Description

Pumpkin Cinnamon Rolls are a delightful fall treat that combines the warmth of pumpkin and spices in both the dough and filling. Soft and fluffy, these rolls are topped with a luscious coffee maple cream cheese icing that elevates every bite. Perfect for breakfast, brunch, or dessert, they bring comfort and joy to any gathering. With their unique twist on traditional cinnamon rolls, these gooey delights are sure to become a seasonal favorite.

Ingredients

Scale

425g canned pumpkin puree
2 1/4 tsp active dry yeast
150g whole milk (lukewarm)
4 tbsp brown sugar
565g all-purpose flour
2 eggs (lightly beaten)
225g unsalted butter (room temperature)
165g cream cheese (room temperature)
Maple syrup and espresso powder for icing

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, combine warm milk and yeast; let sit until frothy. In a stand mixer, mix flour, brown sugar, salt, cinnamon, and cardamom.
Add yeast mixture, eggs, pumpkin puree, and butter; mix on low until combined, then increase speed to medium until smooth.
Transfer the dough to a greased bowl and let rise for about an hour until doubled in size.
Prepare filling by mixing softened butter with brown sugar, pumpkin puree, cinnamon, cardamom, and salt.
Roll out the dough into a rectangle, spread the filling evenly over it, roll tightly into a log, and slice into equal pieces.
Place rolls in a greased baking dish; cover and let rise for about 30 minutes.
Preheat oven to 350°F (175°C) and bake rolls for 25-30 minutes until golden brown.
While baking, prepare the icing by mixing cream cheese and butter until creamy; gradually add powdered sugar followed by maple syrup and espresso powder.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 18g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg