Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter, softened
- ¼ cup brown sugar
- 1 cup pumpkin puree
- ½ cup whipped cream cheese
- 3 tablespoons honey
- 2 teaspoons ground cinnamon
- 1 cup powdered sugar
- 2–3 tablespoons milk, water, or cream
- ¼–½ teaspoon vanilla extract (optional)
Instructions
- Preheat the oven to 375°F. In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and brown sugar until smooth. Stir in the pumpkin puree.
- Add the dry ingredients to the pumpkin mixture and stir until a soft dough forms. It doesn’t need to be perfect—just combined.
- On a well-floured surface, roll the dough into a rectangle about ¼ inch thick (roughly 16 x 12 inches).
- Spread the whipped cream cheese evenly over the dough. Drizzle with honey and sprinkle with cinnamon.
- Starting with the long side, gently roll the dough into a log. Slice into 1½-inch pieces.
- Place the rolls into greased muffin cups or on a parchment- or silicone-lined baking sheet.
- Bake for 20–22 minutes, or until lightly golden on top and cooked through.
- In a small bowl, whisk powdered sugar with milk (one tablespoon at a time) until you reach your desired consistency. Stir in vanilla extract if using.
- Drizzle over the warm rolls and serve.
Notes
- This dough is soft. Use plenty of flour on your surface and rolling pin to prevent sticking.
- If you’re using regular cream cheese instead of whipped, soften it first so it spreads easily.
- These rolls are especially good warm. Reheat leftovers in the microwave for 10–15 seconds or in a toaster oven until just warmed through.
- Store in an airtight container for up to 2 days.
- Keeps up to 5 days. Reheat before serving.
- Freeze baked rolls without glaze for up to 2 months. Thaw, warm, and glaze before serving.
