Ingredients
Scale
- For the Dough:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar, divided
- ½ cup pumpkin puree
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- For the Filling:
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (optional)
Instructions
- For the dough: In a large bowl, whisk together the warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy.
- Add the pumpkin puree, melted butter, egg, and vanilla extract to the yeast mixture. Stir until well combined.
- In a separate bowl, whisk together the flour, sugar, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- For the filling: In a medium bowl, combine the softened butter, brown sugar, cinnamon, and nutmeg. Mix until a paste forms.
- Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 12×18 inches.
- Spread the filling evenly over the dough, leaving a small border along one of the long edges.
- Starting from the long edge with the filling, tightly roll up the dough. Pinch the seam to seal.
- Cut the roll into 12 equal slices.
- Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover and let rise for another 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes, or until golden brown and cooked through.
- For the frosting: In a medium bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy. Add a splash of milk if needed to reach desired consistency.
- Once the cinnamon rolls are slightly cooled, spread the cream cheese frosting generously over the top.
Notes
- For extra flavor, you can add a pinch of ground ginger to the filling.
- Ensure your milk is warm but not too hot, as it can kill the yeast.
- If you don’t have fresh yeast, you can use instant yeast and add it directly to the dry ingredients.
- For a richer frosting, use heavy cream instead of milk.
- These cinnamon rolls are best enjoyed warm, fresh from the oven.
- Prep Time: PT30M
- Cook Time: PT25M
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg