Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 egg
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon (for filling)
- 1/4 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk (for frosting)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix the pumpkin puree, milk, melted butter, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms.
- Turn the dough onto a floured surface and knead gently for about 1 minute until smooth.
- Roll the dough into a rectangle about 1/4 inch thick.
- Spread melted butter over the dough, then sprinkle with brown sugar and 1 tablespoon of cinnamon.
- Starting from one edge, roll the dough tightly into a log and slice into 12 equal pieces.
- Place the rolls in a greased baking dish, cover, and let rise for 20 minutes.
- Bake for 20-25 minutes until golden brown.
- While the rolls are baking, prepare the cream cheese frosting by mixing the softened cream cheese, powdered sugar, and milk until smooth.
- Once the rolls are out of the oven, let them cool slightly before drizzling with frosting.
Notes
- For a spicier flavor, add a pinch of ginger or cloves to the dough.
- Store any leftovers in an airtight container to keep them fresh.
- These rolls can be made ahead of time and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg