Delicious and fluffy pumpkin cinnamon rolls that are perfect for a cozy fall breakfast or treat.
Ingredients
- 4 cups all-purpose flour plus more for rolling
- 1 packet active dry yeast 2 1/4 teaspoons
- 1/4 cup granulated sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 1/4 cup unsalted butter melted
- 1/2 cup milk warmed
- 1 egg large
- 1 teaspoon salt
- 1/3 cup brown sugar for filling
- 2 tablespoons ground cinnamon for filling
- 1/4 cup unsalted butter softened, for filling
- 1/2 cup cream cheese softened, for icing
- 1/4 cup powdered sugar for icing
- 1 teaspoon vanilla extract for icing
Instructions
- In a large mixing bowl, combine 2 cups of flour, yeast, and granulated sugar.
- In a saucepan, heat the pumpkin puree, melted butter, and milk until just warm.
- Add the warm pumpkin mixture to the flour mixture and mix well.
- Add the egg and salt; mix until combined.
- Gradually add the remaining flour to form a soft dough.
- Knead the dough on a floured surface until smooth and elastic, about 6-8 minutes.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Deflate the dough and roll it out into a rectangle on a floured surface.
- Spread the softened butter over the dough, and sprinkle the brown sugar and cinnamon evenly over the top.
- Roll the dough up tightly from one long side, then cut into 12 equal pieces.
- Place the rolls in a greased baking dish, cover, and let rise again until nearly doubled, about 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 25 minutes or until golden brown.
- In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread the icing over the warm cinnamon rolls before serving.
Nutrition
Serving: 1gCalories: 292kcalCarbohydrates: 43gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 38mgSodium: 175mgPotassium: 80mgFiber: 2gSugar: 14gVitamin A: 3800IUVitamin C: 1mgCalcium: 47mgIron: 2mg