Easy Pumpkin Cinnamon Rolls
These homemade pumpkin cinnamon rolls are ready in about 30 minutes, with no rise time required! Soft and tender rolls with a cinnamon brown sugar filling and cream cheese icing on top make a delicious breakfast.
Equipment
Ingredients
For the Dough:
- 2 1/2 cups self-rising flour
- 1/2 cup pumpkin puree
- 1/2 cup milk
- 2 tablespoons heavy cream
- 2 tablespoons butter (melted)
- 1/4 teaspoon ground nutmeg
For the Filling and Baking:
- 1/4 cup butter (softened)
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/3 cup heavy cream (slightly warmed)
For the Icing:
- 2 ounces cream cheese (softened)
- 1 tablespoon butter (softened)
- 1 cup powdered sugar
- 1/8 teaspoon ground cinnamon
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 425F. Grease an 8-inch or 9-inch round pan with nonstick spray or butter. Set aside.
- In a large mixing bowl, prepare dough by combining self-rising flour, pumpkin puree, milk, cream, melted butter, and ground nutmeg. Stir just until ingredients are well-combined.
- Turn dough out onto a well-floured surface (I like to flour a piece of parchment paper for easy clean-up). Sprinkle the top of the dough liberally with flour, then dust your hands with flour. Press the dough out into a rectangle about 9x11-inches or so.
- Spread softened butter over the surface of the dough (I use my hands for this).
- In a small bowl, whisk together brown sugar and cinnamon for the filling. Sprinkle that mixture evenly over the butter layer.
- Starting with the long edge of the rectangle, carefully roll the dough tightly into a log. Using a serrated knife, slice off the irregular ends of the log, then divide the remainder of the log into 8 pieces (I cut the log in half, then cut those pieces in half, then cut those in half).
- Place sliced rounds into the prepared pan. Drizzle the warmed cream over the rolls, allowing it to drip through the rolls and down into the bottom of the pan.
- Bake in preheated oven for about 18-20 minutes, or until tops are golden-brown.
- While the rolls are baking, prepare the icing by combining cream cheese, butter, powdered sugar, vanilla extract, cinnamon, and 2 tablespoons of milk in a small mixing bowl. Use an electric mixer to beat until smooth. If the mixture is too thick, add another tablespoon of milk.
- Once you remove the rolls from the oven, let them cool for about 5 minutes, then spread the tops with icing. Serve warm and enjoy!
Notes
- For the filling, you can use 2 1/2 teaspoons of pumpkin pie spice in lieu of the cinnamon, nutmeg, and allspice if you prefer.
- When patting out your dough, you don't want to pat it too thin. Since it's not a yeast dough, it's not as pliable as traditional cinnamon roll dough. If you pat it too thin, it will be more difficult to roll up.
- Be sure to flour your work surface and hands well. Since this is somewhat of a wet dough, it is more prone to sticking.
Nutrition
Serving: 1gCalories: 431kcalCarbohydrates: 60gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 51mgSodium: 118mgPotassium: 147mgFiber: 2gSugar: 30gVitamin A: 3022IUVitamin C: 1mgCalcium: 70mgIron: 1mg
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