Description
Indulgent pumpkin cinnamon rolls with a maple cream cheese glaze, perfect for autumn mornings.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup whole milk, warmed (110°F)
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Start by warming the milk in a saucepan until it’s about 110°F, then mix with the yeast and let it sit for 5 minutes until foamy.
- Mix flour, sugar, salt, and spices in a large bowl. Prepare eggs, melted butter, and pumpkin puree.
- Add the yeast mixture to the flour mixture, followed by eggs, melted butter, and pumpkin puree. Mix until combined, and knead the dough for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm environment for 1-2 hours until doubled in size.
- Punch the dough down gently and roll it out into a rectangle. Spread softened butter over it, sprinkle brown sugar and spices, then roll up tightly and slice into rolls.
- Arrange the rolls in a greased baking dish and let rise for 30 minutes. Preheat the oven to 350°F.
- Bake for 25-30 minutes until golden. Allow to cool slightly before glazing.
Notes
For a sweeter glaze, add more powdered sugar. These rolls freeze well before glazing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg