Pumpkin Cinnamon Rolls
User Reviews
5
Pumpkin Cinnamon Rolls
Description
The Pumpkin Cinnamon Rolls recipe features a dough made with whole milk, active dry yeast, melted butter, sugar, large egg, pumpkin puree, and a mix of baking soda and powder to achieve a soft, risen dough. A blend of cinnamon, nutmeg, allspice, ginger, and cloves in the filling imparts distinctive autumn flavors, complemented by a brown sugar butter mixture. After resting and rolling, the dough is baked until golden and then topped with a rich cream cheese frosting that combines softened butter, cream cheese, powdered sugar, vanilla, and optional pumpkin pie spice.
The result is a soft, moist roll with a sweet, spiced filling and a tangy frosting that balances richness. These rolls are well suited for breakfast or snack time, especially in fall when pumpkin flavor is welcomed.
This recipe makes twelve rolls, and the nutrition info indicates each roll has 479 calories, which helps with portion consideration. The dough resting and kneading steps support a balanced texture in the final product.
Ingredients
Dough
- 1/2 cup milk whole
- 2 teaspoons active dry yeast
- 1/4 cup butter melted, salted
- 1/4 cup granulated sugar
- 1/2 cup pumpkin NOT pumpkin pie filling, puree
- 1 egg large
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 ½ to 4 cups all-purpose flour
Filling
- 1/3 cup butter melted
- 2/3 cup light brown sugar
- ground cinnamon
- nutmeg ground, ½ teaspoon
- allspice ground, ½ teaspoon
- ground ginger ¼ teaspoon
- cloves ground, ¼ teaspoon
Cream Cheese Frosting
- butter softened, salted, ½ cup
- cream cheese softened, 8 ounces
- powdered sugar
- vanilla extract
- pumpkin pie spice optional, ⅛ teaspoon
Instructions
Dough
- Warm the milk over the stove or in the microwave. You want the milk to become just lukewarm (105°F to 115°F) *You do not want the milk hotter than this or it will kill the yeast.*In the bowl of a stand mixer, add the warmed milk and the yeast. Stir and then let mixture stand until it becomes foamy (about 5 minutes).
- Add the butter and sugar. Stir to combine. Add the pumpkin and egg. Mix until well combined. Add the salt, baking powder, baking soda, and 2 cups of the flour. Mix well for 2 minutes. Add the additional flour, 1/2 cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Knead for 10 minutes by hand (or 5 minutes in a mixer). Let the dough rest for 15 minutes.
Filling
- While the dough is resting, mix together the softened butter, light brown sugar, cinnamon, nutmeg, allspice and ground ginger in a medium bowl. Set aside.
- When the dough has finished resting, roll it out into a large rectangle (about 14x20-inches). Spread the filling evenly over the dough. Roll the dough up tightly. Cut into 12 even rolls and place in a well buttered 9x13-inch baking dish. Cover the dish and let the rolls rest for 15 minutes.
- While the rolls are resting, preheat the oven to 375 degrees. After the rolls are done resting, bake until golden brown, about 18 to 20 minutes.
Cream Cheese Frosting
- Cream the butter and cream cheese together until combined. Slowly mix in the powdered sugar and vanilla extract. Continue to blend until smooth and combined. Spread over the warm rolls. Serve and enjoy!
Notes
- This recipe yields 12 cinnamon rolls, each with approximately 479 calories.
- Use pure pumpkin puree, not pumpkin pie filling, for the best dough texture.
- Allow the dough to rest after kneading to improve rise and softness.
User Reviews
Overall Rating
5
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