Description
Indulge in the perfect fall treat with these bakery-quality pumpkin spice cinnamon rolls. Featuring a tender, pumpkin-infused yeast dough and a rich, fragrant filling of cinnamon, nutmeg, and ginger, these rolls are soft, moist, and wonderfully spiced. Topped with a decadent cream cheese glaze, they are the ideal comfort food for chilly mornings or festive holiday brunches. This recipe ensures a fluffy texture and a deep, warming flavor profile that is completely alcohol-free.
Ingredients
4 cups all-purpose flour
1/2 cup pumpkin puree (plain)
2 1/4 tsp active dry yeast
1 cup brown sugar (packed)
2 tbsp ground cinnamon
8 oz cream cheese, softened
1/2 cup warm milk
1/2 cup melted butter
1 tsp nutmeg
1/2 tsp ginger
Instructions
Combine warm milk and yeast in a bowl and let sit for five minutes to activate.
Mix flour, sugar, and spices in a stand mixer bowl.
Add pumpkin puree, yeast mixture, and melted butter to the dry ingredients.
Knead dough on low speed until smooth and elastic.
Cover and let rise in a warm spot for 90 minutes.
Roll dough into a large rectangle on a floured surface.
Spread softened butter across the dough surface.
Sprinkle the cinnamon sugar mixture over the butter, leaving a small border.
Roll the dough tightly into a log.
Cut into 12 equal-sized rolls using a serrated knife.
Place in a greased baking pan and allow to rise for 45 minutes.
Bake at 375°F for 25 minutes or until golden brown.
Notes
Ensure your pumpkin puree is 100% pure pumpkin, not pie filling. For best results, use room temperature cream cheese for the topping to avoid lumps. These rolls can be stored in an airtight container for up to 3 days; warm slightly before serving for a fresh-out-of-the-oven experience.
- Prep Time: 30
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg