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Best Friendsgiving Pumpkin Cinnamon Roll Bake with Cream Cheese Glaze

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A pillowy pumpkin cinnamon roll bake with a brown sugar filling and tangy cream cheese glaze, perfect for Friendsgiving brunch. This forgiving recipe uses a baking powder and yeast hybrid method for quick, no-rise rolls that are unbelievably delicious.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup (50g) granulated sugar
  • ¼ cup (60ml) melted butter
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • ¼ cup (60ml) warm water (around 110°F)
  • ½ cup (100g) packed brown sugar (dark or light)
  • 2 tablespoons melted butter (for filling)
  • 1 tablespoon pumpkin pie spice (for filling)
  • 1 teaspoon cinnamon (for filling)
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons butter, softened (for glaze)
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk (to thin the glaze)

Instructions

  1. Proof the yeast: In a small bowl, combine warm water (110°F) with 1 teaspoon of the granulated sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Make the dough: In a large bowl, whisk together flour, remaining sugar, baking powder, pumpkin pie spice, and salt. Add pumpkin puree, melted butter, and foamy yeast mixture. Stir until a shaggy dough forms. Turn out onto a floured surface and knead for about 2 minutes until it comes together.
  3. Prepare the filling: In a small bowl, mix brown sugar, pumpkin pie spice, and cinnamon. Set aside. Melt 2 tablespoons butter for brushing.
  4. Roll out the dough: On a well-floured surface, roll dough into a 12×16 inch rectangle. Brush melted butter over the surface, leaving a 1-inch border on one long edge.
  5. Add the filling: Sprinkle brown sugar mixture evenly over the buttered dough. Starting from the long edge opposite the bare border, roll tightly into a log.
  6. Cut the rolls: Using a sharp knife, cut the log into 12 equal pieces. Place in a greased 9×13 inch baking dish, cut side up.
  7. Bake immediately: Preheat oven to 375°F. Bake for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
  8. Make the glaze: In a medium bowl, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat again. Slowly add milk, one tablespoon at a time, until thick but pourable.
  9. Glaze and serve: Let rolls cool for 5 minutes, then pour cream cheese glaze over the top. Spread evenly and serve warm.

Notes

For best results, use room temperature cream cheese for the glaze. To make ahead, assemble rolls in the dish, cover, and refrigerate overnight. Let sit at room temperature for 20 minutes before baking. For clean cuts, use unflavored dental floss to slice the rolls. Do not overmix the dough or overbake.

Nutrition

Keywords: pumpkin cinnamon rolls, Friendsgiving, cream cheese glaze, fall breakfast, pumpkin bake, no-rise cinnamon rolls

Find it online: https://gleamgulp.com/best-friendsgiving-pumpkin-cinnamon-roll-bake-with-cream-cheese-glaze/