Description
These Fluffy Pumpkin Cinnamon Rolls combine the warm autumnal flavors of pumpkin and spices into soft, tender rolls with a luscious cream cheese frosting. Perfect for a cozy breakfast or dessert, these rolls are made from scratch, featuring a yeast dough enriched with pumpkin puree and aromatic spices, then filled with a spiced brown sugar mixture and baked to golden perfection.
Ingredients
Scale
Dough
- 3/4 cup whole milk, warmed (about 110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 to 3 1/2 cups all-purpose flour
Filling
- 1/2 cup unsalted butter, very soft
- 3/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Frosting
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Activate the yeast: In a large bowl, whisk together the warm whole milk, active dry yeast, and 1 tablespoon of granulated sugar. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Mix the dough ingredients: Add the remaining sugar, pumpkin purée, melted butter, egg, vanilla extract, salt, ground cinnamon, nutmeg, and cloves to the yeast mixture. Stir until the mixture is smooth and well combined.
- Add flour and knead: Gradually incorporate 3 to 3 1/2 cups of all-purpose flour, adding about 1 cup at a time until a soft dough forms. Turn the dough onto a floured surface and knead for 5 to 8 minutes until smooth and elastic.
- First rise: Place the kneaded dough in a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
- Roll out dough: Punch down the risen dough and roll it out on a lightly floured surface into a 16 by 12-inch rectangle.
- Prepare the filling: Spread the softened butter evenly over the rolled dough. Then sprinkle the brown sugar, ground cinnamon, nutmeg, and cloves evenly over the butter.
- Form the rolls: Roll the dough tightly from the longer edge into a log shape. Using a sharp knife, slice the log into 12 equal rolls.
- Second rise: Arrange the rolls in a greased 9×13-inch baking dish. Cover and allow them to rise again for 30 to 45 minutes until puffy.
- Preheat oven: Set your oven to 350°F (175°C) to preheat.
- Bake the rolls: Place the dish in the oven and bake for 25 to 30 minutes, until the cinnamon rolls are golden brown and fluffy in texture.
- Prepare the frosting: While the rolls are baking, beat together the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and a pinch of salt, mixing until creamy and well combined.
- Frost and serve: Once the rolls come out of the oven and are still warm, spread the cream cheese frosting evenly over them. Serve immediately and enjoy the warm, spiced treat.
Notes
- Use pumpkin purée, not pumpkin pie filling, to control sweetness and spice levels.
- Ensure the milk is warm but not hot to properly activate the yeast.
- The dough may require slightly more or less flour depending on humidity; add gradually.
- For a dairy-free option, substitute butter and cream cheese with vegan alternatives.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat gently before serving to refresh their softness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
