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. 2In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon, then set aside.
  3. 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.
  4. 4Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  5. 5Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  6. 6Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm environment for 30-45 minutes.
  7. 7Prepare the pumpkin spice cinnamon filling by mixing all ingredients until well combined, and set aside.
  8. 8Grease a 9x13” baking pan with butter.
  9. 9Flour your work surface, turn the dough out onto it, and lightly sprinkle with more flour.
  10. 10Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  11. 11Spread the pumpkin spice cinnamon filling evenly over the dough, leaving a small border around the edges.
  12. 12Starting from the long end, tightly roll the dough up into a log.
  13. 13Cut the dough into 8 larger or 12 smaller rolls, each approximately 2 inches in width, using a sharp knife or unflavored floss.
  14. 14Place the rolls into the prepared baking pan, cover, and allow to proof for another 25-30 minutes until puffy.
  15. 15Preheat the oven to 350F.
  16. 16Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds and pour it over the rolls.
  17. 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.
  18. 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.
  19. 19Remove the rolls from the oven and let them rest for 10-15 minutes.
  20. 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.