Pumpkin Pie Cinnamon Rolls
User Reviews
5.0
9 reviews
Excellent
Pumpkin Pie Cinnamon Rolls
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Pumpkin pie cinnamon rolls are full of warm spices and topped with creamy maple cream cheese frosting for a flavor explosion in every bite!
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Ingredients
Dough:
- 1/3 cup water warm
- 2 1/4 teaspoons instant yeast 1 package
- 1 1/2 tablespoons granulated sugar
- 2 eggs room temperature
- 1 cup whole milk lukewarm
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter melted
- 4 cups all-purpose flour
- 1 teaspoon salt
Filling:
- 1/3 cup unsalted butter melted
- 1 cup pumpkin puree NOT pumpkin pie filling
- 1 tablespoon milk
- 1/2 cup brown sugar packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of cloves
Maple cream cheese frosting:
- 8 ounces cream cheese softened
- 3 cups powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 2 tablespoons maple syrup
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Instructions
Make the dough:
- Add instant yeast, 1 1/2 tablespoons of sugar, and lukewarm water to a medium bowl and whisk to combine. Let it rest for 5 minutes until foamy.
- Whisk 4 cups of flour and salt in a large bowl and set aside.
- Add the eggs, milk, remaining 1/2 cup sugar, and melted butter to the yeast mixture and whisk until well combined.
- Add the yeast mixture to the flour mix and using a wooden spoon or spatula, stir until well combined.
- The dough will be sticky. Cover with plastic wrap and let it rest for 60 minutes, preferably in a warm place.
- Line a 9x13-inch baking pan with parchment paper and spray it with baking spray.
Roll the dough:
- Flour a flat surface and roll the dough. You will need a good amount of flour, for your hands, a rolling pin, and to sprinkle the dough.
- Roll the dough until it's about 16 inches long by 13 inches wide and it should be about 1/4 inch thick. It is important for the dough to not be very thin, as it won't be able to hold well the filling.
- Spread the 1/3 cup of melted butter over the entire surface of the dough.
- In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon, and nutmeg.
- Evenly spread the pumpkin filling over the rolled-out dough 1 inch from the edges of the dough.
- Cut into 15 smaller rolls. Arrange the rolls 1 inch apart in the prepared baking sheet.
- Let the rolls rest for 20 minutes, during which they will rise a bit.
- In the meantime, preheat the oven to 350 F degrees. Place an oven rack in the middle of the oven.
- Bake for 16 to 18 minutes, or until the tops are golden brown.
Make the frosting:
- Add cream cheese to a large bowl and cream for 1 minute. Gradually add in powdered sugar and continue to beat until smooth.
- Mix in pumpkin pie spice, vanilla, and maple mix until thoroughly combined.
- Remove pans from oven and immediately top each roll with frosting.
- Serve and enjoy preferably warm, with a sprinkle of cinnamon!
Nutrition Information
Show Details
Calories
402kcal
(20%)
Carbohydrates
69g
(23%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
53mg
(18%)
Sodium
296mg
(12%)
Potassium
224mg
(6%)
Fiber
3g
(12%)
Sugar
42g
(84%)
Vitamin A
3008IU
(60%)
Vitamin C
1mg
(1%)
Calcium
109mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 15rolls
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 69g | 23% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 53mg | 18% |
| Sodium | 296mg | 12% |
| Potassium | 224mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 3008IU | 60% |
| Vitamin C | 1mg | 1% |
| Calcium | 109mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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