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Pumpkin Cinnamon Rolls with Cream Cheese Icing

Pumpkin Cinnamon Rolls with Cream Cheese Icing
  • Category

    Dessert

  • Cusine

    American

Ingredients

1 packet yeast

1/3 cup milk

1/4 cup sour cream

3 Tbsp vegetable oil

1 large egg

1/3 cup packed light-brown sugar

1 tsp salt

3/4 cup canned or fresh pumpkin puree

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1 pinch cloves

1 tsp vanilla extract

3 1/4 - 3 1/2 cups all-purpose flour

3/4 cup packed light-brown sugar

2 tsp ground cinnamon

1/4 cup butter

4 oz cream cheese

1/4 cup butter

1 1/2 cups powdered sugar

1/2 tsp vanilla extract

1 - 3 Tbsp milk

Directions

Add yeast to warmed milk in liquid measuring cup and whisk to dissolve. Let rest 5 - 10 minutes. Meanwhile, add sour cream, vegetable oil, egg, 1/3 cup brown sugar and salt to the bowl of electric stand mixer. Add milk mixture. Set stand mixer with whisk attachment and blend mixture to combine. Mix in pumpkin puree, nutmeg, ginger, cloves and vanilla. With mixer set on low speed, slowly add in 2 cups of the flour and blend until combined, then switch to hook attachment and slowly add in remaining 1 1/4 cups flour. Knead mixture until smooth an elastic, about 5 minutes, adding in additional flour as needed to create a soft dough . Transfer to a lightly oiled bowl, cover with plastic wrap and allow to rise in a warm place until double in size , about 1 1/2 hours. In a separate small mixing bowl, whisk together 3/4 cup brown sugar and cinnamon set aside. Punch dough down. Roll out onto a clean, lightly floured work surface to about an 18 x 12 inch rectangle. Brush top evenly with 1/4 cup butter and sprinkle with cinnamon sugar mixture and spread into an even layer. Beginning on the long side snuggly roll up to the other end . 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 40 minutes, preheating oven to 375 during last 10 minutes of rising. Uncover and bake in preheated oven until tops are golden and centers are no longer doughy, about 19 - 23 minutes. 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 .