Pumpkin Cinnamon Rolls with Cream Cheese Icing

Ingredients

8
Plain Flour
3.5 Cup
Hokkaido Puree
0.8 Cup
Whole milk
0.8 Cup
Unsalted Butter
0.5 Cup
Brown Sugar
0.8 Cup
Cinnamon Stick
2.0 Teaspoon
Eggs
1.0 Whole
Cream Cheese
0.5 Cup
Icing Sugar
1.0 Cup

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Pumpkin Cinnamon Rolls with Cream Cheese Icing

dessert Dairy Eggs Gluten
Cook: 90 min
Serves: 8

Nutrition per serving

420
Calories
7g
Protein
58g
Carbs
18g
Fats
0g
Fiber

Instructions

1

Warm milk slightly and mix with yeast and sugar. Let stand until foamy.

2

Mix pumpkin puree, melted butter, egg, and spices into the yeast mixture.

3

Gradually add flour and salt to form a soft dough.

4

Knead until smooth, cover, and let rise until doubled in size.

5

Roll dough into a rectangle and spread with softened butter.

6

Sprinkle evenly with brown sugar and cinnamon.

7

Roll tightly and cut into rolls.

8

Arrange rolls in a greased baking dish and let rise again.

9

Bake at 180°C (350°F) for 25–30 minutes until golden.

10

Mix cream cheese, powdered sugar, and vanilla until smooth.

11

Spread icing over warm rolls and serve.