HOMEMADE PUMPKIN CINNAMON ROLLS
Serves 8
Directions
- 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.
- 2In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon. Set aside.
- 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.
- 4With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined.
- 5Rest for 5 minutes so the flour can soak up the liquids.
- 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.
- 7Transfer the dough to a lightly greased bowl. Cover and rise in a warm environment for 30-45 mins.
- 8While the dough is rising, prepare the pumpkin spice cinnamon filling by mixing together all of the ingredients until well combined. Set aside.
- 9Grease a 9x13” baking pan with butter.
- 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.
- 11Roll the dough out to a 16x15” rectangle for 8 larger cinnamon rolls or a 24x15” rectangle for 12 smaller cinnamon rolls.
- 12Spread/smooth the pumpkin spice cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges.
- 13Starting on the long end, tightly roll the dough up into a log.
- 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.
- 15Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 mins, until puffy.
- 16Preheat the oven to 350F.
- 17Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls.
- 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.
- 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.
- 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.
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