Pumpkin Cinnamon Rolls
These warm, fluffy pumpkin cinnamon rolls are swirled with a rich, spiced filling and topped with a decadent cream cheese frosting, making them the perfect cozy treat for any fall morning.
Servings: 18 small rolls
Equipment
- saucepan
- sharp knife
Ingredients
To Make the Rolls
- 1 cup milk
- 1 tablespoon dry yeast
- 3 tablespoons white granulated sugar
- 2 eggs
- 8 tablespoons (1 stick) unsalted butter, melted
- 2 cups self-rising flour
- ½ cup pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 tablespoons brown sugar
For the Icing
- 4 ounces softened cream cheese
- ¼ cup powdered sugar
- ¼ cup pure pumpkin puree
- 2 tablespoons milk
Instructions
- Preheat your oven to 320°F. Warm the milk in a saucepan, then mix it with the yeast and granulated sugar. Let it sit for about 10 minutes to activate the yeast, then whisk in the melted butter and eggs. You don't want the milk boiling, just lukewarm.
- Gradually add the flour to form a dough. Knead it for 2-3 minutes on a floured surface, then place it back in the bowl to rise for at least 30 minutes, or until it has doubled in size.
- Roll the dough into a rectangular shape. Spread the pumpkin puree evenly over the surface, then sprinkle with the spiced brown sugar mixture.
- Roll the dough tightly into a log and slice it into 1-inch thick rolls. Place the rolls in a parchment-lined 13x9 inch pan and bake for about 20 minutes, or until they are golden brown. Remove from oven and let cool a few minutes before adding frosting.
- While the rolls bake, whisk together the cream cheese, powdered sugar, and pumpkin puree for the frosting. Add milk as needed for a smooth consistency. Drizzle the frosting over them and let it set for 5-10 minutes before serving.