Pumpkin Cinnamon Rolls
Deliciously soft and fluffy cinnamon rolls that are loaded with pumpkin and warm spices, and stuffed with a cinnamon-sugar filling. Topped with cream cheese icing for the ULTIMATE pumpkin cinnamon rolls!
Servings: 12 rolls
Calories: 339kcal
Ingredients
For the Dough
- 4 cups (500g) plain/all-purpose flour
- 2 ¼ teaspoons (7g) or 1 sachet instant fast-action yeast
- ½ cup (100g) caster/granulated sugar
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ cup (120ml) whole milk warm
- ¾ cup (173g) canned pumpkin puree
- ¼ cup (56g) unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling
- ½ cup (115g) unsalted butter melted
- 1 cup (200g) light brown sugar
- 2 tablespoons ground cinnamon
For the Topping
- 8 oz (225g) cream cheese softened
- ¼ cup (56g) unsalted butter softened
- 2 cups (250g) icing/powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the Dough
- In a large bowl, whisk together the flour, yeast, sugar, salt, and spices. Set aside.
- In a separate medium bowl, whisk together the milk, pumpkin, butter, egg, and vanilla.
- Make a well in the centre of the flour mixture and pour in the wet ingredients. Mix well, then bring everything together with your hands to form a sticky dough.
- Transfer the dough to a lightly floured surface, and knead for about 5 minutes until smooth and elastic.
- Place the dough into a lightly greased bowl, cover with clingfilm, and leave to rise in a warm place for 1 - 2 hours, or until doubled in size.
- TIP: Preheat the oven to 140C/275F/Gas 1. Once heated, turn the oven off. Place the covered dough inside, and allow to rise in this warm environment.
For the Filling
- In a small bowl, mix together the butter, sugar, and cinnamon until combined. Set aside.
- Once the dough has doubled in size, gently deflate with your fist, and transfer to a lightly floured surface. Roll out to a rectangle that's approximately 12 x 18 inches (about 1/4 inch thick).
- Spread the filling all over the dough, then starting from a long end, roll up to form a tight log.
- Cut into 12 even rolls (or 15 smaller rolls), and place them into a greased 9x13-inch baking tray. Cover with clingfilm, and leave to rise again in a warm place for 1 - 2 more hours.
- Preheat the oven to 180C/350F/Gas 4. Bake the rolls for 20 - 25 minutes, or until lightly browned on top.
- Allow to cool in the pan on a wire rack whilst preparing the topping.
For the Topping
- Mix together the cream cheese and butter until combined. Add the icing sugar and vanilla, and mix until smooth and combined.
- NOTE: If the icing is too thin for your liking, continue adding icing sugar until you reach desired consistency.
- Spread the icing over the warm cinnamon rolls. Serve warm or allow to cool completely.
Video
Notes
Storage: Leftovers can be stored, covered tightly, in the fridge for up to 1 week. Baked rolls also freeze well for up to 3 months. Thaw overnight in the fridge. If desired, warm up before serving.
Make ahead: Cut into rolls and place into the prepared pan as instructed, then cover with clingfilm and refrigerate overnight. In the morning, let the rolls rise in a warm place for 1 hour before baking.
Nutrition
Serving: 1roll | Calories: 339kcal | Carbohydrates: 56g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 231mg | Fiber: 3g | Sugar: 21g