Description
Indulge in the cozy flavors of fall with these homemade Pumpkin Cinnamon Rolls. Soft, fluffy rolls filled with a sweet and spiced pumpkin filling, topped with a creamy cream cheese frosting – the perfect treat for a festive breakfast or brunch.
Ingredients
Scale
For the Dough:
- 3/4 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup canned pumpkin purée
- 1 large egg
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour
For the Filling:
- 1/3 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Prepare the Dough: In a large bowl or stand mixer, whisk together warm milk, yeast, and a tablespoon of sugar. Let sit until foamy. Add remaining sugar, melted butter, pumpkin purée, egg, and salt. Mix in flour until a soft dough forms. Knead until smooth. Let rise.
- Make the Filling: Roll out dough, spread with butter, sprinkle sugar, cinnamon, and pumpkin pie spice. Roll up and slice into rolls. Place in a baking dish and let rise.
- Bake the Rolls: Preheat oven, bake rolls until golden.
- Prepare the Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Frost warm rolls.
Notes
- For overnight rolls, assemble and refrigerate after the second rise. Let come to room temperature before baking.
- Add chopped pecans to the filling for a crunchy twist.
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
