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Creamy Pumpkin Cream Cheese Cinnamon Rolls

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Soft cinnamon rolls with a gentle pumpkin spice flavor and a luscious cream cheese swirl, perfect for cozy autumn mornings.

Ingredients

Scale
  • 2 ¼ tsp active dry yeast (one packet)
  • ¾ cup warm whole milk (180 ml / ¾ cup) – about 110°F (43°C)
  • ⅓ cup granulated sugar (67 g)
  • ⅓ cup unsalted butter, melted (75 g / 5 tbsp)
  • 1 large egg, room temperature
  • ⅓ cup canned pumpkin puree (85 g / ⅓ cup) – not pumpkin pie filling
  • 3 ½ cups all-purpose flour (440 g), plus extra for dusting
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 8 oz cream cheese, softened (225 g)
  • ½ cup powdered sugar (60 g)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ cup brown sugar, packed (100 g)
  • 2 tsp ground cinnamon
  • 3 tbsp unsalted butter, softened (45 g)
  • 1 cup powdered sugar (120 g) (for glaze, optional)
  • 2–3 tbsp milk or cream (for glaze, optional)
  • ½ tsp vanilla extract (for glaze, optional)

Instructions

  1. Activate the Yeast: In a large bowl, combine warm milk (about 110°F/43°C) and granulated sugar. Sprinkle the yeast on top and let it sit for 5–7 minutes until foamy.
  2. Mix Wet Ingredients: Stir in melted butter, pumpkin puree, and the egg until blended.
  3. Combine Dry Ingredients: In a separate bowl, whisk together flour, cinnamon, nutmeg, and salt. Gradually add the dry mix to the wet ingredients, stirring until a shaggy dough forms.
  4. Knead the Dough: Transfer to a floured surface and knead for about 8–10 minutes until smooth and elastic. If using a stand mixer with a dough hook, knead on medium speed for 5–6 minutes.
  5. First Rise: Place the dough in a greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for about 1 to 1 ½ hours, or until doubled in size.
  6. Prepare Filling: Beat cream cheese, powdered sugar, vanilla, and cinnamon until smooth and creamy. Set aside. In another small bowl, mix brown sugar and cinnamon for the cinnamon sugar swirl.
  7. Roll Out Dough: Punch down the dough and roll it out on a floured surface into a 15×9-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the brown sugar cinnamon mixture on top, pressing lightly.
  8. Spread Cream Cheese Filling: Dollop the cream cheese mixture over the cinnamon sugar layer and gently spread it, leaving a small border around edges.
  9. Form Rolls: Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam to seal. Cut into 12 even rolls using a sharp knife or dental floss.
  10. Second Rise: Place rolls into a greased 8×8 inch pan, cover loosely with kitchen towel, and let rise for 30–45 minutes until puffy.
  11. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown and cooked through. Tent with foil halfway through if tops brown too quickly.
  12. Glaze (Optional): Mix powdered sugar, vanilla, and milk to a pourable consistency. Drizzle over warm rolls just before serving.

Notes

Use warm milk at about 110°F to activate yeast properly. Don’t over-flour the dough to keep rolls soft. Let dough rest if it springs back when rolling. Soften cream cheese well for smooth filling. Tent rolls with foil if browning too fast. Rises are key for fluffy rolls; use a warm oven to speed if needed.

Nutrition

Keywords: pumpkin cinnamon rolls, cream cheese cinnamon rolls, fall breakfast, cozy morning recipe, pumpkin spice, cinnamon rolls, cream cheese filling

Find it online: https://tinastirs.com/creamy-pumpkin-cream-cheese-cinnamon-rolls-easy-recipe-for-cozy-mornings/