Description
Soft, fluffy, and swirled with spiced brown sugar, these Pumpkin Cinnamon Rolls are the ultimate cozy fall treat — perfect for weekend mornings or festive brunches.
Ingredients
- Dough:
- ¾ cup warm milk (about 110°F)
- 2¼ tsp active dry yeast (1 packet)
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- ¼ cup unsalted butter, melted
- 1 large egg
- 3¾ to 4¼ cups all-purpose flour
- 1 tsp salt
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- Filling:
- ⅓ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- 2 tsp ground cinnamon
- ¼ tsp ground cloves (optional)
- Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (adjust for consistency)
Instructions
- In a large bowl, combine warm milk, yeast, and 1 tbsp of sugar. Let sit for 5–10 minutes until foamy.
- Add remaining sugar, pumpkin puree, melted butter, egg, salt, and spices. Mix to combine.
- Gradually add flour, mixing until a soft dough forms. Knead for 6–8 minutes by hand or 5 minutes with a dough hook until smooth.
- Place dough in a greased bowl, cover, and let rise for 60–90 minutes or until doubled in size.
- Mix together softened butter, brown sugar, cinnamon, and cloves to make the filling.
- Punch down the dough and roll it into a 16×12-inch rectangle. Spread filling evenly, roll tightly, and cut into 12 rolls.
- Place rolls in a greased 9×13-inch baking dish. Cover and let rise again for 30–45 minutes.
- Preheat oven to 350°F (175°C). Bake for 22–26 minutes until golden and cooked through.
- Beat cream cheese, butter, powdered sugar, vanilla, and milk for glaze. Spread over warm rolls and serve.
Notes
Use dental floss for clean cuts. Try maple glaze or streusel topping for a fun variation. Store unglazed rolls in the freezer for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American