Serves 8
Directions
- 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.
- 2In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon.
- 3Pour the activated yeast mixture into the bowl of a stand mixer.
- 4Add the remaining brown sugar, pumpkin puree, butter, egg, vanilla, and the flour mixture to the stand mixer.
- 5Mix on low speed for 1 minute until barely combined, then rest for 5 minutes.
- 6Mix on medium speed for 5-7 minutes until the dough is elastic, smooth, and pulls away from the sides of the bowl.
- 7Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm environment for 30-45 minutes.
- 8Prepare the pumpkin spice cinnamon filling by mixing all the ingredients until well combined.
- 9Grease a 9x13” baking pan with butter.
- 10Generously flour your work surface, turn the dough out onto it, and lightly sprinkle the top with more flour.
- 11Roll the dough out to a 16x15” rectangle for 8 larger rolls or a 24x15” rectangle for 12 smaller rolls.
- 12Spread the pumpkin spice cinnamon filling evenly over the surface of the dough, leaving a 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, each about 2” in width.
- 15Place the rolls into the prepared baking pan, cover the pan, and allow to proof for another 25-30 minutes until puffy.
- 16Preheat the oven to 350F.
- 17Once the rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour it all over the rolls.
- 18Bake the rolls at 350F for 20-24 minutes, then increase the oven temperature to 375F and bake for another 5-7 minutes until golden.
- 19While 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.
- 20Remove the rolls from the oven and let them rest for 10-15 minutes.
- 21Spread the cream cheese frosting all over the rolls.
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
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.
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