PUMPKIN CINNAMON ROLLS
Pumpkin Cinnamon Rolls are soft, fluffy, and filled with warm spices and pumpkin flavor, topped with creamy frosting. Perfect for fall mornings or desserts.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet active dry yeast
- ½ teaspoon salt
- ½ cup milk warm
- ½ cup pumpkin puree
- ¼ cup unsalted butter melted
- 1 large egg
For the Filling:
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter softened
For the Frosting:
- 4 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
Activate Yeast:
- In a bowl, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
Make Dough:
- Add pumpkin puree, melted butter, egg, flour, and salt. Mix to form a soft dough and knead until smooth.
First Rise:
- Place dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
Prepare Filling:
- Roll dough into a rectangle. Spread softened butter, sprinkle brown sugar and cinnamon evenly.
Shape Rolls:
- Roll tightly into a log and cut into rolls. Place in a greased baking dish.
Second Rise:
- Cover and let rise again for 30 minutes. Preheat oven to 350°F (175°C).
Bake Rolls:
- Bake for 20–25 minutes until golden brown.
Frost and Serve:
- Mix frosting ingredients until smooth. Spread over warm rolls and serve.
Notes
- Make Ahead: Prepare rolls the night before and refrigerate before baking.
- Variations: Add nuts or raisins for extra texture and flavor.
- Serving Suggestions: Serve warm with coffee or tea for breakfast or dessert.
- Allergy-Friendly: Use dairy-free butter and cream cheese if needed.
- Storage Tips: Store in an airtight container for up to 3 days and reheat before serving.