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Pumpkin Cinnamon Rolls Recipe That Delivers 5 Irresistible Flavors

Pumpkin Cinnamon Rolls
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Pumpkin Cinnamon Rolls recipe that brings five mouthwatering flavors to your table Perfect for cozy mornings and sweet cravings

Ingredients

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  • 4 cups all-purpose flour, plus extra for dusting
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup whole milk, warmed (about 110°F/43°C)
  • ½ cup pure pumpkin puree (not pumpkin pie filling)
  • ⅓ cup granulated sugar
  • ⅓ cup packed brown sugar (light or dark)
  • ⅓ cup unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon for the filling
  • ½ cup brown sugar packed for filling
  • ¼ cup unsalted butter, softened, for spreading
  • 4 oz cream cheese, softened (for icing)
  • ¼ cup unsalted butter, softened (for icing)
  • 1 ½ cups powdered sugar (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • 1-2 tablespoons milk (optional, for icing consistency)

    • Instructions

  • Activate the yeast: Stir the yeast into the warm milk along with a pinch of sugar. Let it sit 5–10 minutes until frothy.
  • Mix the dough: In a mixing bowl, combine flour, salt, and sugars. Add the pumpkin puree, eggs, melted butter, and the frothy yeast mixture. Stir until it forms a sticky dough.
  • Knead the dough: Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic.
  • First rise: Place dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for about 1.5 hours or until doubled in size.
  • Prepare filling: Mix brown sugar and cinnamon in a bowl. Keep butter soft on the side.
  • Roll out the dough: Punch down dough gently and roll into a 16×12 inch rectangle on a floured surface.
  • Spread butter and add filling: Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
  • Form the rolls: Starting from the long side, roll the dough tightly into a log. Use a sharp knife to cut into 12 equal rolls.
  • Second rise: Place the rolls in a greased 9×13 inch pan, spaced slightly apart. Cover and let rise for 45 minutes until puffy.
  • Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown but not overly dark.
  • Make the icing: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mix well, adding milk if needed to reach drizzle consistency.
  • Finish: Spread or drizzle icing over warm rolls and enjoy.

    • Notes

    Soft, fluffy pumpkin cinnamon rolls with a rich cinnamon swirl and cream cheese icing – a comforting fall treat perfect for breakfast or brunch.

    Find it online: https://mekara.info/pumpkin-cinnamon-rolls-recipe-5-flavors/