Pumpkin Cinnamon Rolls (Printer-Friendly)

Soft, spiced pumpkin rolls with cinnamon and creamy frosting perfect for a warm autumn start.

# What You’ll Need to Cook:

→ Dough

01 - 1 cup warm milk (110°F)
02 - 2 1/4 tsp active dry yeast (1 packet)
03 - 1/2 cup pumpkin puree (canned, not pie filling)
04 - 1/4 cup granulated sugar
05 - 1/4 cup unsalted butter, softened
06 - 1 large egg
07 - 1 tsp vanilla extract
08 - 3 1/2 cups all-purpose flour
09 - 1 1/2 tsp pumpkin pie spice
10 - 1 tsp ground cinnamon
11 - 1/2 tsp salt

→ Filling

12 - 1/2 cup light brown sugar, packed
13 - 2 tsp ground cinnamon
14 - 1 tsp pumpkin pie spice
15 - 1/4 cup unsalted butter, softened

→ Cream Cheese Frosting

16 - 4 oz cream cheese, softened
17 - 1/4 cup unsalted butter, softened
18 - 1 1/2 cups powdered sugar, sifted
19 - 1 tsp vanilla extract
20 - 1/2 tsp ground cinnamon

# Steps to Prepare:

01 - Combine warm milk and yeast in a large bowl. Stir gently and rest for 5 to 10 minutes until foamy.
02 - Add pumpkin puree, granulated sugar, softened butter, egg, and vanilla extract to the yeast mixture. Mix until smooth.
03 - Slowly add flour, pumpkin pie spice, cinnamon, and salt. Mix until a soft dough forms.
04 - Turn dough onto a lightly floured surface and knead for 7 to 8 minutes until smooth and elastic, avoiding excess flour.
05 - Place dough in a greased bowl, cover with plastic wrap or damp towel, and let rise in a warm draft-free spot for about 1 hour.
06 - Combine brown sugar, cinnamon, and pumpkin pie spice in a small bowl; set aside.
07 - Punch down risen dough. Roll into an 18 by 12-inch rectangle on a floured surface, maintaining even thickness.
08 - Spread softened butter evenly over dough, then sprinkle the sugar-spice filling over the top.
09 - Roll dough tightly from the longer edge into a log. Cut into 12 equal slices using dental floss or a sharp knife.
10 - Arrange rolls in a greased 9x13-inch pan with space between each. Cover loosely and let rise 30 to 40 minutes until puffy.
11 - Preheat oven to 350°F. Bake rolls for 22 to 25 minutes until golden brown on top.
12 - Let rolls cool 5 minutes. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cinnamon, mixing well.
13 - Spread frosting generously over warm rolls and serve immediately.

# Extra Cooking Tips:

01 - Ensure milk temperature is exactly 110°F to activate yeast properly without killing it.
02 - Keep dough slightly sticky by avoiding excess flour to prevent dense rolls.
03 - Use softened butter that is spreadable but not melted to avoid tearing dough.
04 - Use a warm, draft-free area such as a turned-off oven at low heat for rising dough.
05 - After slicing, rolls can be refrigerated overnight, then brought to room temperature and risen before baking.

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