Description
Indulge in the warm, comforting flavors of fall with these homemade Pumpkin Cinnamon Rolls. Soft, fluffy rolls filled with a sweet cinnamon swirl and topped with a creamy pumpkin spice frosting.
Ingredients
Scale
Dough:
- 3/4 cup warm milk (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 puree
- 1 large egg
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour
Filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Activate Yeast: Combine warm milk and yeast in a small bowl. Let it sit until foamy, about 5-10 minutes.
- Mix Dough: In a large bowl, whisk sugar, melted butter, pumpkin puree, egg, and salt. Add yeast mixture and flour. Knead until soft and elastic.
- Rise: Let dough rise for 1 hour until doubled. Roll out, spread softened butter, sprinkle brown sugar-cinnamon mix, roll up, slice, place in baking dish, and let rise again for 30-45 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden.
- Make Frosting: Beat cream cheese, butter, powdered sugar, vanilla, and milk. Spread over warm rolls before serving.
Notes
- Enhance pumpkin flavor with 1/2 tsp pumpkin pie spice in the dough.
- Best served warm; reheat for next-day enjoyment.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 340
- Sugar: 21g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
