Description
These Pumpkin Cinnamon Rolls are a perfect fall breakfast treat featuring a soft and fluffy dough enriched with pumpkin puree, filled with a spiced cinnamon-sugar mixture, baked to golden perfection, and topped with a creamy tangy glaze.
Ingredients
Scale
Dough
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1/2 cup pumpkin puree
- 1 large egg
- 1/4 cup unsalted butter, melted
Filling
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup unsalted butter, softened
Glaze
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Instructions
- Prepare the Dough: In a large mixing bowl, combine 2 cups of the flour, yeast, sugar, and salt. Add the warm milk, pumpkin puree, egg, and melted butter, then mix until smooth. Gradually add the remaining flour until a soft dough forms. Knead the dough for 6 to 8 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- Shape the Rolls: Punch down the dough and roll it out on a lightly floured surface into a 14 x 9-inch rectangle. Spread the softened butter evenly over the dough. In a small bowl, mix the brown sugar, cinnamon, and pumpkin pie spice, then sprinkle evenly over the buttered dough. Roll the dough tightly from the long side into a log and cut into 12 equal rolls.
- Second Rise: Place the rolls in a greased 9 x 13-inch baking dish. Cover and let rise again for 30 to 45 minutes until puffy. Preheat the oven to 350°F (175°C).
- Bake: Bake the rolls for 22 to 25 minutes or until golden brown.
- Prepare the Glaze: Beat together the cream cheese, butter, powdered sugar, vanilla extract, and enough milk to reach a spreadable consistency.
- Serve: Spread the glaze over the warm rolls before serving for a creamy, sweet finish.
Notes
- For extra pumpkin flavor, add 1/4 teaspoon pumpkin pie spice directly into the dough.
- These rolls can be prepared the night before and refrigerated after shaping for an easy morning bake.
