Description
Pioneer Woman’s Pumpkin Cinnamon Rolls are a seasonal twist on the classic cinnamon roll, made with soft, pumpkin-infused dough that’s spiced with warm autumn flavors like cinnamon, nutmeg, and cloves. The dough is rolled up with a rich cinnamon-sugar filling, baked to golden perfection, and generously topped with a creamy, melt-in-your-mouth cream cheese frosting. The result is a gooey, sweet, and utterly delicious treat that’s ideal for cozy fall mornings or festive holiday gatherings. These rolls combine the best of pumpkin and cinnamon, offering a comforting and indulgent experience in every bite.
Ingredients
Scale
For the Dough:
- 1/4 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Filling:
- 1/4 cup melted butter
- 3/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
For the Dough:
- Activate the Yeast: In a small bowl, combine the warm milk and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.
- Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, melted butter, and egg. Stir in the activated yeast mixture.
- Add the Dry Ingredients: In a separate bowl, combine the flour, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes, until smooth and elastic. If using a stand mixer, use the dough hook and knead on medium speed for 5 minutes.
- Let the Dough Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
For the Filling:
- Prepare the Filling: In a small bowl, combine the melted butter, brown sugar, and ground cinnamon.
- Roll Out the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about 12×18 inches.
- Spread the Filling: Evenly spread the cinnamon-sugar mixture over the rolled-out dough.
- Roll and Cut: Starting from the long side, tightly roll the dough into a log. Cut the log into 12 even slices using a sharp knife or dental floss.
- Arrange and Let Rise Again: Place the rolls in a greased baking dish, cover them, and let them rise for another 30-45 minutes, until puffy.
For Baking:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Bake the Rolls: Bake the rolls for 20-25 minutes or until golden brown and baked through.
For the Cream Cheese Frosting:
- Make the Frosting: While the rolls are baking, beat together the softened cream cheese and butter in a bowl. Gradually add the powdered sugar and vanilla extract. If the frosting is too thick, add milk, 1 tablespoon at a time, until the desired consistency is reached.
- Frost the Rolls: Once the rolls are out of the oven, let them cool for a few minutes, then spread the cream cheese frosting generously over the top.