Pumpkin Spice Cinnamon Rolls

I’m a sucker for anything pumpkin spice. Now, don’t get me wrong, I enjoy pumpkin flavoring as well, but it’s the spice that gets me. That perfect mix of cinnamon, nutmeg, ginger, and cloves just makes me feel warm, cozy, and ready for the holidays. So the first day the weather got dreary, I started making these cinnamon rolls. I add pumpkin and pumpkin spice to the dough, and make a Cinnabon-inspired filling and frosting with a hint of pumpkin spice with the cinnamon. These take a little while to make, but the next cold morning when you can pad downstairs in your slippers and take a forkful of cinnamon roll with your hot tea, you will thank me.

Pumpkin Spice Cinnamon Rolls
 
Author:
Ingredients
DOUGH
  • ¾ cup milk
  • ¼ cup sugar
  • 2¼ tsp active dry yeast (or one packet)
  • ¾ cup pumpkin puree
  • ¼ cup melted butter
  • 1 egg, room temperature
  • 4 cups flour
  • 1 tsp baking powder
  • 1 TBS pumpkin spice
  • ½ tsp salt
FILLING
  • ⅓ cup unsalted butter, softened
  • ¾ cup brown sugar
  • 1½ TBS cinnamon
  • 2 tsp pumpkin spice
FROSTING
  • 8 oz cream cheese
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • ⅛ tsp salt
Instructions
  1. Microwave the milk for 30 seconds and place in a mixing bowl with a bread hook attachment. Stir in the sugar and sprinkle in the active dry yeast. Let sit for 5 minutes.
  2. While letting the yeast mixture sit, mix together the pumpkin puree and melted butter in a bowl, then add and mix in the egg. Add this mixture to the mixing bowl.
  3. Combine the flour, baking powder, pumpkin spice, and salt in a separate bowl and then slowly add it to the mixing bowl until everything is combined. Set the mixer to medium, letting the bread hook knead the dough for 8-10 minutes. Cover the bowl and let the dough rise for 1 hour, or until it's doubled in size.
  4. Take the dough out and roll it into a 14x16 inch rectangle on a floured surface. Spread the butter all over the surface.
  5. Mix together the brown sugar, cinnamon, and pumpkin spice, and then sprinkle evenly all over the surface of the dough. (There will be a lot!) Gently rub/press it in until everything is covered.
  6. Starting on one of the smaller sides, tightly roll the dough and let it rest with the end seam on the bottom, helping seal it. Using a serrated knife, cut the uneven edges off. Cut the rest of the dough into 12 even rolls.
  7. Place parchment paper in a 9x13 baking pan, and then place the rolls into the pan (they'll all be close and touching). Cover the pan with plastic wrap, and let rise for 30 minutes.
  8. While waiting, preheat the oven to 350 degrees F.
  9. Remove the plastic wrap and bake the cinnamon rolls for 20-25 minutes or until slightly golden brown.
  10. While the rolls are baking, make the frosting. Combine the cream cheese and butter in a mixer and mix on high until light and creamy. Slowly add the powdered sugar in, one cup at a time, until fully mixed. Add the vanilla extract and salt, and mix on high for 5 minutes or until it's a fluffy, whipped consistency.
  11. When you remove the cinnamon rolls from the oven, frost the tops with about ⅓ of the frosting, allowing it to coat them with a nice melted glaze. Wait 10 minutes and then frost with another ⅓ of the frosting. Keep the final third to when you're serving them, allowing people to add a dollop to the sides of their roll if they're real frosting lovers.

 

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  1. Pingback: “Mummy” Breakfast Sausages – The Geeky Hostess

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