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Pumpkin Cinnamon Rolls: The Ultimate Fall Treat Recipe

  • Author: Lily
  • Total Time: 150 minutes
  • Yield: 12 rolls 1x

Description

these pumpkin cinnamon rolls. They are a perfect blend of soft, fluffy dough and sweet, spiced filling, all topped with creamy frosting, making them an ideal treat for any fall gathering or cozy breakfast at home. Enjoy the delightful aroma and taste that captures the essence of the season!

Ingredients

Scale

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  • 4 cups all-purpose flour
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup whole milk, warmed to about 110°F (43°C)
  • ½ cup pumpkin puree (canned or fresh)
  • ¼ cup unsalted butter, melted
  • 2 large eggs
  • ½ cup brown sugar, packed
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup unsalted butter, softened
  • ½ cup chopped pecans or walnuts (optional)
  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed for consistency)

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Instructions

  1. In a large mixing bowl, combine 2 cups of the all-purpose flour, the yeast, granulated sugar, salt, ground cinnamon, and ground nutmeg. Whisk these dry ingredients together until well mixed.
  2. In a separate bowl, combine the warmed milk, pumpkin puree, melted butter, and eggs. Whisk until smooth and well combined.
  3. Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until the mixture starts to come together.
  4. Gradually add the remaining flour, ½ cup at a time, mixing until a soft dough forms. You may not need all the flour, so keep an eye on the consistency.
  5. Once the dough has formed, turn it out onto a floured surface. Knead the dough for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
  6. Shape the dough into a ball and place it in a greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  7. While the dough is rising, prepare the filling. In a small bowl, mix together the brown sugar, ground cinnamon, and ground nutmeg until well combined.
  8. In another bowl, soften the butter and mix it until creamy. This will make it easier to spread on the dough later.
  9. If you’re using nuts, chop them finely and set them aside.
  10. Once the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and roll it into a rectangle about 16×12 inches in size.
  11. Spread the softened butter evenly over the surface of the dough, leaving a small border around the edges.
  12. Sprinkle the brown sugar mixture evenly over the buttered dough. If you’re using nuts, sprinkle them on top of the sugar mixture.
  13. Starting from one of the long edges, carefully roll the dough tightly into a log. Make sure to keep it as tight as possible without tearing the dough.
  14. Once rolled, pinch the seam to seal it. Use a sharp knife or a bench scraper to cut the log into 12 equal pieces.
  15. Place the rolls cut-side up in a greased 9×13 inch baking dish. Make sure to leave some space between each roll as they will expand during the second rise.
  16. Cover the dish with a kitchen towel and let the rolls rise for another 30-45 minutes, or until they have puffed up.
  17. Preheat your oven to 350°F (175°C).
  18. Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.
  19. Remove from the oven and let them cool slightly before frosting.
  20. In a mixing bowl, beat together the softened cream cheese and butter until creamy.
  21. Gradually add the powdered sugar and vanilla extract, mixing until smooth.
  22. If the frosting is too thick, add milk 1 tablespoon at a time until you reach your desired consistency.
  23. Spread the cream cheese frosting over the warm rolls before serving.

Notes

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  • For a richer flavor, consider adding a pinch of cloves or ginger to the dough.
  • Make sure the milk is warmed to about 110°F (43°C) to activate the yeast properly.
  • If the dough is too sticky, sprinkle a little more flour as needed while kneading.
  • Let the rolls rise until they have puffed up for the best texture.
  • Frost the rolls while they are still warm for better frosting adherence.

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  • Prep Time: 30 minutes
  • Cook Time: 30 minutes

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