Pumpkin Cinnamon Rolls are the perfect fall treat that combines the warm flavors of cinnamon and the rich, earthy taste of pumpkin. These delightful rolls are soft, fluffy, and drizzled with a creamy glaze that will leave you craving more. Whether you’re celebrating the season or just looking for a cozy dessert, this recipe is sure to impress family and friends. Let’s dive into how to make these delicious Pumpkin Cinnamon Rolls from scratch!
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans (optional)
For the Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Allow it to sit for about 5-10 minutes until frothy.
- Mix the Wet Ingredients: In a large bowl, whisk together pumpkin puree, melted butter, and egg. Once the yeast mixture is ready, add it to the pumpkin mixture.
- Combine Dry Ingredients: In another bowl, mix together flour, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture until a soft dough forms.
- Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare the Filling: In a small bowl, combine brown sugar, cinnamon, and chopped pecans (if using).
- Roll Out the Dough: After the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 12×18 inches).
- Spread the Filling: Brush the rolled-out dough with melted butter and sprinkle the cinnamon-sugar mixture evenly over the surface.
- Roll and Cut: Starting from one long side, roll the dough tightly into a log. Cut the log into 12 equal pieces and place them in a greased baking dish.
- Second Rise: Cover the dish with a cloth and let the rolls rise for another 30 minutes.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.
- Prepare the Glaze: While the rolls are baking, mix together cream cheese, powdered sugar, milk, and vanilla extract until smooth.
- Glaze the Rolls: Once the rolls are done baking, let them cool slightly before drizzling the cream cheese glaze on top.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling.
How do I store leftover Pumpkin Cinnamon Rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. You can also freeze them for longer storage.
Can I make these rolls ahead of time?
Absolutely! You can prepare the rolls up to the point of baking, cover them tightly, and refrigerate overnight. Let them come to room temperature before baking.
What can I substitute for the cream cheese in the glaze?
If you prefer a dairy-free option, you can use vegan cream cheese or a simple powdered sugar glaze made with almond milk instead.
Are Pumpkin Cinnamon Rolls suitable for breakfast?
Yes! These rolls make a delightful breakfast treat, especially during the fall season.