Description
Soft, pillowy homemade cinnamon rolls infused with pumpkin puree and warm fall spices like cinnamon, nutmeg, ginger, and cloves, topped with a rich cream cheese glaze.
Ingredients
Scale
- 1 cup warm milk
- 2 ¼ teaspoons instant yeast
- 1 tablespoon granulated sugar (for yeast)
- ½ cup pumpkin puree
- ¼ cup granulated sugar (remaining)
- ¼ cup vegetable oil
- 1 large egg
- 3 ½ to 4 cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter (softened, for filling)
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 4 oz cream cheese (softened, for glaze)
- 2 tablespoons butter (softened, for glaze)
- 1 ½ cups powdered sugar (sifted)
- 1–2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract
Instructions
- In a stand mixer bowl, combine warm milk, instant yeast, and 1 tablespoon of sugar. Let sit for 5-10 minutes until foamy.
- Add pumpkin puree, remaining sugar, oil, egg, and salt to the yeast mixture. Mix on low until combined.
- Gradually add flour, one cup at a time, mixing on low. Switch to dough hook and knead on medium speed for 5-7 minutes until dough is soft, slightly sticky, and pulls away from sides.
- Place dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm area for 1-1.5 hours until doubled in size.
- While dough rises, mix softened butter, brown sugar, cinnamon, ginger, nutmeg, and cloves in a small bowl.
- Punch down risen dough and roll out on a floured surface into a 12×16 inch rectangle.
- Spread the butter/spice mixture evenly over the dough, leaving a border. Roll tightly into a log.
- Cut the log into 12 equal rolls using a sharp knife or dental floss. Place cut-side up in a greased 9×13 inch baking pan.
- Cover rolls and let rise for 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
- Bake for 25-30 minutes until golden brown. Cover with foil if tops brown too quickly.
- While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk to reach drizzling consistency.
- Let rolls cool in pan for 10 minutes, then drizzle with glaze. Serve warm.
Notes
Ensure milk is warm (around 110°F) but not hot to avoid killing yeast. Pumpkin puree moisture varies, so add flour sparingly. For clean cuts, use dental floss instead of a knife. Glaze while rolls are still warm for best texture. Can be made ahead by refrigerating shaped rolls overnight.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 28
- Sodium: 250
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 52
- Fiber: 2
- Protein: 5
Keywords: pumpkin cinnamon rolls, fall baking, holiday brunch, homemade cinnamon rolls, pumpkin spice, cream cheese glaze, easy baking