Description
These Pumpkin Cinnamon Rolls are a deliciously soft and fluffy autumn treat featuring a smooth pumpkin-infused dough filled with a spiced brown sugar and pumpkin mixture, baked to golden perfection and topped with a creamy pumpkin spice cream cheese frosting. Perfect for cozy fall mornings or festive gatherings, these rolls combine the comforting flavors of pumpkin and cinnamon in every bite.
Ingredients
Scale
Dough
- 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)
Filling
- â…“ cup pumpkin puree
- 1 cup packed brown sugar
- 2 teaspoons pumpkin pie spice (or cinnamon)
Glaze
- ½ cup heavy whipping cream
Frosting
- 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
- Prepare the Pan: Grease a 9×13-inch pan or baking dish and set aside to prevent sticking during baking.
- Heat Milk and Butter: In a wide, shallow saucepan over medium heat, combine milk and 6 tablespoons unsalted butter, stirring frequently until small bubbles form around the edges. Avoid boiling to maintain a gentle temperature.
- Cool Milk: Remove the milk and butter mixture from the heat and cool for 15 minutes until it falls below 115°F, the ideal temperature to activate the yeast without killing it.
- Activate Yeast: In the bowl of a stand mixer, combine warm water and dry active yeast. Let it sit for 5-10 minutes until the yeast becomes bubbly and active.
- Mix Wet Ingredients: Add the cooled milk mixture, egg, pumpkin puree, granulated sugar, and salt to the yeast mixture. Stir to combine thoroughly.
- Add Flour and Mix Dough: Add 3 cups of flour to the mixture and use the dough hook on medium-low speed until combined. Gradually add the remaining flour ¼ cup at a time until the dough forms a soft ball that pulls away from the sides of the bowl.
- Knead the Dough: Knead the dough with the mixer on low speed for 5 minutes or by hand on a floured surface for about 8 minutes until smooth and elastic.
- First Rise: Transfer the dough to a large oiled bowl, cover with a kitchen towel, and let it rest in a warm spot for 1 hour or until it has doubled in size.
- Roll Out Dough: Punch down the risen dough and turn it onto a lightly floured surface. Roll it into a 15 x 12-inch rectangle for the filling.
- Prepare Filling: In a small bowl, mix together pumpkin puree, brown sugar, and pumpkin pie spice. Spread this evenly over the dough, leaving a 1-inch gap on one long side for sealing.
- Form Rolls: Carefully roll the dough into a log starting from the long side opposite the gap. Use a sharp knife or unflavored dental floss to cut the log into 12 even pieces, then place them cut side up in the prepared pan.
- Second Rise: Cover the rolls with a kitchen towel and let them rise for 45-60 minutes until puffy. Preheat the oven to 375°F during this time.
- Add Cream: Pour the heavy whipping cream evenly over the risen rolls, which will help keep them moist during baking.
- Bake: Bake the rolls for 20-25 minutes until the tops turn golden brown and are cooked through.
- Cool Rolls: Remove the baked rolls from the oven and allow them to cool slightly to prepare for frosting.
- Make Frosting: In a medium bowl, beat softened cream cheese and butter with a hand mixer until fluffy (2-3 minutes). Mix in vanilla extract, pumpkin pie spice, and salt. Gradually sift in powdered sugar and mix until smooth and creamy.
- Ice Rolls: Spread the cream cheese frosting evenly over the cooled rolls and serve.
Notes
- The temperature of the milk is crucial; too hot can kill the yeast, too cold won’t activate it properly.
- Using fresh active dry yeast ensures a good rise and fluffy rolls.
- Be gentle when spreading the filling as it can be soft and might ooze out.
- Allowing the rolls to rise twice creates a light and airy texture.
- The heavy cream poured over the rolls before baking enhances moisture and tenderness.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze unbaked rolls after the second rise by wrapping the pan tightly; thaw overnight before baking.
