Pumpkin Cinnamon Rolls – fall-flavored cinnamon rolls, homemade cinnamon rolls infused with pumpkin and the complementary spices, and a delicious pumpkin spice cream cheese topping!
I’ve been dying to start a season-themed cinnamon roll series and these Pumpkin Cinnamon rolls are the perfect start to the series!
I’m still learning all the tips and tricks when it comes to making different kinds of breads and so I was really nervous to make these. I knew it would take me a couple of times to get the recipe right considering making breads requires precise measurements and has to rise and be kneaded every so often.
I didn’t take me too long to perfect these, I actually had a really fun time making these with my fiance Kal. And with the help of my kitchen aid, I didn’t have to do much work when it came to kneading the dough.
I made the rolls the night before we went to the fair, since I was having my nephew spend the night, I wanted something quick and easy to make for him to eat that morning.
Pumpkin Cinnamon Rolls
Dough :
- 1/3 cup milk
- 4 tbsp butter (half a stick)
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin spice
- 1/2 tsp salt
- 1 egg
- 2 and 1/4 tsps active dry yeast (1 standard packet)
- 2 and 2/3 cups of all-purpose flour
Filling :
- 1/2 cup of butter, softened (1 stick)
- 1 cup of brown sugar, packed
- 1 tbsp pumpkin spice
Cream Cheese Icing
- 8 oz cream cheese
- 2 tbsp milk
- 1 cup powdered sugar
- 1/2 tsp of pumpkin spice
Step 1 : Make the dough
Warm the milk and butter just enough to melt the butter. Set aside. Combine the pumpkin puree, sugar, pumpkin spice, and salt in a large bowl or the bowl of your stand mixer. Whisk in the warmed butter/milk, egg, and yeast. Using the dough hook, mix in 1 cup of flour, making sure to scrape down the sides of the bowl as needed, and mix for about 1 minute. Add in the rest of the flour and beat for another minute.
Keep the dough in the mixer and knead for 5 more minutes, or using your hands on a floured surface. If the dough becomes too sticky, you can add 1 tsp of flour at a time, making sure the dough remains a soft and slightly tacky dough, and not adding too much flour. You can always add more, but you can’t take it out once its in. The dough should be soft and if you poke it with your finger, it should bounce back, meaning its ready to rise.
Place the dough in a lightly greased bowl and turn the dough over until all sides of the dough are coated in the oil. Cover the bowl with plastic wrap or a towel. Allow the dough to rise in room temperature for 2 hours and it should double in size.
Punch the dough down to release the air. Roll the dough out into a 10×14 inch rectangle (as best as you can, mine certainly was not perfect).
Step 2 : Make the filling
Mix the softened butter, brown sugar, and pumpkin spice together. Spread it out evenly on the dough.
Roll the dough up tightly. Make 10-12 indents where yyou’d like to cut the dough, spacing them out as evenly as possible. Use a very sharp knife to cut the rolls,
Arrange in the greased pan and allow the rolls to rise again for about an hour, covering tightly with plastic wrap.
Stop here if you’d like to wait until the morning to bake them in the morning.
Preheat the oven to 350 degrees.
Bake the rolls for 25-30 minutes or until lightly browned on top and allow to cool for 10 minutes while making the icing.
Step 3 : Make the Icing
Soften the cream cheese in the microwave for about 30 seconds. Whisk in the powdered sugar and pumpkin spice.
Spoon onto the cinnamon rolls. Then share with the family. Or not, you could save them for yourself!
Pumpkin Cinnamon Rolls
Ingredients
Dough
- 1/3 cup milk
- 4 tbsp butter (half a stick)
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 egg
- 2 and 1/4 tsps active dry yeast (1 standard packet)
- 1 teaspoon pumpkin spice
- 2 and 2/3 cups of all-purpose flour
Filling
- 1/2 cup of butter, softened (1 stick)
- 1 cup of brown sugar, packed
- 1 tbsp pumpkin spice
Cream cheese frosting
- 8 oz cream cheese
- 2 tbsp milk
- 1 cup powdered sugar
- 1/2 tsp of pumpkin spice
Instructions
- Warm the milk and butter just enough to melt the butter. Set aside. Combine the pumpkin puree, sugar, pumpkin spice, and salt in a large bowl or the bowl of your stand mixer. Whisk in the warmed butter/milk, egg, and yeast. Using the dough hook, mix in 1 cup of flour, making sure to scrape down the sides of the bowl as needed, and mix for about 1 minute. Add in the rest of the flour and beat for another minute.
- Keep the dough in the mixer and knead for 5 more minutes, or using your hands on a floured surface. If the dough becomes too sticky, you can add 1 tsp of flour at a time, making sure the dough remains a soft and slightly tacky dough, and not adding too much flour. You can always add more, but you can't take it out once its in. The dough should be soft and if you poke it with your finger, it should bounce back, meaning its ready to rise.
- Place the dough in a lightly greased bowl and turn the dough over until all sides of the dough are coated in the oil. Cover the bowl with plastic wrap or a towel. Allow the dough to rise in room temperature for 2 hours and it should double in size.
- Punch the dough down to release the air. Roll the dough out into a 10x14 inch rectangle (as best as you can, mine certainly was not perfect).
- Mix the softened butter, brown sugar, and pumpkin spice together. Spread it out evenly on the dough.
- Roll the dough up tightly. Make 10-12 indents where yyou'd like to cut the dough, spacing them out as evenly as possible. Use a very sharp knife to cut the rolls.
- Arrange in the greased pan and allow the rolls to rise again for about an hour, covering tightly with plastic wrap. Stop here if you'd like to wait until the morning to bake them in the morning.
- Preheat the oven to 350 degrees. Bake the rolls for 25-30 minutes or until lightly browned on top and allow to cool for 10 minutes while making the icing.
- Soften the cream cheese in the microwave for about 30 seconds. Whisk in the powdered sugar and pumpkin spice. Spoon onto the cinnamon rolls. Then share with the family. Or not, you could save them for yourself!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 361Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 66mgSodium: 264mgCarbohydrates: 46gFiber: 1gSugar: 34gProtein: 4g
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