The Best Fluffy and Soft Pumpkin Cinnamon Rolls
Step into a world of pure autumn comfort with these Best Fluffy and Soft Pumpkin Cinnamon Rolls. Imagine a pillowy-soft yeast dough, kissed with real pumpkin purée and a whisper of warm fall spices—it's unbelievably tender, even days later. Each roll is a work of art, housing a generous swirl of gooey, spiced filling. This interior is a decadent blend of rich brown sugar, the perfect punch of cinnamon, and hints of nutmeg, ginger, and clove that caramelize into a sticky, molten center as they bake. The rolls emerge from the oven golden-brown and impossibly light, ready for their crowning glory. A luxurious slather of tangy, maple-infused cream cheese frosting blankets every ridge and crevice, melting slightly into the warm spirals. The final result is a decadent morning treat or dessert: a harmony of soft pumpkin dough, a deeply spiced filling, and a bright, sweet finish. They are the quintessential taste of cozy fall indulgence, promising a melt-in-your-mouth experience with every single bite.
Ingredients
- ¾ cupwhole milk, warmed
- 2 ¼ tspactive dry yeast
- 2 tbspgranulated sugar
- ⅓ cuppacked brown sugar
- ½ cuppumpkin purée
- ¼ cupunsalted butter, melted
- 1 largeegg
- 4 cupsall-purpose flour
- 1 tspsalt
- 1 tspground cinnamon
- ½ tspground nutmeg
- ¼ tspground ginger
- ½ cupunsalted butter, softened
- ¾ cuppacked brown sugar
- 1 tbspground cinnamon
- ½ tspground nutmeg
- 4 ozcream cheese, softened
- ¼ cupunsalted butter, softened
- 1 ½ cupspowdered sugar
- 1 tspvanilla extract
- 1 tbsp1–2 milk
Directions
- 1
In a mixing bowl (stand mixer or standard), blend the lukewarm milk and yeast. Let this mixture rest for about five to ten minutes until a frothy layer forms on the surface, confirming the yeast is ready.
- 2
Incorporate the remaining liquid and wet ingredients: sugar, pumpkin puree, room-temperature egg, melted butter, salt, and pumpkin pie spice. Gradually mix in the flour. Once the dough forms, use a dough hook (or knead by hand) for six to eight minutes until the dough is unified, springy, and clears the bowl's sides.
- 3
Lightly coat a spacious bowl with cooking spray or a touch of oil. Move the smooth dough sphere to the bowl, rotating it to coat the whole exterior. Drape a kitchen towel or plastic wrap securely over the bowl. Place the dough in a warm, still environment and let it double in volume for roughly 1.5 to 2 hours. While it rises, make your spiced filling.
- 4
Gently deflate the puffed dough by pressing the air out. Lay the dough onto a counter surface lightly dusted with flour. Roll the dough flat into a smooth, rectangular sheet, aiming for dimensions near 12×18 inches. This ensures maximum beautiful spiral layers. Evenly spread the spiced butter-sugar mixture across the dough, leaving a small clean border along one long edge for sealing.
- 5
Begin at the long edge opposite the clean border and roll the dough snugly into a long cylindrical shape. Firmly pinch the clean edge to seal the seam. Using a piece of plain, unwaxed dental floss or a very sharp blade, divide the log into 12 uniform pieces. Arrange the rolls in a buttered 9×13-inch baking dish. Drape a cover over the dish and allow the rolls to proof a second time for approximately 30 to 45 minutes until they are noticeably plump.
- 6
Preheat the oven. Once the rolls are fully proofed, remove the covering. Place the pan in the heated oven and bake for 25 to 30 minutes, or until the surfaces turn a pleasant golden-brown.
- 7
As the baked rolls cool slightly, prepare the glaze. In a mixing container, whip the softened cream cheese and butter with a fork or electric beater until perfectly smooth. Introduce the powdered sugar gradually, followed by the vanilla and milk, blending until you achieve a thick consistency suitable for pouring. Apply a generous layer of this frosting over the warm cinnamon rolls and savor every bite!