Pumpkin Cinnamon Rolls
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5.0
24 reviews
Excellent
Pumpkin Cinnamon Rolls
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Scrumptious Pumpkin Cinnamon Rolls filled with pumpkin pie flavor, rolled and baked, then slathered with a spice-spiked cream cheese frosting. Hello, Fall!
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Ingredients
Dough
- 1 cup milk 110 degrees F/45 degrees C
- 1/2 cup granulated white sugar
- 2 1/4 teaspoons active dry yeast
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 2 large eggs
- 1/3 cup butter melted
- 1 teaspoon pumpkin pie spice
Filling
- 1/4 cup butter melted
- 3/4 cup canned pumpkin puree
- 1/4 cup dark brown sugar
- 1 teaspoon pumpkin pie spice
Frosting
- 3 ounces cream cheese softened
- 1/4 cup butter softened
- 1 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon milk
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon pumpkin puree
Instructions
Stand Mixer/Dough Hook instructions:
Make the Dough
- Combine milk and sugar in a bowl and put in microwave until the temp is reached (it's supposed to be lukewarm, not hot).
- Sprinkle yeast over the surface, and let it sit for 5-10 minutes until foamy. (Tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty).
- Add the yeast mixture to the bowl of your stand mixer with the dough hook attached.
- Add the flour, salt, eggs, butter and pumpkin pie spice. Knead for 8-10 minutes. It should form a ball, and be relatively smooth.
- Let sit in a warm place, until doubled in size (about an hour). Punch down.
- Turn the dough out onto a lightly floured surface, cover and let rest for 10 minutes - this is an important step, don't skip!
Filling
- Combine the pumpkin, brown sugar and pumpkin pie spice. Set aside.
Assembly
- Roll dough into a 16x21-inch rectangle.
- Brush the dough with melted butter and spread the filling evenly over the dough. Leave a gap for sealing the long edge.
- Roll up dough, seal, and cut into 12 rolls. I use (plain, unflavored) dental floss to do this.
- Place a piece of dental floss under the rolled dough, 1 inch from the end. Bring the floss up around the dough and cross it over the top, cutting through the dough and filling. Repeat at 1-inch intervals.
- Place rolls in 2 lightly greased deep-dish pie pans (or use a 9x13 pan). Cover and let rise until nearly doubled, about 30 minutes.
- Preheat oven to 400 degrees F.
- Bake rolls in preheated oven until golden brown, about 15 minutes.
Frosting
- While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla, salt, pumpkin puree, pumpkin pie spice. Add milk to achieve consistency desired.
- Spread frosting on warm rolls before serving.
Notes
- Bread Machine Instructions
- Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. After the dough cycle is done, turn it out onto a lightly floured surface. Continue the recipe from the Filling Step
Nutrition Information
Show Details
Calories
435kcal
(22%)
Carbohydrates
65g
(22%)
Protein
8g
(16%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
66mg
(22%)
Sodium
388mg
(16%)
Potassium
151mg
(4%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
2980IU
(60%)
Vitamin C
0.7mg
(1%)
Calcium
59mg
(6%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 65g | 22% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 66mg | 22% |
| Sodium | 388mg | 16% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 2980IU | 60% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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