Description
These soft and fluffy Pumpkin Cinnamon Rolls filled with warm pumpkin spice are the perfect cozy treat for chilly mornings, topped with creamy frosting.
Ingredients
For the Dough
- 1 cup Warm milk (Not hot, think warm bath)
- 2 teaspoons Active dry yeast or instant yeast (Ensure it’s fresh)
- 1 cup Pumpkin puree (Not pumpkin pie filling)
- 2 large Eggs
- 1/4 cup Melted butter (Plus extra for spreading inside)
- 1/4 cup Sugar
- 1 teaspoon Salt
- 4 cups All-purpose flour (Measure gently)
For the Filling
- 1/2 cup Brown sugar
- 2 teaspoons Cinnamon (Add a pinch of salt too)
- 1 teaspoon Pumpkin pie spice (Plus extra cinnamon if desired)
For the Frosting
- 8 ounces Cream cheese (Softened)
- 1/2 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Milk (Add more if needed for spreadability)
Instructions
Make the Dough
- Warm the milk and mix in yeast and a little sugar. Let sit until foamy.
- Stir in pumpkin puree, eggs, melted butter, sugar, and salt.
- Gradually add flour until a soft dough forms, kneading until smooth and stretchy.
First Rise
- Place the dough in a lightly greased bowl, cover, and let rise until doubled (60 to 90 minutes).
Prepare the Filling
- Mix brown sugar, cinnamon, pumpkin pie spice, and a pinch of salt in a bowl.
Roll, Fill, and Cut
- Roll the dough into a rectangle on a floured surface.
- Spread softened butter over the dough and sprinkle with filling.
- Roll up snugly from the long side and slice into even pieces.
Second Rise and Bake
- Place rolls in a greased baking dish, cover, and let rise until puffy.
- Bake until golden and cooked through, about 25-30 minutes.
- Let cool for 10 minutes before frosting.
Make the Frosting
- Beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and milk to reach desired consistency.
Notes
Measure flour gently to avoid dry dough. Let rolls rise until puffy for best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Cuisine: American