Description
A recipe for sweet rolls combining pumpkin, cream cheese filling, and cinnamon spice.
Ingredients
Scale
- 1 package active dry yeast
- 1/2 cup warm milk
- 1/4 cup granulated sugar plus 1 teaspoon for yeast
- 1 large egg
- 1/4 cup unsalted butter, melted
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened (for filling)
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- Activate the yeast: Dissolve 1 teaspoon sugar and yeast in warm milk. Let stand 5 minutes until foamy.
- Mix dough ingredients: In a large bowl, combine the activated yeast mixture, 1/4 cup sugar, egg, melted butter, pumpkin puree, flour, and salt. Mix until a soft dough forms.
- Knead the dough: Knead on a lightly floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
- Prepare the filling: In a medium bowl, beat together the softened butter, brown sugar, cinnamon, and cream cheese until smooth.
- Roll out dough: Punch down the risen dough. Roll it out on a lightly floured surface into a 12×18 inch rectangle.
- Spread filling: Spread the cream cheese mixture evenly over the dough, leaving a 1-inch border on one long edge.
- Roll and cut: Roll the dough tightly starting from the long edge opposite the border. Pinch the seam closed. Cut the log into 12 equal rolls.
- Second rise: Place rolls in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes.
- Bake: Preheat oven to 375 degrees F (190 degrees C). Bake for 20-25 minutes until golden brown.
- Make the glaze: Whisk together powdered sugar, vanilla extract, and milk until smooth. Add more milk if needed for desired consistency.
- Glaze rolls: Drizzle the glaze over the warm rolls before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- For a thicker glaze, use less milk.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg
Keywords: pumpkin, cheesecake, cinnamon rolls, sweet bread, breakfast pastry, fall baking