Ingredients
Dough
- 2 1/2 cups self-rising flour
- 1/2 cup pumpkin puree
- 1/2 cup milk
- 2 tablespoons heavy cream
- 2 tablespoons melted butter
Filling
- 1/4 cup softened butter
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
Topping before baking
- 1/3 cup heavy cream, slightly warmed
Icing
- 2 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1 cup powdered sugar
- 1/8 teaspoon ground cinnamon
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla bean paste
Instructions
- Prepare the pan: Preheat your oven to 425°F (220°C). Grease an 8-inch or 9-inch round baking pan with nonstick spray or butter, then set it aside to be ready for the rolls.
- Make the dough: In a large mixing bowl, combine the self-rising flour, pumpkin puree, milk, heavy cream, and melted butter. Stir gently just until all ingredients are well incorporated to form the dough.
- Shape the dough: Turn the dough out onto a well-floured surface—using floured parchment paper works great for easy cleanup. Flour the top of the dough and your hands liberally. Press and flatten the dough into a roughly 9×11-inch rectangle.
- Add the butter layer: Spread the softened butter evenly over the surface of the dough using your hands for good coverage.
- Prepare and add the filling: In a small bowl, whisk together the brown sugar, ground cinnamon, and ground allspice. Sprinkle this mixture evenly over the buttered dough.
- Roll and slice: Starting from the long edge, carefully roll the dough tightly into a log. Trim off the uneven ends to clean up the shape, then cut the log into 8 equal slices by halving, then halving again, then halving once more.
- Arrange and add cream: Place the sliced rolls upright into the prepared pan. Drizzle the warmed heavy cream over the top of the rolls, letting it seep down into the layers and bottom of the pan.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until the tops of the rolls turn golden brown and the dough is cooked through.
- Make the icing: While the rolls bake, combine the softened cream cheese, softened butter, powdered sugar, vanilla bean paste, ground cinnamon, and 2 tablespoons of milk in a small bowl. Use an electric mixer to beat until smooth and creamy. If the icing is too thick, add the remaining 1 tablespoon of milk gradually until desired consistency is reached.
- Finish and serve: Remove the rolls from the oven and let them cool for about 5 minutes. Spread the cream cheese icing evenly over the warm rolls. Serve immediately and enjoy the comforting flavors!
Notes
- Use self-rising flour to simplify the dough and give the rolls a tender texture without needing to add yeast.
- Warming the heavy cream before drizzling helps it soak into the rolls, adding extra moisture and richness during baking.
- If you don’t have vanilla bean paste, vanilla extract can be used as a substitute in the icing.
- For easier rolling and slicing, chill the dough briefly if it feels too sticky.
- These rolls are best eaten fresh but can be stored in an airtight container for up to 2 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
