Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls are soft, delicious and full of pumpkin flavor!
PRINT
PIN
Servings: 12
Ingredients
Dough
- 1/2 cup whole milk
- 2 teaspoons active dry yeast
- 1/4 cup salted butter melted
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (NOT pumpkin pie filling)
- 1 large egg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 ½ to 4 cups all purpose flour
Filling
- 1/3 cup butter melted
- 2/3 cup light brown sugar
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Cream Cheese Frosting
- ½ cup salted butter softened
- 8 ounces cream cheese softened
- 3 cups powdered sugar
- ½ Tablespoon vanilla extract
- 1/8 teaspoon pumpkin pie spice optional
Instructions
Dough
- Warm the milk over the stove or in the microwave. You want the milk to become just lukewarm (105°F to 115°F) *You do not want the milk hotter than this or it will kill the yeast.*In the bowl of a stand mixer, add the warmed milk and the yeast. Stir and then let mixture stand until it becomes foamy (about 5 minutes).
- Add the butter and sugar. Stir to combine. Add the pumpkin and egg. Mix until well combined. Add the salt, baking powder, baking soda, and 2 cups of the flour. Mix well for 2 minutes. Add the additional flour, 1/2 cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Knead for 10 minutes by hand (or 5 minutes in a mixer). Let the dough rest for 15 minutes.
Filling
- While the dough is resting, mix together the softened butter, light brown sugar, cinnamon, nutmeg, allspice and ground ginger in a medium bowl. Set aside.
- When the dough has finished resting, roll it out into a large rectangle (about 14x20-inches). Spread the filling evenly over the dough. Roll the dough up tightly. Cut into 12 even rolls and place in a well buttered 9x13-inch baking dish. Cover the dish and let the rolls rest for 15 minutes.
- While the rolls are resting, preheat the oven to 375 degrees. After the rolls are done resting, bake until golden brown, about 18 to 20 minutes.
Cream Cheese Frosting
- Cream the butter and cream cheese together until combined. Slowly mix in the powdered sugar and vanilla extract. Continue to blend until smooth and combined. Spread over the warm rolls. Serve and enjoy!
Notes
Nutrition Info: 1 pumpkin cinnamon roll = 479 calories / 27 fat / 70 carbs / 7 protein
This recipe makes 12 rolls total.
Tried this recipe?Mention @lifeinthelofthouse or tag #lifeinthelofthouse!
