Pillowy Soft Homemade Pumpkin Cinnamon Rolls

Serves 8
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Directions

  1. 1Pour warm milk into a glass measuring cup, add brown sugar and active dry yeast, stir, and let it sit for 5-7 minutes until frothy and activated.
  2. 2Pour warm milk into a glass measuring cup, add brown sugar and active dry yeast, stir, and let it sit for 5-7 minutes until frothy and activated.
  3. 3Pour warm milk into a glass measuring cup, add brown sugar and active dry yeast, stir, and let it sit for 5-7 minutes until frothy and activated.
  4. 4In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon, then set aside.
  5. 5In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon, then set aside.
  6. 6In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon, then set aside.
  7. 7Add the activated yeast mixture, remaining brown sugar, pumpkin puree, softened butter, egg, vanilla, and the flour mixture to the bowl of a stand mixer.
  8. 8Add the activated yeast mixture, remaining brown sugar, pumpkin puree, softened butter, egg, vanilla, and the flour mixture to the bowl of a stand mixer.
  9. 9Add the activated yeast mixture, remaining brown sugar, pumpkin puree, softened butter, egg, vanilla, and the flour mixture to the bowl of a stand mixer.
  10. 10Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  11. 11Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  12. 12Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  13. 13Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  14. 14Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  15. 15Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  16. 16Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes.
  17. 17Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes.
  18. 18Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes.
  19. 19Prepare the pumpkin spice cinnamon filling by mixing all ingredients until well combined, and set aside.
  20. 20Prepare the pumpkin spice cinnamon filling by mixing all ingredients until well combined, and set aside.
  21. 21Prepare the pumpkin spice cinnamon filling by mixing all ingredients until well combined, and set aside.
  22. 22Grease a 9x13” baking pan with butter.
  23. 23Grease a 9x13” baking pan with butter.
  24. 24Grease a 9x13” baking pan with butter.
  25. 25Flour your work surface, turn the dough out onto it, and lightly sprinkle with more flour.
  26. 26Flour your work surface, turn the dough out onto it, and lightly sprinkle with more flour.
  27. 27Flour your work surface, turn the dough out onto it, and lightly sprinkle with more flour.
  28. 28Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  29. 29Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  30. 30Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  31. 31Spread the pumpkin spice cinnamon filling evenly over the dough, leaving a small border around the edges.
  32. 32Spread the pumpkin spice cinnamon filling evenly over the dough, leaving a small border around the edges.
  33. 33Spread the pumpkin spice cinnamon filling evenly over the dough, leaving a small border around the edges.
  34. 34Starting from the long end, tightly roll the dough up into a log.
  35. 35Starting from the long end, tightly roll the dough up into a log.
  36. 36Starting from the long end, tightly roll the dough up into a log.
  37. 37Cut the dough into 8 larger or 12 smaller rolls, each approximately 2 inches in width, using a sharp knife or unflavored floss.
  38. 38Cut the dough into 8 larger or 12 smaller rolls, each approximately 2 inches in width, using a sharp knife or unflavored floss.
  39. 39Cut the dough into 8 larger or 12 smaller rolls, each approximately 2 inches in width, using a sharp knife or unflavored floss.
  40. 40Place the rolls into the prepared baking pan, cover, and allow to proof for another 25-30 minutes until puffy.
  41. 41Place the rolls into the prepared baking pan, cover, and allow to proof for another 25-30 minutes until puffy.
  42. 42Place the rolls into the prepared baking pan, cover, and allow to proof for another 25-30 minutes until puffy.
  43. 43Preheat the oven to 350F.
  44. 44Preheat the oven to 350F.
  45. 45Preheat the oven to 350F.
  46. 46Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds and pour it over the rolls.
  47. 47Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds and pour it over the rolls.
  48. 48Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds and pour it over the rolls.
  49. 49Bake the rolls according to their size: for 8 larger rolls, bake at 350F for 22-24 minutes, then increase to 375F for 5-7 minutes; for 12 smaller rolls, bake at 350F for 20-22 minutes, then increase to 375F for 5-7 minutes.
  50. 50Bake the rolls according to their size: for 8 larger rolls, bake at 350F for 22-24 minutes, then increase to 375F for 5-7 minutes; for 12 smaller rolls, bake at 350F for 20-22 minutes, then increase to 375F for 5-7 minutes.
  51. 51Bake the rolls according to their size: for 8 larger rolls, bake at 350F for 22-24 minutes, then increase to 375F for 5-7 minutes; for 12 smaller rolls, bake at 350F for 20-22 minutes, then increase to 375F for 5-7 minutes.
  52. 52While baking, prepare the cream cheese frosting by beating cream cheese and softened butter with a handheld mixer, then beating in powdered sugar and vanilla until smooth.
  53. 53While baking, prepare the cream cheese frosting by beating cream cheese and softened butter with a handheld mixer, then beating in powdered sugar and vanilla until smooth.
  54. 54While baking, prepare the cream cheese frosting by beating cream cheese and softened butter with a handheld mixer, then beating in powdered sugar and vanilla until smooth.
  55. 55Remove the rolls from the oven and let them rest for 10-15 minutes.
  56. 56Remove the rolls from the oven and let them rest for 10-15 minutes.
  57. 57Remove the rolls from the oven and let them rest for 10-15 minutes.
  58. 58Spread the cream cheese frosting all over the rolls, then serve and enjoy.
  59. 59Spread the cream cheese frosting all over the rolls, then serve and enjoy.
  60. 60Spread the cream cheese frosting all over the rolls, then serve and enjoy.

Ingredients

  • 0.75 cup milk of choice
  • 0.75 cup milk of choice
  • 0.75 cup milk of choice
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 2.5 tsp active dry yeast
  • 2.5 tsp active dry yeast
  • 2.5 tsp active dry yeast
  • 0.5 cup pumpkin puree
  • 0.5 cup pumpkin puree
  • 0.5 cup pumpkin puree
  • 0.5 cup salted butter, very softened (almost melted)
  • 0.5 cup salted butter, very softened (almost melted)
  • 0.5 cup salted butter, very softened (almost melted)
  • 1 egg, room temp
  • 1 egg, room temp
  • 1 egg, room temp
  • 1 tsp vanilla bean paste or extract
  • 1 tsp vanilla bean paste or extract
  • 1 tsp vanilla bean paste or extract
  • 4.5 cups bread flour (sub: AP flour)
  • 4.5 cups bread flour (sub: AP flour)
  • 4.5 cups bread flour (sub: AP flour)
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 tsp pumpkin pie spice
  • 2 tsp pumpkin pie spice
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 1.5 tsp cinnamon
  • 1.5 tsp cinnamon
  • 0.5 cup salted butter, softened
  • 0.5 cup salted butter, softened
  • 0.5 cup salted butter, softened
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 0.25 cup pumpkin puree
  • 0.25 cup pumpkin puree
  • 0.25 cup pumpkin puree
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon
  • 2 tsp pumpkin pie spice
  • 2 tsp pumpkin pie spice
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla bean paste or extract
  • 1 tsp vanilla bean paste or extract
  • 1 tsp vanilla bean paste or extract
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 8 oz cream cheese, softened
  • 8 oz cream cheese, softened
  • 8 oz cream cheese, softened
  • 0.25 cup salted butter, softened
  • 0.25 cup salted butter, softened
  • 0.25 cup salted butter, softened
  • 1.75 cups powdered sugar
  • 1.75 cups powdered sugar
  • 1.75 cups powdered sugar
  • 1 tsp vanilla bean paste or extract
  • 1 tsp vanilla bean paste or extract
  • 1 tsp vanilla bean paste or extract

Equipment

small bowlglass measuring cuplarge bowlstand mixerdough hook attachmentwooden spoon9x13” baking panhandheld mixerspatulaknifeunflavored floss

Tips

  • When mixing the dough, if it seems too sticky, add 1-2 tbsp more flour at a time until it pulls away from the sides, but ensure it remains slightly sticky.
  • For 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle.
  • For 12 smaller cinnamon rolls, roll the dough out to a 24x15” rectangle.
  • To cut the dough, use a sharp knife or unflavored floss for cleaner slices.
  • For 8 larger rolls, bake at 350F for 22-24 minutes, then increase to 375F for 5-7 minutes until golden.
  • For 12 smaller rolls, bake at 350F for 20-22 minutes, then increase to 375F for 5-7 minutes.