Description
These Quick Pumpkin Cinnamon Rolls are a delightful twist on the classic treat, featuring a pumpkin puree-infused dough and a perfect cinnamon and cream cheese filling. Ready in just 35 minutes, they make an ideal seasonal breakfast or snack, topped with a simple sweet glaze.
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 tablespoon 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 Oven: Preheat your oven to 375°F (190°C) to prepare for baking the rolls.
- Mix Dry Ingredients: In a bowl, whisk together the all purpose flour, baking powder, and kosher salt to evenly combine the dry components.
- Cream Butter and Sugar, Add Pumpkin: In a separate bowl or in a stand mixer, cream together the softened butter and brown sugar until fluffy. Then mix in the pumpkin puree until well incorporated.
- Combine Dough: Gradually add the dry flour mixture to the pumpkin mixture and stir until a dough forms.
- Roll Out Dough: On a well-floured surface, roll the dough into a 1/4-inch thick rectangle measuring about 16 by 12 inches.
- Add Filling: Spread the whipped cream cheese evenly over the dough. Drizzle the honey on top, then sprinkle with ground cinnamon to evenly coat.
- Roll and Cut: Carefully roll up the dough starting from the long side to create a tight log. Slice the log into 1 1/2-inch pieces to form individual rolls.
- Prepare for Baking: Place each roll into greased muffin cups, or line a baking sheet with silpat or parchment paper and arrange the rolls spaced evenly.
- Bake Rolls: Bake the cinnamon rolls in the preheated oven for 20 to 22 minutes until they are golden brown and cooked through.
- Make Glaze: While the rolls bake, add milk one tablespoon at a time to powdered sugar, stirring until reaching the desired drizzle consistency. Stir in vanilla extract if using.
- Glaze the Rolls: After baking, drizzle the glaze generously over the warm pumpkin cinnamon rolls.
Notes
- Storage and Freezing: Store at room temperature in an airtight container for up to 2 days.
- Keep refrigerated for up to 5 days; reheat before serving using oven, toaster oven, or microwave.
- Freeze baked rolls without glaze for up to 2 months. Thaw, warm, then add glaze before serving for best taste.
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
