Pumpkin Cinnamon Rolls
Soft, fluffy pumpkin cinnamon rolls made with real pumpkin puree baked right into the dough, swirled with a warm brown sugar spice filling, and topped with tangy cream cheese frosting. A cozy fall breakfast or brunch treat.
Equipment
- Stand mixer with dough hook
- Instant-read thermometer
- Unwaxed dental floss
- 9x13-inch baking dish
Ingredients
- 1/2 cup whole milk warmed to 110-115°F
- 2 1/4 teaspoons instant or active dry yeast 1 packet
- 1/4 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup unsalted butter melted
- 1 large egg plus 1 egg yolk room temperature
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons salt
- 4 to 4 1/2 cups bread flour or all-purpose flour
- 6 tablespoons unsalted butter softened
- 1/2 cup brown sugar packed
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 to 8 ounces full-fat cream cheese softened
- 2 cups powdered sugar sifted
- 3 to 4 tablespoons half-and-half heavy cream, or whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Warm the milk to 110-115°F. Pour into a mixer bowl, sprinkle in the yeast and 1 teaspoon of sugar. Let sit 5 to 10 minutes until foamy.
- Add the remaining sugar, pumpkin puree, melted butter, egg plus egg yolk, pumpkin pie spice, and salt. Mix in 2 cups of flour. Gradually add remaining flour until the dough pulls away from the bowl and feels soft and tacky.
- Knead with the dough hook for 5 to 7 minutes, or by hand for 10 minutes, until smooth and elastic.
- Transfer the dough to an oiled bowl, cover, and let rise in a warm place for 1 to 2 hours until doubled.
- Mix the brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves in a small bowl. Set aside.
- Punch down the risen dough. Roll it out on a floured surface into a 20x8-inch rectangle, about 1/4-inch thick.
- Spread the softened butter over the dough, leaving a 1/2-inch border. Sprinkle the spiced sugar mixture evenly over the butter and press gently.
- Roll the dough tightly into a log starting from the long edge. Pinch the seam to seal. Slice into 12 to 16 rolls using unwaxed dental floss.
- Arrange the rolls in a greased 9x13-inch baking dish. Cover and let rise 30 to 60 minutes until puffy.
- Preheat the oven to 350°F. Bake for 20 to 25 minutes until golden. Internal temperature should read 185-190°F. Tent with foil if browning too quickly.
- Beat the cream cheese, vanilla, and salt until smooth. Gradually add powdered sugar, then add milk or cream until the frosting reaches a thick, spreadable consistency.
- Let the rolls cool for 10 minutes. Spread the frosting over the warm rolls and serve immediately.
Notes
Chef's Tip: Blot excess moisture from watery pumpkin puree before mixing it into the dough to prevent stickiness, and add flour gradually rather than all at once to keep the rolls soft instead of dense.
Nutrition Facts: Calories: 386 kcal | Carbohydrates: 59g | Protein: 6.2g | Fat: 14.2g | Saturated Fat: 8.5g | Fiber: 1.8g | Sugar: 29.4g | Sodium: 323mg
Nutrition information is automatically calculated and should be used as an approximation only.