Printable Recipe
Pumpkin Cinnamon Rolls
Perfect Pumpkin Cinnamon Rolls are made with pumpkin both in the dough and in the filling for maximum pumpkin flavor! 🍴🍴🍴🍴🍴🍴🍴🍴🍴
Prep time
30 min
Cook time
18 min
Total time
1 hr 18 min
Yield
12
Ingredients
19
Steps
10
Filed under: baking, vanilla.
Source channel: The Stay At Home Chef
Key ingredients
instant dry yeast, warm milk, pumpkin puree, butter, large egg.
Ingredients
- 2 1/2 teaspoons instant dry yeast
- 1/2 cup warm milk
- 1 cup pumpkin puree
- 1/4 cup butter (softened)
- 1 large egg
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 3 1/2 - 4 cups all-purpose flour
- 1/2 cup softened butter
- 1/3 cup pumpkin puree
- 3/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 4 ounces cream cheese (softened)
- 1/4 cup salted butter (softened)
- 1 to 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Method
- In the bowl of a stand mixer, combine 2 1/2 teaspoons instant dry yeast, 1/2 cup warm milk, 1 cup pumpkin puree, 1/4 cup butter, 1 large egg, 2 tablespoons brown sugar, and 1/4 teaspoon salt. Add 2 1/2 cups of flour.
- Begin mixing, adding remaining flour 1/2 cup at a time, until a soft, smooth, elastic dough forms.
- Transfer dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 hour.
- Punch down dough and roll into a 12 x 18-inch rectangle.
- In a mixing bowl, prepare the filling by whipping 1/2 cup softened butter with 1/3 cup pumpkin puree. Mix in 3/4 cup brown sugar, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground nutmeg. Spread filling evenly over dough, leaving a 1/2-inch border along the top edge.
- Roll dough tightly lengthwise toward the top edge to form a long log. Using a sharp knife, cut into 12 equal slices.
- Place rolls into a lightly greased 9 x 13-inch pan. Cover and let rise for 20 to 30 minutes.
- Preheat oven to 350°F (177℃). Bake rolls for 18 to 20 minutes, until lightly golden on top.
- While rolls bake, prepare the cream cheese glaze. Using a hand mixer, whip 4 ounces cream cheese and 1/4 cup salted butter until light and fluffy. Beat in 1 to 1 1/2 cups powdered sugar and 1/2 teaspoon vanilla extract. Add 1 to 2 tablespoons milk as needed to reach a drizzle-like consistency.
- Frost rolls while still warm. Serve immediately or allow to cool and store. Rolls stay fresh for 4 to 5 days.