Pumpkin Cinnamon Rolls

5 from 1 vote

Pumpkin Cinnamon Rolls, glazed with cream and cheese with pumpkin inside the dough as well as inside the filling, is as irresistible as it sounds.

Course Dessert

Cuisine North American

Keyword baking, Cinnamon Rolls, desserts, Pumpkin Cinnamon Rolls, vegetarian Cinnamon Rolls

Prep Time 3

Cook Time 20

Total Time 3 20

Author Fakhra Ahmad

Servings Rolls

Calories 326kcal

Ingredients

For Dough

2 ½ teaspoon Dry yeast
2 tbsp Brown sugar
1 cup Pumpkin Puree
1 Egg Large
4 cups All-Purpose Flour
¼ cup Softened Butter
½ cup Lukewarm milk
¼ teaspoon Salt

For Filling

1 ½ teaspoon Ground Cinnamon
½ teaspoon Ground Ginger
½ teaspoon Ground Nutmeg
¾ cup Brown Sugar
⅓ cup Pumpkin Puree
½ cup Softened Butter

For the Glaze (Optional)

4 fl oz Softened cream cheese
¼ cup Softened salted butter
1 ½ cups Powdered sugar
½ teaspoon Vanilla extract
2 tbsp Milk

Instructions

To start you’ll need instant dry yeast, lukewarm milk, and pumpkin puree. Mix all these ingredients thoroughly. We recommend using the puree and not the pumpkin pie filling.
If you want an alternative for yeast , you can use baking soda, baking powder, and apple cider vinegar. An alternative to standard milk would be almond milk or coconut milk for those of you that are lactose intolerant.
Add butter, egg, brown sugar, and salt. Gradually add flour and mix thoroughly, Keep adding until the dough becomes soft and elastic. If it sticks to your hands, you need to add more dough.
Transfer the dough to a lightly greased mixing bowl and cover it with the towel and let it rise for about 1 hour.
In the meantime, prepare the filling. Whip together softened butter with pumpkin puree. Add in brown sugar with ground cinnamon, ginger, and nutmeg. Mix this in until combined.
Roll out the dough on a lightly floured surface in a large 12 x 18-inch rectangle. The dough should be thin on the edges.
Then spread filling on top of the dough. Spread it out all the way to the edges on 3 sides but leave a little space to seal the roll once you roll it back up.
You can use a serrated knife to cut the dough into 12 1-inches rolls or you can use the floss method. Place the rolls into a lightly greased 9 x 13 Cinnamon Rolls Pan.
Let the rolls rise for about 20 minutes while you preheat your oven to 350 degrees Fahrenheit.
In the meantime, prepare cream cheese frosting. You’ll need softened butter and cream cheese. Whip this together for about 60 seconds.
Add in powdered sugar and vanilla extract. Mix this and add milk to thin this out until the mixture is consistent.
Once you are done with everything, its is final step to the Pumpkin Cinnamon Rolls. Beofre we start baking, preheat oven to 350°F (177°C). If you don’t intend on storing the rolls overnight, bake for 20 minutes. Here the basic rule is that bake them until they are lightly browned on top.
Once you see that everything is perfect, its time to remove pan from the oven. Place pan on table for 15 minutes and then add the cream mixture and milk for icing. The rolls are ready to be served. You can refrigerate them for a greater level of taste. Happy baking

Video

Notes

The temperature of milk: Make sure you warm the milk to moderately warm. The temperature should be between 100 degrees F and 115 degrees F. Anything more or less will mess up the dough. We recommend using whole milk instead of skim milk.
The softness of butter: The butter, which can be vegan or standard, should be at room temperature. We do not recommend using melted butter. Even if you plan on microwaving the butter, make sure you do it in short periods of time to avoid it melting. The butter should be smooth to touch.
Use of Salt: If you are looking for ways to reduce salt content in the recipe, you can use unsalted butter instead of the salted one. You may reduce salt as much as you want this will not affect the rising of the dough, it will only affect the flavor.
Storage method: Before baking, you can store the pumpkin cinnamon rolls overnight but make sure the next day when you are about to bake the rolls are at room temperature. While storing, ensure the container is airtight.
Freezing method: Place the pumpkin cinnamon rolls several inches away in the freezer and once they are frozen transfer them into a resealable airtight bag.

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