Pumpkin Swirl Breakfast Rolls
Start your morning off with the irresistible aroma of homemade Pumpkin Swirl Breakfast Rolls, a cozy autumn-inspired treat that's perfect for the season. These soft and fluffy cinnamon roll-style pastries are filled with a luscious pumpkin puree spiced with warm pumpkin pie spice and sweetened with brown sugar, creating a delectable swirl in every bite. Topped with a rich and creamy vanilla-infused cream cheese glaze, these rolls strike the perfect balance between indulgence and comfort. Ideal for brunch gatherings, holiday mornings, or any cozy breakfast, this recipe is easy to follow and yields 12 generously sized rolls. With just a little prep and rise time, you'll have a batch of golden-brown perfection fresh from the oven. Whether you're a pumpkin lover or simply craving bakery-style magic at home, these breakfast rolls will become your new seasonal favorite!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 1 cup Whole milk
- 0.25 cup Unsalted butter
- 1 large Egg
- 1 cup Pumpkin puree
- 0.5 cup Brown sugar
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Vanilla extract
- 4 ounces Cream cheese
- 1 cup Powdered sugar
- 2 tablespoons Heavy cream
Instructions
In a small saucepan, warm the milk over low heat until lukewarm (about 110°F). Remove from heat and mix in the yeast and granulated sugar. Let sit for 5–10 minutes until frothy.
In a large bowl, combine the flour and salt. In a separate bowl or a stand mixer, mix together the frothy milk mixture, melted butter, and egg. Gradually add the wet mixture to the dry ingredients, kneading until a smooth dough forms (10 minutes by hand or 5 minutes using the dough hook attachment).
Cover the dough with a clean kitchen towel and let rise for 1–1.5 hours in a warm place, or until the dough has doubled in size.
While the dough is rising, prepare the pumpkin filling by mixing together the pumpkin puree, brown sugar, and pumpkin pie spice in a bowl. Set aside.
Once the dough has risen, roll it out on a lightly floured surface into a 12x16-inch rectangle. Spread the pumpkin filling evenly over the dough, leaving a 1/2-inch border around the edges.
Starting from a long side, tightly roll up the dough into a log. Use a sharp knife or unflavored dental floss to slice the log into 12 evenly-sized rolls.
Place the rolls into a greased 9x13-inch baking dish, cover, and let rise for another 30 minutes.
Preheat your oven to 350°F (175°C). Once risen, bake the rolls for 20–25 minutes, or until golden brown.
While the rolls are baking, make the glaze by whipping together cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth.
Remove the rolls from the oven and let cool for 5–10 minutes. Drizzle the cream cheese glaze generously over the warm rolls before serving.
Nutrition Facts
Calories |
3805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 3000 mg | 130% | |
| Total Carbohydrate | 649.1 g | 236% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 263.3 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 663 mg | 51% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 1869 mg | 40% | |
*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.
