Pumpkin Cinamon Rolls
Warm, spiced pumpkin cinnamon rolls made from scratch with a rich pumpkin cream cheese frosting. Perfect for fall mornings, brunch, or holiday baking.
Ingredients
For the Rolls:
- 1 cup milk
- 1 tablespoons dry yeast
- 2 cups self-rising flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 eggs
- 1/2 cup pumpkin puree
- 2 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 stick butter melted
For the Frosting:
- 4 ounces cream cheese
- 1/4 cup powdered sugar
- 1/4 cup pum[kin puree
- 2 tablespoons milk
Instructions
For the Rolls:
- Preheat oven to 325F. Warm up milk (don’t make it too hot, just lukewarm), mix it with dry yeast and granulated sugar until dissolved. Leave it in a warm place to proof for about 10 minutes. Add melted butter and eggs, stir gently with a whisk until smooth.
- Add flour gradually to the batter, knead it, and try to form a dough. Dust the table with flour and knead the dough for about 2-3minutes. Put it back in the bowl and leave it rise in a warm place for at least 30 minutes.
- When the dough is ready, roll it out with a rolling pin, making a rectangular flat shape. Spread pumpkin puree evenly onto it.
- Mix granulated sugar, cinnamon, and nutmeg in a small bowl, and sprinkle them over the rolled dough. Roll the dough to form a log. Cut it into a 1inch thick rolls.
- Line a parchment paper onto a 13 x 9 inch pan and place the cut rolls onto it. Bake for about 20 minutes or until golden brown.
For the Frosting:
- In a small bowl, whisk cream cheese, powdered sugar, and pumpkin puree. Add powdered sugar and continue mixing until smooth. If the consistency is too thick, 1 tbsp of water can be added. Pour the mixture evenly onto a freshly baked roll. Leave it to set for 5-10 minutes. Serve with a pinch of cinnamon on top!
- Serve with a pinch of cinnamon on top.