Description
Get ready to fall in love with autumn flavors in our Pumpkin Spice Cinnamon Rolls with Cream Cheese Frosting!
Imagine the perfect combo of cozy spices and gooey cinnamon rolls, all with a pumpkin twist. It’s like a warm hug for your taste buds on a crisp fall day.
Ingredients
Dough
1 cup milk
1 package of yeast
1/2 cup brown sugar
5 cups bread flour
2 tablespoons pumpkin spice
1 teaspoon baking powder 1/2 tsp salt
3/4 cup pumpkin puree 1/2 cup melted butter
1 egg
Filling
1/2 cup butter
3/4 cup brown Sugar
1 teaspoon pumpkin spice
Topping
8 oz. Cream cheese
1/4 cup butter
1/2 cup powdered sugar
1 tsp pumpkin spice
Instructions
- Warm milk in glass bowl to 100-110 degrees (no hotter or it will kill your yeast) add about teaspoon of brown sugar frommeasured sugar to milk. Add yeast and stir. Let set for about 5 minutes to bloom.
- In a large bowl add bread flour, baking powder, salt, pumpkin spice and remaining brown sugar and whisk. Add pumpkin puree, melted butter and egg to top of flour and mix just those a little to cool the butter before mixing all ingredients with flour. Add milk and yeast mixture and stir all ingredients until mostly incorporated.
- Dust counter with flour and pour out dough mixture on top. Begin kneading the dough together until all I ingredients form a ball. If to sticky to work with add more flour about a 1/4 cup at a time. Dough should not stick to your hands or counter when it’s the right consistency. Continue to knead dough for 5-7 minutes (you can also us a mixer and dough hook for about 5 minutes)
- Place dough into a greased bowl and cover with plastic wrap and let rise until at least doubled in a dry warm spot for about 45 – 60 minutes
- When dough is almost risen in a small bowl mix brown sugar and pumpkin spice and soften butter just slightly in microwave (don’t melt, just a little softer than room temperature) Grease a 9×13” pan (you can use a 10×14 too if you like your rolls a little flatter)
- Turn dough out on to flour dusted counter and roll out into a rectangle about 12×18’.
Spread really soft butter on top of dough, leave the edge of one side bare. Sprinkle brown sugar/ spice mixture evenly over butter, still leaving one edge of dough bare. Roll dough from long edge (18” length”) with butter and sugar mixture on it towards bare edge, keeping the roll tight to create a swirled dough. Bare edge creates a tighter seal so when cut the spirals stay together. - Cut the long rolled dough into 1 1/2 inch spirals to equal 12 even sized rolls using a serrated knife. Place in greased pan and let rise again for 30-40 minutes or until the fill the pan.
- Preheat oven to 350 degrees. When oven is ready bake rolls for about 25-30 minutes.
- While rolls are baking make topping. Add cream cheese, butter, powdered sugar and pumpkin spice to bowl and mix with hand mixer until smooth (or place ingredients in a stand mixer) .
- Let rolls cool to warm before adding topping. Serve and enjoy!
Notes
- Gather all ingredients at once and prepare pans ahead of time.
- If you are confident that your yeast will be active you do not need to bloom it, but I always do.
- Yeast can be a finicky thing. Be careful when adding your yeast around the same time as the melted butter. You don’t want to kill your yeast by exposing it to hot liquids. That is why I kind of mix the puree, butter, and egg a little on top of the flour before I add the milk/yeast mixture. If using dry yeast you can add it to the flour after you whisk in the spices. Be careful not to let the yeast come in contact with 1/2 teaspoon of salt directly.
4. Let your rolls cool a little before spreading cream cheese topping so it does not melt into rolls.
STORAGE INSTRUCTIONS: Store rolls in baking dish with a lid or cover with plastic wrap and place in the refrigerator for up to 1 week. Since there is cream cheese in the frosting, the rolls need to be refrigerated.
- Prep Time: 20 minutes
- Proofing (twice): 75 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
