Description
Experience the ultimate cozy fall breakfast with these soft, pillowy pumpkin-infused cinnamon rolls. Packed with seasonal spices and finished with a luscious cream cheese glaze, these rolls are the perfect weekend treat to fill your home with warmth and comforting aromas. They are simple to prepare and promise bakery-quality results that will impress family and friends alike.
Ingredients
4 cups all-purpose flour
1/2 cup pumpkin puree
1/4 cup granulated sugar
1 packet instant yeast
1/2 cup warm milk
1/4 cup melted butter
1 large egg
1/2 cup brown sugar
2 tbsp ground cinnamon
1/4 cup softened butter
4 oz cream cheese, softened
1 cup powdered sugar
2 tbsp milk
1 tsp vanilla extract
Instructions
In a large bowl, combine warm milk, yeast, and sugar and let sit for 5 minutes.
Stir in the pumpkin puree, melted butter, egg, and flour until a dough forms.
Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic.
Place in a greased bowl, cover with a warm towel, and let rise for 1 hour or until doubled in size.
Roll the dough into a large rectangle on a floured surface.
Spread softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon mixture.
Roll the dough tightly into a log.
Slice the log into 12 even rolls using a sharp knife or dental floss.
Place rolls in a 9×13 inch baking dish and let rest for 20 minutes.
Bake at 375°F (190°C) for 20 minutes.
Whisk the glaze ingredients until smooth and drizzle generously over the warm rolls.
Notes
Keep leftover rolls in an airtight container at room temperature for up to 3 days. For a softer roll, ensure the dough rises in a draft-free, warm spot. You can swap the cream cheese glaze for a simple powdered sugar and milk icing if preferred.
- Prep Time: 30
- Cook Time: 20
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg