Get ready to indulge in the cozy flavors of fall with these delightful Pumpkin Cinnamon Rolls! Perfectly soft and sweet, they’re topped with a luscious cream cheese frosting that will make your heart sing.
Tips for Success
This part’s so satisfying: watching the dough rise and transform into fluffy rolls! Just remember, the warmer your kitchen, the better your dough will rise.
Why You’ll Love Them
These rolls are not just delicious; they’re a warm hug on a plate! The combination of pumpkin and spices makes them irresistible—trust me, you’ll love it!
Ingredients
- Dough Ingredients:
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- Filling Ingredients:
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- Cinnamon Cream Cheese Frosting Ingredients:
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Instructions
- Make the Dough:
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Step 1- Proof yeast: In a large bowl or stand mixer add warmed milk, yeast, and a pinch of the sugar. Stir to combine then let mixture sit for a few minutes, until yeast has proofed and is foamy.
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Step 2- Make dough: Add the remaining sugar, melted butter, pumpkin and egg then mix until well combined. Add salt, baking powder, baking soda, and 2 cups of flour. Mix well.
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Step 3- Knead: Add additional flour, 1/2 cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Mix for several minutes until the dough is smooth and elastic. It should be soft and slightly sticky, but not stick to a clean finger. Add more flour if needed.
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Step 4- First Rise: Place dough in a well greased bowl, cover with a towel and allow to rise for 1 to 1 1/2 hours, or until doubled in size.
- Prepare the Filling:
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Step 5- Make the filling: Mix brown sugar, cinnamon, ginger, nutmeg and cloves.
- Roll and Bake:
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Step 6- Roll Out: Punch dough down, place on a lightly floured counter and roll into a 18x20 inch rectangle. Spread softened butter all over the dough, leaving 1'' border, and sprinkle sugar mixture evenly on top. Starting on the shorter (18'' side) roll up into a log. Pinch the ends to seal them and tuck them under the roll.
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Step 7- Cut the dough: Cut the dough into 12 slices (about 1 1/2 inches wide) and place the cut rolls in a greased 9x13 inch baking dish, or on a jelly-roll pan.
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Step 8- 2nd Rise: Cover with a cloth and allow to rise for 1 hour.
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Step 9- Bake: Preheat oven to 375 degrees. Bake for 17-25 minutes, until centers are no longer soft/doughy.
- Make the Frosting:
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Step 10- Cinnamon Cream Cheese Frosting: Mix the butter and cream cheese for 2 minutes, until smooth and fluffy. Add vanilla, powdered sugar and cinnamon and whip for a few more minutes. Smooth frosting over warm cinnamon rolls.
Nutrition
- Calories: 300, Fat: 10g, Carbs: 50g, Protein: 4g
Cooking techniques
Kneading the dough is essential for developing gluten, which gives the rolls their lovely texture. Be patient during the rising times; it’s worth the wait!
Variations or substitutions
Feel free to switch up the spices in the filling based on your preference. You could also use pecans or walnuts for a delightful crunch!
Storage tips
Store any leftover rolls in an airtight container at room temperature for up to 2 days. You can also refrigerate them to extend freshness.
Notes
These rolls are a great breakfast option for a special occasion or a cozy weekend treat!
