Pillowy Soft Homemade Pumpkin Cinnamon Rolls
Serves 8
Directions
- 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.
- 2In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon, then set aside.
- 3Add the activated yeast mixture, remaining brown sugar, pumpkin puree, softened butter, egg, vanilla, and the flour mixture to the bowl of a stand mixer.
- 4Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
- 5Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
- 6Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes.
- 7Prepare the pumpkin spice cinnamon filling by mixing all ingredients until well combined, and set aside.
- 8Grease a 9x13” baking pan with butter.
- 9Flour your work surface, turn the dough out onto it, and lightly sprinkle with more flour.
- 10Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
- 11Spread the pumpkin spice cinnamon filling evenly over the dough, leaving a small border around the edges.
- 12Starting from the long end, tightly roll the dough up into a log.
- 13Cut the dough into 8 larger or 12 smaller rolls, each approximately 2 inches in width, using a sharp knife or unflavored floss.
- 14Place the rolls into the prepared baking pan, cover, and allow to proof for another 25-30 minutes until puffy.
- 15Preheat the oven to 350F.
- 16Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds and pour it over the rolls.
- 17Bake 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.
- 18While 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.
- 19Remove the rolls from the oven and let them rest for 10-15 minutes.
- 20Spread the cream cheese frosting all over the rolls, then serve and enjoy.
Ingredients
- 0.75 cup milk of choice
- 0.5 cup brown sugar
- 2.5 tsp active dry yeast
- 0.5 cup pumpkin puree
- 0.5 cup salted butter, very softened (almost melted)
- 1 egg, room temp
- 1 tsp vanilla bean paste or extract
- 4.5 cups bread flour (sub: AP flour)
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 1.5 tsp cinnamon
- 0.5 cup salted butter, softened
- 1 cup light brown sugar
- 0.25 cup pumpkin puree
- 1 tbsp cinnamon
- 2 tsp pumpkin pie spice
- 1 tsp vanilla bean paste or extract
- 0.5 cup heavy cream
- 8 oz cream cheese, softened
- 0.25 cup salted butter, softened
- 1.75 cups powdered sugar
- 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.
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