Description
Soft and fluffy Pumpkin Cinnamon Rolls bursting with warm autumn spices, combining pumpkin puree with cinnamon, nutmeg, and cloves, wrapped in tender dough and topped with a smooth cream cheese glaze. Perfect for cozy breakfasts, festive gatherings, and any seasonal occasion.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup pumpkin puree
- 1 cup warm milk (about 110°F/43°C)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup unsalted butter, melted
- 1 large egg
Filling Ingredients
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Glaze Ingredients
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Prepare the Dough: Activate the yeast by dissolving it in warm milk with a teaspoon of granulated sugar. Let it sit until bubbly, about 5-10 minutes. In a large bowl, combine the pumpkin puree, melted butter, egg, and sugars into the yeast mixture. Gradually add flour, salt, ground cinnamon, nutmeg, and cloves until a soft, sticky dough forms. Knead gently until smooth, then cover and let the dough rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Roll Out the Dough: Punch down the risen dough and transfer to a floured surface. Roll it out into a 16 by 12-inch rectangle to prepare for adding the filling.
- Add the Filling: Spread the softened butter evenly over the dough. Sprinkle generously with the brown sugar, cinnamon, nutmeg, and cloves mixture to infuse the classic autumn flavors.
- Roll and Slice: Starting from the long edge, roll the dough tightly into a log. Using a sharp knife or dental floss, slice the log into 12 even rolls. Arrange the rolls snugly in a greased baking dish to allow for proper rising.
- Second Rise and Bake: Cover the rolls and let them rise until puffy, about 30 to 45 minutes. Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes until golden brown and cooked through.
- Make the Glaze: While the rolls bake, whisk together the softened cream cheese, powdered sugar, vanilla extract, and enough milk to create a smooth, creamy glaze. Spread the glaze over the warm rolls immediately after removing them from the oven for the best flavor and texture.
Notes
- Use room temperature ingredients for better mixing and yeast activation.
- Do not add excess flour during kneading to maintain soft rolls.
- Ensure the dough rises properly for fluffy and airy rolls.
- Slice rolls cleanly using dental floss to keep round shapes intact.
- Apply glaze while rolls are warm so it melts beautifully into the surface.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg