Pumpkin Spice Cinnamon Rolls
Indulge in the flavors of fall with our easy-to-make Pumpkin Cinnamon Rolls. These homemade treats are perfect for breakfast or dessert, featuring a delicious pumpkin spice twist. Learn how to make them and enjoy the delightful brown sugar cream cheese frosting.
Equipment
- Supplies and Equipment Needed:
- Medium bowl
- Stand mixer with paddle and dough hook attachments
- Rolling Pin
- 8x10 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 18x24 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 8x10 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
FAQs:
● 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.
● 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.