Description
These Pumpkin Cinnamon Rolls are a delightful autumn treat, featuring a soft, spiced pumpkin-infused dough rolled with a warm cinnamon-ginger filling. Topped with a rich coffee maple cream cheese frosting, these rolls perfectly balance sweet and spicy flavors, making them an irresistible breakfast or dessert option during the cozy season.
Ingredients
Scale
For the Dough:
- 3/4 cup warm milk (110°F/45°C)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup pumpkin puree
- 1 large egg, room temperature
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 tablespoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Coffee Maple Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons strong brewed coffee, cooled
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Activate Yeast: In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until foamy to activate the yeast and ensure proper rising.
- Prepare Wet Mixture: In a large mixing bowl, mix together the sugar, melted butter, pumpkin puree, and egg until smooth and well combined.
- Combine Yeast with Wet Ingredients: Add the foamy yeast mixture to the pumpkin mixture and stir thoroughly to blend all wet ingredients.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg to evenly distribute the spices and salt.
- Form Dough: Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously until a dough forms.
- Knead Dough: On a floured surface, knead the dough for 5-7 minutes until it is smooth and elastic, then place it in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape Dough: Punch down the risen dough and roll it out on a floured surface into a large rectangle.
- Add Filling: Spread the softened butter evenly over the dough. Mix together the brown sugar, cinnamon, ginger, and cloves in a bowl, then sprinkle this spice-sugar mixture over the buttered dough.
- Roll and Slice: Tightly roll the dough from the long edge into a log. Using a sharp knife, cut into 12 equal slices and place the rolls into a greased 9×13 inch baking pan.
- Second Rise: Cover the rolls and let them rise again for 30 minutes while preheating the oven to 350°F (175°C).
- Bake Rolls: Bake the cinnamon rolls in the preheated oven for 25-30 minutes or until golden brown on top.
- Prepare Frosting: While the rolls bake, beat together the cream cheese and butter until smooth. Gradually add powdered sugar, then beat in the cooled coffee, maple syrup, and vanilla extract until creamy and well combined.
- Frost and Serve: Once the rolls are baked and still warm, spread the coffee maple frosting generously over the top. Serve immediately and enjoy.
Notes
- Use fresh active dry yeast and ensure the milk is warm but not hot to properly activate the yeast.
- Room temperature egg helps the dough mix more evenly.
- If pumpkin puree is thick, consider slightly thinning it with a tablespoon or two of water for better dough consistency.
- For best flavor, use strong brewed coffee in the frosting; espresso works well as a substitute.
- The rolls can be stored in an airtight container for up to 2 days and reheated before frosting.