Pillow Soft Homemade Pumpkin Cinnamon Rolls
Pillow Soft Homemade Pumpkin Cinnamon Rolls
Ingredients
For the Dough
- 1/2 cup whole milk, warmed to 105-115°F
- 1 teaspoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1/4 cup unsalted butter, melted and cooled
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
For the Pumpkin Cinnamon Filling
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk, or heavy cream, as needed
Instructions
- 1
In a small bowl or liquid measuring cup, combine the warmed whole milk, 1 teaspoon granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, or until the mixture is foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
In the bowl of a stand mixer fitted with the paddle attachment, combine the foamy yeast mixture, beaten large egg, 1 teaspoon vanilla extract, 1/2 cup pumpkin puree, and melted and cooled unsalted butter. Mix on low speed until well combined.
⏱️ 5 min
- 3
Gradually add the all-purpose flour and salt to the wet ingredients, mixing on low speed until a shaggy dough forms.
⏱️ 3 min
- 4
Switch to the dough hook attachment. Knead the dough on medium-low speed for 8-10 minutes, or until it is smooth, elastic, and slightly sticky. The dough should pull away from the sides of the bowl.
⏱️ 10 min
- 5
Lightly grease a large bowl with butter or cooking spray. Transfer the dough to the greased bowl, turning once to coat. Cover the bowl tightly with plastic wrap, then with a clean kitchen towel. Place in a warm spot and let rise for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
While the dough is rising, prepare the pumpkin cinnamon filling. In a medium bowl, combine the packed light brown sugar, ground cinnamon, 1/4 cup pumpkin puree, 1/2 teaspoon vanilla extract, and melted unsalted butter. Stir until smooth and well combined, forming a thick, spreadable paste.
⏱️ 5 min
- 7
Once the dough has doubled, gently punch it down to release the air. Lightly flour a clean work surface and transfer the dough onto it. Using a rolling pin, roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 10 min
- 8
Evenly spread the prepared pumpkin cinnamon filling over the entire surface of the rolled-out dough, leaving a small border (about 1/2 inch) along one of the longer edges.
⏱️ 3 min
- 9
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife or unflavored dental floss, cut the log into 8-9 even rolls, about 1 1/2 inches thick.
⏱️ 7 min
- 10
Lightly butter a 9x13 inch baking dish. Arrange the cut cinnamon rolls in the prepared dish, leaving a little space between them. Cover the dish loosely with plastic wrap or a kitchen towel and let rise in a warm spot for another 30-45 minutes, or until puffy and almost doubled in size.
⏱️ 45 min
- 11
Preheat your oven to 375°F (190°C). Once preheated, remove the cover from the rolls and bake for 20-25 minutes, or until golden brown and cooked through. If the tops are browning too quickly, you can loosely tent the dish with foil.
⏱️ 25 min•🌡️ 375
- 12
While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter until light and fluffy. Gradually add the powdered sugar, beating until smooth. Stir in 1 teaspoon vanilla extract and 1 tablespoon milk (or heavy cream), adding more milk if needed to reach a smooth, spreadable consistency.
⏱️ 5 min
- 13
Once the cinnamon rolls are out of the oven, let them cool in the dish for 5-10 minutes. Spread the cream cheese frosting generously over the warm rolls. Serve immediately and enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Pillow Soft Homemade Pumpkin Cinnamon Rolls
Ingredients
For the Dough
- 1/2 cup whole milk, warmed to 105-115°F
- 1 teaspoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1/4 cup unsalted butter, melted and cooled
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
For the Pumpkin Cinnamon Filling
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk, or heavy cream, as needed
Instructions
- 1
In a small bowl or liquid measuring cup, combine the warmed whole milk, 1 teaspoon granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, or until the mixture is foamy. This indicates the yeast is active.
⏱️ 10 min - 2
In the bowl of a stand mixer fitted with the paddle attachment, combine the foamy yeast mixture, beaten large egg, 1 teaspoon vanilla extract, 1/2 cup pumpkin puree, and melted and cooled unsalted butter. Mix on low speed until well combined.
⏱️ 5 min - 3
Gradually add the all-purpose flour and salt to the wet ingredients, mixing on low speed until a shaggy dough forms.
⏱️ 3 min - 4
Switch to the dough hook attachment. Knead the dough on medium-low speed for 8-10 minutes, or until it is smooth, elastic, and slightly sticky. The dough should pull away from the sides of the bowl.
⏱️ 10 min - 5
Lightly grease a large bowl with butter or cooking spray. Transfer the dough to the greased bowl, turning once to coat. Cover the bowl tightly with plastic wrap, then with a clean kitchen towel. Place in a warm spot and let rise for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
While the dough is rising, prepare the pumpkin cinnamon filling. In a medium bowl, combine the packed light brown sugar, ground cinnamon, 1/4 cup pumpkin puree, 1/2 teaspoon vanilla extract, and melted unsalted butter. Stir until smooth and well combined, forming a thick, spreadable paste.
⏱️ 5 min - 7
Once the dough has doubled, gently punch it down to release the air. Lightly flour a clean work surface and transfer the dough onto it. Using a rolling pin, roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 10 min - 8
Evenly spread the prepared pumpkin cinnamon filling over the entire surface of the rolled-out dough, leaving a small border (about 1/2 inch) along one of the longer edges.
⏱️ 3 min - 9
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife or unflavored dental floss, cut the log into 8-9 even rolls, about 1 1/2 inches thick.
⏱️ 7 min - 10
Lightly butter a 9x13 inch baking dish. Arrange the cut cinnamon rolls in the prepared dish, leaving a little space between them. Cover the dish loosely with plastic wrap or a kitchen towel and let rise in a warm spot for another 30-45 minutes, or until puffy and almost doubled in size.
⏱️ 45 min - 11
Preheat your oven to 375°F (190°C). Once preheated, remove the cover from the rolls and bake for 20-25 minutes, or until golden brown and cooked through. If the tops are browning too quickly, you can loosely tent the dish with foil.
⏱️ 25 min•🌡️ 375 - 12
While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter until light and fluffy. Gradually add the powdered sugar, beating until smooth. Stir in 1 teaspoon vanilla extract and 1 tablespoon milk (or heavy cream), adding more milk if needed to reach a smooth, spreadable consistency.
⏱️ 5 min - 13
Once the cinnamon rolls are out of the oven, let them cool in the dish for 5-10 minutes. Spread the cream cheese frosting generously over the warm rolls. Serve immediately and enjoy!
⏱️ 10 min