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Cozy Friendsgiving Pumpkin Cinnamon Roll Bake

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A soft, spiced pumpkin cinnamon roll bake with a cream cheese glaze, perfect for fall gatherings. This easy recipe turns a happy accident into a crowd-pleasing dessert.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup whole milk, warmed to about 110°F
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup unsalted butter, softened (for filling)
  • 3/4 cup packed brown sugar (light or dark)
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon pumpkin pie spice (optional, for filling)
  • 4 ounces cream cheese, softened (for glaze)
  • 1/4 cup unsalted butter, softened (for glaze)
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk (for glaze)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (about 110°F) with 1 tablespoon of the granulated sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy.
  2. Make the dough: In a large mixing bowl, combine the pumpkin puree, melted butter, egg, remaining sugar, salt, and pumpkin pie spice. Mix until smooth. Add the foamy yeast mixture and stir. Gradually add the flour, 1 cup at a time, mixing until a shaggy dough forms.
  3. Knead the dough: Knead for about 8-10 minutes by hand or 5-7 minutes in a stand mixer with a dough hook. The dough should be soft, slightly tacky, but not sticky.
  4. First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
  5. Make the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, and pumpkin pie spice in a small bowl until it forms a thick paste.
  6. Roll out the dough: Once the dough has doubled, punch it down gently. Turn it onto a lightly floured surface. Roll it into a large rectangle, about 12×18 inches and about 1/4-inch thick.
  7. Spread the filling: Using a spatula, spread the cinnamon-butter mixture evenly over the dough, leaving a 1-inch border on one long edge.
  8. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or bench scraper, cut the log into 12 equal rolls, about 1.5 inches thick.
  9. Second rise: Place the rolls in a greased 9×13-inch baking dish, cut-side up. Cover with the towel and let them rise for another 30-45 minutes, until puffy and touching each other.
  10. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until golden brown on top and the centers are cooked through. If the tops are browning too fast, tent with foil for the last 5 minutes.
  11. Make the glaze: While the rolls bake, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla, then beat again. Add milk 1 tablespoon at a time until the glaze is pourable but still thick.
  12. Glaze and serve: Let the rolls cool for about 5 minutes, then drizzle the cream cheese glaze generously over the top. Serve warm.

Notes

For best results, ensure pumpkin puree is not watery. If it looks thin, blot with a paper towel before using. Use a good-quality cinnamon. For dairy-free, swap butter with vegan butter and use oat milk. The dough can be made the night before: after first rise, refrigerate overnight, then roll, cut, and do second rise in the morning. To freeze unbaked rolls, cut and place on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to bake, thaw and rise in the fridge overnight, then bake as directed.

Nutrition

Keywords: pumpkin cinnamon rolls, friendsgiving recipe, fall dessert, pumpkin bake, cream cheese glaze, easy cinnamon rolls

Find it online: https://vexifood.com/cozy-friendsgiving-pumpkin-cinnamon-roll-bake-easy-recipe/