Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 packet active dry yeast
- ¾ cup warm milk
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- ½ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, combine warm milk with a teaspoon of sugar and sprinkle yeast over. Let sit for 5-10 minutes until frothy.
- In a large bowl, whisk together flour, remaining sugar, cinnamon, nutmeg, and salt. Add melted butter, pumpkin puree, vanilla extract, and frothy yeast mixture. Mix until a soft dough forms.
- Cover with a damp cloth and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Punch down the dough, transfer to a floured surface, and roll out into a rectangle about ¼ inch thick. Spread softened butter, then sprinkle cinnamon and sugar if desired. Roll tightly into a log and cut into 9-12 slices.
- Place slices in a greased baking dish, cover, and let rise for 30 minutes. Preheat oven to 350°F (175°C). Bake for 20-25 minutes until golden brown.
- Meanwhile, prepare the cream cheese frosting by beating softened cream cheese, butter, powdered sugar, and vanilla until smooth.
- Spread frosting generously over warm cinnamon rolls before serving.
Notes
- Ensure yeast is activated properly for a fluffy dough.
- You can make the rolls the night before and refrigerate, then bake fresh in the morning.
- Adjust baking time if your oven runs hot or cold.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 290 Kcal
- Sugar: 16g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg