Pumpkin Pie Cinnamon Rolls
Cinnamon rolls with pumpkin pie filling and cream cheese frosting. There is no better combo than pumpkin and cinnamon!
Servings: 8 people
Calories: 180kcal
Ingredients
For the dough:
- 25 g fresh yeast or 8 g of dry yeast
- 250 ml milk
- 4 cups flour and more for dusting
- a pinch of salt
- 12 tbsp brown sugar
- 2 eggs
For the filling:
- 2 cups pumpkin puree
- 2 tbsp cinnamon
- 150 g brown sugar
- 1/3 cup butter
For the frosting:
- 125 g cream cheese
- 1 cup powdered sugar
Instructions
- If you use fresh yeast, stir it in warm milk and let it rest a bit. Mix it with eggs, sugar, salt and flour. If you use dry yeast, mix it with flour, salt, sugar and separately mix wet ingredients, then combine everything together. Knead the dough for about 5 minutes. Cover it with plastic foil or kitchen cloth and leave it to rest for one hour at room temperature.
- If you use store-bought pumpkin puree you can skip this step. Homemade pumpkin puree is easy to make. First, you cut the pumpkin in halves or even tinier pieces. Then you bake it for 45 minutes at 200 degrees Celsius. Finally, you blend the pumpkin in a blender or food processor. Pumpkin puree can last in the fridge for a week. You can make the pumpkin puree the day before or while the dough is resting.
- Mix cinnamon with brown sugar and stir in the pumpkin puree.
- Use a rolling pin to spread the dough into a rectangular shape, and roll it approximately one inch thick.
- Brush the dough with melted butter and spread the pumpkin pie filling. Roll the dough and cut it in circles then place it in the pan that is covered with baking paper.
- Bake the cinnamon rolls 30 minutes at 175 degrees Celsius (350 degrees Fahrenheit).
- Mix 125g cream cheese with a cup of powdered sugar. Add the frosting on all or some cinnamon rolls.
