Description
Indulge in the warm, comforting flavors of fall with these Pumpkin Cinnamon Rolls. Each soft and sweet pastry is filled with a gooey pumpkin brown sugar mixture and topped with a creamy coffee maple icing, making them an unforgettable treat perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 425g canned pumpkin puree
- 2 1/4 tsp active dry yeast
- 150g whole milk (lukewarm)
- 565g all-purpose flour
- 225g unsalted butter (room temperature)
- 360g brown sugar
- 165g cream cheese (room temperature)
- 75g maple syrup
Instructions
- In a bowl, combine lukewarm milk and yeast; let sit until foamy.
- Mix in pumpkin puree, brown sugar, eggs, vanilla bean paste, and melted butter.
- Gradually add flour, salt, cinnamon, and cardamom until a dough forms. Knead for about 5-10 minutes.
- Place in a greased bowl; cover and let rise until doubled (1-2 hours).
- Prepare filling by mixing softened butter, brown sugar, pumpkin puree, cinnamon, cardamom, and salt.
- Roll out dough into a rectangle; spread filling over it; roll tightly into a log.
- Cut into sections; place in a greased baking dish and let rise again (30-45 minutes).
- Bake at 350°F (175°C) for about 25-30 minutes until golden.
- For icing, whip together cream cheese and butter; gradually add powdered sugar and other ingredients until smooth.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 18g
- Sodium: 290mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg