie spice into the yeast mixture until well combined.
- Add Flour and Knead: Gradually add the all-purpose flour one cup at a time, stirring each addition until a soft dough forms. Transfer to a floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour or until it has doubled in size.
- Prepare Filling: While the dough is rising, mix together the softened butter, brown sugar, ground cinnamon, and pumpkin pie spice in a small bowl until fully combined.
- Shape Rolls: Once risen, roll the dough out on a floured surface into a 16×12-inch rectangle. Spread the cinnamon-sugar filling evenly over the dough.
- Roll and Slice: Roll the dough tightly from the long edge into a log shape. Slice the log into 12 equal rolls and arrange them in a greased 9×13-inch baking dish.
- Second Rise: Cover the rolls and let them rise again for 30 to 45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes or until they turn golden brown on top.
- Prepare Glaze: While the rolls bake, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and milk until the glaze reaches a spreadable consistency.
- Glaze and Serve: Spread the cream cheese glaze over the warm rolls before serving to enjoy a rich and flavorful finish.
Notes
- You can prepare the dough ahead by shaping the rolls and refrigerating them overnight. Allow them to come to room temperature before baking.
- For added texture and flavor, sprinkle chopped pecans on the filling or drizzle maple syrup on the finished rolls.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
