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Pumpkin Cinnamon Rolls

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Soft and fluffy pumpkin cinnamon rolls filled with a spiced cinnamon-sugar swirl and topped with a luscious cream cheese frosting — the ultimate cozy fall breakfast treat.

Ingredients

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  • Dough:
  • 3/4 cup warm milk (110°F/43°C)
  • 2 1/4 tsp active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1/2 tsp salt
  • 3 1/2 to 4 cups all-purpose flour
  • Filling:
  • 1/3 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • Cream Cheese Frosting:
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. In a large bowl, combine warm milk, yeast, and 1 tbsp sugar. Let sit for 5-10 minutes until foamy.
  2. Add remaining sugar, pumpkin puree, melted butter, egg, and salt. Mix to combine.
  3. Add flour, 1 cup at a time, until a soft dough forms. Knead for 5-7 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
  5. Roll dough out on a floured surface into a 16×12-inch rectangle. Spread with softened butter.
  6. Mix brown sugar, cinnamon, nutmeg, and cloves; sprinkle evenly over buttered dough.
  7. Roll up tightly from the long side and cut into 12 rolls.
  8. Arrange rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.
  9. Preheat oven to 350°F (175°C). Bake for 20-25 minutes until golden brown.
  10. For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
  11. Spread frosting over warm rolls and enjoy!

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Make ahead: Refrigerate assembled rolls overnight, then bake in the morning.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://ukfinda.com/pumpkin-cinnamon-rolls/