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These pumpkin cinnamon rolls

he perfect fall treat! They’re soft, pillowy, and filled with a rich cinnamon-sugar filling, all with a delicious hint of pumpkin. Topped with a creamy cream cheese frosting, these rolls are everything you could want in a seasonal pastry. Whether you’re preparing them for breakfast, dessert, or a cozy brunch, these pumpkin cinnamon rolls are sure to be a hit with friends and family alike.
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Equipment

  • Kitchen Equipment Needed:
  • Mixing bowls 
  • Measuring cups and spoons
  • Whisk
  • Rolling Pin
  • Baking dish or sheet pan
  • Plastic wrap
  • Hand mixer or stand mixer

Ingredients
  

  • Ingredients Overview
  • Pumpkin Puree: Adds moisture and a seasonal flavor to the dough.
  • Cinnamon: The key spice for that perfect cinnamon roll filling.
  • Yeast: Helps the dough rise making the rolls light and fluffy.
  • Butter: Adds richness to both the dough and the frosting.
  • Brown Sugar: Provides sweetness and a bit of molasses flavor to complement the pumpkin.
  • Cream Cheese: For the smooth and tangy frosting that balances the sweetness of the rolls.
  • Ingredients
  • For the dough
  • 1/2 cup warm milk 110°F
  • 2 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1/4 cup melted butter
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 cups all-purpose flour
  • 1 large egg

Instructions
 

  • For the filling
  • 1/2 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/4 cup melted butter
  • For the frosting
  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Step-by-Step Instructions
  • Activate the Yeast
  • In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the milk and let it sit for about 5 minutes, until the mixture becomes foamy.
  • Make the Dough
  • In a large bowl, mix together the pumpkin puree, melted butter, salt, and cinnamon. Once the yeast mixture is foamy, add it to the pumpkin mixture along with the egg. Gradually add in the flour, one cup at a time, stirring until the dough comes together.
  • Knead the Dough
  • Turn the dough out onto a floured surface and knead it for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
  • Let the Dough Rise
  • Place the dough in a greased bowl and cover it with a damp cloth or plastic wrap. Let it rise for 1 to 1 1/2 hours, or until it has doubled in size.
  • Prepare the Filling
  • In a small bowl, mix together the brown sugar and cinnamon. Set aside.
  • Roll Out the Dough
  • Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a large rectangle, about 16x12 inches.
  • Assemble the Rolls
  • Spread the melted butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the buttered surface. Starting at the long edge of the rectangle, roll the dough tightly into a log.
  • Slice the Rolls
  • Cut the dough log into 12 equal slices and place them in a greased baking dish or on a baking sheet. Cover the rolls with plastic wrap and let them rise for another 30 minutes.
  • Bake the Rolls
  • Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are golden brown on top.
  • Prepare the Frosting
  • While the rolls are baking, make the frosting. In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
  • Frost the Rolls
  • Once the cinnamon rolls are done baking, remove them from the oven and let them cool for a few minutes. Spread the cream cheese frosting generously over the warm rolls.
  • Serve and Enjoy
  • Serve the pumpkin cinnamon rolls warm, and enjoy the soft, fluffy, and spiced goodness!
  • Recipe Tips
  • Use room temperature ingredients: To help the dough come together more easily, use room temperature butter, milk, and eggs.
  • Don’t skip the second rise: Allowing the rolls to rise again after cutting them gives them that fluffy, airy texture.
  • Use fresh yeast: Always check the expiration date on your yeast to ensure it’s still active for the best results.
  • Frosting consistency: If the frosting is too thick, add a teaspoon of milk to thin it out. If it’s too thin, add a little more powdered sugar.
  • What to Serve With This Recipe
  • Enjoy with a hot cup of coffee or tea for a cozy breakfast or afternoon snack.
  • Pair with fresh fruit like apples or pears for a balanced treat.
  • Serve with a side of scrambled eggs and bacon for a full brunch spread.
  • Frequently Asked Questions
  • Can I make the dough ahead of time?
  • Yes, you can prepare the dough the night before. After the first rise, cover the dough and refrigerate it overnight. In the morning, let the dough come to room temperature before rolling it out and proceeding with the recipe.
  • Can I freeze the rolls before baking?
  • Yes! After assembling and slicing the rolls, place them on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. When you’re ready to bake, place the frozen rolls in a greased pan, cover, and let them rise for 2-3 hours before baking as directed.
  • How can I store leftovers?
  • Store any leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the rolls for up to 2 months. To reheat, warm them in the oven at 350°F for about 10 minutes.
  • Serving Suggestions
  • Drizzle some extra caramel sauce on top for an added sweetness.
  • Sprinkle a bit of chopped pecans or walnuts on the frosting for a crunchy texture.
  • Serve with a dollop of whipped cream or vanilla ice cream for an indulgent dessert.