Pillowy Soft Homemade Pumpkin Cinnamon Rolls

Serves 8
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Directions

  1. 1Activate the yeast by pouring warm milk into a small bowl, adding 1 tablespoon of brown sugar, sprinkling yeast overtop, stirring, and letting it sit for 5-7 minutes until frothy.
  2. 2Activate the yeast by pouring warm milk into a small bowl, adding 1 tablespoon of brown sugar, sprinkling yeast overtop, stirring, and letting it sit for 5-7 minutes until frothy.
  3. 3Activate the yeast by pouring warm milk into a small bowl, adding 1 tablespoon of brown sugar, sprinkling yeast overtop, stirring, and letting it sit for 5-7 minutes until frothy.
  4. 4In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon.
  5. 5In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon.
  6. 6In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon.
  7. 7Pour the activated yeast mixture into the bowl of a stand mixer.
  8. 8Pour the activated yeast mixture into the bowl of a stand mixer.
  9. 9Pour the activated yeast mixture into the bowl of a stand mixer.
  10. 10Add the remaining brown sugar, pumpkin puree, butter, egg, vanilla, and the flour mixture to the stand mixer.
  11. 11Add the remaining brown sugar, pumpkin puree, butter, egg, vanilla, and the flour mixture to the stand mixer.
  12. 12Add the remaining brown sugar, pumpkin puree, butter, egg, vanilla, and the flour mixture to the stand mixer.
  13. 13Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  14. 14Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  15. 15Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
  16. 16Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  17. 17Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  18. 18Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
  19. 19Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm environment for 30-45 minutes.
  20. 20Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm environment for 30-45 minutes.
  21. 21Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm environment for 30-45 minutes.
  22. 22Prepare the pumpkin spice cinnamon filling by mixing all the ingredients until well combined.
  23. 23Prepare the pumpkin spice cinnamon filling by mixing all the ingredients until well combined.
  24. 24Prepare the pumpkin spice cinnamon filling by mixing all the ingredients until well combined.
  25. 25Grease a 9x13” baking pan with butter.
  26. 26Grease a 9x13” baking pan with butter.
  27. 27Grease a 9x13” baking pan with butter.
  28. 28Generously flour your work surface, turn the dough out onto it, and lightly sprinkle the top with more flour.
  29. 29Generously flour your work surface, turn the dough out onto it, and lightly sprinkle the top with more flour.
  30. 30Generously flour your work surface, turn the dough out onto it, and lightly sprinkle the top with more flour.
  31. 31Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  32. 32Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  33. 33Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
  34. 34Spread the pumpkin spice cinnamon filling evenly over the surface of the dough, leaving a small border around the edges.
  35. 35Spread the pumpkin spice cinnamon filling evenly over the surface of the dough, leaving a small border around the edges.
  36. 36Spread the pumpkin spice cinnamon filling evenly over the surface of the dough, leaving a small border around the edges.
  37. 37Starting on the long end, tightly roll the dough up into a log.
  38. 38Starting on the long end, tightly roll the dough up into a log.
  39. 39Starting on the long end, tightly roll the dough up into a log.
  40. 40Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each about 2” in width.
  41. 41Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each about 2” in width.
  42. 42Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls, each about 2” in width.
  43. 43Place the rolls into the prepared baking pan, cover the pan, and allow to proof for another 25-30 minutes until puffy.
  44. 44Place the rolls into the prepared baking pan, cover the pan, and allow to proof for another 25-30 minutes until puffy.
  45. 45Place the rolls into the prepared baking pan, cover the pan, and allow to proof for another 25-30 minutes until puffy.
  46. 46Preheat the oven to 350F.
  47. 47Preheat the oven to 350F.
  48. 48Preheat the oven to 350F.
  49. 49Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour it all over the rolls.
  50. 50Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour it all over the rolls.
  51. 51Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour it all over the rolls.
  52. 52Bake the rolls at 350F for 20-24 minutes, then increase the oven temperature to 375F and bake for another 5-7 minutes until golden.
  53. 53Bake the rolls at 350F for 20-24 minutes, then increase the oven temperature to 375F and bake for another 5-7 minutes until golden.
  54. 54Bake the rolls at 350F for 20-24 minutes, then increase the oven temperature to 375F and bake for another 5-7 minutes until golden.
  55. 55While 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.
  56. 56While 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.
  57. 57While 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.
  58. 58Remove the rolls from the oven and let them rest for 10-15 minutes.
  59. 59Remove the rolls from the oven and let them rest for 10-15 minutes.
  60. 60Remove the rolls from the oven and let them rest for 10-15 minutes.
  61. 61Spread the cream cheese frosting all over the rolls.
  62. 62Spread the cream cheese frosting all over the rolls.
  63. 63Spread the cream cheese frosting all over the rolls.

Ingredients

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

glass measuring cuplarge bowlstand mixerdough hook attachmentwooden spoonplastic wraptowel9x13” baking panrolling pinsharp knifeunflavored flosshandheld mixer

Tips

  • 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.
  • For 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.
  • For 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.