Pumpkin Cinnamon Rolls with Cream Cheese Icing
Indulge in the cozy flavors of fall with these Pumpkin Cinnamon Rolls with Cream Cheese Icing—a decadent twist on a classic breakfast treat. Soft, pillowy dough infused with real pumpkin puree and autumn spices like cinnamon, nutmeg, and cloves wraps around a rich brown sugar filling, creating irresistible swirls of flavor in every bite. Topped with a velvety cream cheese icing that melts perfectly over the warm rolls, this recipe is the ultimate combination of comforting sweetness and seasonal charm. Perfect for cozy brunches or holiday mornings, these rolls are surprisingly easy to make and sure to impress family and friends.
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Recipe Information
Ingredients
- 1 cup Whole milk
- 6 tablespoons Unsalted butter
- 0.25 cup Granulated sugar
- 2.25 teaspoons Active dry yeast
- 0.5 cup Pumpkin puree
- 1 Large egg
- 3.5 cups All-purpose flour (plus extra for rolling)
- 1 teaspoon Salt
- 0.75 cup Packed brown sugar
- 0.5 tablespoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 5 tablespoons Unsalted butter (for filling)
- 4 ounces Cream cheese (softened)
- 1.25 cups Powdered sugar
- 0.5 teaspoon Vanilla extract
- 2 tablespoons Milk (for icing)
Instructions
Heat the milk in a saucepan or microwave until warm (about 110°F), not hot. Melt the butter into the milk. Pour into a mixing bowl.
Whisk in the granulated sugar until dissolved. Sprinkle the yeast over the milk mixture and let sit for 5-10 minutes until foamy.
Mix in the pumpkin puree and egg until well combined.
Gradually add 3 1/2 cups of flour and the salt, mixing until a soft dough forms.
Knead the dough on a floured surface for about 8 minutes or until smooth and elastic. Add a little more flour if the dough is sticky.
Place the dough in a greased bowl, cover with a damp towel, and let rise for 1 hour or until doubled in size.
Meanwhile, mix the brown sugar, ground cinnamon, ground nutmeg, and ground cloves in a small bowl to make the filling.
Punch down the risen dough and roll it out on a floured surface into a 12x16-inch rectangle.
Spread the softened butter evenly over the dough and sprinkle the sugar-spice mixture on top, pressing it gently into the butter.
Roll the dough up tightly from the long edge to form a log, then cut into 12 equal slices. Place the slices in a greased 9x13 inch baking pan.
Cover the pan with a towel and let the rolls rise again for 30-40 minutes or until puffed.
Preheat the oven to 350°F. Bake the rolls for 20-25 minutes or until golden brown and cooked through.
To make the cream cheese icing, beat the softened cream cheese and powdered sugar together until smooth. Add the vanilla extract and milk, and mix until a spreadable consistency is reached.
Spread the cream cheese icing over the warm cinnamon rolls. Serve and enjoy!
Nutrition Facts
Calories |
4466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 2999 mg | 130% | |
| Total Carbohydrate | 757.6 g | 275% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 391.9 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 779 mg | 60% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1658 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
