Pumpkin Cinnamon Rolls
It’s January, I know. However, I’m not quite over pumpkin yet.
Laced with warm and fragrant spices, these Pumpkin Spice Cinnamon Rolls are deliciously gooey and even better topped with spiced cream cheese frosting.
For the rolls
- ¼ cup warm water
- 1 tablespoon honey
- 1 packet active dry yeast
- ¾ cup pumpkin puree
- 1 stick unsalted butter
- ½ cup buttermilk
- 1 egg, beaten
- 3 ½ cups all-purpose flour, plus more for rolling
- 1 tablespoon pumpkin pie spice
- ¼ cup sugar
- 1 teaspoon salt
For the filling
- 6 tablespoons unsalted butter, softened
- 1 cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
For the icing
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 ½ cups confectioners sugar
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2–3 tablespoons milk
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