Description
Soft, fluffy pumpkin cinnamon rolls with warm spices and a luscious cream cheese frosting. Perfect for fall mornings or cozy desserts.
Ingredients
Dough:
- 4 cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup warm milk (105–110°F)
- 2¼ tsp active dry yeast
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 egg
- ½ tsp salt
Filling:
- ½ cup brown sugar
- 2 tbsp pumpkin pie spice
- 1 tbsp ground cinnamon
- ¼ cup softened butter
Frosting:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk or cream
Instructions
- Make the Dough: Mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add pumpkin puree, egg, melted butter, and salt. Gradually mix in the flour until combined.
- Knead the dough for 8–10 minutes until smooth and elastic. Cover and let rise for 1 to 1.5 hours, or until doubled in size.
- Make the Filling: In a small bowl, mix brown sugar, pumpkin pie spice, and cinnamon.
- Roll the dough into a large rectangle. Spread with softened butter, then sprinkle evenly with the sugar-spice mixture.
- Roll & Cut: Roll up the dough into a log and slice into 12 even rolls. Place in a greased baking dish. Cover and let rise for another 30–45 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes until golden brown and cooked through.
- Make the Frosting: Beat cream cheese until smooth. Mix in powdered sugar, vanilla extract, and enough milk or cream to achieve desired consistency.
- Spread the frosting over the warm rolls before serving.
Notes
For extra flavor, add a few chopped pecans to the filling or drizzle with caramel sauce after baking. These rolls can be prepped the night before and baked fresh in the morning.
- Prep Time: 30 mins (+1.5 h rising)
- Cook Time: 30 mins
- Category: Postre / Desayuno
- Method: Horneado y fermentado
- Cuisine: Americana