Pumpkin Cinnamon Rolls
User Reviews
5
Pumpkin Cinnamon Rolls
Description
These Pumpkin Cinnamon Rolls start with a dough combining flour, sugars, instant yeast, cinnamon, ginger, salt, milk, melted butter, pumpkin purée, egg, and vanilla extract. After kneading until smooth and tacky, the dough rises until doubled. The filling mixture of softened butter, light brown sugar, cinnamon, ginger, and freshly grated nutmeg is spread over the rolled dough before rolling up and slicing into rolls. Once baked, they are topped with a cream cheese glaze sweetened with maple syrup and flavored with vanilla for a creamy finish.
The rolls feature a moist, soft crumb with warm autumn spices enhanced by the richness of pumpkin. The glaze adds a sweet, tangy layer that complements the spiced filling. These works well as a holiday breakfast or brunch treat.
Room temperature eggs blend better into the dough. Using a scale or proper scooping techniques helps avoid adding too much flour, which can dry the rolls. Soft, moist brown sugar is key for the right texture. Pumpkin spice can be used as a substitute for individual spices if preferred. Light flouring of surfaces prevents sticking during rolling.
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour (420g) plus more if needed
- ¼ cup granulated sugar (50g)
- ¼ cup light brown sugar (55g)
- 2 ¼ teaspoons instant yeast (0.25 oz packet)
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoon salt
- ½ cup milk 120mL, whole
- 4 tablespoons butter 57g, unsalted
- ¾ cup pumpkin 168g, puree
- 1 egg room temp, large
- 1 tablespoon vanilla extract (15mL)
For the Filling:
- ½ cup butter room temperature (113g, unsalted
- ¾ cup light brown sugar 165g, packed
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg freshly grated
For the Cream Cheese Glaze:
- 6 ounces cream cheese room temperature (170g)
- 1 cup powdered sugar (120g)
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
Instructions
For the Dough:
- In the bowl of your stand mixer, add the flour, sugars, yeast, spices, and salt, then whisk together to combine and set aside.
- In a separate bowl or liquid measuring cup, add the milk and 4 Tbsp butter. Microwave until warm to the touch (about 110F) and stir until butter is melted.
- To the flour mixture, add the pumpkin purée, egg, vanilla, and warm milk mixture. Using the dough hook attachment, mix on low speed until the dough is smooth and tacky, about 15 minutes. (Dough should not stick to your finger when touched. If it does after 15 minutes, add another tablespoon or two of flour.) Transfer the dough to a lightly oiled bowl, turning to coat it in oil. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Generously butter a 13x9-inch baking dish.
- Punch down the dough and turn it out onto a lightly floured surface. Roll into roughly a 12x18-inch rectangle.
For the Filling:
- Spread the butter all over the dough, leaving about a ½-inch border on one long side. In a small bowl, mix together the brown sugar and spices. Sprinkle all over the butter and gently pat down with your hands.
- Starting on the long side opposite the border, tightly roll up into a log. Cut the dough into 12 (1 ½-inch) thick rounds and place in the butter baking dish.
- Cover and let right in a warm place until almost doubled in size, about 1 hour.
- When almost ready to bake, preheat the oven to 350F.
- Uncover and bake for 30 minutes or until the tops are golden brown. Let cool for 10 minutes.
For the Cream Cheese Glaze:
- In a bowl, beat the cream cheese until smooth. Sift in the powdered sugar. Add the maple syrup and vanilla. Beat until well combined.
- Spread the glaze over the warm rolls before serving.
Notes
- Use soft, moist brown sugar for the best texture; if hardened, there are simple methods to soften it.
- Room temperature eggs mix more evenly; warm refrigerated eggs in warm water if needed.
- Measure flour accurately using a scale or fluff and level technique to prevent dry, dense dough.
- Make the butter filling easily spreadable by softening and stirring before applying.
- Pumpkin spice can replace individual ground spices if preferred.
- Lightly flour surfaces and rolling pin to keep dough from sticking during rolling.
- Use real vanilla extract for best flavor in dough and glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 260mg | 11% |
| Potassium | 181mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 37g | 74% |
| Vitamin A | 2968IU | 59% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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