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Pumpkin Spice Cinnamon Rolls

Pumpkin Spice Cinnamon Rolls

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  • Total Time: 3 hours

Ingredients

Scale
  • For the Dough:
  • 1/2 cup warm whole milk (about 110°F)
  • 1 package (2 1/4 tsp) active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup melted unsalted butter
  • 1 large egg, room temperature
  • 3 1/2 to 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • For the Filling:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • For the Cream Cheese Glaze:
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed for consistency)

Instructions

  1. Step 1: Activate the Yeast. In the bowl of a stand mixer, combine the warm milk, one tablespoon of the sugar, and the yeast. Stir gently and let it sit for about 5 to 10 minutes until it becomes foamy and bubbly.
  2. Step 2: Mix the Dough. Add the pumpkin puree, melted butter, egg, the rest of the sugar, salt, and pumpkin pie spice to the yeast mixture. Whisk until smooth. Gradually add 3 1/2 cups of flour and mix with a dough hook until a soft dough forms.
  3. Step 3: Knead the Dough. Knead the dough on medium-low speed for about 5-7 minutes. If the dough is too sticky, add the remaining flour one tablespoon at a time. The dough should be smooth, elastic, and slightly tacky but not sticking to your fingers.
  4. Step 4: First Rise. Place the dough in a lightly greased bowl and cover it with a clean kitchen towel. Let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it has doubled in size.
  5. Step 5: Roll and Fill. Punch down the risen dough and turn it out onto a floured surface. Roll it into a large rectangle (about 12×18 inches). Spread the softened butter all over the dough. In a small bowl, mix the brown sugar, cinnamon, and pumpkin pie spice, then sprinkle it evenly over the butter.
  6. Step 6: Shape the Rolls. Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 even rolls. Place the rolls in a greased 9×13 inch baking pan.
  7. Step 7: Second Rise. Cover the pan and let the rolls rise again for 30 to 45 minutes. They should look puffy and be touching each other. Meanwhile, preheat your oven to 350°F (175°C).
  8. Step 8: Bake to Perfection. Bake the rolls for 22-25 minutes, or until they are lightly golden brown on top. Do not overbake, or they will lose their softness.
  9. Step 9: Glaze and Serve. While the rolls bake, beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and milk, whisking until creamy. Spread the glaze over the rolls while they are still warm so it can seep into the centers.
  • Cook Time: 3 hours (includes rising time)
  • Diet: Vegetarian

Find it online: https://www.adelacooking.com/breakfast/pumpkin-spice-cinnamon-rolls/