Pumpkin Cinnamon Rolls
Make delicious homemade Pumpkin Cinnamon Rolls with pumpkin puree, warm spices, and cream cheese glaze. Perfect fall breakfast or dessert.
Equipment
- large mixing bowl
- whisk
- measuring cups
- measuring spoons
- knife
- cutting board
- Rolling Pin
- 9x13-inch baking dish
- oven
- electric mixer
Ingredients
Dough
- 1 cup whole milk warmed to 110°F
- 2.25 tsp active dry yeast
- 0.5 cup granulated sugar
- 0.5 cup pumpkin puree
- 1 large egg at room temperature
- 4 tbsp unsalted butter melted and cooled slightly
- 1 tsp vanilla extract
- 4 cups all-purpose flour plus extra for dusting
- 1 tsp salt
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
Filling
- 0.5 cup unsalted butter softened
- 0.75 cup packed brown sugar
- 2 tsp ground cinnamon
- 0.5 tsp ground ginger
Glaze
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 2 tbsp unsalted butter softened
- 0.25 cup heavy cream
- 0.5 tsp vanilla extract
Instructions
- In a large bowl, combine warmed milk, yeast, and 1 tablespoon of the granulated sugar. Let sit for 5 minutes until foamy.
- Whisk in pumpkin puree, egg, melted butter, vanilla, remaining sugar, cinnamon, and nutmeg. Gradually mix in flour and salt until a soft dough forms.
- Turn dough onto a floured surface and knead for 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Roll dough into a 12x18-inch rectangle. Spread softened butter evenly over the surface, then sprinkle with brown sugar, cinnamon, and ginger. Tightly roll into a log and cut into 12 equal slices.
- Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 30 minutes until puffy. Preheat oven to 375°F.
- Bake for 25-30 minutes until golden brown. While warm, drizzle with cream cheese glaze made by beating all glaze ingredients until smooth.
Notes
Let dough rise in a warm place for best results. Glaze can be adjusted for desired thickness.