Description
These Quick Pumpkin Cinnamon Rolls are a delightful twist on a classic favorite, incorporating seasonal pumpkin puree and warm cinnamon for a soft, flavorful treat. Perfectly tender and topped with a creamy glaze, they’re an easy and festive way to enjoy a fall-inspired breakfast or dessert.
Ingredients
Scale
For the Rolls:
- 2 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup whipped cream cheese
- 3 tablespoons honey
- 2 teaspoons ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk, water or cream
- 1/4-1/2 teaspoon vanilla extract (optional)
Instructions
- Preheat the oven: Set your oven to 375°F to ensure it reaches the right temperature for baking the rolls.
- Mix dry ingredients: In a bowl, whisk together the all purpose flour, baking powder, and kosher salt until evenly combined.
- Cream butter and sugar, add pumpkin: In a separate bowl or mixing bowl using a stand mixer, cream together the softened unsalted butter and brown sugar until light and fluffy. Then mix in the pumpkin puree until fully incorporated.
- Combine wet and dry ingredients: Add the flour mixture to the pumpkin mixture and stir gently just until combined to form a dough.
- Roll out the dough: On a well-floured surface, roll the dough into a 1/4 inch thick rectangle approximately 16 x 12 inches in size.
- Add filling: Spread the whipped cream cheese evenly over the rolled dough, then drizzle with honey and sprinkle ground cinnamon evenly on top.
- Roll and cut: Carefully roll the dough starting from the long edge to form a log, then cut the log into 1 1/2-inch wide slices.
- Place rolls for baking: Arrange the cinnamon rolls in greased muffin cups or on a Silpat/parchment-lined baking sheet, leaving some space between each for spreading.
- Bake: Bake in the preheated oven for 20-22 minutes or until the rolls are golden brown and cooked through.
- Prepare glaze: In a small bowl, gradually add milk a tablespoon at a time to the powdered sugar, stirring after each addition until the desired glaze consistency is achieved. Stir in vanilla extract if using.
- Glaze and serve: Drizzle the glaze over the warm cinnamon rolls just before serving for a sweet finishing touch.
Notes
- Storage and Freezing:
- Room Temperature: Store in an airtight container for up to 2 days to maintain freshness.
- Refrigerator: Keeps up to 5 days; reheat in the oven, toaster oven, or microwave before serving.
- Freezer: Freeze baked rolls without glaze for up to 2 months. Thaw completely, warm, and glaze before serving.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
