Description
Delicious pumpkin cream cheese cinnamon rolls with a warm, spiced filling and creamy icing.
Ingredients
Scale
- 1/3 cup (80 ml) whole milk, warmed
- 2 tablespoons (28 g) unsalted butter, melted (for dough)
- 1/2 cup (120 g) canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon (3 g) salt
- 1 large egg, room temperature
- 2 1/4 teaspoons (7 g) instant or active dry yeast
- 2 2/3 cups (335 g) all-purpose flour
- 1/4 teaspoon (0.5 g) ground nutmeg
- 6 tablespoons (85 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (8 g) ground cinnamon
- 4 ounces (113 g) full-fat cream cheese, softened
- 2 tablespoons (30 ml) maple syrup
- 1 tablespoon (12.5 g) granulated sugar
Instructions
- Step 1: Warm the whole milk and 2 tablespoons melted unsalted butter until temperature is warm to the touch but not hot. In a large bowl, whisk together 1/2 cup canned pumpkin puree, 1/4 cup granulated sugar, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, and the warmed milk/butter mixture. Add 1 large egg and 2 1/4 teaspoons instant or active dry yeast, stirring to combine. Gradually mix in 2 2/3 cups all-purpose flour until a soft dough forms.
- Step 2: Knead the dough by hand or with a stand mixer fitted with a dough hook for about 5 minutes, until the dough is smooth, elastic, and passes the windowpane test (stretch a small piece of dough thin without tearing). If the dough feels sticky, gradually add up to 1/4 cup extra flour until it becomes soft and elastic.
- Step 3: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot (such as inside a turned-off oven with the light on) until doubled in size, about 1 to 2 hours.
- Step 4: On a floured surface, roll the risen dough into a rectangle. Spread 6 tablespoons softened unsalted butter evenly over the dough. Sprinkle the cinnamon filling mixture (sugar and cinnamon) evenly on top. Roll the dough tightly from one edge to the other, creating a log.
- Step 5: Using a sharp knife or dental floss, cut the rolled dough into 10 to 12 equal pieces. Arrange the pieces cut-side up in a greased baking dish. Cover and let rise again in a warm environment until doubled in size, approximately 45 minutes.
- Step 6: Preheat the oven to 350°F (177°C). Bake the rolls for 25 minutes. At 15 minutes, tent rolls loosely with foil to prevent the tops from browning too quickly. Rolls are done when they are puffed and golden brown on top and the kitchen smells fragrant.
- Step 7: In a bowl, beat 4 ounces softened cream cheese with 2 tablespoons maple syrup and 1 tablespoon granulated sugar until the mixture is smooth and creamy, about 3 to 4 minutes.
- Step 8: Spread the cream cheese icing over the warm rolls. The warmth will slightly melt the icing for an even texture.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days, keeping rolls covered to prevent drying.
- Refrigeration: Store in an airtight container in the refrigerator for up to 7 days. Let rolls come to room temperature before serving.
- Freezing: Wrap individual rolls in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If dough is sticky during kneading, add flour gradually up to 1/4 cup for better consistency.
- When rolls struggle to rise, place them in a warm spot such as inside an oven with the light on for approximately 45 minutes.
- Tent rolls with foil after 15 minutes of baking to avoid burning tops while allowing thorough baking.
- Use a sharp knife or dental floss for clean, even cuts of the rolled dough, especially immediately after rolling.
- Beat icing until creamy (3-4 minutes), ensuring smooth and easily spreadable texture.
- Warm rolls in a 300°F (149°C) oven for 10-15 minutes or until heated through before serving.
- Serve with fresh fruit or yogurt.
- Pair with hot tea or coffee for a comforting breakfast or brunch.
- Use leftover rolls to make pumpkin cinnamon roll bread pudding or add to a fall-inspired parfait.
- Top with vanilla glaze or an extra layer of cream cheese frosting.
- Add chopped pecans or walnuts for texture and flavor enhancement.
- Use unsalted butter for control over dough flavor and tenderness.
- Use pure pumpkin puree (not pumpkin pie filling) to avoid added spices and sugars.
- Whole milk provides moisture and activates yeast; warm before mixing.
- Use full-fat cream cheese for best melting and flavor in the icing.
- Use freshly ground nutmeg and fresh cinnamon for maximum flavor depth.
Nutrition
- Serving Size: 1 roll
- Calories: Not provided in source
- Sugar: Not provided in source
- Sodium: Not provided in source
- Fat: Not provided in source
- Saturated Fat: Not provided in source
- Unsaturated Fat: Not provided in source
- Trans Fat: Not provided in source
- Carbohydrates: Not provided in source
- Fiber: Not provided in source
- Protein: Not provided in source
- Cholesterol: Not provided in source