Description
Soft and fluffy pumpkin cinnamon rolls topped with a creamy glaze, perfect for fall mornings.
Ingredients
Scale
- 1 cup pumpkin puree
- 3 ½ cups all-purpose flour
- ½ cup warm milk
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon salt
- ½ cup butter, melted (for dough), soft (for filling)
- 2 ¼ teaspoons instant yeast
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 large egg
- 4 oz cream cheese
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Warm the milk until bathwater warm, then mix in yeast and sugar, letting it foam.
- In a bowl, combine pumpkin puree, egg, butter, and the foamy yeast milk.
- Gradually add dry ingredients until a sticky dough forms.
- Knead the dough until smooth (5-7 minutes), then let it rise until doubled in size.
- Roll the dough out into a rectangle, spread with softened butter, and sprinkle with brown sugar and spices.
- Roll tightly, slice into rounds, and let them rise again.
- Bake until puffed and golden, then apply cream cheese glaze while still warm.
Notes
Make sure yeast is fresh; use pumpkin puree, not pie filling. Let rolls cool slightly before icing for a thicker glaze.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg