Pumpkin Cinnamon Rolls
Indulge in the warm, cozy flavors of fall with these delightful Pumpkin Cinnamon Rolls topped with a creamy glaze. Perfect for breakfast or dessert, they are soft, gooey, and packed with pumpkin spice goodness.
Equipment
- 1 mixing bowls
- 1 baking dish (9x13 inch)
- 1 rolling pin
- 1 whisk
- 1 measuring cups and spoons
- 1 stand mixer (optional)
- 1 plastic wrap
- 1 parchment paper
Ingredients
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup milk (warm)
- ½ cup pumpkin puree
- ¼ cup unsalted butter (melted)
- 2 large eggs
- ½ cup brown sugar (packed)
- 2 tablespoons ground cinnamon (for filling)
- ¼ cup unsalted butter (softened, for filling)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons cream cheese (softened, for glaze)
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine 2 cups of flour, sugar, yeast, salt, cinnamon, nutmeg, and ginger. Mix well.
- In another bowl, whisk together the warm milk, pumpkin puree, melted butter, and eggs.
- Pour the wet ingredients into the dry ingredients and mix until combined. Gradually add the remaining flour, one cup at a time, until the dough comes together.
- Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 350°F (175°C).
- Punch down the risen dough and roll it out on a floured surface into a rectangle (about 12x18 inches).
- Spread the softened butter for the filling over the dough. In a small bowl, mix together the brown sugar and ground cinnamon, then sprinkle over the buttered dough.
- Starting from the long edge, roll the dough tightly into a log. Cut into 12 equal rolls and place them in a greased baking dish.
- Cover the rolls with plastic wrap and let them rise for another 30 minutes.
- Bake for 20-25 minutes, or until golden brown.
- While the rolls are baking, prepare the glaze by whisking together the powdered sugar, cream cheese, milk, and vanilla until smooth.
- Once the rolls are out of the oven, drizzle the glaze over warm rolls and serve immediately.
Notes
For added flavor, consider mixing in nuts or raisins in the filling.
These rolls can be made the night before and refrigerated after shaping; just let them rise in the morning before baking.
Store any leftovers in an airtight container at room temperature for 2-3 days.