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Easy Pumpkin Cinnamon Rolls with Cream Cheese Icing

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Soft, pillowy pumpkin cinnamon rolls with a cozy blend of spices, topped with a tangy cream cheese icing. Perfect for fall mornings, holiday brunches, or any day you need a little warmth and comfort.

Ingredients

Scale
  • 3/4 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, very soft
  • 3/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Activate the yeast: In a large mixing bowl, combine the warm milk and 1 tablespoon of the granulated sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy.
  2. Make the dough: Add the remaining sugar, pumpkin puree, egg, melted butter, and vanilla to the yeast mixture. Stir to combine. Add 3 cups of flour and the salt, and mix until a shaggy dough forms. If very sticky, add the remaining 1/2 cup flour a little at a time.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes until smooth and elastic. It should be soft and slightly tacky but not sticky.
  4. First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm spot for 1-1.5 hours until doubled in size.
  5. Make the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, nutmeg, ginger, and cloves in a small bowl until it forms a paste. Set aside at room temperature.
  6. Roll out the dough: Punch down the risen dough and turn it out onto a floured surface. Roll it into a 12×18-inch rectangle.
  7. Add the filling: Spread the cinnamon-butter paste evenly over the dough, leaving a 1/2-inch border on one long edge.
  8. Roll it up: Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam to seal.
  9. Cut the rolls: Using a sharp knife or bench scraper, cut the log into 12 equal pieces (about 1.5 inches each).
  10. Second rise: Place the rolls cut-side up in a greased 9×13-inch baking dish, spacing them evenly. Cover and let them rise for 30-45 minutes until puffy and touching each other.
  11. Bake: Preheat oven to 350°F (175°C). Bake the rolls for 22-28 minutes until golden brown on top and centers are cooked through. If tops brown too quickly, tent with foil halfway through.
  12. Make the icing: While the rolls bake, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, then beat in milk 1 tablespoon at a time until thick but pourable.
  13. Ice and serve: Let the rolls cool for about 10 minutes, then drizzle the icing generously over the warm rolls.

Notes

For overnight preparation, after step 10, cover the dish tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes while the oven preheats, then bake as directed. For cleaner cuts, use unflavored dental floss. If rolls brown too fast, cover loosely with foil.

Nutrition

Keywords: pumpkin cinnamon rolls, pumpkin rolls, cream cheese icing, fall breakfast, pumpkin spice, easy cinnamon rolls

Find it online: https://junomeals.com/easy-pumpkin-cinnamon-rolls-with-cream-cheese-icing/