Pumpkin Cinnamon Rolls
User Reviews
5.0
9 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Rise Time
2 hrs 30 mins
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Total Time
3 hrs 20 mins
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Servings
8 rolls
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Calories
351 kcal
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Course
Breakfast
Pumpkin Cinnamon Rolls
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Looking for the perfect seasonal breakfast pastry? Well, these pumpkin cinnamon rolls are packed full of flavor all rolled up in a sweet cinnamon roll pastry. Serve plain or topped with creamy cream cheese icing.
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Ingredients
For dough:
- 1 cup warm whole milk about 100-110 degrees F
- 2 tablespoons butter melted but cooled slightly
- 2-1/4 teaspoons 1 packet instant yeast
- 3 cups all-purpose flour
- 1/4 cup dark brown sugar
For filling:
- 1/3 cup pumpkin puree
- 3 tablespoons butter softened
- 3/4 cup dark brown sugar
- 2 teaspoons ground cinnamon
For frosting:
- 4 ounces cream cheese room temperature
- 3 tablespoons unsalted butter room temperature
- 1/4 cup powdered sugar
- 3 tablespoons maple syrup
- 1 tablespoon whole milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon maple extract optional
- 1/8 teaspoon kosher salt
Instructions
For Dough:
- In a large bowl, combine the milk, melted butter, and yeast.
- Slowly add the flour and brown sugar, stirring as you add. This will help incorporate all of the flour smoothly. You can also do this in the bowl of a stand mixer fitted with the paddle attachment if you’d prefer.
- Once all of the flour has been incorporated, transfer the dough to a lightly floured surface and knead for 2-3 minutes, or until the dough is smooth and elastic. When you press it gently, it should bounce back about 50%.
- Transfer the dough to a lightly oiled bowl and place it in a warm spot to rise until doubled in size-- about 90 minutes.
Fill & Bake:
- Once the dough has doubled in size, turn it out on a lightly floured surface again (no need to punch the dough down) and roll it out to a 1/4 inch thick rectangle.
- In a small bowl, combine the filling ingredients - pumpkin puree, softened butter, light brown sugar, and ground cinnamon.
- Spread the mixture over the dough, making sure it covers all of the dough evenly.
- Starting with the shortest side, roll the cinnamon rolls tightly into a log.
- Place the log seam side down and slice them into 8 rolls, each about 1.25” thick.
- Grease a 9x13 baking dish with butter non-stick baking spray and place the rolls into the pan, making sure they’re no more than 1” apart.
- Set the rolls aside to rise again until they’ve doubled in size, about 1 hour.
- While the rolls rise, preheat your oven to 375 degrees F.
- Bake the rolls for 18-20 minutes, or until they are golden brown around the edges and fully set in the center.
- Frost and serve!
- Store in an airtight container in the fridge for up to two days.
For Frosting:
- In a bowl of a mixer add cream cheese and butter.
- Using a paddle attachment mix until smooth.
- Add in powdered sugar, maple syrup, milk, vanilla exact, maple extract, and kosher salt.
- Mix until combined and fluffy.
- If the mixture is too thin add more powdered sugar, if it's too thick thin out with more maple syrup or milk.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
351kcal
(18%)
Carbohydrates
62g
(21%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Cholesterol
22mg
(7%)
Sodium
79mg
(3%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 8rolls
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 351kcal | 18% |
| Carbohydrates | 62g | 21% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 22mg | 7% |
| Sodium | 79mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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