Description
Pumpkin Cinnamon Rolls: Autumn’s Delightful Treat
Ingredients
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 2 1/4 teaspoon active dry yeast
- 1/2 cup canned pumpkin puree
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 egg
- 3 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 ounce cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cup powdered sugar
- 2 tablespoon milk
Instructions
1. In a small bowl, combine the warm milk, sugar, and yeast. Allow the mixture to sit for 5-10 minutes until it becomes foamy and activated.
2. In a large bowl, mix together the pumpkin puree, melted butter, cinnamon, nutmeg, salt, and egg. Add the yeast mixture and combine. Gradually mix in the flour until a soft dough forms.
3. Knead the dough on a lightly floured surface for 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for 1-2 hours until it has doubled in size.
4. In a small bowl, mix the softened butter, brown sugar, cinnamon, and nutmeg until the mixture is smooth and well-combined.
5. Roll the dough out into a large rectangle. Spread the filling mixture evenly over the dough, then tightly roll it up from the short side. Cut the roll into 12 equal slices and place them in a greased baking dish.
6. Cover the rolls and let them rise for an additional 30-45 minutes.
7. Preheat your oven to 350°F and bake the rolls for 20-25 minutes, or until they are golden brown and delicious.
8. In a medium bowl, beat the cream cheese and butter until smooth. Add the vanilla, powdered sugar, and milk, and beat until the frosting is creamy and spreadable.
9. Spread the cream cheese frosting over the warm pumpkin cinnamon rolls and enjoy this cozy, autumnal treat!
Notes
Dough Consistency: The dough should be soft and slightly tacky, but not overly sticky. Add a little more flour if it’s too sticky, or a splash of milk if it’s too dry.
Proofing the Dough: Be mindful of the rising time and avoid over-proofing the dough, as this can lead to collapsed rolls.
Shaping the Rolls: Roll the dough into a tight, even log to ensure the filling is distributed evenly and the rolls bake up nicely.
Storing Leftovers: Store any leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg