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How to Make Pumpkin Cinnamon Rolls - A Step-by-Step Guide

There's something truly special about the arrival of fall, when the air becomes crisp and the leaves start to change colors. It's the perfect time to cozy up with a warm, freshly baked treat, and what could be more fitting than pumpkin cinnamon rolls? Filled with the flavors of autumn, these sweet and gooey rolls are the ultimate comfort food for the season.

Made with a rich and buttery dough that's infused with pumpkin puree, these cinnamon rolls are not only delicious, but also incr...

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Ingredients

  • ½ cup eggnog
  • ⅛ cup butter
  • ⅛ cup pumpkin puree
  • ½ cup water
  • 4 cups all-purpose flour, or more as needed
  • ½ cup white sugar
  • 1 egg
  • 1 ½ teaspoons active dry yeast
  • ½ teaspoon salt
  • ½ cup dark brown sugar
  • 3 teaspoons ground cinnamon
  • 1 ½ teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • ½ teaspoon ground allspice
  • ⅛ cup melted butter
  • 1 cup confectioners' sugar
  • ½ (8 ounce) package cream cheese, softened
  • ¼ cup pumpkin puree
  • ¼ teaspoon vanilla extract
  • 1 ½ tablespoons eggnog

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 1 hr 5 mins
  • Total Time: 1 hr 45 mins
  • Servings: 12
  • Yield: 12 cinnamon rolls

  • Warm 1/2 cup eggnog in a small saucepan over low heat until it bubbles, about 5 minutes. Remove from heat and mix in 1/8 cup butter and 1/8 cup pumpkin; stir until melted. Add water and let mixture cool until lukewarm, about 5 minutes.
  • Combine cooled eggnog mixture, 1 cup flour, white sugar, egg, yeast, and salt in a large bowl. Stir well to combine. Stir in remaining flour 1 cup at a time, beating well after each addition with an electric mixer until dough has pulled together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Roll dough into a 12x9-inch rectangle.
  • Combine brown sugar, cinnamon, nutmeg, cloves, and allspice together in a bowl. Spread melted butter on top of dough and top with brown sugar mixture. Roll dough into a log, using a little water to seal the seam.
  • Cut roll into 12 slices using a very sharp knife or a piece of unflavored dental floss. Place rolls into a 9x13-inch greased baking pan. Cover and let rise until almost doubled in size, about 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven until golden brown, 20 to 25 minutes.
  • Meanwhile, combine confectioners' sugar, cream cheese, 1/4 cup pumpkin, and vanilla extract in a bowl. Add eggnog gradually until frosting reaches a spreadable consistency. Spread frosting over warm cinnamon rolls.

    • Nutrition

    357 cal.

    • Total Fat: 9g
    • Saturated Fat: 5g
    • Cholesterol: 42mg
    • Sodium: 187mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 2g
    • Total Sugars: 29g
    • Protein: 6g
    • Vitamin C: 1mg
    • Calcium: 52mg
    • Iron: 3mg
    • Potassium: 128mg

    Categories

    Baking recipes
    Breakfast recipes
    Dessert recipes
    Fall recipes
    Holiday recipes