Description

Pumpkin Cinnamon Rolls combine the rich flavors of pumpkin and warm fall spices in a soft, fluffy dough. Filled with a gooey cinnamon swirl and topped with a maple cinnamon cream cheese icing, these rolls are the ultimate fall treat. Perfect for breakfast, brunch, or dessert, they bring cozy warmth and comfort to any occasion.

Ingredients

For the Dough:

1/2 cup warm milk
2 teaspoons instant yeast
1/2 cup canned pumpkin
1/2 cup granulated sugar
1/4 cup unsalted butter (melted)
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
4 cups all-purpose flour
1 large egg

For the Filling:

1/2 cup unsalted butter (softened)
1/2 cup brown sugar (packed)
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

For the Maple Cinnamon Cream Cheese Icing:

4 oz cream cheese (softened)
1/4 cup unsalted butter (softened)
1/2 cup powdered sugar
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon

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Instructions

Prepare the Dough: In a small bowl, combine warm milk and yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy.
In a large bowl, mix together pumpkin, sugar, melted butter, salt, cinnamon, nutmeg, and ginger. Add the yeast mixture and egg, then stir in the flour. Knead until the dough is soft and elastic, about 6-8 minutes.
First Rise: Cover the dough with a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Prepare the Filling: In a small bowl, combine softened butter, brown sugar, cinnamon, nutmeg, and ginger. Mix until smooth.
Assemble the Rolls: Punch down the dough and roll it out on a floured surface into a 12×16-inch rectangle. Spread the filling evenly over the dough, leaving a small border along the edges.
Form the Rolls: Starting from one long side, tightly roll the dough into a log. Pinch the seam to seal. Slice the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.
Second Rise: Cover the rolls with a clean towel and let them rise for 30-45 minutes, until puffed up. Preheat the oven to 350°F (175°C) while the rolls rise.
Bake: Bake the rolls for 25-30 minutes, or until golden brown.
Make the Icing: While the rolls bake, beat together cream cheese and butter until smooth. Add powdered sugar, maple syrup, and cinnamon. Beat until combined and creamy.
Serve: Once the rolls have cooled slightly, drizzle with the maple cinnamon cream cheese icing. Serve warm.

Notes

Pumpkin Pie Spice: Substitute store-bought or homemade pumpkin pie spice for cinnamon, nutmeg, and ginger in the dough and filling.Overnight Option: Prepare the rolls and refrigerate overnight. In the morning, let them rise for about 30 minutes before baking.Filling Add-ins: Add chopped pecans, walnuts, or chocolate chips for extra flavor and texture.