Description
Warm Pumpkin Cinnamon Rolls are a delightful autumn breakfast. This recipe features soft, fluffy dough infused with pumpkin and warm spices, topped with a creamy glaze.
Ingredients
Scale
- Dough:
- ¾ cup (177ml) warm water (105-115°F / 40-46°C)
- 2 ¼ teaspoons (1 packet) instant dry yeast
- ¼ cup (50g) granulated sugar, plus 1 teaspoon for yeast
- 2 tablespoons browned butter, melted and slightly cooled
- ⅔ cup (158g) pure pumpkin puree (not pumpkin pie filling), at room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon dry milk powder
- 4 ½ – 5 cups (540-600g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- Filling:
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- Cream Cheese Frosting:
- 4 oz (113g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons whole milk or heavy cream
- Pinch of salt
Instructions
- In a stand mixer bowl, combine warm water, 1 tsp granulated sugar, and instant dry yeast. Let sit 5-10 minutes until foamy. Add remaining ¼ cup granulated sugar, browned butter, pumpkin puree, egg, vanilla extract, and dry milk powder. Whisk well.
- In a separate bowl, whisk together flour, salt, and pumpkin pie spice. Gradually add dry ingredients to wet, mixing with a dough hook on low-medium speed for 5-7 minutes until smooth and elastic. Add more flour (up to ½ cup) if too sticky.
- Lightly grease a large bowl, place dough in it, turning once. Cover and let rise in a warm, draft-free place for 1 to 1 ½ hours, or until doubled in size.
- In a small bowl, combine softened unsalted butter, packed light brown sugar, ground cinnamon, and pumpkin pie spice until a uniform paste forms.
- Punch down dough and roll into an 18×12 inch (45×30 cm) rectangle on a lightly floured surface. Spread filling evenly, leaving a ½-inch border on one long edge. Tightly roll dough into a log from the opposite long edge.
- Slice the log into 12 equally sized rolls (about 1 ½ inches thick) using a sharp knife or dental floss. Arrange cut-side up in a lightly greased 9×13 inch baking dish, leaving space between rolls.
- Cover the dish loosely and let rolls rise in a warm, draft-free place for 30-45 minutes, or until visibly puffed and touching.
- Preheat oven to 375°F (190°C). Remove cover and bake for 20-25 minutes, until golden brown and bubbly. Cool in dish for 10-15 minutes.
- In a medium bowl, beat softened cream cheese and butter until light and fluffy. Gradually add sifted powdered sugar, then vanilla extract and a pinch of salt. Beat until smooth. Add milk/cream if needed for desired consistency.
- Generously spread frosting over slightly warm Pumpkin Cinnamon Rolls. Serve immediately. Store leftovers covered at room temperature for a day or refrigerated for up to 3 days; reheat in microwave for best experience.
Notes
- Ensure water is warm, not hot, to activate yeast.
- Use pure pumpkin puree for best flavor.
- Let rolls cool slightly before frosting for better spreadability.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg