Print

Gooey Pumpkin Cinnamon Rolls for a Cozy Fall Breakfast Recipe

Print Recipe

★★★★★

4.5 from 112 reviews

These gooey pumpkin cinnamon rolls are the perfect cozy fall breakfast treat, combining the warm flavors of pumpkin, cinnamon, and nutmeg with a rich cream cheese frosting. Soft, fluffy, and bursting with seasonal spices, they make an irresistible morning indulgence for family and friends.

Ingredients

Scale

Dough

  • 2 cups all-purpose flour
  • 1/2 cup pumpkin puree
  • 1/4 cup sugar
  • 1/4 cup milk (warm)
  • 1/4 cup butter, melted
  • 1 egg
  • 1 tablespoon active dry yeast
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Filling

  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon (additional to dough)
  • 1/4 cup chopped pecans (optional)
  • 2 tablespoons softened butter (for spreading)

Frosting

  • 1/2 cup cream cheese
  • 1/4 cup powdered sugar

Instructions

  1. Activate Yeast: In a bowl, combine the warm milk and active dry yeast. Let it sit for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cinnamon, nutmeg, and salt ensuring the spices are evenly distributed.
  3. Form the Dough: Add the pumpkin puree, melted butter, egg, and the yeast mixture to the dry ingredients. Stir until a soft dough forms, combining all components thoroughly.
  4. Knead the Dough: Transfer the dough to a floured surface and knead for about 5 minutes until it becomes smooth and elastic, which develops the gluten needed for good texture.
  5. First Rise: Place the kneaded dough into a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour or until the dough doubles in size.
  6. Prepare Filling and Roll: Roll out the risen dough into a rectangle. Spread softened butter evenly over the surface, then sprinkle the brown sugar, cinnamon, and optionally chopped pecans on top.
  7. Shape Rolls: Starting from one edge, roll the dough tightly into a log. Using a sharp knife, cut the log into individual rolls of even thickness.
  8. Second Rise: Place the rolls into a greased baking dish, making sure they are spaced evenly. Cover and let them rise again for 30 minutes to achieve a light, airy texture.
  9. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they turn golden brown and are cooked through.
  10. Make Frosting: While the rolls bake, beat together the cream cheese and powdered sugar until smooth to create the icing.
  11. Finish: Once the rolls are out of the oven, let them cool slightly for a few minutes before drizzling the cream cheese frosting over the top, allowing it to melt into the warm rolls.

Notes

  • Use warm milk (not hot) to properly activate the yeast without killing it.
  • For fluffier rolls, ensure dough rises in a warm, draft-free environment.
  • Pecans add a nice texture but can be substituted with walnuts or omitted for nut-free rolls.
  • Frost the rolls while warm to allow the icing to melt slightly, enhancing gooeyness.
  • Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • Reheat gently in the microwave for a few seconds before serving to restore softness.

Keywords: pumpkin cinnamon rolls, fall breakfast, pumpkin dessert, cream cheese frosting, cinnamon rolls recipe

Find it online: https://tastybella.com/gooey-pumpkin-cinnamon-rolls-for-a-cozy-fall-breakfast-recipe/