Description
Soft, pillowy homemade cinnamon rolls infused with real pumpkin puree and warm spices, topped with a stable, tangy cream cheese glaze. Perfect for weekend brunches or holiday mornings.
Ingredients
Scale
- 1 cup (240ml) warm milk (110°F/43°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50g) granulated white sugar
- 1 teaspoon salt
- ¼ cup (57g) unsalted butter, melted and cooled
- 1 large egg, room temperature
- ½ cup (120g) 100% pure pumpkin puree
- 3 ½ to 4 cups (420-480g) all-purpose flour
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 4 oz (113g) full-fat block cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 1 ½ to 2 cups (180-240g) powdered sugar
- 1–2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Activate the yeast: In a stand mixer bowl, combine warm milk, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
- Mix the dough: Add melted butter, egg, salt, and pumpkin puree to the yeast mixture. Mix on low until combined. Gradually add flour, switching to a dough hook. Mix on medium-low for 5-7 minutes until the dough is soft, slightly sticky, and pulls away from the sides.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
- Roll and fill: Punch down dough and roll into a 12×16 inch rectangle. Spread softened butter over the dough, leaving a ½-inch border. Mix brown sugar, cinnamon, pumpkin pie spice, and salt; sprinkle evenly over the butter.
- Roll and cut: Roll dough tightly into a log from the long edge. Pinch seam to seal. Cut into 12 equal rolls using dental floss or a sharp knife. Place cut-side up in a greased 9×13 inch baking dish.
- Second rise: Cover rolls and let rise for 30-45 minutes until puffy and jiggly.
- Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown. Tent with foil if browning too quickly.
- Make frosting: While rolls bake, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and milk until creamy and spreadable.
- Frost and serve: Let rolls cool for 5-10 minutes. Spread frosting over warm rolls. Serve warm.
Notes
Use 100% pure pumpkin puree, not pie filling. Ensure milk is warm (110°F) but not hot to avoid killing yeast. Do not over-flour the dough; it should be soft and tacky. For make-ahead, mix dough Friday night, refrigerate overnight, and bake Saturday morning. Freeze unfrosted baked rolls for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 28
- Sodium: 250
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 52
- Fiber: 2
- Protein: 6
Keywords: pumpkin spice, cinnamon rolls, fall baking, brunch, homemade yeast dough, cream cheese frosting, holiday breakfast