Easy Homemade Recipe for Pumpkin Spice Lovers
If you’re a fan of all things pumpkin spice, get ready to fall in love with these delightful Pumpkin Cinnamon Rolls. Imagine soft, pillowy rolls infused with pumpkin puree and warm spices, filled with a delectable brown sugar-cinnamon mixture, and topped with a smooth, sweet brown sugar cream cheese frosting. Whether you’re craving a cozy breakfast or a scrumptious dessert, these cinnamon rolls are the perfect treat for autumn. With our easy-to-follow recipe, you can bring the comforting flavors of fall right into your kitchen.
Supplies and Equipment Needed:
- Medium bowl
- Stand mixer with paddle and dough hook attachments
- Rolling pin
- 8×10 baking pan
- Damp towel
- Cooling rack
Ingredients:
For the Dough:
- 1 cup warm milk
- 3 tablespoons brown sugar
- 3 tablespoons sugar
- 1 tablespoon yeast
- 1/2 cup + 2 tablespoons pumpkin puree (not pumpkin pie filling)
- 1 egg
- 3 2/3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 3/4 teaspoon salt
- 5 tablespoons butter, room temperature
For the Filling:
- 1 1/2 cups brown sugar
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- 3/4 cup butter, room temperature
For the Frosting:
- 8 ounces cream cheese
- 3/4 cup brown sugar
- 4 tablespoons butter, room temperature
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 3-4 tablespoons heavy cream (as needed)
Directions:
To make the cinnamon roll dough, whisk together the warm milk, brown sugar, sugar, and yeast in a medium bowl. Set aside to proof for 2 minutes.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the pumpkin puree, egg, and yeast mixture for 2 minutes or until fully incorporated. Switch to a dough hook.
Add the flour and mix to bring together. Add in the pumpkin pie spice and salt, then beat to incorporate.
Lastly, add the butter and beat for another 6 minutes until completely incorporated and the dough is soft and sticky. Cover with a damp towel and place in a warm spot to rise until doubled in size.
Once the dough has risen, prepare the filling by mixing brown sugar, cinnamon, and pumpkin pie spice.
Turn the dough out onto a well-floured surface. Roll it into a rough 18×24-inch rectangle. Brush with butter and sprinkle the brown sugar filling evenly.
Roll the dough tightly into a log and slice it into 10 equal rolls, including the ends. Place the rolls into a greased 8×10-inch baking pan. Cover with a damp towel and let them rise until doubled in size.
Preheat the oven to 350°F (175°C) while the cinnamon rolls rise. Once risen, bake for 26-28 minutes or until golden on top and baked through.
Remove from the oven and let the rolls cool for a few minutes on a cooling rack before frosting.
To make the frosting, add all frosting ingredients except heavy cream to the stand mixer bowl. Beat on medium-high for 4 minutes. Add heavy cream in tablespoons until the frosting reaches your desired consistency.
Spoon the frosting onto the warm cinnamon rolls.
These Pumpkin Cinnamon Rolls are the epitome of fall flavors and comfort. Whether you enjoy them for breakfast or dessert, their warm spices and delightful cream cheese frosting will keep you coming back for more. With our simple recipe, you can easily whip up a batch of these homemade treats and savor the taste of autumn.
Pumpkin Cinnamon Rolls
Equipment
- Supplies and Equipment Needed:
- Medium bowl
- Stand mixer with paddle and dough hook attachments
- Rolling Pin
- 8×10 baking pan
- Damp towel
- – Cooling rack
Ingredients
Ingredients:
Dough:
- 1 c warm milk
- 3 Tbs brown sugar
- 3 Tbs sugar
- 1 Tbs yeast
- ½ c + 2 Tbs pumpkin puree not pumpkin pie filling
- 1 egg
- 3 ⅔ c flour
- 2 tsp pumpkin pie spice
- ¾ tsp salt
- 5 Tbs butter room temp
Filling:
- 1 ½ c brown sugar
- 1 Tbs cinnamon
- 2 tsp pumpkin pie spice
- ¾ c butter room temp
Frosting:
- 8 oz cream cheese
- ¾ c brown sugar
- 4 Tbs butter room temp
- 1 tsp vanilla
- ¼ tsp salt
- 3-4 Tbs heavy cream as needed
Instructions
Directions:
- To make the cinnamon roll dough, whisk together the warm milk, brown sugar, sugar and yeast in a medium bowl. Set aside to proof for 2 minutes. In the bowl of a stand mixer fitted with a paddle attachment, beat together the pumpkin puree, egg and yeast mixture for 2 minutes or until fully incorporated. Switch to a dough hook. Add the flour and mix to bring together. Add in the pumpkin pie spice and salt and beat to incorporate. Lastly, add the butter in and beat for another 6 minutes until completely incorporated and smooth. The dough will be very soft and sticky. Cover with a damp towel and place in a warm place to rise until doubled in size.
- Once the dough has risen, make the filling by mixing the brown sugar, cinnamon and pumpkin pie spice. Turn the dough out onto a well floured surface. Sprinkle a little bit of flour onto the top of the dough. Roll out into a rough 18×24 rectangle. Brush with butter and sprinkle on the brown sugar filling. Roll the dough up tightly into a log. Slice into 10 equal rolls, including the ends. Place the rolls into a greased 8×10 baking pan. Cover with a damp towel and place into a warm place to rise until doubled in size.
- Preheat the oven to 350 F while the cinnamon rolls rise. Once risen, place into the preheated oven to bake for 26-28 minutes or until golden on top and baked through. Once baked, remove from the oven and place onto a cooling rack to cool for several minutes before frosting.
- To make the frosting, add all of the ingredients except the heavy cream to the bowl of a stand mixer fitted with a paddle attachment. Beat together on medium high for 4 minutes. Add the milk in a tablespoon at a time until the frosting has reached an acceptable consistency. Spoon the frosting onto the top of the cinnamon rolls.
Notes
● Substitutions:
○ Brown sugar/granulated sugar – Either can be substituted in for the other in the dough and the filling but not the frosting.
○ Heavy cream – In the frosting, you can use milk or even ½ and ½ in place of the heavy cream.
● Tips:
○ This dough can be made the night before and refrigerated overnight to rise. Once you are ready to roll the dough out, remove it from the fridge and let it warm up slightly for 10 minutes on the counter.
○ When making the cream cheese frosting, be sure to beat the mixture well before adding the milk. If you have cream cheese clumps at the end, use a wooden spoon or rubber spatula to press the clumps against the side of the bowl to disperse them.
● What is the texture of these cinnamon rolls?
Pillowy soft, brioche like cinnamon rolls are full of pumpkin puree and wonderful warm spices. They are filled with a brown sugar, cinnamon mixture and topped with a smooth, sweet, brown sugar cream cheese frosting.