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Pumpkin Cinnamon Rolls with Cream Cheese Icing

These Pumpkin Cinnamon Rolls will brighten up any morning and are somehow made even better when topped with the Cream Cheese Icing straight out of the oven.

  • Author: Marisa Guerra
  • Prep Time: 2 hours and 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 8 servings 1x

Ingredients

Scale

Dough

  • ½ cup milk, warmed
  • 1 package (2 ¼ tsp) active dry yeast
  • 3 ½3 ¾ cups flour, plus more for rolling
  • ¼ cup packed light brown sugar
  • 1 tsp salt
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ½ tsp cloves
  • 4 tbsp unsalted butter, melted
  • 1 egg
  • ¾ cup pumpkin puree

Filling

  • 1 cup packed light brown sugar
  • 1 ½ tbsp cinnamon
  • 1 tbsp unsalted butter, melted

Cream Cheese Icing

  • 4 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 2 tbsp milk

Instructions

Pumpkin Cinnamon Rolls

  1. Warm milk in a small bowl, sprinkle yeast on top, and whisk together. Set aside for 10 minutes until it starts to look foamy. If the mixture does not foam, start over with a new packet of yeast.
  2. Whisk the flour, brown sugar, salt, cinnamon, nutmeg, ginger, and cloves together in a large stand mixer bowl.
  3. In a stand mixer fitted with a paddle attachment, slowly add the yeast mixture to the flour mixture, followed by the melted butter, egg, and pumpkin puree.
  4. Scrape down the sides of the bowl as needed and mix until the dough starts to stick together and pull away from the sides of the bowl. You may need to add a little more flour at this point, depending on the consistency of your pumpkin puree.
  5. Once dough starts to stick to the paddle, switch out the paddle for the hook attachment and mix on low for 4-5 minutes.
  6. Coat a large bowl with cooking spray or vegetable oil. Shape the dough into a ball and gently place in bowl, flipping the dough over to coat the top of it as well. Cover bowl with plastic wrap and let dough rise for about one hour, until it has doubled in size.
  7. Line a 9 inch pan with parchment and coat with cooking spray.
  8. To prepare the filling, whisk the brown sugar and cinnamon in a small bowl.
  9. On a lightly floured surface, roll the dough into a flat rectangle that’s about 10 x 12 inches. Using a pastry brush, carefully coat the top of the dough with melted butter, except for an inch border at the top.
  10. Spoon cinnamon sugar onto dough and spread around evenly, except for that same inch border at the top.
  11. With the long side of the dough closest to you, carefully roll up the dough into a tight log. When you have reached the other end, pinch the seam of the roll by pressing down to ensure that it is sealed.
  12. Gently cut the log into 8 large rolls with a serrated knife. Do your best not to flatten them as you cut down by cutting them in a sawing motion.
  13. Arrange rolls in pan, cover in plastic wrap, and let them rise for another hour. While the rolls rise, preheat oven to 350º F and remove cream cheese from the fridge for it to soften.
  14. Once rolls have risen, bake them for 30-35 minutes.
  15. Let rolls cool for 10 minutes and then carefully run a knife along the side of the pan. Gently flip the cinnamon rolls out onto a cooling rack.

Cream Cheese Icing

  1. While the rolls bake, mix the cream cheese on low in a stand mixer fitted with a paddle attachment until it is smooth.
  2. Scrape down the sides of the bowl and add powdered sugar and milk, mixing on medium low until it is smooth.
  3. Drizzle the icing over the rolls and enjoy!

Keywords: pumpkin, cinnamon

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