Irresistible Pumpkin Cinnamon Rolls with Cream Cheese Icing
Author:mery
Total Time:1 hour
Yield:12 servings 1x
Description
Savor Irresistible Pumpkin Cinnamon Rolls topped with luscious Cream Cheese Icing Perfect for fall these rolls are a musttry treat 152 chars
Ingredients
Scale
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)
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
