Description
Deliciously soft pumpkin cinnamon rolls topped with creamy icing, perfect for fall.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 packet active dry yeast
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 egg
- 1/2 cup brown sugar (for filling)
- 1 tablespoon cinnamon (for filling)
- 1/4 cup butter, softened (for filling)
- 4 oz cream cheese (for icing)
- 1 cup powdered sugar (for icing)
- 2 tablespoons coffee (for icing)
- 1 tablespoon maple syrup (for icing)
Instructions
- Heat the milk until warm, then stir in the yeast and let it sit for 5 minutes.
- Combine the flour, brown sugar, salt, cinnamon, and nutmeg in a large bowl.
- Add the pumpkin puree, melted butter, egg, and the yeast mixture to the dry ingredients.
- Mix until a dough forms that is slightly sticky.
- Knead the dough on a floured surface for about 5-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let it rise for 1 hour.
- Roll out the dough into a rectangle and spread softened butter over it.
- Sprinkle with the filling mixture of brown sugar and cinnamon.
- Roll tightly and cut into rolls, placing them in a greased baking dish for 30 minutes.
- Preheat the oven to 350°F (175°C) and bake for 20-25 minutes.
- Prepare the icing by beating cream cheese, powdered sugar, coffee, and maple syrup until smooth.
- Drizzle the warm icing over the rolls before serving.
Notes
Customize with nuts, chocolate, or dried fruits as desired. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 290
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg