Print

The Ultimate Pumpkin Cinnamon Rolls

Print Recipe

These pumpkin cinnamon rolls are fluffy, sweet, and perfect for cozy autumn mornings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup canned pumpkin
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup milk
  • 1/4 cup butter, melted
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup cream cheese, softened
  • 1/4 cup maple syrup
  • 1/4 cup coffee

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk and yeast. Stir gently and let it sit for about 5 minutes, until frothy.
  2. Mix the dough: In a large mixing bowl, whisk together flour, both sugars, cinnamon, nutmeg, and salt. Add activated yeast mixture, melted butter, and pumpkin. Mix until a soft dough forms.
  3. Knead the dough: Transfer to a floured surface and knead gently for about 5 minutes until smooth and elastic.
  4. Let it rise: Form into a ball, place in a greased bowl, cover with a towel, and let rise for about an hour.
  5. Roll it out: After rising, punch down the dough and roll it into a rectangle, about ½ inch thick.
  6. Make the filling: Mix cinnamon, brown sugar, and softened butter in a bowl until it forms a paste. Spread evenly over the dough rectangle.
  7. Roll and cut: Starting from one end, roll the dough into a log and cut into 1-inch thick slices.
  8. Second rise: Cover rolls with a towel and let them rise for about 30 minutes. Preheat oven to 375°F (190°C).
  9. Bake: Once risen, bake for 20-25 minutes until golden brown.
  10. Frost them up: Mix cream cheese with maple syrup and coffee, drizzle over warm rolls.

Notes

These rolls can be stored in an airtight container at room temperature or frozen for later enjoyment.

Nutrition

Keywords: pumpkin, cinnamon rolls, baking, fall recipes, dessert

Find it online: https://basilboard.com/fall-pumpkin-cinnamon-rolls-make-ahead-freezer-friendly/