Super moist pumpkin cinnamon rolls with delicious pumpkin-y glaze are perfect for breakfast the day after Thanksgiving!
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I’m really enjoying this pumpkin season! We’ve got so many pumpkins this year as always. My fiancé grows ton of them just for fun. Different variety, different shapes, different sizes…
Do you like roasted pumpkin seeds? We’re obsessed with it!
Couple weekends ago, I made homemade pumpkin puree and roasted some pumpkin seeds. So good! If you follow me on Instagram, you probably saw these pictures already. I’d experimented with my homemade pumpkin puree and happy to share this amazingly moist and soft pumpkin cinnamon rolls with unbelievably delicious, pumpkin-y glaze.
Why you’ll love this recipe:
I can’t stress enough how moist these rolls are. Pumpkin puree is the magic touch, of course.
I also can’t express how delicious this cream cheese glaze is. There is no word to describe it. You just have to trust me on this one and simply try it. I really wanted to give the glaze a little pumpkin flavor, but didn’t want to change the color. And while I was mixing everything, light bulb came on. 🙂 I had Pumpkin spice coffee creamer in the fridge. Duh?! It was perfect addition to the glaze. It gave the hint of pumpkin flavor that I was craving.
Ok, enough of rambling, let’s get to baking. 🙂
Voila!
My fiancé asked me if he can just have these for dinner one night. Well, sure, why not? 😉
Pumpkin Cinnamon Rolls
Ingredients
Dough:
- 2 teaspoons dry active yeast
- 2 tablespoons warm water
- 2 ¾ cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- Pinch of salt
- ½ cup pure pumpkin puree at room temperature
- ¼ cup (4 tablespoons) buttermilk at room temperature
- 1 large egg at room temperature
Filling:
- ½ cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 4 tablespoon unsalted butter melted
Glaze:
- 4 oz (110g) cream cheese at room temperature
- 7 oz (200g) sweetened condensed milk
- ¼ cup (4 tablespoons) Pumpkin spice coffee creamer
- 1 teaspoon pure vanilla extract
Instructions
To make the dough
- In a large mixing bowl with dough hook attachment, combine dry active yeast and warm water. Let it sit for 10 minutes.
- In a medium bowl, whisk together flour, sugar, baking powder and salt. Set aside.
- In a mixing bowl with yeast, add pumpkin puree, buttermilk, egg and flour mixture. Knead for about 6-7 minutes on medium-low speed until the dough becomes smooth and elastic. (Alternatively, you can mix all the ingredients with a wooden spoon and knead the dough by hand until the dough becomes smooth and elastic.)
- Transfer the dough into large oiled bowl. Cover it with wet towel and put it in a warm place for an hour to rise. I put it in a microwave with a glass of hot water.
- Preheat the oven to 350°F (175°C).
To make the filling
- Mix together brown sugar, ground cinnamon and ground nutmeg. Set aside.
- Once the dough has doubled in size, roll out on a floured surface into a large rectangle about 18x15in. Pour melted butter and spread it evenly. Leave about half an inch on opposite edge of the dough. Sprinkle brown sugar mixture over the butter. Slightly wet the opposite edge of the dough that has no butter and filling.
- Roll up the dough into a log. Cut the log into four equal parts, and then cut each log into three equal rolls. Place them into a greased baking dish. Cover it with a kitchen towel and let it rise for about half an hour to an hour.
- Bake the rolls in a preheated oven for about 25 minutes, or until the top is nice and brown. Cool on wire rack while making the glaze.
To make the glaze
- In mixing bowl with a whisk attachment, beat together cream cheese, condensed milk and Pumpkin Spice coffee creamer on medium speed until smooth. Pour the glaze over the warm pumpkin cinnamon rolls. Serve warm.
Tips & Notes
Nutrition
I’m so excited….I just made these. I read your blog and decided to do the pumpkin cinnamon rolls for my end of the year fall garage sale that I’m doing with my friend from work tomorrow. She came over tonight to drop off her things that she wants to sell and I showed her your recipe and she thinks it fits in right with our theme and said even if someone comes and doesn’t buy anything, they won’t be able to resist a pumpkin cinnamon roll. We’re selling baking to as well to fund raise for a high school music program that my niece attends. I always loves your recipes…thank you!!
Janet, hope the garage and bake sale went well today! So glad you tried these rolls. I’m making it this weekend as well. 🙂
This recipe looks so delicious! Hi, I’m Anita visiting from Artsy Fartsy Link Party.
Thanks, Anita!
Holy Toledo! These look mouth-watering! Pinning and thanks for sharing Shinee!
Thank you, Kim! 😉
I need one of these right now! I’ve been really craving cinnamon rolls lately… perhaps a life is too stressful at the moment craving… These are a perfect solution to my woes! Plus they have pumpkin. That make them healthy, right? 😉
I like your thinking, Rachel. Stress calls for comfort food, that’s for sure. Hope everything works out for you.
Wow, these look gorgeous and I bet they taste amazing! This would definitely be a super fun seasonal breakfast!
Indeed, it is! Thank you, Liz!
I do not have a stand mixer. Did you mix all of the ingredients and then knead by hand? I’m new to this and want to try the recipe and want to make it correctly. Thanks!
Hi, Judy! You can definitely mix all the ingredients with a wooden spoon and knead the dough by hand. I’m just really lazy and use my stand mixer for everything. I’ll update the recipe with hand mixing info. Thanks for asking. 🙂
Thanks!!! I appreciate it!
These would be a great addition to any brunch. Your so lucky to have your fiance growing pumpkins for you.
Yes, I agree with you, Christine. These would be great for brunch. And thank you for stopping by my blog.
they look yummy!
Thank you, Dina! 🙂