Description
These pumpkin cinnamon rolls are everything we love about fall—cozy, comforting, and delicious. Your family is going to ask for them every year, so go ahead and add this recipe to your autumn baking tradition.
Ingredients
- Dough:
1/2 cup milk, warmed (I use 1 or 2%, but whole works too)
2 teaspoons active dry yeast
1/4 cup granulated sugar , divided
1/4 cup butter , melted
1/2 cup canned pumpkin
1 egg, room temperature
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
3 ½ to 4 cups all-purpose or bread flour
Filling:
2/3 cup light brown sugar , packed
2 Tablespoons ground cinnamon
6 Tablespoons butter, softened
Cream Cheese Icing:
1/4 cup butter , softened
4 oz cream cheese , softened
1/2 teaspoon vanilla extract
2 cups powdered sugar
½ teaspoon ground cinnamon
Instructions
- Proof yeast: In a large bowl or stand mixer add warmed milk, yeast, and a pinch of the sugar. Stir to combine then let mixture sit for a few minutes, until yeast has proofed (meaning it is bubbly and foamy).
- Make dough: Add the remaining sugar, melted butter, pumpkin and egg then mix until well combined. Add salt, baking powder, baking soda, and 2 cups of flour. Mix well.
- Knead: Add 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. Mix for several minutes until the dough is smooth and elastic. It should be soft and slightly sticky, but not actually stick to your clean finger. Add more flour if needed.
- First Rise: Place dough in a well greased bowl, cover and allow to rise for 1 to 1 1/2 hours, or until doubled in size.
- Make the filling: Mix brown sugar, and cinnamon.
- Roll Out: Punch dough down, place on a lightly floured counter and roll into a 18×20 inch rectangle. Spread softened butter over the dough, leaving 1” border, and sprinkle sugar mixture evenly on top. Starting on the shorter (18” side) roll up into a log. Pinch the ends to seal them and tuck them under the roll.
- Cut the dough into 12 slices (about 1 1/2 inches wide) using a very sharp knife or dental floss and place the cut rolls on a parchment lined cookie sheet or in a greased 9x13inch baking dish.
- 2nd Rise: Cover and allow to rise for 1 hour.
- Bake: Preheat oven to 375 degrees. Bake for 17-25 minutes, until centers are no longer soft/doughy.
- Cinnamon Cream Cheese Frosting: Mix the butter and cream cheese for 2 minutes, until smooth and fluffy. Add vanilla, powdered sugar and cinnamon and whip for a few more minutes. Smooth the frosting over warm cinnamon rolls. ENJOY!!
Notes
To Make Ahead: Make and shape the cinnamon rolls, but for the second rise, cover the pan tightly and refrigerate overnight. Remove from the fridge and allow to rise and come to room temperature before baking.
Freezer-friendly: You can freeze unbaked rolls before the second rise. Just wrap them tightly and freeze for up to a month. When you’re ready to bake, let them thaw in the fridge overnight and follow the baking instructions.
Spice it up: Feel free to adjust the spices in the filling to suit your taste. Add extra cinnamon, or try a bit of cardamom or nutmeg for a fun twist!