Description
Delicious pumpkin cinnamon rolls perfect for celebrating the fall season or enjoying any time of the year, topped with creamy icing.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1/4 cup milk
- 1/4 cup butter, melted
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 package active dry yeast (about 2 1/4 teaspoons)
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
- 1/4 cup brewed coffee
- 2 tablespoons maple syrup
Instructions
- Combine warm milk and yeast. Let it sit until frothy, about 5 minutes.
- Whisk together flour, brown sugar, cinnamon, nutmeg, and salt in another bowl.
- Add pumpkin puree, melted butter, 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 it with a cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Roll out the dough into a rectangle on a floured surface. Spread with softened butter, sprinkle with brown sugar, and additional cinnamon to taste.
- Roll the dough tightly from one end to the other and cut it into slices, about 1 inch thick.
- Place the slices in a greased baking dish and let them rise again for another 30 minutes.
- Preheat your oven to 350°F (175°C) and bake the rolls for 20-25 minutes, or until they are golden brown.
- Prepare the icing by mixing together cream cheese, powdered sugar, brewed coffee, and maple syrup until smooth.
- Drizzle the icing over the warm rolls before serving.
Notes
Ensure to activate the yeast properly and roll the dough tightly for the best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg