Pumpkin Cinnamon Rolls
Soft and tender, these Pumpkin Cinnamon Rolls are not just delicious but also full of flavorful goodness. They practically melt in your mouth! Combining the classic appeal of cinnamon rolls with the warmth of pumpkin creates an irresistible treat that’s hard to resist.
Servings: 12
Prep:45 minutes
Cook:20 minutes
Resting: 2 hours 10 minutes
Ready in: 3 hours 15 minutes
Ingredients
- 1 package (0.25 oz) active dry yeast
- 1/3 cup milk, warmed to 110 degrees
- 1/4 cup sour cream
- 3 tablespoons vegetable oil
- 1 large egg
- 1/3 cup packed light-brown sugar
- 1 teaspoon salt
- 3/4 cup canned pumpkin
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- A pinch of cloves (optional)
- 1 teaspoon vanilla extract
- 3 1/4 – 3 1/2 cups all-purpose flour
Cinnamon Filling:
- 3/4 cup packed light-brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup butter, melted halfway
Cream Cheese Icing:
- 4 oz cream cheese, softened
- 1/4 cup butter, softened (preferably salted)
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 3 tablespoons milk
Instructions
- Dissolve yeast in warm milk, and let sit for 5-10 minutes. Meanwhile, combine sour cream, vegetable oil, egg, 1/3 cup brown sugar, and salt in a stand mixer bowl.
- Add milk-yeast mixture and mix with a whisk attachment. Incorporate pumpkin puree, nutmeg, ginger, cloves, and vanilla.
- Switch to the hook attachment and add 2 cups of flour, mixing until combined. Gradually add the remaining 1 1/4 cups of flour until you have a soft dough.
- Knead the dough until smooth and elastic, about 5 minutes, adding extra flour if needed. Transfer to an oiled bowl, cover with plastic wrap, and let rise in a warm place for about 1 1/2 hours, until doubled in size.
- In a small bowl, whisk together 3/4 cup brown sugar and cinnamon. Set aside. Preheat your oven to 375°F during the last 10 minutes of rising.
- Roll the dough into an 18×12-inch rectangle. Brush with 1/4 cup melted butter and sprinkle with the cinnamon sugar mixture.
- Roll up the dough tightly from the long side and cut into 12 even rolls. Place them in a buttered baking dish.
- Cover loosely with plastic wrap and let them rise for 40 minutes. Then, uncover and bake for 19-23 minutes until golden and no longer doughy in the center.
- While the rolls are cooling slightly, prepare the cream cheese frosting by whipping cream cheese and softened butter until fluffy. Add vanilla, powdered sugar, and milk as needed for your desired consistency.
- Drizzle or spread the frosting over the warm rolls. Store any leftovers in an airtight container. To enjoy them warm later, reheat in the microwave for about 15-20 seconds.
Enjoy your delicious Pumpkin Cinnamon Rolls!