Description
These gooey pumpkin cinnamon rolls are a delightful and indulgent breakfast option for the fall season, combining the flavors of pumpkin and cinnamon in a soft, sweet roll.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 egg
- 1 tablespoon active dry yeast
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup chopped pecans (optional)
- 1/2 cup cream cheese (for frosting)
- 1/4 cup powdered sugar (for frosting)
Instructions
- In a bowl, combine warm milk and yeast, letting it sit for 5 minutes until frothy.
- In a large mixing bowl, combine flour, sugar, cinnamon, nutmeg, and salt.
- Add pumpkin puree, melted butter, egg, and the yeast mixture to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
- Roll out the dough into a rectangle and spread with softened butter, then sprinkle with brown sugar, cinnamon, and pecans.
- Roll the dough tightly and cut into rolls.
- Place rolls in a greased baking dish and let rise for another 30 minutes.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until golden brown.
- While baking, mix cream cheese and powdered sugar to make the frosting.
- Once rolls are baked, let them cool slightly and then drizzle with cream cheese frosting.
Notes
- For a richer flavor, use brown butter in the dough.
- These rolls can be made ahead and frozen before baking.
- Adjust the sweetness of the frosting to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg