Description
These Pumpkin Cinnamon Rolls are a delicious seasonal twist on a classic favorite. Made with a soft pumpkin-infused dough and filled with a spiced pumpkin brown sugar mixture, they are topped with a creamy pumpkin spice cream cheese icing. Perfect for fall breakfasts or cozy gatherings, these rolls are fluffy, flavorful, and irresistibly sweet.
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 brown sugar (packed)
- 2 teaspoons pumpkin pie spice (or cinnamon)
Topping
- ½ cup heavy whipping cream
Cream Cheese Icing
- 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 baking dish: Grease a 9×13-inch pan or baking dish and set aside for later use.
- Heat milk and butter: In a wide, shallow saucepan over medium heat, combine the milk and 6 tablespoons butter. Stir frequently until small bubbles appear on the edges, but do not let it boil.
- Cool the milk: Remove from heat and allow the mixture to cool for 15 minutes until it drops below 115°F to ensure it’s safe for yeast activation.
- Activate yeast: In a stand mixer bowl, combine warm water (105-110°F) and dry active yeast. Let it stand for 5-10 minutes until bubbly, indicating yeast activation.
- Mix wet ingredients: Add the cooled milk mixture, egg, pumpkin puree, granulated sugar, and salt to the yeast mixture and combine thoroughly.
- Add flour: Stir in 3 cups of flour using a dough hook at medium-low speed until just combined. Gradually add the remaining flour, ¼ cup at a time, until the dough forms a soft, elastic ball that pulls away from the bowl sides.
- Knead the dough: Knead the dough with the mixer on low for 5 minutes or on a lightly floured surface by hand for about 8 minutes until smooth and elastic.
- First rise: Place dough in a large oiled bowl, cover lightly with a kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
- Roll out dough: On a lightly floured surface, roll the dough into a 15 x 12-inch rectangle, preparing it for filling.
- Prepare filling and spread: Mix pumpkin puree, brown sugar, and pumpkin pie spice in a small bowl. Evenly spread this mixture over the dough, leaving a 1-inch gap along one long edge for sealing.
- Form rolls: Roll dough tightly starting at the long side opposite the gap to form a log. Cut into 12 even pieces using a sharp knife or unflavored dental floss, and place pieces cut side up into the prepared pan.
- Second rise: Cover rolls with a kitchen towel and let them rise for 45-60 minutes. Meanwhile, preheat oven to 375°F.
- Add heavy cream and bake: Pour the heavy whipping cream evenly over the rolls, then bake for 20-25 minutes until the tops are golden brown.
- Cool rolls: Remove from oven and allow rolls to cool before icing to prevent melting.
- Make cream cheese icing: Using a hand mixer, beat softened cream cheese and butter until fluffy (about 2-3 minutes). Mix in vanilla extract, pumpkin pie spice, and salt. Sift in powdered sugar and mix until smooth and creamy.
- Ice the rolls: Spread the prepared cream cheese icing generously over the cooled pumpkin cinnamon rolls before serving.
Notes
- Ensure milk is cooled below 115°F before adding yeast to avoid killing the yeast.
- Kneading dough sufficiently is essential for soft and fluffy rolls; avoid skipping this step.
- Be careful when spreading the filling as the pumpkin mixture is soft and may ooze out when rolling.
- Use unflavored dental floss for clean and precise cutting of rolls without squashing.
- Allow rolls to cool before icing to prevent the cream cheese topping from melting and becoming runny.
- For a spicier kick, increase pumpkin pie spice slightly in filling or icing.
- Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 1 month.
