Description
These Pumpkin Cinnamon Rolls are the ultimate autumn treat, featuring a soft, spice-infused pumpkin dough filled with plenty of cinnamon and butter. Topped with a decadent maple cream cheese icing, these rolls provide a warm, soul-soothing experience perfect for crisp mornings. They are an elevated, scratch-made delight that brings a touch of magic to your kitchen.
Ingredients
1/2 cup warm milk (110°F to 115°F)
1 packet active dry yeast
1/3 cup granulated sugar
1/2 cup pumpkin puree
1/4 cup unsalted butter, melted
1 large egg
3 cups all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup unsalted unsalted butter, softened
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
2 tablespoons pure maple syrup
Instructions
In a small bowl, combine warm milk, a pinch of sugar, and yeast; let it sit until foamy.
In a large bowl, whisk together pumpkin puree, remaining sugar, melted butter, egg, pumpkin spice, and salt.
Stir in the yeast mixture and gradually add flour until a soft dough forms.
Knead the dough on a floured surface for 5-7 minutes until smooth.
Place in a greased bowl, cover, and let rise in a warm place for 1.5 hours.
Roll the dough into a large rectangle and spread with softened butter, then sprinkle with brown sugar and cinnamon.
Roll the dough into a log and cut into 12 equal rolls.
Place rolls in a greased baking pan, cover, and let rise for 45 minutes.
Preheat oven to 350°F and bake for 20-25 minutes until golden.
Beat together cream cheese, butter, powdered sugar, and maple syrup to make the icing.
Frost the rolls while still warm.
Notes
Ensure your pumpkin puree is 100% pumpkin, not pumpkin pie filling. For storage, keep in an airtight container for up to 3 days or freeze unbaked rolls before the final rise.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg