Pumpkin Cinnamon Rolls Recipe
This pumpkin cinnamon roll recipe is the perfect fall treat. With a soft and fluffy pumpkin-infused dough, filled with a… Ready in 3 hr 25 min, serves 10.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foryoueats.com.
Cooking tools:
- Rolling pin
- Baking pan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Saucepan
- Oven
- Chef's knife
- Plastic wrap
- Kitchen towel
Ingredients
- 1/3 cup (80ml) whole milk*
- 2 Tablespoons (28g) unsalted butter
- 1/2 cup (115g) canned pumpkin (not pumpkin pie filling)
- 1/4 cup (50g) granulatedsugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 large egg
- 2and 1/4 teaspoons (7g)instantoractive dry yeast(1 standard packet, see note)
- 2 and 2/3cups (335g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 3 Tablespoons (45ml) pure maple syrup
- 1 Tablespoon (15ml) whole milk
- 2/3 cup (80g) confectioners’ sugar, sifted
- optional: 1/8 teaspoon ground cinnamon
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