Description
Indulge in these pillowy, yeast-risen Pumpkin Cinnamon Rolls, the ultimate cozy fall breakfast treat. Featuring real pumpkin puree infused directly into the dough and a warm, spiced sugar filling, these decadent rolls are finished with a rich cream cheese frosting. Perfectly soft and tender, they are the ideal bake for slow weekend mornings or festive holiday brunches.
Ingredients
3/4 cup warm milk
1 packet instant yeast
1/2 cup pumpkin puree
4 tbsp melted unsalted butter
1/4 cup granulated sugar
3 cups all-purpose flour
1 tsp ground cinnamon
1/2 cup brown sugar (for filling)
2 tbsp ground cinnamon (for filling)
3 tbsp softened butter (for filling)
1/2 cup cream cheese frosting (for topping)
Instructions
Whisk warm milk and yeast in a bowl and let stand for 5 minutes until foamy.
Combine pumpkin puree, melted butter, and sugar in a large bowl, then stir in the yeast mixture.
Gradually fold in the flour and cinnamon until a soft dough forms.
Knead dough on a floured surface for 5 minutes until smooth, then cover and rise in a warm spot for 1 hour.
Roll dough into a 12×18 inch rectangle and spread with softened butter.
Sprinkle evenly with brown sugar and cinnamon.
Roll dough into a log and cut into 12 even slices using unflavored dental floss.
Arrange rolls in a greased 9×13 baking dish and let rise for 20 minutes while preheating oven to 350°F.
Bake for 25 minutes until golden brown.
Cool slightly and drizzle with cream cheese frosting.
Notes
Ensure the milk is warm (about 100-110°F) but not hot, as excessive heat will kill the yeast. Store leftover rolls in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 30
- Cook Time: 25
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 18g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg