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Cozy Pumpkin Cinnamon Rolls with Cream Cheese Frosting

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Soft, flavorful pumpkin cinnamon rolls with a rich cinnamon filling and tangy cream cheese frosting, perfect for fall baking and cozy mornings.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour, plus extra for dusting
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ⅓ cup (65g) granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup (180g) pure pumpkin puree (not pumpkin pie filling)
  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • 4 tablespoons (60g) unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • ½ cup (100g) brown sugar, packed (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 4 tablespoons (60g) unsalted butter, softened (for filling)
  • 4 ounces (115g) cream cheese, softened (for frosting)
  • 2 tablespoons (30g) unsalted butter, softened (for frosting)
  • 1 cup (120g) powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Activate the Yeast (10 minutes): Warm the milk to about 110°F (43°C). Sprinkle the active dry yeast and a pinch of sugar into the milk and let it sit until foamy, about 5 to 10 minutes.
  2. Make the Dough (15 minutes): In a large bowl or stand mixer, combine the flour, sugar, salt, and cinnamon. Add the pumpkin puree, melted butter, eggs, and the foamy yeast mixture. Mix on low speed until the dough just comes together, then knead for about 8-10 minutes until smooth and elastic.
  3. First Rise (1 to 1.5 hours): Lightly oil a clean bowl, place the dough inside, and cover with a damp towel or plastic wrap. Let it rise in a warm, draft-free spot until doubled in size.
  4. Prepare the Filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon in a small bowl until combined.
  5. Roll Out the Dough (10 minutes): Punch down the dough gently to release air. On a floured surface, roll it into a 16×12-inch rectangle. Spread the cinnamon-sugar butter evenly over the dough, leaving a small border around the edges.
  6. Form the Rolls (10 minutes): Starting from the long edge, tightly roll up the dough into a log. Cut into 12 equal pieces (about 1 ½-inch thick). Place the rolls cut side up in a greased 9×13-inch pan, leaving space between each.
  7. Second Rise (30-45 minutes): Cover the pan loosely and let the rolls rise until puffy and nearly doubled.
  8. Bake (20-25 minutes): Preheat oven to 350°F (175°C). Bake the rolls until golden brown and cooked through.
  9. Make the Frosting: While the rolls bake, beat together the cream cheese, butter, powdered sugar, vanilla, and salt until smooth and creamy.
  10. Frost and Serve: Spread the cream cheese frosting generously over the warm rolls right after baking. Serve warm.

Notes

Use room temperature ingredients for best results. Proof yeast properly to ensure dough rises well. Tent rolls with foil if browning too quickly. Frost rolls while warm for best texture. Can substitute almond milk for dairy-free and flax eggs for vegan. Use gluten-free flour blend for gluten-free version.

Nutrition

Keywords: pumpkin cinnamon rolls, cream cheese frosting, fall baking, pumpkin puree, cinnamon rolls recipe, cozy breakfast, autumn dessert

Find it online: https://milaspoon.com/cozy-pumpkin-cinnamon-rolls-with-cream-cheese-frosting-easy-recipe-for-fall/