Pumpkin Cinnamon Rolls, homemade cinnamon rolls packed with a pumpkin punch and secret ingredient frosting!With a slight crunch and addictive glaze, these pumpkin cinnamon rolls will be your new favorite fall treat!
Place the milk in a small sauce pot. Warm the milk over medium-low heat until it reaches about 100 degrees. Take off the heat. Add the yeast and 1/4 teaspoon of the sugar. Set aside until yeast become bubbly. About 5 minutes.
Into the yeast mixture after it has gotten bubbly, whisk in 4 tablespoons of the melted butter, the egg yolk, and vanilla. Set aside.
In the bowl of a stand mixer, add the remaining sugar, flour, salt, and nutmeg. Make a well in the middle of the dry ingredients and pour in the wet mixture. Mix on low speed until combined, scraping the sides of the bowl if necessary. Turn the speed up to medium and knead for 6 minutes with the bread hook until the dough gathers around the hook and the sides of the bowl are clean. Add an additional 2 Tablespoons of flour if necessary.
Remove the dough and form into a ball. Pour in the remaining 1 Tablespoon of melted butter to the mixing bowl, place the dough in the medium-low and roll around in the butter until it is coated. Cover with plastic wrap and let sit in a warm place (countertop) until doubled in size. About 1 to 2 hours.
After the dough has doubled, roll out dough onto a floured surface. Roll it out into roughly a 12 x 14-inch rectangle. Next, add the filling.
Filling
Rub the softened butter all over the dough. Dollop the pumpkin puree all over the dough and smooth out evenly.
Mix together the sugar and spices. Coat the dough evenly on top of the pumpkin puree (yes, this seems like a LOT, this is correct!).
Evenly sprinkle the pecans and ginger snaps all over.
Roll the dough into a long log. Cut into countertop even pieces. Place pieces into a greased 9x13 inch baking pan. Cover with plastic wrap and let them sit in a warm place until doubled, about an hour.
Heat oven to 325 degrees. Bake for 35 minutes until golden brown. Let sit in the baking pan for 15 minutes before serving.
Frosting
Cream together the cream cheese, marshmallow, and butter together until combined. Add in the vanilla and mix. Add in the milk a little at a time to the consistency you prefer. Serve over warm cinnamon rolls.
Garnish with extra chopped pecans and gingersnaps if desired.
Notes
Yes, this is a lot of frosting. We like extra extra frosting on ours. If you like a normal amount of frosting, feel free to cut the recipe for the frosting in half!