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Pumpkin Cinnamon Rolls with White Chocolate Cream Cheese Frosting

Ingredients

  • 1/4 cup warm water
  • 1 package yeast
  • 1/4 cup sugar
  • 6 tbsp butter, softened
  • 1 egg
  • 1/2 cup pumpkin puree
  • 1/2 tsp salt
  • 1/2 box instant vanilla pudding
  • 1 cup cold milk
  • 1 tsp vanilla
  • 1 tbsp pumpkin pie spice
  • 3 cups flour

Filling

  • 1 stick butter
  • 1 cup brown sugar
  • 2 tbsp cinnamon
  • 1 tsp nutmeg

Frosting

  • 1/2 stick butter, softened
  • 4 oz cream cheese, softened
  • 1/2 cup white chocolate chips
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 1 tbsp heavy cream

Instructions

Rolls

  • In a standing mixer bowl, place yeast, sugar and water inside and let in dissolve about 5-10 minutes.
    In a separate bowl, combine the 1/2 box instant pudding and 1 cup of milk.  Stir until thickened.  Add to yeast mixture.  Add butter, egg, pumpkin, vanilla, pumpkin pie spice and salt.  Mix on medium speed. Attach dough hook and add flour.  Let the dough mix and kneed for a few minutes.  Detach the hook and bowl.  Cover with a towel and let rise for an hour.  Remove the towel and cover with plastic wrap and place in the refrigerator overnight.   

Filling

  • Combine all the ingredients for the filling.  Roll out dough into a rectangle.  Spread filling on top.  Roll dough up the long way, so it still has the longest length. Cut into 12-15 equal pieces and place in a parchment lined 10 inch round baking pan.  Cover with plastic wrap and let rise until doubled in size about 1-2 hours. 
    Pre-heat oven to 375 degrees.  Remove plastic and bake for about 17-25 minutes or until slightly browned.  Remove from oven and place on a wire rack.

Glaze

  • Mix butter, cream cheese, vanilla, powdered sugar, and heavy cream in a stand mixer.  In a separate bowl, place white chocolate and melt in the microwave until softened, but not too long, about 30-45 seconds.  Stir until melted.  Add the chocolate to the frosting and stir.  Spread on warm rolls.