Description
Delight in these Quick Pumpkin Cinnamon Rolls—a perfect seasonal treat blending the warm flavors of cinnamon and rich pumpkin puree. Soft, fluffy, and topped with a sweet glaze, these rolls are easy to make and ideal for breakfast, brunch, or a cozy snack during fall.
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 tablespoons 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 cinnamon rolls.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and kosher salt to evenly distribute the leavening and seasoning throughout the dough.
- Cream Butter and Sugar, Add Pumpkin: In a separate bowl or using a stand mixer, cream the softened unsalted butter and brown sugar until smooth and fluffy. Then mix in the pumpkin puree until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the pumpkin mixture, stirring gently to form a soft dough.
- Roll Out the Dough: On a well-floured surface, roll the dough into a 1/4 inch thick rectangle, about 16 by 12 inches in size.
- Add Filling: Spread the whipped cream cheese evenly over the dough surface. Drizzle the honey over the cream cheese, then sprinkle the ground cinnamon evenly on top.
- Form Rolls: Carefully roll up the dough starting from the long edge to create a tight log. Using a sharp knife, cut the rolled dough into 1 1/2-inch thick slices.
- Prepare to Bake: Place each cinnamon roll into greased muffin cups or arrange on a Silpat or parchment-lined baking sheet, spacing them slightly apart.
- Bake: Bake for 20-22 minutes in the preheated oven, until the rolls are golden brown and cooked through.
- Make the Glaze: While the rolls bake, prepare the glaze by gradually adding milk (or water or cream) to the powdered sugar one tablespoon at a time, stirring until you reach the desired pourable consistency. Stir in vanilla extract if using.
- Glaze and Serve: Once the cinnamon rolls have cooled slightly, drizzle the glaze generously over the warm rolls before serving for a sweet finishing touch.
Notes
- Storage at Room Temperature: Store the rolls in an airtight container for up to 2 days to keep them fresh.
- Refrigeration: Keep in the refrigerator for up to 5 days. Reheat in the oven, toaster oven, or microwave before serving to restore softness.
- Freezing: Freeze baked rolls without glaze for up to 2 months. When ready to serve, thaw completely, warm, and then glaze.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
