Description
Delight in these soft and flavorful Pumpkin Cream Cheese Cinnamon Rolls, combining the warm spices of cinnamon and nutmeg with a luscious cream cheese maple frosting. Perfect for autumn mornings or festive brunches, these rolls feature a tender pumpkin-infused dough and a sweet cinnamon filling, baked to golden perfection and topped with a creamy, smooth icing.
Ingredients
Scale
Dough Ingredients
- 1/3 cup (80 ml) whole milk, warmed
- 2 tablespoons (28 g) unsalted butter, melted
- 1/2 cup (120 g) canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon (3 g) salt
- 1 large egg, room temperature
- 2 1/4 teaspoons (7 g) instant or active dry yeast
- 2 2/3 cups (335 g) all-purpose flour
- 1/4 teaspoon (0.5 g) ground nutmeg
Filling Ingredients
- 6 tablespoons (85 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (8 g) ground cinnamon
Cream Cheese Icing Ingredients
- 4 ounces (113 g) full-fat cream cheese, softened
- 2 tablespoons (30 ml) maple syrup
- 1 tablespoon (12.5 g) granulated sugar
Instructions
- Prepare the dough: Warm the whole milk and melted butter until it feels warm but not hot. In a large bowl, whisk together pumpkin puree, sugar, nutmeg, salt, and the warm milk/butter mixture. Add the egg and yeast, stirring to combine. Gradually sift in the flour and mix until a soft dough forms.
- Knead the dough: Knead by hand or with a stand mixer fitted with a dough hook for about 5 minutes until the dough is smooth, elastic, and passes the windowpane test. If sticky, add up to 1/4 cup additional flour until soft and elastic.
- First rise: Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and let it rise in a warm, draft-free place until doubled in size, about 1 to 2 hours.
- Roll out the dough: On a floured surface, roll the dough into a rectangle. Spread softened butter evenly over the surface, then sprinkle the cinnamon and sugar mixture evenly on top. Roll the dough tightly from one edge to the other to form a log.
- Cut rolls: Using a sharp knife or dental floss, slice the rolled dough into 10 to 12 equal pieces. Arrange the rolls cut-side up in a greased baking dish and cover. Let them rise again in a warm spot until doubled in size, approximately 45 minutes.
- Bake the rolls: Preheat the oven to 350°F (177°C). Bake the rolls for 25 minutes. After 15 minutes, loosely tent with foil to prevent over-browning. Rolls are done when golden brown and puffed with a fragrant aroma.
- Make the icing: Beat softened cream cheese, maple syrup, and sugar together until smooth and creamy, about 3 to 4 minutes.
- Finish and serve: Spread the cream cheese icing over the warm cinnamon rolls. The warmth melts the icing slightly, creating a delightful, silky topping. Serve immediately for best taste.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to avoid extra spices and sugars.
- Ensure the milk is warm to activate the yeast properly but not hot to avoid killing it.
- Kneading the dough until elastic is crucial for a soft, fluffy texture.
- Allowing the dough to rise twice ensures light and airy rolls.
- Tent with foil during baking to prevent over-browning while allowing full cooking.
- These rolls are best served warm but can be stored in an airtight container for up to 2 days.
- Reheat gently in the oven or microwave before serving.
