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Soft Pumpkin Cinnamon Rolls

Indulge in these soft and fluffy pumpkin cinnamon rolls, perfect for cozy gatherings or chilly evenings, featuring a delightful balance of sweetness and spice topped with creamy vanilla icing.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour
  • 1 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/4 cup warm milk approximately 110°F (43°C)
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
For the Cream Cheese Icing
  • 1/4 cup cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it’s frothy.
  2. In a large bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, mix together the pumpkin puree, melted butter, and egg until well blended. Gradually add this mixture to the dry ingredients, alongside the activated yeast.
  4. Stir everything together until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, until it’s smooth and elastic.
  5. Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  6. Once risen, roll out the dough into a rectangle on a floured surface. Spread melted butter over the dough and sprinkle with a cinnamon-sugar mixture. Roll it up tightly to form a log.
  7. Cut the log into equal pieces (about 1.5 inches thick) and place them in a greased baking dish.
  8. Cover the rolls with a towel and let them rise for another 30-45 minutes until doubled.
  9. Preheat your oven to 350°F (175°C) and bake for 25-30 minutes, or until golden brown.
  10. While the rolls cool slightly, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
  11. Spread the cream cheese icing over warm cinnamon rolls and serve.

Notes

For substitutions, try a gluten-free flour blend or a dairy-free cream cheese alternative. Store rolls in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.