Pumpkin Cinnamon Rolls Recipe

This recipe provides a comprehensive guide to creating homemade pumpkin cinnamon rolls, a seasonal treat ideal for autumn gatherings or a cozy breakfast. The process begins with preparing the dough, which requires 1 cup of warm milk (105-115°F), 2 ¼ teaspoons of active dry yeast, and 1 teaspoon of granulated sugar. This mixture is allowed to bloom for 5-10 minutes until foamy.

In a large mixing bowl, combine 2 large eggs, ¼ cup of melted unsalted butter, ½ cup of pumpkin puree, and 1 teaspoon of vanilla extract. The bloomed yeast mixture is then added to this wet ingredient blend. In a separate bowl, whisk together 4 cups of all-purpose flour, ½ cup of granulated sugar, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and 1 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms. The dough is then kneaded on a lightly floured surface for 8-10 minutes until smooth and elastic, or mixed in a stand mixer with a dough hook for 6-8 minutes. The dough is placed in a greased bowl, covered, and left to rise in a warm place for 1-1.5 hours, or until doubled in size.

While the dough rises, the pumpkin spice filling is prepared. This involves mixing ½ cup of softened unsalted butter, 1 cup of packed light brown sugar, 2 tablespoons of pumpkin puree, 1 tablespoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves. Once the dough has risen, it is punched down and rolled out on a lightly floured surface into a 12x18-inch rectangle. The pumpkin spice filling is spread evenly over the dough, leaving a ½-inch border along one long edge. The dough is then tightly rolled up, starting from the long edge opposite the clean border, and the seam is pinched to seal. The roll is cut into 12 equal slices using a sharp knife or dental floss.

The cinnamon roll slices are placed cut-side up in a greased 9x13-inch baking pan, covered, and allowed to rise for another 30-45 minutes. While the rolls are proofing, the cream cheese frosting is made by beating together 4 ounces of softened cream cheese, ¼ cup of softened unsalted butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. The rolls are baked in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and cooked through. After removing from the oven, the warm cream cheese frosting is spread over the top of the hot rolls. The recipe suggests serving them immediately for the best texture and flavor.