Pumpkin Cinnamon Rolls
Delightful, warm Pumpkin Cinnamon Rolls combining classic spices with rich pumpkin, topped with creamy icing.
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 packet active dry yeast
- 1/2 cup milk (warm)
- 1/4 cup butter (melted)
- 1/2 cup pumpkin puree (canned or fresh)
- 1 large egg (beaten)
For the Filling
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
For the Icing
- 1/2 cup cream cheese (softened)
- 1/4 cup coffee (strongly brewed)
- 1/4 cup maple syrup
Instructions
Preparation
- In a large mixing bowl, combine the flour, sugar, salt, and yeast.
- In a saucepan, gently heat your milk and melted butter until warm but not boiling. Stir in the pumpkin puree and beaten egg.
- Pour the wet ingredients into the dry ingredients. Stir until they form a dough, then knead on a floured surface for about 5 minutes, or until the dough is smooth and elastic.
- Allow the dough to rise in a warm place until it has doubled in size, usually about 1 hour.
Baking
- Once risen, roll out the dough on a floured surface to about 1/4 inch thickness. Spread the brown sugar and cinnamon mixture evenly over the surface.
- Roll the dough tightly into a log, then cut it into 12 equal rolls. Place them in a greased baking dish.
- Bake the rolls in a preheated oven at 350°F (175°C) for 20-25 minutes, or until they are golden brown.
Icing
- For the icing, mix the softened cream cheese, brewed coffee, and maple syrup together until smooth and creamy. Drizzle it over the warm rolls before serving.
Notes
Allow the dough to rise properly for better texture. You can make the dough the night before and refrigerate it. Store in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat as needed.