Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 69 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Pumpkin Cinnamon Rolls are a delightful fall-inspired treat, combining soft, fluffy yeast dough with spiced pumpkin filling and a luscious pumpkin cream cheese icing. Perfect for cozy mornings or festive celebrations, they feature a tender pumpkin-infused dough, warm brown sugar and pumpkin spice filling, and a creamy frosting that adds just the right amount of sweetness.

Ingredients

Scale

Dough Ingredients

  • ¾ cup milk
  • 6 tablespoons unsalted butter
  • 3 tablespoons warm water (105-110°F)
  • 1 (0.25 ounces) packet dry active yeast
  • ½ cup pumpkin puree
  • 1 large egg
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 3½-4 cups all-purpose flour (plus additional for dusting the work surface)

Filling Ingredients

  • â…“ cup pumpkin puree
  • 1 cup brown sugar (packed)
  • 2 teaspoons pumpkin pie spice (or cinnamon)

Icing Ingredients

  • ½ cup heavy whipping cream
  • 4 ounces cream cheese (softened)
  • ¼ cup unsalted butter (softened)
  • 1½ teaspoons vanilla extract
  • ½ teaspoon pumpkin pie spice
  • â…› teaspoon salt
  • 1½ cups powdered sugar

Instructions

  1. Prepare Pan: Grease a 9×13-inch pan or baking dish and set aside to use later for baking the rolls.
  2. Heat Milk and Butter: In a wide, shallow saucepan over medium heat, combine the milk and 6 tablespoons of butter. Stir frequently and heat just until you see small bubbles appearing around the edges. Avoid boiling the milk.
  3. Cool Milk: Remove the saucepan from heat and allow the milk mixture to cool to below 115°F, which typically takes about 15 minutes.
  4. Activate Yeast: In the bowl of a stand mixer, combine the warm water and dry active yeast. Let it stand for 5-10 minutes until it becomes bubbly and frothy, indicating the yeast is activated.
  5. Mix Wet Ingredients: Add the cooled milk, egg, pumpkin puree, granulated sugar, and salt to the yeast mixture. Mix until all ingredients are incorporated.
  6. Add Flour and Form Dough: Begin by adding 3 cups of flour to the mixture. Using the dough hook attachment on medium-low speed, mix until combined. Then add the remaining flour ¼ cup at a time until the dough pulls away from the bowl edges and forms a soft ball.
  7. Knead Dough: Continue kneading the dough in the stand mixer on low speed for 5 minutes, or knead by hand on a floured surface until the dough is smooth and elastic, approximately 8 minutes.
  8. First Rise: Place the dough in a large greased bowl, cover lightly with a kitchen towel, and let it rest in a warm place until doubled in size, about 1 hour.
  9. Roll Dough: Turn the risen dough out onto a floured surface and roll it into a 15 x 12-inch rectangle, preparing it for filling.
  10. Prepare Filling: In a small bowl, mix together the â…“ cup pumpkin puree, brown sugar, and pumpkin pie spice until evenly combined.
  11. Fill and Roll: Spread the filling mixture evenly over the dough rectangle, leaving a 1-inch gap on one long side to seal the roll. Gently roll the dough into a log starting at the long edge with filling, being careful as the filling is soft and may ooze.
  12. Cut Rolls: Using a sharp knife or unflavored dental floss, slice the rolled dough into 12 equal pieces. Place them cut side up into the prepared greased pan.
  13. Second Rise: Cover the rolls with a kitchen towel and let rise in a warm place for 45-60 minutes until puffy.
  14. Preheat Oven: Preheat your oven to 375°F (190°C) during the last part of the second rise.
  15. Add Heavy Cream: Pour ½ cup heavy whipping cream evenly over the raised rolls before baking to keep them moist and add richness.
  16. Bake Rolls: Bake the rolls for 20-25 minutes until the tops are golden brown and the rolls are cooked through.
  17. Cool Rolls: Remove the baked rolls from the oven and allow them to cool slightly before icing.
  18. Make Icing: In a medium bowl, beat the softened cream cheese and butter with a hand mixer until fluffy (about 2-3 minutes). Add vanilla extract, pumpkin pie spice, and salt. Sift in powdered sugar and mix until smooth and creamy.
  19. Ice Rolls: Spread the cream cheese pumpkin icing generously over the cooled rolls for a luscious finish.

Notes

  • Ensure the milk is cooled below 115°F before adding to the yeast to prevent killing the yeast.
  • Use warm water between 105-110°F to properly activate the yeast.
  • For best results, allow the dough to double in size during both rises; this creates soft and fluffy rolls.
  • If the filling mixture is too soft and oozes out while rolling, handle the dough gently to maintain shape.
  • You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if desired.
  • Store leftovers wrapped in plastic wrap or an airtight container at room temperature for up to 2 days or freeze for longer storage.
  • Reheat rolls gently in the microwave or oven before serving to restore softness and freshness.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dailydinnersolutions.com/pumpkin-cinnamon-rolls-with-cream-cheese-glaze-recipe/