Pumpkin Cinnamon Rolls
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4.0
6 reviews
Good
Pumpkin Cinnamon Rolls
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Tender, light and fluffy Pumpkin Cinnamon Rolls with cream cheese frosting are the perfect fall breakfast, brunch or afternoon snack.
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Ingredients
Pumpkin Cinnamon Roll Dough
- 1 cup whole milk
- 2 ¼ teaspoon active dry yeast or 1 packet
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted and slightly cooled
- 1 large egg room temperature
- ¾ cup pumpkin puree
- 1 Tablespoon pumpkin spice
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 4 - 4 ½ cups all-purpose flour
Filling
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 2 Tablespoons cinnamon
- 1 teaspoon vanilla extract
- ½ cup heavy cream room temperature, for pouring over rolls after rising, but before baking
Cream Cheese Frosting
- ¼ cup unsalted butter softened
- 4 ounces cream cheese softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- pinch kosher salt
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Instructions
- Line a 9x13” baking dish with parchment paper. Set aside.
- In a large microwave-safe bowl, heat milk for 30-40 seconds, until the milk is lukewarm. Add in yeast and sugar and stir with a whisk until dissolved. Cover with a clean dish towel and let the yeast proof for 10 minutes.
- While your yeast is proofing, combine the filling ingredients; softened butter, sugars, cinnamon, pumpkin puree, pumpkin spice, and vanilla in a medium mixing bowl. Set aside.
- After the yeast has proofed, whisk in melted butter, egg, pumpkin puree, pumpkin spice and vanilla, until fully combined.
- Add in salt and flour, 1 cup at a time. Knead it slightly until the dough forms a ball. Cover the bowl with a clean towel or plastic wrap. Rest the dough for 10 minutes.
- Lightly flour a surface and a rolling pin. Roll the dough out until it is approximately a 14” × 18” rectangle that is 1/4” thick.
- Spread filling over the entire surface of the dough.
- Beginning at the long end, roll the dough up.
- Use a serrated knife to cut the dough into 12 rolls.
- Place cinnamon rolls in the pan, cut-side down. Cover with a clean dish towel and let rise for about 50 minutes.
- Preheat the oven to 350 degrees Fahrenheit. Drizzle the tops of the rolls with heavy cream. Bake for 24-26 minutes until the tops are slightly golden brown.
- For the frosting, add softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt to a medium-sized bowl. Mix with a hand mixer until combined and smooth. Frost cinnamon rolls and serve warm!
Notes
- Unfrosted cinnamon rolls can be stored in an airtight container, at room temperature, for about two days.
- FRIDGE: Alternatively, frosted rolls can be refrigerated in an airtight container for up to a week.
- FREEZER: Unfrosted pumpkin spice cinnamon rolls can actually be frozen! Allow them to cool to room temperature, then wrap the baking dish tightly in plastic wrap or store them in a freezer bag. Freeze for up to 3 months and allow to thaw before reheating. Frost and then serve!
Nutrition Information
Show Details
Serving
1roll
Calories
547kcal
(27%)
Carbohydrates
77g
(26%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
150mg
(6%)
Potassium
173mg
(5%)
Fiber
3g
(12%)
Sugar
39g
(78%)
Vitamin A
3186IU
(64%)
Vitamin C
1mg
(1%)
Calcium
83mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 547kcal | 27% |
| Carbohydrates | 77g | 26% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 150mg | 6% |
| Potassium | 173mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 39g | 78% |
| Vitamin A | 3186IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
6 reviews
Good
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