Pumpkin Spice Cinnamon Rolls
- Cook Time: 2 hours 40 minutes
- Total Time: 2 hours 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup warm milk (about 110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup melted butter
- 1 large egg, room temperature
- 4 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- For the filling: 1/2 cup softened butter, 1 cup brown sugar, 2 tbsp cinnamon, 1 tsp pumpkin pie spice
- For the frosting: 4 oz cream cheese, 1/4 cup butter, 1 1/2 cups powdered sugar, 1 tsp vanilla extract, 1-2 tbsp milk
Instructions
- In a large bowl or the bowl of a stand mixer, combine the warm milk and one tablespoon of the sugar. Sprinkle the yeast over the top and let it sit for about 5 to 10 minutes until it becomes foamy and activated.
- Add the pumpkin puree, melted butter, egg, and the remaining sugar to the yeast mixture. Use a whisk or a dough hook to mix until all ingredients are well combined and the pumpkin is smoothly incorporated.
- Stir in the flour, pumpkin pie spice, and salt. Mix until a shaggy dough forms. Knead the dough by hand for 8-10 minutes or with a stand mixer for 5 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
- Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Set it in a warm, draft-free spot and let it rise for about 1 to 1.5 hours, or until it has doubled in size.
- In a small bowl, mix together the brown sugar, cinnamon, and pumpkin pie spice. Ensure the butter for the filling is very soft and easy to spread.
- Punch down the risen dough and turn it out onto a floured surface. Roll it into a large rectangle, roughly 12×18 inches. Spread the softened butter over the dough, then sprinkle the sugar-spice mixture evenly over the top. Roll the dough up tightly starting from the long edge.
- Cut the log into 12 even slices using a sharp knife or unflavored dental floss. Place the rolls into a greased 9×13 inch baking pan. Cover and let them rise again for another 30 to 45 minutes.
- Preheat your oven to 350°F (175°C). Bake the rolls for 22-25 minutes until they are lightly golden brown on top. Avoid overbaking to ensure they stay soft.
- While the rolls bake, beat the cream cheese, butter, powdered sugar, vanilla, and milk together until smooth. Spread the frosting over the rolls while they are still warm so some of the icing melts down into the spirals.
Find it online: https://www.cozinty.com/breakfast/pumpkin-spice-cinnamon-rolls/