Get ready to indulge in a warm, cozy treat that perfectly captures the essence of fall! These Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing are not just your ordinary rolls; they are a delightful fusion of rich pumpkin flavor, aromatic spices, and a luscious icing that will have your taste buds dancing with joy. Imagine waking up to the irresistible scent of freshly baked cinnamon rolls wafting through your kitchen, inviting everyone to gather around the table. With just a little bit of time and love, you can create a batch of these heavenly rolls that are sure to impress your family and friends. Are you ready to elevate your baking game? Let’s dive into this scrumptious recipe!
Ingredients
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 egg
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup cream cheese
- 1/4 cup maple syrup
Instructions
- In a large mixing bowl, combine warm milk (110°F) with active dry yeast and let sit for 5-7 minutes until foamy, indicating the yeast is activated.
- Add melted butter, pumpkin puree, sugar, egg, cinnamon, and nutmeg to the yeast mixture. Whisk thoroughly until ingredients are well combined and smooth.
- Gradually incorporate all-purpose flour into the wet ingredients, stirring with a wooden spoon until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 6-8 minutes until elastic and smooth. Place in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
- After rising, punch down the dough and roll out on a floured surface into a large rectangle, approximately 12x16 inches.
- Spread softened butter across the dough's surface and sprinkle generously with a mixture of brown sugar and additional cinnamon.
- Roll the dough tightly from the long edge, creating a log. Cut into 12 equal pieces using a sharp knife or dental floss.
- Place rolls in a greased 9x13 inch baking pan, leaving slight space between each roll. Cover and let rise again for 30 minutes.
- Preheat oven to 375°F. Bake rolls for 20-25 minutes until golden brown and centers are cooked through.
- For the maple cream cheese icing, beat cream cheese until smooth, then mix in maple syrup until well combined.
- Once rolls are slightly cooled, generously spread maple cream cheese icing over the warm rolls.
- Serve warm and enjoy your homemade Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing!
Tips
- Activate Your Yeast: Ensure your milk is warm but not hot (around 110°F) to properly activate the yeast. This step is crucial for achieving fluffy rolls.
- Knead for Success: Don’t skip the kneading! Knead the dough until it’s elastic and smooth—this helps develop the gluten, giving your rolls a wonderful texture.
- Perfect Rolling: When rolling out your dough, aim for a rectangle of about 12x16 inches to ensure even distribution of the filling and proper rolling.
- Spacing is Key: When placing the rolls in the baking pan, leave a little space between each roll. This allows them to rise beautifully without sticking together.
- Watch the Baking Time: Keep an eye on the rolls while they bake. They should be golden brown on top and cooked through in the center. A toothpick inserted should come out clean.
- Icing While Warm: For the best flavor, spread the maple cream cheese icing over the rolls while they are still warm. This will allow the icing to melt slightly and soak into the rolls.
- Storage Tip: If you have leftovers (though we doubt you will!), store them in an airtight container at room temperature for up to two days or in the fridge for up to a week. Reheat in the microwave for a few seconds for that fresh-baked taste!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
