Pumpkin Cinnamon Rolls with Cream Cheese Icing
Laura's Sweet Spot
Laura's Sweet Spot
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 12 rolls
  •  
  • For the Pumpkin Dough
  • ⅔ cup whole milk (110°F)
  • 1 Tb instant dry yeast (or one packet, 2¼ tsp active dry)
  • 3½ to 4 cups bread flour (all purpose works well too)
  • ¼ cup granulated sugar
  • 1 tsp salt
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cardamom (or nutmeg)
  • 1 large egg, room temperature
  • 3 ounces (3/4 stick) unsalted, melted butter (browned for something extra special)
  • ⅔ cup pumpkin puree
  • ¼ cup firmly packed dark brown sugar
  •  
  • For the Cinnamon Filling
  • 1 cup firmly packed light brown sugar
  • ½ tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ⅓ cup butter, softened
  •  
  • For the Cream Cheese Frosting
  • 4 ounces cream cheese, softened
  • 2 Tb milk
  • 2 cups confectioners’ sugar, sifted
  • ½ tsp vanilla extract, optional

Instructions

Comments

Log in or Register to write a comment.