Description
Soft, pillowy cinnamon rolls flavored with pumpkin purée, warming autumn spices, and a hint of espresso, finished with a tangy cream cheese glaze. Perfect for fall breakfasts, brunches, or cozy dessert moments.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup warm milk
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 6 tablespoons unsalted butter, melted
- 2 large eggs
- 3/4 cup pumpkin purée
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon espresso powder
- 1 cup brown sugar
- 1 teaspoon salt
- 4 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C) and grease a 9×13 baking dish.
- Combine Ingredients: In a bowl, whisk warm milk, yeast, and granulated sugar. Let sit until frothy, about 5 minutes. Stir in melted butter, eggs, pumpkin purée, and salt. Gradually add flour and mix until a soft dough forms.
- Prepare Your Cooking Vessel: Turn the dough onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes by hand or 4 to 5 minutes in a stand mixer. Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
- Assemble the Dish: Roll the risen dough into a rectangle. Spread melted butter over the surface, then sprinkle evenly with brown sugar, cinnamon, nutmeg, cloves, and espresso powder. Roll the dough tightly into a log and cut into 12 even slices. Place slices in the prepared 9×13 baking dish.
- Cook to Perfection: Cover the arranged rolls and let rise until puffy, about 30 minutes. Bake in the preheated oven for 25 to 30 minutes or until golden brown on top.
- Finishing Touches: While rolls are warm, beat together softened cream cheese, powdered sugar, and vanilla until smooth. Spread the cream cheese glaze over the warm rolls so it melts into the swirls.
- Serve and Enjoy: Let the glaze set slightly, then serve the rolls warm. Enjoy immediately for the best texture and flavor.
Notes
- Use room-temperature ingredients for a smoother, more consistent dough.
- If rolls brown too quickly, tent loosely with foil during baking.
- To slice cleanly, use unflavored dental floss to cut the rolled log.
- Assemble the night before and refrigerate for an easy make-ahead option; bring to room temperature before baking.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: pumpkin, cinnamon rolls, pumpkin spice latte, fall baking, brunch recipe, cream cheese glaze