These soft and creamy pumpkin rolls are perfect for fall! With a tasty pumpkin filling and a light, fluffy dough, they make a lovely treat for any occasion.
I love how these rolls fill the kitchen with a warm, cozy smell. They’re great for breakfast or dessert—just be ready to share, or you might want to keep them all to yourself! 😋
Key Ingredients & Substitutions
Milk: Warmed milk helps activate the yeast. You can use almond or soy milk for a dairy-free version; just make sure it’s warm, not hot.
Pumpkin Puree: Canned pumpkin is easy and convenient. If you have fresh pumpkin, you can roast and puree it instead. Just make sure it’s smooth and not watery.
Butter: Unsalted butter is recommended for control over salt. If you’re dairy-free, try using coconut oil or a plant-based butter substitute.
Flour: All-purpose flour works best for this recipe. You can use whole wheat flour for a healthier twist, but it may yield denser rolls, so keep that in mind.
Cream Cheese: For the filling and topping, regular or low-fat cream cheese works. For a dairy-free option, look for vegan cream cheese available in stores.
How Do I Knead the Dough Effectively?
Kneading the dough is crucial for getting those soft and fluffy rolls. Here’s how to do it right:
- Start with the dough on a lightly floured surface. Use your palms to press down on the dough.
- Fold the dough over itself and press down again. Turn the dough a quarter turn and repeat.
- Knead for about 8-10 minutes until the dough is smooth and elastic. You can sprinkle more flour as needed, but try not to over-flour.
Feeling the dough change texture is part of the fun! It should be soft and slightly tacky, but not stick to your hands.
What’s the Best Way to Roll and Cut the Dough?
Getting the rolling and cutting just right ensures even-sized rolls:
- When rolling out the dough, use a rolling pin to create an even rectangle. Aim for 15×9 inches for best results.
- Spread the filling evenly but leave about half an inch border at the edges to avoid spilling out while rolling.
- To cut, use a sharp knife or unflavored dental floss for clean edges. This helps maintain the roll’s shape.
Just remember, consistency in size helps them bake evenly, so keeping an eye on uniformity is key!
Now you have everything you need to make these delicious pumpkin rolls—happy baking!
Soft and Creamy Pumpkin Rolls
Ingredients You’ll Need:
For the Dough:
- 3/4 cup milk, warmed (about 110°F/43°C)
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup unsalted butter, softened
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 1/2 to 4 cups all-purpose flour
For the Filling:
- 1/2 cup cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
For the Creamy Topping (optional):
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk, to thin as needed
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation, plus about 2 hours for rising and baking. Just remember to give yourself plenty of time for the dough to rise to get those fluffy rolls!
Step-by-Step Instructions:
1. Prepare the Dough:
Begin by warming the milk to about 110°F—just warm to the touch is perfect! Sprinkle the yeast over the warm milk, letting it sit for about 5-10 minutes until it gets foamy. This means your yeast is activated and ready to go!
2. Mix the Ingredients:
In a large mixing bowl, combine the granulated sugar, pumpkin puree, softened butter, salt, cinnamon, nutmeg, and cloves. Add the foamy yeast mixture to this bowl and stir until everything is nicely mixed together.
3. Form the Dough:
Gradually add in 3 1/2 cups of flour, mixing as you go to create a soft dough. If the dough seems too sticky, add more flour one tablespoon at a time until the dough is soft but not sticky.
4. Knead the Dough:
Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes. You’re looking for a smooth and elastic dough—this is what will give your rolls that wonderful texture!
5. Let it Rise:
Place the kneaded dough in a greased bowl, cover it with a clean towel or some plastic wrap, and let it rise in a warm space for 1 to 1 1/2 hours until it doubles in size.
6. Make the Filling:
While the dough rises, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and cinnamon in a bowl. Beat them together until the mixture is smooth and creamy—this will be your delicious filling!
7. Roll Out the Dough:
After the dough has risen, punch it down gently and roll it out on a floured surface into a rectangle that’s about 15×9 inches. This is the base for your rolls!
8. Spread the Filling:
Spread the pumpkin cream cheese filling evenly over the dough, leaving a little border around the edges so the filling doesn’t spill out while rolling.
9. Roll It Up:
Starting from the long edge, tightly roll the dough into a log. Make sure to pinch the seam to seal it so the filling doesn’t ooze out when baking.
10. Cut Into Rolls:
Using a sharp knife or dental floss, cut the log into 12 equal rolls. This helps in getting evenly sized rolls that bake nicely!
11. Second Rise:
Place the rolls in a greased 9×13 inch baking pan. Cover them and let them rise again for about 30-45 minutes or until they look puffy and happy.
12. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown on top—your kitchen will smell heavenly!
13. Make the Creamy Topping (optional):
While the rolls are baking, mix the softened cream cheese, powdered sugar, butter, vanilla extract, and enough milk to make a spreadable topping.
14. Add the Topping:
Once the rolls are done baking, let them cool for about 10 minutes. Then spread the creamy topping generously over each warm roll.
15. Serve and Enjoy:
These soft and creamy pumpkin rolls are best served warm. Enjoy them for breakfast, a snack, or as a sweet treat any time of day!
Happy baking!
FAQ for Soft and Creamy Pumpkin Rolls
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, roast it until tender, then puree it until smooth. Just ensure it’s not too watery, as this could affect the dough consistency.
Can I Make These Rolls Ahead of Time?
Yes! You can prepare the dough and filling in advance. After filling and rolling the dough, refrigerate the rolls overnight before the second rise. Just let them come to room temperature and rise before baking!
How Should I Store Leftover Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them without the topping for up to 3 months. To reheat, thaw and warm in the oven for a few minutes.
What Can I Substitute for the Cream Cheese in the Filling?
If you’re looking for a dairy-free option, you can substitute with vegan cream cheese. Alternatively, try a thick dairy-free yogurt, though it may change the flavor slightly.
