Description
Experience the essence of autumn with these warm pumpkin cinnamon rolls. This recipe offers a soft, fluffy dough infused with pumpkin and warm spices, topped with a luscious cream cheese frosting. They are perfect for a cozy breakfast or a delightful seasonal treat.
Ingredients
Scale
- For the Dough:
- 1 cup (240ml) whole milk, warmed (about 105-115°F / 40-46°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar, plus 1 teaspoon for yeast
- ½ cup (113g) unsalted butter, melted and slightly cooled
- ½ cup (120g) pumpkin puree (not pumpkin pie filling)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 4 ½ – 5 cups (540-600g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- For the Filling:
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- For the Cream Cheese Frosting:
- 4 oz (113g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons whole milk or heavy cream, as needed
- Pinch of salt
Instructions
- Activate the Yeast: In your stand mixer bowl, combine the warmed milk, 1 teaspoon of sugar, and active dry yeast. Let sit for 5-10 minutes until foamy.
- Combine Wet Ingredients: Add the remaining ¼ cup sugar, melted butter, pumpkin puree, egg, and vanilla extract to the yeast mixture. Whisk until well combined.
- Incorporate Dry Ingredients: In a separate bowl, whisk together 4 cups of flour, salt, and pumpkin pie spice.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients. Mix with a dough hook on low-medium speed for 5-7 minutes until smooth and elastic. Add more flour, one tablespoon at a time, if too sticky.
- First Rise: Lightly grease a large bowl. Place dough in the bowl, turning once to coat. Cover and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- Prepare Filling: In a small bowl, combine softened butter, brown sugar, cinnamon, and pumpkin pie spice until a uniform paste forms.
- Assemble Rolls: Punch down the dough. Roll into an 18×12 inch rectangle on a lightly floured surface. Spread the filling evenly, leaving a ½-inch border on one long edge. Tightly roll the dough into a log from the opposite long edge.
- Slice Rolls: Slice the log into 12 equally sized rolls (about 1 ½ inches thick) using a sharp knife or dental floss.
- Second Rise: Arrange the rolls cut-side up in a lightly greased 9×13 inch baking dish, leaving space between them. Cover loosely and let rise for 30-45 minutes, until visibly puffed and touching.
- Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes, until golden brown and bubbly. Cool in the dish for 10-15 minutes.
- Make Frosting: Beat softened cream cheese and butter until light and fluffy. Gradually add sifted powdered sugar, vanilla extract, and salt. Beat until smooth. Add milk or cream as needed for desired consistency.
- Frost and Serve: Spread frosting generously over the slightly warm pumpkin cinnamon rolls. Serve immediately.
Notes
- Store leftovers covered at room temperature for a day or refrigerated for up to 3 days.
- Reheat briefly in the microwave for a fresh-baked experience.
- Best enjoyed the day they are made.
- Prep Time: 47 Minutes
- Cook Time: 25 Minutes
- Category: Desserts/Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: Approximately 450-550 kcal (estimated)
- Sugar: Approximately 40-50g (estimated)
- Sodium: Approximately 250-350mg (estimated)
- Fat: Approximately 25-35g (estimated)
- Saturated Fat: Approximately 15-20g (estimated)
- Unsaturated Fat: Approximately 10-15g (estimated)
- Trans Fat: 0g (estimated)
- Carbohydrates: Approximately 60-70g (estimated)
- Fiber: Approximately 2-4g (estimated)
- Protein: Approximately 5-7g (estimated)
- Cholesterol: Approximately 60-80mg (estimated)
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