Name: Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe
Prep time: 45 min
Cook time: 20 min
Yield: 12
Ingredients: 1 pkg active dry yeast; ⅓ cup milk; ¼ cup sour cream; 3 tbsp Vegetable Oil; 1 large egg; ⅓ cup light brown sugar; 1 tsp salt; ¾ cup pumpkin; ½ tsp ground nutmeg; ½ tsp ground ginger; 1 pinch cloves; 1 tsp vanilla extract; 3½ cups all purpose flour; For Filling:; ¾ cup light brown sugar; 2 tsp ground cinnamon; ¼ cup butter; For Cream Cheese Icing:; 4 oz cream cheese; ¼ cup butter; 1½ cups powdered sugar; ½ tsp vanilla extract; 3 tbsp milk

Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe

How To Make Pumpkin Cinnamon Rolls with Cream Cheese Icing

These pumpkin cinnamon rolls come with a tender pumpkin-flavored dough, baked with cinnamon filling, then finished with a cream cheese topping.

Preparation: 45 minutes

Cooking: 20 minutes

Rest Time: 2 hours 10 minutes

Total: 3 hours 15 minutes

Serves:

Ingredients

1pkgactive dry yeast
⅓cupmilk,(warmed to 110 degrees F)
¼cupsour cream
3tbspvegetable oil
1large egg
⅓cuplight brown sugar,packed
1tspsalt
¾cuppumpkin,canned
½tspground nutmeg
½tspground ginger
1pinchcloves,optional
1tspvanilla extract
3½cupsall purpose flour

For Filling:

¾cuplight brown sugar,packed
2tspground cinnamon
¼cupbutter,melted halfway

For Cream Cheese Icing:

4ozcream cheese,softened
¼cupbutter,softened, preferably salted
1½cupspowdered sugar
½tspvanilla extract
3tbspmilk

Instructions

Add yeast to warmed milk in a liquid measuring cup and whisk to dissolve. Let rest for 5 to 10 minutes.
Meanwhile, add sour cream, vegetable oil, egg, ⅓ cup brown sugar, and salt to the bowl of an electric stand mixer.
Add milk mixture. Set stand mixer with the whisk attachment and blend mixture to combine. Mix in pumpkin puree, nutmeg, ginger, cloves, and vanilla.
With the mixer set on low speed, slowly add in 2 cups of the flour and blend until combined. Switch to hook attachment and slowly add in the remaining 1¼ cups flour.
Knead the mixture for about 5 minutes until smooth and elastic, adding in additional flour as needed to create a soft dough (it should pull away from the sides of the bowl and slightly stick to the bottom. It shouldn’t stick to a clean fingertip).
Transfer to a lightly oiled bowl, cover with plastic wrap, and allow to rise in a warm place until double in size, about 1½ hours.
In a separate small mixing bowl, whisk together ¾ cup brown sugar and cinnamon set aside. Punch dough down. Roll out onto a clean, lightly floured work surface to about an 18×12-inch rectangle.
Brush top evenly with ¼ cup butter and sprinkle with cinnamon-sugar mixture and spread into an even layer. Beginning on the long side (the 18-inch side) snuggly roll up to the other end (to the other 18-inch side).
Cut into 12 even rolls and transfer to a buttered baking dish. Cover loosely with plastic wrap and allow to rest in a warm place for 40 minutes, preheating the oven to 375 degrees F during the last 10 minutes of rising.
Uncover and bake for about 19 to 23 minutes in the preheated oven until the tops are golden and the centers are no longer doughy. Allow to cool slightly.
Meanwhile in a mixing bowl, whip cream cheese, and butter until fluffy. Blend in vanilla and powdered sugar. Slowly add milk until desired consistency is reached.
Drizzle or spread over warm rolls. Store in an airtight container.
Best served warm so. Rewarm them for each about 15 tp 20 seconds in the microwave if not served right away.