Pumpkin Cinnamon Rolls Recipe
This Pumpkin Cinnamon Rolls Recipe just might be your new fall favorite breakfast. Moist and fluffy, there's a high probability that this is one of the best ways to start the day! Homemade cinnamon rolls ready in less than an hour? Count me in time and time again!
Servings: 11 Rolls
Calories: 207kcal
Equipment
- Hand/stand Mixer
- 9 inch Round Pan
Ingredients
- 2 and ¼ teaspoons (1 standard package) Active Dry Yeast
- ⅓ cup Milk at about 110 def F
- ½ cup Canned pumpkin puree not pumpkin pie filling
- 1 egg at room temp
- 2 tablespoon softened butter
- ¼ cup brown sugar
- ½ tsp salt
- 2 ⅔ cups All purpose flour (you might need a bit extra for the surface)
For the filling
- 6 tablespoon very soft butter
- ½ cup brown sugar, packed (both light/dark are fine)
- 1 tablespoon ground cinnamon
- 1 teaspoon Pumpkin Pie Spice
For Cream Cheese Icing
- 4 oz (114 gms) full-fat cream cheese not cream cheese spread
- 1 cup confectioners' sugar
- ⅛ tsp pumpkin pie spice
- ½ teaspoon pure vanilla extract
- 2 tablespoon Milk
Instructions
- Step 1: Mix the ingredients. Put the yeast in warm milk and let it dissolve. Grab a bowl and mix together the egg, butter, pumpkin, salt, sugar, and yeast/milk mixture, plus 1 cup of flour. Using an electric/stand mixer and mix for 3 minutes on medium. Stir in the rest of the flour to make a sticky dough. *If you do not have a stand-mixer, you can mix dough in a large mixing bowl with a wooden spoon or even using your hand.*
- Step 2: Add dough to the bowl. Just add the sticky dough to the bowl and do not knead it at all. The bowl should be greased and turn the sticky dough once so that the top is greased. Cover the dough and put it in a warm place. Let it rise so it's double its size. This should take about 1-1.5 hours.
- Step 3: Make the filling. To make the filling in the rolls, mix the cinnamon, pumpkin pie spice and the brown sugar. Stir the dough mixture, beating it down. Put it out on a floured surface and roll it into a 18×10 inch rectangle. Spread softened butter on top evenly and then sprinkle on the spices and brown sugar mixture. Roll the dough into a cylinder and pinch the seam to seal. Slice the dough into 10-11 pieces, using a very sharp knife.
- Step 4: Bake. Arrange the pieces onto a greased 9-inch or 11 inch pan. Cover them and put them in a warm place. Let them rise until doubled which will take about 45 minutes of time. Preheat the oven to 350 degrees F. Bake for about 23-27 minutes and then place on a wire rack to cool.
- Step 5: Top with the Icing. Make Icing by beating softened cream cheese for a minute. Add and beat in confectioners' sugar, milk, pumpkin pie spice and vanilla next, till the icing gets smooth and spread it over on slightly warm rolls.
Notes
Storing and Freezing Instructions:
- Store cinnamon rolls at room temperature, covered tightly at all times. They will stay good for about 2 days. Do not keep them in refrigerator as they will dry out.
- You can plan ahead and make a double batch of cinnamon rolls and store them in the freezer for 2 months..
- I recommend freezing them without frosting and then add that on later once they're thawed.
Quick tips to make perfect Rolls:
- Flour - Don't overmix the flour when you add it as this can cause the dough to harden up.
- Yeast: You can also use active dry yeast instead of instant. Rising time for dough might be a bit longer in that case.
Nutrition
Serving: 1Roll | Calories: 207kcal | Carbohydrates: 46g | Protein: 4g | Fat: 1g | Sodium: 242mg | Sugar: 20g