HOMEMADE PUMPKIN CINNAMON ROLLS

Serves 8
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Directions

  1. 1Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp of the brown sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated.
  2. 2In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. 3Once activated, pour the yeast mixture into the bowl of a stand mixer. Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), pumpkin puree, butter, egg, vanilla, and the flour mixture.
  4. 4With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined.
  5. 5Rest for 5 minutes so the flour can soak up the liquids.
  6. 6Mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl.
  7. 7Transfer the dough to a lightly greased bowl. Cover and rise in a warm environment for 30-45 mins.
  8. 8While the dough is rising, prepare the pumpkin spice cinnamon filling by mixing together all of the ingredients until well combined. Set aside.
  9. 9Grease a 9x13” baking pan with butter.
  10. 10Once the dough is done rising, generously flour your work surface. Turn the dough out onto the surface and lightly sprinkle the top with more flour.
  11. 11Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls or a 24x15” rectangle for 12 smaller cinnamon rolls.
  12. 12Spread/smooth the pumpkin spice cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
  13. 13Starting on the long end, tightly roll the dough up into a log.
  14. 14Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2” in width.
  15. 15Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 mins, until puffy.
  16. 16Preheat the oven to 350F.
  17. 17Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls.
  18. 18For 8 larger rolls, bake at 350F for the first 22-24 mins. Then, turn the oven temperature up to 375F and bake for another 5-7 mins, until the tops are golden and the rolls are cooked through.
  19. 19For 12 smaller rolls, bake at 350F for the first 20-22 mins. Then, turn the oven temperature up to 375F and bake for another 5-7 mins.
  20. 20While baking, prepare the cream cheese frosting. In a large bowl using a handheld mixer, beat the cream cheese and softened butter. Then, beat in the powdered sugar and vanilla until well combined and smooth.

Ingredients

  • 0.75 cup milk of choice, warmed to 110F
  • 0.5 cup brown sugar, divided
  • 2.5 tsp active dry yeast
  • 0.5 cup pumpkin puree, room temp
  • 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, for pouring over the rolls
  • 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 panmicrowavehandheld mixer

Tips

  • Dough should be slightly sticky.
  • For 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
  • Use a sharp knife or unflavored floss to cut the dough.