Irresistible Pumpkin Cinnamon Rolls with Cream Cheese Icing

Ah, pumpkin season! There’s something so magical about the crisp air and the sound of leaves crunching underfoot. Every autumn, I find myself swept away by the cozy vibes that come only with the scent of freshly baked pastries wafting through the house. One of my absolute favorites to make is Pumpkin Cinnamon Rolls with Cream Cheese Icing. The moment the warm dough meets the comforting spices of cinnamon and nutmeg, it feels like a warm hug on a chilly day.

These delightful rolls not only taste like home but also fill your kitchen with the most heavenly aroma—think of it as a festive welcome to anyone who crosses the threshold. Whether it’s a cozy breakfast with loved ones or a sweet afternoon snack, these rolls are always a hit.

Why You’ll Love This Recipe

• Perfect for chilly fall mornings.
• Easy to make—and even easier to devour!
• Budget-friendly with simple ingredients.
• Comforting flavors that warm your heart.
• Can be made ahead and baked fresh in the morning!

Ingredients

Ready to dive in? Here’s what you’ll need to create your delicious Pumpkin Cinnamon Rolls with Cream Cheese Icing:

• 2 ¾ cups all-purpose flour (plus extra for dusting)
• ¼ cup granulated sugar
• 1 packet (2 ¼ teaspoons) instant yeast
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ cup milk, warmed (about 110°F/43°C)
• ¼ cup unsalted butter, melted
• 1 large egg
• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup packed brown sugar
• 2 tablespoons ground cinnamon
• ½ cup chopped pecans or walnuts (optional)

Cream Cheese Icing Ingredients:

• 4 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (as needed for consistency)

Note: Using fresh spices always gives your rolls a more vibrant flavor compared to pre-ground ones!

Step-by-Step Instructions

Let’s get rolling (pun totally intended)! Follow these simple steps, and you’ll have your kitchen smelling amazing in no time.

1. Prep the Dough: In a large mixing bowl, combine 2 cups of flour, the sugar, instant yeast, cinnamon, nutmeg, and salt. Mix well.
2. Add Wet Ingredients: In a separate bowl, whisk together the warm milk, melted butter, and egg. Add in the pumpkin puree and mix until smooth.
3. Combine: Pour the wet ingredients into dry ingredients. Stir until combined, then gradually add the remaining flour as needed to form a soft dough. It should be sticky but manageable.
4. Knead the Dough: Lightly flour a clean work surface and knead the dough for about 5-7 minutes, until it becomes smooth and elastic. You want a moist and soft texture!
5. First Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
6. Make the Filling: In a small bowl, combine brown sugar, cinnamon, and nuts (if using). Mix it well so everything is evenly distributed.
7. Roll it Out: Once the dough has risen, punch it down gently. On a lightly floured surface, roll it into a rectangle about 12×18 inches in size.
8. Spread the Filling: Brush melted butter over the dough before spreading the brown sugar mixture evenly, covering the entire surface.
9. Roll and Cut: Starting from one long side, carefully roll the dough tight into a log. Once you have a log, use a sharp knife to slice it into 12 equal rolls.
10. Second Rise: Place the rolls in a greased baking dish, cover, and let them rise again for about 30 minutes until they puff up.
11. Bake: Preheat your oven to 350°F (175°C). Once preheated, bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.
12. Cool and Ice: While the rolls are cooling, whip up the cream cheese icing. In a medium bowl, beat the cream cheese and butter until smooth; gradually add in the powdered sugar and vanilla, adjusting with milk for your desired consistency.
13. Serve: Drizzle or spread the cream cheese icing generously over the warm rolls. Watch them disappear!

Tip: Don’t skip the second rise. It’ll help your rolls be extra fluffy and delightful!

Pro Tips & Variations

Now that you have your foundational recipe, let’s have a little fun with it! Here are some pro tips and variations you might want to explore:

• For a spiced twist, try adding ginger or cardamom to your filling mix!
• Want a little crunch? Consider adding chocolate chips or dried cranberries for a sweet touch.
• If you love nuts, pecans or walnuts mixed into the filling add a lovely texture.
• If you’re in the mood for an even richer icing, a splash of maple syrup in place of some milk can give it a sweet, autumnal flair!

Serving Suggestions

These Pumpkin Cinnamon Rolls are pure bliss on their own, but here are some cozy serving suggestions to elevate your experience:

• Pair with a steaming cup of hot cocoa or freshly brewed coffee for a delightful breakfast.
• Serve with a side of fresh fruit to balance out the sweetness.
• For a festive touch, add a sprinkle of chopped pecans or a dusting of cinnamon on top of the icing.

Picture this: a warm roll, a dollop of icing melting just slightly, and a cozy blanket while you enjoy your treats on a chilly day. Perfection!

Storage Tips

Not that we expect leftovers, but just in case, here are some tips for storing your pumpkin cinnamon rolls:

• Room Temperature: If you have extras, store them covered with plastic wrap at room temperature for up to 2 days.
• Refrigerator: For longer storage, pop them in the fridge for up to a week. Just remember to reheat them before serving!
• Freezing: You can freeze the unbaked rolls! After slicing, arrange them in a baking dish, cover tightly with plastic wrap, and freeze. When you’re ready, let them thaw in the fridge overnight and follow the rising and baking instructions.
• Reheating: If refrigerated, warm them in the microwave for 10-15 seconds or pop them in a 350°F (175°C) oven for about 10 minutes until heated through.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to cook and puree your pumpkin until smooth. Make sure to drain any excess water to keep your rolls from becoming soggy.

Can I make these ahead of time?

Yes! You can prepare the rolls up to the second rise, cover, and refrigerate them overnight. In the morning, let them come to room temperature, then bake as directed. It’s a wonderful way to enjoy warm rolls without the early morning rush!

What can I substitute if I don’t have cream cheese for the icing?

You can use Greek yogurt for a healthier twist or even a simple glaze made of powdered sugar and milk if you’re looking for a lighter topping.

How do I know when the rolls are done baking?

Your rolls should be golden brown on top and spring back a bit when touched. If you have an instant-read thermometer, you can check for an internal temperature of about 190°F (88°C).

Conclusion

And there you have it, my dear friend! Your home is now ready to embrace the warm, sweet scent of Pumpkin Cinnamon Rolls with Cream Cheese Icing. I can’t wait for you to experience the joy of pulling these fluffy, pumpkin-spiced beauties from your oven. Remember to let me know how yours turn out in the comments! Happy baking, and may your kitchen always be filled with love and delicious aromas!

Irresistible Pumpkin Cinnamon Rolls with Cream Cheese Icing

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• Author: mery
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

Savor Irresistible Pumpkin Cinnamon Rolls topped with luscious Cream Cheese Icing Perfect for fall these rolls are a musttry treat 152 chars

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Ingredients

Scale 1x2x3x

2 ¾ cups all-purpose flour (plus extra for dusting)

¼ cup granulated sugar

1 packet (2 ¼ teaspoons) instant yeast

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

¼ cup milk, warmed (about 110°F/43°C)

¼ cup unsalted butter, melted

1 large egg

1 cup pumpkin puree (not pumpkin pie filling)

½ cup packed brown sugar

2 tablespoons ground cinnamon

½ cup chopped pecans or walnuts (optional)

4 oz cream cheese, softened

2 tablespoons unsalted butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1–2 tablespoons milk (as needed for consistency)

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Instructions

In a large mixing bowl, combine 2 cups of flour, the sugar, instant yeast, cinnamon, nutmeg, and salt. Mix well.

In a separate bowl, whisk together the warm milk, melted butter, and egg. Add in the pumpkin puree and mix until smooth.

Pour the wet ingredients into dry ingredients. Stir until combined, then gradually add the remaining flour as needed to form a soft dough. It should be sticky but manageable.

Lightly flour a clean work surface and knead the dough for about 5-7 minutes, until it becomes smooth and elastic. You want a moist and soft texture!

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for about 1 hour, or until it doubles in size.

In a small bowl, combine brown sugar, cinnamon, and nuts (if using). Mix it well.

Once the dough has risen, punch it down gently. On a lightly floured surface, roll it into a rectangle about 12×18 inches in size.

Brush melted butter over the dough before spreading the brown sugar mixture evenly.

Starting from one long side, carefully roll the dough tight into a log. Use a sharp knife to slice it into 12 equal rolls.

Place the rolls in a greased baking dish, cover, and let them rise again for about 30 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes, until golden brown.

While the rolls are cooling, beat the cream cheese and butter until smooth. Gradually add in the powdered sugar and vanilla, adjusting with milk as needed.

Drizzle or spread the cream cheese icing generously over the warm rolls.

• Prep Time: 30 minutes
• minutes: 30
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 300 calories
• Sugar: 15 grams
• Fat: 12 grams
• Saturated Fat: 12 grams
• Carbohydrates: 45 grams
• Fiber: 2 grams
• Protein: 4 grams

Keywords: Pumpkin Cinnamon Rolls, Cream Cheese Icing, Fall Recipes, Dessert