Description
These indulgent pumpkin cinnamon rolls feature a soft, spiced dough infused with real pumpkin puree and a generous cinnamon-brown sugar filling. Perfectly balanced and topped with a creamy frosting, these rolls offer the ultimate cozy autumn breakfast experience. The pumpkin not only adds a beautiful golden hue but also ensures a moist and pillowy texture that makes every bite feel like a visit to a professional bakery.
Ingredients
4 cups bread flour
1 cup pumpkin puree
2.25 tsp instant yeast
1 cup brown sugar (for filling)
3 tbsp ground Saigon cinnamon
0.5 cup unsalted butter (softened)
1 cup milk
0.5 cup granulated sugar
1 tsp salt
1 cup cream cheese (for frosting)
Instructions
Combine warm milk, yeast, and sugar in a large bowl.
Whisk in the pumpkin puree and melted butter until smooth.
Add flour and salt gradually to form a dough.
Knead the dough on a floured surface for 8 minutes until elastic.
Place dough in a greased bowl and allow to rise for 90 minutes.
Roll the dough into a large rectangle on a floured surface.
Spread softened butter evenly across the dough.
Sprinkle the cinnamon sugar mixture edge to edge.
Roll the dough into a tight log shape.
Slice the log into 12 even pieces using dental floss.
Arrange rolls in a greased baking pan with space between them.
Bake at 350 degrees Fahrenheit for 25 minutes.
Whisk cream cheese with a little sugar and milk to make the frosting and drizzle over cooled rolls.
Notes
Ensure your pumpkin puree is 100% pumpkin, not pumpkin pie mix. Use dental floss to slice the rolls to prevent squishing the dough. Store in an airtight container for up to 3 days.
- Prep Time: 45
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg