Description
Indulge in the warm, comforting flavors of fall with these homemade Pumpkin Cinnamon Rolls. Soft, fluffy rolls filled with a spiced pumpkin filling and topped with creamy cream cheese frosting, these treats are perfect for a cozy breakfast or brunch.
Ingredients
Scale
Dough:
- 3 ½ cups all-purpose flour, divided
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- ½ teaspoon salt
- ¾ cup whole milk
- ¼ cup unsalted butter, softened
- ½ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Filling:
- ¾ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter, melted
Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (as needed)
Instructions
- Dough Preparation: In a large mixing bowl, combine 2 cups of the flour, granulated sugar, yeast, and salt. Heat milk until warm, add butter, then mix with pumpkin, egg, and vanilla. Add remaining flour gradually until a soft dough forms. Knead for 5-7 minutes.
- Rising: Let the dough rise until doubled in size, about 1 hour.
- Filling: Roll out dough, brush with melted butter, sprinkle with cinnamon-sugar mixture, roll into a log, cut into slices, and place in a baking dish.
- Second Rise: Cover and let rise for another 30 minutes.
- Baking: Preheat oven to 350°F, bake rolls for 20-25 minutes until golden brown.
- Frosting: Beat cream cheese, butter, sugar, and vanilla until smooth. Add milk for desired consistency. Spread over warm rolls before serving.
Notes
- For extra flavor, add chopped pecans to the filling.
- Rolls can be made ahead and reheated for a quick breakfast treat.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 17g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
