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Fluffy Pumpkin Spice Cinnamon Rolls: Easy Homemade Recipe

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Soft, airy yeast dough infused with pumpkin puree and warm spices, topped with a tangy cream cheese frosting. These homemade cinnamon rolls are the perfect fall breakfast or brunch treat.

Ingredients

Scale
  • 1 cup (240 ml) warm milk (110°F/43°C)
  • ¼ cup (50g) granulated sugar
  • 2¼ teaspoons (one packet) active dry yeast
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • ½ cup (120g) pumpkin puree (not pie filling)
  • 3 to 3½ cups (375-440g) all-purpose flour
  • 1 teaspoon salt
  • 1 large egg, room temperature
  • ¾ cup (150g) packed brown sugar
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup (113g) butter, softened
  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (57g) butter, softened
  • 1 to 1½ cups (120-180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl, combine melted butter, pumpkin puree, egg, salt, and half of the flour. Add the yeast mixture and stir in the remaining flour gradually until the dough is tacky but not wet.
  3. Knead the dough: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Perform the windowpane test to ensure gluten development.
  4. First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
  5. Prepare the filling: While dough rises, mix brown sugar, cinnamon, nutmeg, and ginger. Soften the ½ cup butter.
  6. Shape the rolls: Punch down the risen dough and roll into a 12×16 inch rectangle. Spread softened butter evenly, then sprinkle with the sugar-spice mixture. Roll tightly from the long side, pinch seam to seal, and cut into 12 equal pieces using floss or a sharp knife.
  7. Second rise: Place rolls in a greased 9×13 inch baking dish, cover loosely, and let rise for 30 minutes until puffy.
  8. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Cover with foil if tops brown too quickly.
  9. Make the frosting: While rolls bake, beat cream cheese, ¼ cup butter, powdered sugar, vanilla, and a pinch of salt until smooth.
  10. Frost and serve: Let rolls cool for 10 minutes, then spread frosting while still warm. Serve immediately.

Notes

Ensure milk is warm (110°F) but not hot to avoid killing the yeast. Use the spoon-and-level method for flour to prevent dense rolls. The second rise is crucial for fluffy texture. For clean cuts, use dental floss instead of a knife to avoid squishing the rolls.

Nutrition

Keywords: pumpkin cinnamon rolls, fall baking, yeast dough, cream cheese frosting, homemade breakfast, pumpkin spice, easy recipe

Find it online: https://mandydishes.com/fluffy-pumpkin-spice-cinnamon-rolls-easy-homemade-recipe/