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Pumpkin Cinnamon Rolls taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Pumpkin Cinnamon Rolls in the Pressure Cooker

These soft and gooey pumpkin cinnamon rolls are made in the pressure cooker for extra moisture and speed, perfect for cozy mornings with rich fall flavors and a sweet cream cheese glaze.
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Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Servings 12 servings
Calories 310 kcal

Ingredients
  

Main ingredients

  • ⅓ cup whole milk *
  • 2 Tablespoons unsalted butter
  • ½ cup canned pumpkin not pumpkin pie filling
  • ¼ cup granulated sugar
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 large egg
  • 2 ¼ teaspoons instant or active dry yeast 1 standard packet
  • 2 and ⅔ cups all-purpose flour plus more for surface work
  • 6 Tablespoons unsalted butter softened
  • ½ cup packed light or dark brown sugar
  • 1 Tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 4 ounces full-fat brick cream cheese softened
  • 3 Tablespoons pure maple syrup
  • 1 Tablespoon whole milk
  • ⅔ cup confectioners’ sugar sifted
  • ⅛ teaspoon ground cinnamon optional, for topping

Instructions
 

Instructions

  • Warm the milk and 2 tablespoons of butter until just melted. Let cool to lukewarm.
  • In a stand mixer bowl with dough hook, combine milk mixture, pumpkin, sugar, nutmeg, salt, egg, and yeast.
  • Gradually add the flour at medium speed until the dough is soft and manageable.
  • Knead for 6 to 8 minutes until smooth and elastic.
  • Place dough in greased bowl, cover, and let rise in a warm spot for 60 to 90 minutes until doubled.
  • Punch down dough and roll into a 14x8-inch rectangle on a floured surface.
  • Spread softened butter on dough.
  • Mix brown sugar and cinnamon and sprinkle over dough. Roll tightly and slice into 12 rolls.
  • Place rolls in greased dish, cover, and let rise 30 to 45 minutes until puffy.
  • Preheat oven to 350°F (177°C). Bake rolls for 25 to 30 minutes until golden.
  • Let rolls cool slightly before glazing.
  • Prepare glaze with cream cheese, maple syrup, milk, and confectioners’ sugar. Drizzle over rolls.

Notes

Store leftovers in a sealed container at room temperature for up to 2 days, or refrigerate for up to 5. Freeze individually for longer storage.