Description
Soft, fluffy Pumpkin Cinnamon Rolls with a tangy cream cheese frosting – the perfect fall treat!
Ingredients
Scale
For the dough:
- 2 3/4 cups (345g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon (5g) salt
- 2 1/4 teaspoons (7g) instant yeast
- 1/2 cup (120ml) whole milk, warmed
- 1/4 cup (57g) unsalted butter, melted
- 1/2 cup (120ml) pumpkin puree
- 1 large egg
For the filling:
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 2 tablespoons (12g) ground cinnamon
- 1/2 teaspoon (2g) ground nutmeg
- 1/4 teaspoon (1g) ground ginger
For the cream cheese frosting:
- 4 ounces (113g) cream cheese, softened
- 1/4 cup (57g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon (5ml) vanilla extract
- 1–2 tablespoons (15-30ml) milk
Instructions
-
- Prepare the Dough: In a large mixing bowl, combine 2 cups flour, sugar, salt, and yeast. Mix well. Add warm milk, melted butter, pumpkin puree, and egg. Mix until a soft dough forms.
- Knead the Dough: Gradually add remaining flour until dough pulls away from the sides of the bowl. Knead on a floured surface for 5-7 minutes until smooth and elastic.
- Let the Dough Rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
- Prepare the Filling: While dough rises, mix softened butter, brown sugar, cinnamon, nutmeg, and ginger until creamy.
- Roll Out the Dough: Punch down risen dough and roll into a 16×12 inch rectangle on a floured surface.
- Spread the Filling: Spread filling evenly over dough, leaving a 1/2 inch border.
- Roll and Cut the Rolls: Tightly roll the dough from the long side into a log shape. Cut into 12 equal slices using a sharp knife or dental floss.
- Second Rise: Place rolls in a greased 9×13 inch baking pan, cover, and let rise for 30 minutes.
- Bake the Rolls: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.
- Prepare the Frosting: While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough milk to reach desired consistency.
- Frost and Serve: Spread frosting over warm rolls and serve immediatel
Notes
- Tip: Toast your spices lightly before using to enhance their flavor.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: pumpkin cinnamon rolls, fall baking, cream cheese frosting, homemade rolls, cinnamon rolls
