Description
These Homemade Pumpkin Cinnamon Rolls are the perfect treat for a cozy fall morning. Soft, fluffy layers of sweet pumpkin dough are wrapped around plenty of pumpkin spice brown sugar cinnamon filling. The extra pumpkin spice filling creates an irresistible gooey sauce on the bottom of the cinnamon rolls when baked. These are slathered with a melt in your mouth cream cheese frosting, that makes these divine. These homemade pumpkin cinnamon rolls are perfect for Holiday breakfasts, get togethers, or when you are just craving a cozy pumpkin cinnamon roll.
Ingredients
Dough:
- 1 cup warm milk (warmed to 110F)
- 1/2 cup pumpkin
- 1 packet (2 1/4 teaspoons) instant dry yeast
- 1/3 cup brown sugar
- 5 cups bread flour (or all-purpose)
- 1 teaspoon salt
- 2 large eggs
- 8 tablespoons unsalted butter, softened
Filling:
- 8 tablespoons unsalted butter, softened/semi-melted
- 1 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 3/4 teaspoon nutmeg
- 3/4 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon allspice
Before Baking
- 1/2 cup heavy cream
Icing
- 1 1/4 cup powdered sugar
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or heavy cream
Instructions
1. In the bowl of a stand mixer, fitted with the dough hook attachment, add the warm milk, yeast, sugar, flour, pumpkin, salt, eggs and softened butter. Knead the dough for 5 minutes on medium-low speed. If you don’t have a stand mixer, you can knead the dough by hand. If kneading by hand, knead the dough for 10 minutes.
2. Transfer the dough to a large, greased bowl. Cover with plastic wrap. Allow to rise in a warm place for 45 minutes (I recommend turning your oven on. Once the temperature reaches 100F, turn your oven off. Place the covered dough in the warm oven).
3. Make the filling. In a bowl, beat together the butter, brown sugar and spices.
4. Punch the dough down and transfer to a lightly floured surface. Roll the dough out into a 14×20 inch rectangle. Spread the filling over the dough. Roll up into a log, starting at the short end.
5. Cut the log into 8 roughly equal pieces. Place into a greased 13×9 inch pan. Cover with plastic wrap.
6. Turn oven on to 350F. Once the oven reaches temperature, uncover the cinnamon rolls. Pour heavy cream over tops of cinnamon rolls. Bake for 25-30 minutes, or until golden brown on top.
7. Make the icing. Using a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the cream cheese and softened butter until light and fluffy. Add in the powdered sugar and vanilla. Add the milk/heavy cream according to your desired thickness for the icing.
8. Spread the icing over the cinnamon rolls while they are warm. Serve and enjoy!
- Prep Time: 20
- Rise Time: 45
- Cook Time: 25
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American