Pumpkin Cinnamon Rolls Recipe

Recipes

Pumpkin Cinnamon Rolls Recipe

Dough:

  • 2 1/2 teaspoons instant dry yeast
  • 1/2 cup warm milk
  • 1 cup pumpkin puree
  • 1/4 cup butter, softened
  • 1 large egg
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour

Filling:

  • 1/2 cup butter, softened
  • 1/3 cup pumpkin puree
  • 3/4 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg

Cream Cheese Glaze:

  • 4 oz cream cheese, softened
  • 1/4 cup salted butter, softened
  • 1 to 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Instructions:

  1. Make the Dough:
    In a large stand mixer, combine the yeast, warm milk, pumpkin puree, softened butter, egg, brown sugar, and salt. Add 2 1/2 cups of flour, and start mixing. Gradually add the remaining flour, half a cup at a time, until a smooth and elastic dough forms.
  2. First Rise:
    Transfer the dough to a lightly greased bowl, cover, and let it rise until doubled in size—about 1 hour.
  3. Prepare the Filling:
    While the dough rises, prepare the filling by whipping together the softened butter and pumpkin puree. Mix in the brown sugar, cinnamon, ginger, and nutmeg until smooth.
  4. Roll the Dough:
    Punch down the risen dough and roll it out into a 12-inch by 18-inch rectangle. Spread the filling evenly over the dough, leaving a 1/2-inch border along the top edge. Roll the dough tightly from the long side, forming a log. Slice the log into 12 one-inch rolls using a sharp knife.
  5. Second Rise:
    Place the rolls in a lightly greased 9×13-inch baking pan, cover, and let them rise for another 20 to 30 minutes.
  6. Bake the Rolls:
    Preheat the oven to 350°F (175°C). Bake the rolls for 18 to 20 minutes, or until they are lightly golden on top.
  7. Make the Cream Cheese Glaze:
    While the rolls bake, use a hand mixer to whip the softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar and vanilla extract. Mix in enough milk to achieve a smooth, drizzle-like consistency.
  8. Serve:
    Frost the warm rolls with the cream cheese glaze. Serve immediately or allow them to cool and store for later. Rolls will stay fresh for 4 to 5 days.

Enjoy your delicious pumpkin cinnamon rolls!