Description
These Pumpkin Cream Cheese Cinnamon Rolls combine tender pumpkin-infused dough with a warm cinnamon-sugar filling, baked to golden perfection and topped with a smooth, sweet cream cheese icing. Perfect for fall mornings or any cozy occasion, these rolls bring a delightful mix of spice, creaminess, and comfort in each bite.
Ingredients
Scale
Dough
- 1/3 cup (80 ml) whole milk, warmed
- 2 tablespoons (28 g) unsalted butter, melted
- 1/2 cup (120 g) canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon (3 g) salt
- 1 large egg, room temperature
- 2 1/4 teaspoons (7 g) instant or active dry yeast
- 2 2/3 cups (335 g) all-purpose flour
- 1/4 teaspoon (0.5 g) ground nutmeg
Cinnamon Filling
- 6 tablespoons (85 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (8 g) ground cinnamon
Cream Cheese Icing
- 4 ounces (113 g) full-fat cream cheese, softened
- 2 tablespoons (30 ml) maple syrup
- 1 tablespoon (12.5 g) granulated sugar
Instructions
- Prepare the dough mixture: Warm the whole milk and 2 tablespoons melted butter until just warm to the touch. In a large bowl, whisk together the pumpkin puree, sugar, nutmeg, salt, and warmed milk-butter mixture. Add the egg and yeast, stirring to combine. Gradually mix in flour until a soft dough forms.
- Knead the dough: Knead by hand or with a stand mixer fitted with a dough hook for about 5 minutes until smooth, elastic, and passing the windowpane test. Add extra flour if sticky, up to 1/4 cup.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm draft-free spot until doubled in size, about 1 to 2 hours.
- Roll and fill dough: On a floured surface, roll dough into a rectangle. Spread softened butter evenly over it, then sprinkle cinnamon sugar mixture on top. Roll tightly into a log.
- Cut and second rise: Slice the rolled dough into 10-12 pieces with a sharp knife or dental floss. Arrange cut-side up in a greased baking dish. Cover and let rise again until doubled, about 45 minutes.
- Bake the rolls: Preheat oven to 350°F (177°C). Bake rolls for 25 minutes, tenting with foil after 15 minutes to prevent over-browning. Rolls should be puffed and golden.
- Make cream cheese icing: Beat softened cream cheese with maple syrup and sugar until smooth and creamy, about 3-4 minutes.
- Ice the rolls: Spread the cream cheese icing over the warm rolls; the warmth helps melt the icing for a smooth finish.
Notes
- Use canned pure pumpkin puree, not pumpkin pie filling, for best results.
- Make sure all ingredients are at room temperature to help with yeast activity.
- The windowpane test ensures the dough is kneaded enough to develop gluten.
- Letting the rolls rise twice is crucial for soft, fluffy texture.
- Tenting with foil during baking prevents the rolls from getting too brown on top.
- Serve warm for the best flavor and texture experience.
