Description
Soft, pillowy homemade pumpkin cinnamon rolls infused with warm fall spices and topped with a rich, tangy cream cheese glaze. This beginner-friendly recipe yields 12 delicious rolls perfect for brunch or holidays.
Ingredients
Scale
- 4 cups (500g) all-purpose flour
- 2 packets (14g) active dry yeast
- 1 cup (240ml) warm whole milk (110°F/43°C)
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120g) 100% pure pumpkin puree
- 1 teaspoon salt
- 1 large egg (room temperature)
- 4 tablespoons (60g) melted unsalted butter
- 1/2 cup (115g) softened butter (for filling)
- 1 cup (200g) brown sugar
- 2 tablespoons cinnamon
- 1 teaspoon pumpkin pie spice
- 4 oz (115g) full-fat block cream cheese (softened)
- 2 tablespoons (30g) softened butter (for glaze)
- 1–2 cups (120-240g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt (for glaze)
Instructions
- Activate the yeast: In a small bowl, combine warm milk and sugar. Sprinkle yeast on top and stir gently. Let sit for 5-10 minutes until foamy.
- Mix the dough: In a large bowl, whisk together flour and salt. Add the foamy yeast mixture, pumpkin puree, egg, and melted butter. Stir until a shaggy dough forms.
- Knead the dough: Turn dough onto a lightly floured surface. Knead by hand for 5-8 minutes until soft and slightly tacky. Avoid adding too much extra flour.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
- Shape the rolls: Punch down dough and roll into a 12×16 inch rectangle. Spread softened butter over the dough. Mix brown sugar, cinnamon, and pumpkin pie spice; sprinkle evenly over butter. Roll tightly into a log, pinch seam, and cut into 12 equal rolls. Place in a greased 9×13 inch baking dish.
- Second rise: Cover the dish and let rolls rise for 30-45 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown.
- Make the glaze: While rolls bake, beat cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar gradually until thick and spreadable.
- Finish: Let rolls cool in the pan for 10 minutes. Drizzle or spread glaze over warm rolls and serve.
Notes
Ensure milk is warm but not hot to avoid killing the yeast. Do not over-flour the dough as it leads to dense rolls. The butter for the filling must be softened, not melted. Glaze only warm rolls, not hot or cold. For make-ahead, assemble rolls and refrigerate overnight before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll with glaze
- Calories: 320
- Sugar: 22
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 1
- Protein: 6
Keywords: pumpkin cinnamon rolls, fall baking, cream cheese glaze, homemade cinnamon rolls, yeast dough, brunch recipe, pumpkin spice