Pumpkin Cinnamon Rolls
Warm, fluffy pumpkin cinnamon rolls with a delightful swirl of spicy sweetness and cream cheese icing, perfect for autumn mornings.
Ingredients
Dough Ingredients
- 1/2 cup whole milk Warm it up to help activate the yeast.
- 2 1/2 teaspoons active dry yeast Make sure it’s fresh.
- 2 tablespoons granulated sugar Helps to feed the yeast.
- 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 1/4 cup unsalted butter, melted Adds richness to the dough.
- 1 large egg Provides structure to the rolls.
- 1 large egg yolk Adds richness to your rolls.
- 1 tablespoon pumpkin pie spice Infuses every bite with warmth.
- 1 1/2 teaspoons table salt Balances sweetness.
- 4 cups bread flour Higher protein content creates a chewy texture.
Filling Ingredients
- 1/2 cup light brown sugar For caramel-like sweetness in the filling.
- 2 teaspoons pumpkin pie spice Extra spice to enhance flavor.
- 1 teaspoon ground cinnamon Brings warmth and comfort.
- 1/8 teaspoon table salt Brightens flavors.
- 4 tablespoons unsalted butter, softened Allows the filling to spread easily.
Icing Ingredients
- 2 oz cream cheese, softened Essential for luscious icing.
- 2 tablespoons unsalted butter, softened Adds creaminess to the icing.
- 1 teaspoon vanilla extract Enhances the icing's flavor.
- 1/8 teaspoon table salt Balances sweetness.
- 1 cup powdered sugar Sweetens the icing.
- 1 tablespoon milk or heavy cream Adjusts the icing's consistency.
Instructions
Preparation
- Heat the milk until it reaches 110-115°F. Pour it into a mixing bowl, then add the yeast and 1 teaspoon of sugar. Let it sit until it becomes foamy.
- Mix in the remaining sugar, pumpkin puree, melted butter, egg, egg yolk, pumpkin pie spice, salt, and 2 cups of flour. Stir until combined, then gradually add more flour until the dough is soft and slightly tacky.
- Knead the dough on a floured surface until smooth and elastic, then let it rise in a greased bowl until it doubles in size, about 1-2 hours.
Filling and Shaping
- For the filling, combine brown sugar, cinnamon, pumpkin pie spice, and salt in a bowl.
- Roll out the risen dough, spread softened butter, sprinkle the sugar filling over it, and roll it up tightly.
- Cut into 12 equal slices.
Baking
- Place the slices in a greased pan, let them rise for 30-60 minutes while preheating the oven to 350°F.
- Bake the rolls for about 26-30 minutes or until the edges are golden brown.
Icing Preparation
- For the icing, beat the cream cheese, softened butter, vanilla, and salt until silky smooth.
- Gradually add the powdered sugar, followed by the milk, until the icing is uniform.
Serving
- Frost the warm rolls for a gooey glaze or allow them to cool for a thicker icing. Serve warm.
Notes
For extra flavor, consider adding chopped nuts or raisins to the filling! If your dough seems too sticky, gradually add more flour, but be careful not to overdo it.