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–+ servings

Pumpkin Cinnamon Rolls

Sea Salt Savorings
A batch of warm, gooey, and utterly delightful Pumpkin Cinnamon Rolls that bring a novel twist to a classic favorite. Serve them fresh and enjoy the symphony of flavors and textures, a true celebration of the fall season in every bite!
5 from 64 votes
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Prep Time 30 minutes
Resting Time 40 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Snack
Cuisine American
Servings 18 small cinnamon rolls
Calories 113 kcal

Ingredients
  

For the rolls

  • 1 cup milk
  • 1 tbsp dry yeast
  • 2 cups self-rising flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 eggs
  • ½ cup pumpkin puree
  • 2 tbsp brown sugar
  • 3 tbsp granulated sugar
  • 1 stick melted butter

For the frosting

  • 4 oz cream cheese half a pack of 8oz Philadelphia cheese
  • ¼ cup powdered sugar
  • ¼ cup pumpkin puree
  • 2 tbsp milk

Instructions
 

  • Preparing the Yeast Mixture: Preheat your oven to 320°F. Begin with warming up the milk to a lukewarm temperature, ensuring it is not too hot. Mix it with the dry yeast and granulated sugar until completely dissolved. Let it sit in a warm place for about 10 minutes to proof. Incorporate the melted butter and eggs, stirring gently with a whisk until achieving a smooth consistency.
  • Forming the Dough: Gradually add the flour to the batter while kneading, with the goal of forming a soft, pliable dough. Dust your work surface with a sprinkle of flour, knead the dough for about 2-3 minutes before placing it back in the bowl. Cover and let it rise in a warm environment for at least 30 minutes.
  • Creating the Pumpkin Layer: Roll out the dough using a rolling pin into a rectangular flat shape. Evenly spread the pumpkin puree across the dough, ensuring a uniform layer.
  • Adding the Spice and Sugar Mixture: In a small bowl, combine the brown sugar, cinnamon, and nutmeg. Sprinkle this aromatic mixture generously over the pumpkin puree layer.
  • Shaping and Baking the Rolls: Gently roll the dough to form a log, then cut it into 1-inch thick rolls. Line a 13x9 inch pan with parchment paper, and arrange the rolls on it. Bake for about 20 minutes or until they turn a beautiful golden brown.
  • Frosting Preparation: In a mixing bowl, whisk together the cream cheese, powdered sugar, and pumpkin puree. Gradually add the milk, continuing to whisk until smooth. If the consistency is too thick, feel free to add 1 tbsp of water to thin it out.
  • Serving: Remove the rolls from the oven and let them cool slightly. Pour the frosting evenly over the warm rolls, letting it melt and seep into every nook and cranny. Allow it to set for 5-10 minutes. Before serving, sprinkle a pinch of cinnamon on top for that extra hint of warmth and spice.

Nutrition

Calories: 113kcalCarbohydrates: 17gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 26mgSodium: 34mgPotassium: 78mgFiber: 1gSugar: 6gVitamin A: 1725IUVitamin C: 0.4mgCalcium: 35mgIron: 0.4mg

Nutrition values are estimates, for exact values consult a nutritionist.

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