Pumpkin Cinnamon Rolls
These pumpkin cinnamon rolls are super soft with pumpkin in the dough. It is filled with cinnamon filling and pumpkin puree. They are topped with a cream cheese icing.
Servings: 12 cinnamon rolls
Calories: 481kcal
Ingredients
Pumpkin Dough
- 1 cup Milk warmed to 110°F
- 2 1/4 tsp Fast rise yeast 1 packet
- 2 Large eggs room temperature and slightly beaten
- 1/2 cup Pumpkin puree not the pumpkin pie filling- blotted
- 1/4 cup White granulated sugar
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 5 1/4 cups All-purpose flour sifted
- 10 TBSP Unsalted butter room temperature and cubed
Pumpkin Cinnamon Filling
- 1/2 cup Unsalted butter room temperature
- 1/2 cup Pumpkin puree blotted
- 3/4 cup Brown sugar packed light or dark
- 1 tsp Ground cinnamon
- 1 tsp Pumpkin pie spice
Cream Cheese Icing
- 4 oz Cream cheese room temperature
- 4 TBSP Unsalted butter room temperature
- 1/2 tsp Pure vanilla extract
- 1 cup Powdered sugar sifted
- 1/4 cup Milk
Instructions
Pumpkin Dough
- These instructions are for a stand mixer with a dough hook. Instructions without a stand mixer will be in the notes. Heat the milk in the microwave for 1 minute until it is 110°F. It should be warm and not hot. Pour the yeast on top of the milk and let it sit for 10 minutes.1 cup Milk, 2 1/4 tsp Fast rise yeast
- Place two paper towels in a bowl and add in the the pumpkin puree and let the moisture soak into the paper towels.1/2 cup Pumpkin puree
- In a large bowl, sift together flour, sugar, salt, and cinnamon. Add the cubed room temperature butter and use a pastry cutter or your hands to cut the butter into the size of a pea.1/4 cup White granulated sugar, 1 tsp Salt, 2 tsp Ground cinnamon, 5 1/4 cups All-purpose flour, 10 TBSP Unsalted butter
- Add the milk, pumpkin puree, and lightly beaten eggs.2 Large eggs
- Mix on low until the dough starts to form. Then, mix on medium for 5 minutes to knead the dough. The dough will be slightly tacky, but not overly stick to your hands.
- Preheat the oven to 200°F. Spray a large mixing bowl with nonstick spray. Place the dough in the bowl and cover with a kitchen towel. Place bowl in the oven, turn off the oven and crack open the door. Let it rise for 1 hour.
Pumpkin Cinnamon Filling
- Blot the pumpkin the same way you did for the dough.1/2 cup Pumpkin puree
- In a small bowl using a hand mixer, beat the butter, pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon until smooth.1/2 cup Unsalted butter, 3/4 cup Brown sugar, 1 tsp Ground cinnamon, 1 tsp Pumpkin pie spice
- Punch the dough down once with your hand. Turn the dough on a lightly floured surface. Roll the dough into a large rectangle about 1/4 inch thick.
- Use an offset spatula to spread the filling over the dough.
- Roll the dough up on the shorter side to get more swirls in the cinnamon rolls. Use a serrated knife and use very light sawing motions or use unflavored dental floss. Cut the uneven ends off first. Cut the dough evenly into 12 rolls.
- Spray a 9X13-inch baking pan with baking nonstick spray. Place the 12 rolls in the pan and cover with a kitchen towel. Let them rise for 20 minutes. Preheat oven to 375°F
- Bake for 24-28 minutes until the tops are lightly golden. Make the icing while the rolls are baking.
Cream Cheese Icing
- Using a hand mixer, beat the cream cheese and butter on high speed for 1 minute. Add in the powdered sugar, vanilla, and milk and mix on low until smooth.4 oz Cream cheese, 4 TBSP Unsalted butter, 1/2 tsp Pure vanilla extract, 1 cup Powdered sugar, 1/4 cup Milk
- Spread the icing on top of the rolls using a spoon immediately after pulling them from the oven.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Nutrition
Calories: 481kcal | Carbohydrates: 68g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 242mg | Potassium: 171mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3992IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 3mg