Soft Pumpkin Cinnamon Rolls (Print Version)

Soft pumpkin dough rolled with cinnamon sugar and topped with creamy frosting for an autumn delight.

# Components:

→ Dough

01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 1 packet (2 1/4 tsp) active dry yeast
03 - 1/3 cup granulated sugar
04 - 1/2 cup whole milk, lukewarm
05 - 3/4 cup canned pumpkin purée
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg, room temperature
08 - 1 tsp vanilla extract
09 - 1/2 tsp salt
10 - 1 tsp ground cinnamon
11 - 1/2 tsp ground nutmeg

→ Filling

12 - 2/3 cup packed brown sugar
13 - 2 tbsp ground cinnamon
14 - 1/4 cup unsalted butter, softened

→ Cream Cheese Frosting

15 - 4 oz cream cheese, softened
16 - 1/4 cup unsalted butter, softened
17 - 1 cup powdered sugar, sifted
18 - 1/2 tsp vanilla extract
19 - Pinch of salt

# Directions:

01 - Combine warm milk and yeast in a large bowl; let stand for 5 minutes until frothy.
02 - Add sugar, pumpkin purée, melted butter, egg, and vanilla extract to the yeast mixture; blend until smooth.
03 - Gradually add flour, salt, cinnamon, and nutmeg; knead for 6 to 8 minutes until dough is soft and elastic, adding flour if sticky.
04 - Transfer dough to a lightly greased bowl, cover, and allow to rise in a warm environment until doubled in volume, approximately 1 hour.
05 - Punch down dough and roll out on a floured surface to a 16x12 inch rectangle.
06 - Spread softened butter over dough, leaving a 1/2 inch border; sprinkle evenly with a mixture of brown sugar and cinnamon.
07 - Roll tightly from the long edge and slice into 12 equal pieces.
08 - Place rolls in a greased 9x13 inch pan, cover, and let rise for 30 to 40 minutes until puffed.
09 - Preheat oven to 350°F; bake rolls for 22 to 25 minutes until golden brown and cooked through.
10 - Beat cream cheese and butter until smooth; incorporate powdered sugar, vanilla, and salt, mixing until creamy.
11 - Spread frosting over warm rolls and serve immediately.

# Expert Advice:

01 -
  • They taste like fall in your mouth but somehow work for breakfast without feeling guilty.
  • The dough is forgiving enough that you'll actually want to make them again, even if the first rise takes longer than you expect.
  • Cream cheese frosting on warm rolls is a texture and flavor combo that just clicks.
02 -
  • The dough rises faster if your kitchen is warm, so finding a cozy spot (near a sunny window, on top of the fridge, inside an off oven with the light on) actually matters.
  • Don't skip letting the milk and yeast sit for five minutes at the start—you'll know if the yeast is alive by the foam, and if there's no foam, your yeast is dead and you need to start over.
  • Rolling the dough to even thickness is worth the extra thirty seconds because it means the rolls bake evenly and nothing ends up doughy on one side and overcooked on the other.
03 -
  • Slice your rolls with a serrated knife or unflavored dental floss so the layers stay defined instead of smashing together.
  • Brushing the tops with melted butter right after they come out of the oven adds richness and helps the frosting spread more easily.
  • If your frosting looks too thin after beating, refrigerate it for ten minutes and it'll firm up just enough to hold its shape on warm rolls.
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