Description
Soft, fluffy, pumpkin-spiced cinnamon rolls with creamy glaze — perfect for fall mornings!
Ingredients
Scale
- ¾ cup whole milk (warm, about 110°F)
- 2 ¼ tsp active dry yeast (1 packet)
- 2 tbsp granulated sugar
- ½ cup canned pumpkin puree
- 1 large egg
- ¼ cup unsalted butter, melted
- 4 cups all-purpose flour (plus more if needed)
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ cup unsalted butter, softened (for filling)
- ¾ cup brown sugar, packed (for filling)
- 2 tsp ground cinnamon (for filling)
- 1 tsp pumpkin pie spice (for filling)
- 4 oz cream cheese, softened (for glaze)
- 2 tbsp butter, softened (for glaze)
- 1 cup powdered sugar (for glaze)
- ½ tsp vanilla extract (for glaze)
- 2–3 tbsp milk (to thin, as needed for glaze)
Instructions
- Make the Dough: In a large bowl, whisk together warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy. Add pumpkin puree, egg, and melted butter. Mix until combined. Gradually stir in flour, salt, and spices until a soft dough forms. Knead dough on a floured surface (about 8 minutes) or in a stand mixer until smooth and elastic. Place dough in a greased bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.
- Make the Filling: In a small bowl, mix softened butter, brown sugar, cinnamon, and pumpkin pie spice until well combined.
- Assemble the Rolls: Roll out the dough into a large rectangle (about 12×18 inches). Spread filling evenly over the dough. Roll dough tightly from the long side into a log. Cut into 12 even rolls and place in a greased 9×13-inch baking dish. Cover and let rise again for 30–45 minutes, until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes, until golden brown.
- Glaze: Beat together cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk as needed for desired consistency. Spread glaze over warm rolls.
Notes
- For best results, ensure the milk is warm but not hot to avoid killing the yeast.
- Feel free to add nuts or raisins to the filling for extra texture.
- These rolls can be made ahead and stored in the refrigerator overnight before baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin cinnamon rolls, fall recipes, breakfast rolls