Pumpkin Cinnamon Rolls
Soft and fluffy pumpkin cinnamon rolls topped with a creamy glaze, perfect for fall mornings.
Ingredients
- 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.