Pumpkin spice cream rolls are the ultimate fall treat. Soft Hawaiian rolls are stuffed with a dreamy pumpkin spice cream filling and topped with silky pumpkin icing. They’re sweet, fluffy and just the right amount of cozy, making them perfect for crisp mornings. Pair them with a hot cup of coffee and you’ve got breakfast (or dessert!) that feels like a hug in every bite. —Alex Bala, Longmont, Colorado
Ingredients
- 1 package Hawaiian sweet rolls
- 6 tablespoons butter, melted
- filling:
- 5 ounces cream cheese, softened
- 1/4 cup canned pumpkin
- 1/4 cup confectioners' sugar
- 1 tablespoon sweetened condensed milk
- 1 large egg yolk, room temperature
- 1-1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla bean paste
- pumpkin icing:
- 2 cups confectioners' sugar
- 3 ounces cream cheese, softened
- 1 tablespoon canned pumpkin
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla bean paste
- 3 to 4 teaspoons heavy whipping cream
Directions
- Preheat oven to 375°. Separate rolls. Cut a deep "X" in the top of each roll, but do not cut through the bottoms. Place in a greased 9-in. square baking dish. Drizzle melted butter over rolls.
- In a small bowl, mix all filling ingredients until smooth. Spoon or pipe filling into the cut top of each roll. Bake until tops are browned, 12-14 minutes.
- In a small bowl, whisk confectioners' sugar and cream cheese until smooth. Add pumpkin, pumpkin pie spice and vanilla bean paste until well combined. Thin with heavy whipping cream until it reaches desired consistency. Drizzle over rolls.
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