Pumpkin Cinnamon Rolls
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Sally's Baking Addiction · by Sally★ 4.8

Pumpkin Cinnamon Rolls

NUTRITION · PER SERVING205M COOK
CAL 18%·PRO 11%
CARBS 56G61% OF CAL
2G FIBER26G OTHER28G TOTAL SUGAR
FAT 14G35% OF CAL
8G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft pumpkin cinnamon rolls with gooey cinnamon swirl and maple cream cheese icing. A seasonal breakfast or dessert treat.

dessertamericanbaked goodvegetarian
View the full recipe on Sally's Baking Addiction →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 1/3 cup (80ml) whole milk*
  • 2 Tablespoons (28g) unsalted butter
  • 1/2 cup (115g) canned pumpkin (not pumpkin pie filling)
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet, see note)
  • 2 and 2/3 cups (335g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 3 Tablespoons (45ml) pure maple syrup
  • 1 Tablespoons (15ml) whole milk
  • 2/3 cup (80g) confectioners’ sugar, sifted
  • optional: 1/8 teaspoon ground cinnamon
PREP
180M
SODIUM
173MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.