If you love all things pumpkin, you have got to try these delicious pumpkin cinnamon rolls. They are perfect to serve as a fall treat or for brunch.
Made with pumpkin in the dough as well as in the icing, the spice blend in these cinnamon rolls bring that warm and cozy comfort food feeling we all want on a chilly autumn day.
Pumpkin Cinnamon Rolls
Scroll down for a printable recipe card.
Prep time: 30 minutes
Resting time: 30-40 minutes
Servings: 18 small rolls
Ingredients:
Milk
Dry yeast
Self-rising flour
Cinnamon
Nutmeg
Eggs
Pumpkin puree
Brown sugar
Granulated sugar
Butter
Frosting ingredients:
Cream cheese
Powdered sugar
Pumpkin puree
Milk
Directions:
Preheat oven to 320F. Warm up milk (don’t make it to hot just lukewarm), mix it with dry yeast and granulated sugar until dissolved.
Leave it in a warm place to proof for about 10 minutes.
Add melted butter and eggs, stir gently with a whisk until smooth.
Add gradually flour to the batter, knead it and try to form a dough.
Dust the table with flour and kneed the dough for about 2-3 minutes. Put it back in the bowl and leave it raise in a warm place for at least 30 minutes.
When dough is ready roll it out with a rolling pin making a rectangular flat shape.
Spread pumpkin puree evenly onto it.
Mix cane sugar, cinnamon, and nutmeg in a small bowl, sprinkle it over the rolled dough. Roll the dough to form a log.
Cut it into a 1inch thick rolls.
Line a parchment paper onto a 13x 9 inch pan and place the cut rolls onto it.
Bake for about 20 minutes or until golden brown.
To make frosting
In a small bowl whisk cream cheese, powdered sugar, and pumpkin puree, add powdered sugar and continue mixing until smooth.
If consistency is too thick, 1 tbsp of water can be added.
Pour the mixture evenly onto a freshly baked roll. Leave it to set for 5-10 minutes. Serve with a pinch of cinnamon on top!
Pumpkin Cinnamon Rolls
Ingredients
- 1 cup milk
- 1 tbsp dry yeast
- 2 cups self-rising flour
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 2 eggs
- ½ cup Pumpkin puree
- 2 tbsp brown sugar
- 3 tbsp granulated sugar
- 1 stick butter melted
Frosting ingredients:
- 4 oz Cream cheese half pack of 8 oz Philadelphia cheese
- ¼ cup powdered sugar
- ¼ cup pumpkin puree
- 2 tbsp milk
Instructions
- Preheat oven to 320F. Warm up milk (don’t make it to hot just lukewarm) mix it with dry yeast and granulated sugar until dissolved. Leave it in a warm place to proof for about 10 minutes.
- Add melted butter and eggs, stir gently with a whisk until smooth.
- Add gradually flour to the batter, knead it and try to form a dough. Dust the table with flour and kneed the dough for about 2-3 minutes. Put it back in the bowl and leave it raise in a warm place for at least 30 minutes.
- When dough is ready roll it out with a rolling pin making a rectangular flat shape. Spread pumpkin puree evenly onto it.
- Mix cane sugar, cinnamon, and nutmeg in a small bowl, sprinkle it over the rolled dough. Roll the dough to form a log. Cut it into a 1inch thick rolls.
- Line a parchment paper onto a 13x 9 inch pan and place the cut rolls onto it. Bake for about 20 minutes or until golden brown.
To make frosting
- In a small bowl whisk cream cheese, powdered sugar, and pumpkin puree, add powdered sugar and continue mixing until smooth.
- If consistency is too thick 1 tbsp of water can be added.
- Pour the mixture evenly onto a freshly baked roll. Leave it to set for 5-10 minutes. Serve with a pinch of cinnamon on top!
Nutrition
The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.
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