Pumpkin Cinnamon Rolls
These Homemade Pumpkin Cinnamon Rolls is filled with warm fall spices, brown sugar sugar, and pecans, and then smeared with a homemade cream cheese frosting.
Servings: 12 cinnamon rolls
Ingredients
Cinnamon Rolls
- 1 1/2 cups whole milk
- 1/2 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup pumpkin puree
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter melted
Filling
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter melted
- 3/4 cup finely chopped pecans
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 2 cups powdered sugar
- 1/4 cup whole milk
- 2 tablespoons butter melted
- 1/8 teaspoon salt
- 1/4 cup finely chopped pecans
Instructions
Cinnamon Rolls
- Add the 1 1/2 cups whole milk, 1/2 cup vegetable or canola oil, and 1/2 cup granulated sugar to a large saucepan or dutch oven. Place over medium heat, stirring often, until steaming. Remove from heat and allow to cool to 105 to 115 degrees.
- Sprinkle the 2 1/4 teaspoons active dry yeast on top of the cooled milk mixture and allow the yeast to sit for 5 to 10 minutes until bubbly.
- Stir the 1 cup pumpkin puree into the milk mixture.
- In a large mixing bowl, add in the 4 1/2 cups all-purpose flour, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda1/2 teaspoon salt. Whisk to combine.
- Add the dry ingredients into the pumpkin and milk mixture and stir until combined.
- Cover the saucepan or dutch oven with a kitchen towel and place in a warm, draft-free place for about 1 hour or until doubled in size. It can sometimes take up to two hours for my dough to double.
- Preheat the oven to 375 degrees. Prepare a 9x13-inch baking dish by pouring the melted 1/4 cup butter into the dish and tilting the dish to coat all sides. You can also use a pastry brush to evenly spread the melted butter.
- Turn out the dough onto a lightly floured surface and sprinkle the top with flour. Fold the dough 2 to 3 times and pat it into a rectangle shape.
- Roll the dough into a rectangle that's roughly 18 inches by 24 inches.
Filling
- Add the 1/2 cup light brown sugar, 1/2 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg to a small bowl. Using a fork or spatula, stir to combine.
- Coat the dough with the melted 1/2 cup butter.
- Sprinkle the brown sugar and spice mixture on top of the butter and top with 3/4 cup finely chopped pecans.
- Starting on the long side, roll the dough up, working it tightly but without pulling the dough too much.
- Seal the seam by pinching the long edge into the roll of dough.
- Cut the dough into 12 equal slices. I do this by cutting the dough in half, cutting those halves in half, and then the quarters into three slices each.
- Cover the pumpkin cinnamon rolls and allow them to rise in a warm place for 20 to 30 minutes.
- Bake the cinnamon rolls for 15 to 18 minutes or until the middle is cooked through and the edges are golden brown.
Cream Cheese Frosting
- Add the 8 ounces cream cheese to a large bowl. Beat on medium until smooth.
- Add in the 2 cups powdered sugar, 1/4 cup whole milk, 2 tablespoons butter, and 1/8 teaspoon salt. Beat until combined and fluffy.
- While the rolls are still hot, slather with the cream cheese frosting.
- Top with 1/4 cup finely chopped pecans.
Notes
Storage: Store covered in the refrigerator for up to 5 days.
Nutrition
Calories: 708kcal | Carbohydrates: 88g | Protein: 9g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 367mg | Potassium: 250mg | Fiber: 3g | Sugar: 49g | Vitamin A: 3906IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 3mg
