Pumpkin Muffin Stuffed Cinnamon (Print View)
Pumpkin muffin filling swirls with cinnamon in fluffy rolls, glazed with cream cheese for a warm, spiced treat.
# Components:
→ Dough
01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1/2 cup whole milk, warmed to 110°F
05 - 1/4 cup water, warm
06 - 1/3 cup unsalted butter, melted
07 - 2 large eggs, room temperature
08 - 1/2 teaspoon salt
→ Pumpkin Muffin Filling
09 - 1 cup canned pumpkin puree
10 - 1/3 cup brown sugar, packed
11 - 1/4 cup vegetable oil
12 - 1 large egg
13 - 1/2 cup all-purpose flour
14 - 1/2 teaspoon baking powder
15 - 1/4 teaspoon baking soda
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 teaspoon ground nutmeg
18 - 1/8 teaspoon ground cloves
19 - 1/4 teaspoon salt
→ Cinnamon Sugar Layer
20 - 1/2 cup brown sugar, packed
21 - 2 teaspoons ground cinnamon
22 - 3 tablespoons unsalted butter, softened
→ Cream Cheese Frosting
23 - 4 ounces cream cheese, softened
24 - 2 tablespoons unsalted butter, softened
25 - 1 cup powdered sugar, sifted
26 - 1 teaspoon vanilla extract
27 - 1 to 2 tablespoons milk
# Method:
01 - In a large bowl, combine warm milk, warm water, and active dry yeast. Allow the mixture to rest for 5 minutes until foamy.
02 - Add granulated sugar, melted butter, eggs, and salt to the yeast mixture. Gradually incorporate all-purpose flour until a soft dough forms.
03 - Knead dough on a lightly floured surface for 6 to 8 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm area for 1 hour or until doubled in volume.
04 - In a medium bowl, whisk together pumpkin puree, brown sugar, vegetable oil, and egg. Stir in flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until just combined.
05 - Combine brown sugar and cinnamon in a small bowl.
06 - Punch down the risen dough and roll out on a floured surface to a 12 by 18-inch rectangle. Spread softened butter evenly on the dough, then sprinkle with cinnamon sugar mixture.
07 - Place small dollops, about 1 tablespoon each, of pumpkin muffin filling evenly across the dough. Gently smooth the filling, maintaining a 1-inch border along one long edge.
08 - Beginning with the opposite long side, roll the dough tightly into a log. Pinch to seal the seam. Slice the log into 12 equal pieces using a sharp knife or dental floss.
09 - Arrange the rolls, cut side up, in a greased 9 by 13-inch baking dish. Cover and let rise for 30 to 40 minutes until puffy.
10 - Preheat oven to 350°F. Bake for 25 to 30 minutes until golden brown and fully set. Tent loosely with foil if browning too quickly.
11 - Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy. Add milk for desired frosting consistency.
12 - Allow rolls to cool slightly, then spread with cream cheese frosting and serve warm.
# Expert Advice:
01 -
- Perfectly soft rolls with a seasonal pumpkin twist
- Combines muffin and cinnamon roll in a single, impressive bake
02 -
- Contains wheat, milk, eggs, and dairy
- Best enjoyed fresh; leftovers reheat well in microwave for 15 seconds
03 -
- For extra crunch, sprinkle chopped pecans or walnuts inside before rolling
- You can substitute pumpkin with sweet potato puree if preferred