Pumpkin Spice Cinnamon Rolls
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Pumpkin Spice Cinnamon Rolls
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 3/4 Cup whole milk warm, 110 degrees
- 1/4 Cup granulated white sugar
- 2 1/4 Tsp active yeast Active Dry Yeast
- 3/4-1 Cup pumpkin puree
- 4 tbsps unsalted butter melted
- 1 Large egg Room Temperature
- 3-3/12 Cups flour Bread Flour or Sifted Flour is best. Ive tried this recipe with both amounts of flour, there's flexibility here!
For the Filling
- 1 Cup dark brown sugar
- 1/2 Cup butter softened
- 2 tbsps cinnamon
- 1 tsp allspice
- 1 tsp nutmeg
For the Pumpkin Spice Frosting
- 1 Cup powdered sugar
- 8 Oz softened cream cheese
- 1/4 Cup Pumpkin spice latte creamer my secret ingredient. Starbucks brand is best!
- 2 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Prepare your ingredients by measuring them out beforehand. This will make the cooking process smooth and straightforward.
- Heat the milk until it reaches a lukewarm temperature, similar to bathwater. In the microwave, 35-45 seconds with a stir should do the trick. Combine the warm milk with active dry yeast and a teaspoon of sugar. Mix thoroughly and let it rest for 10 minutes.
- If bubbles have formed after 10 minutes, give it a mix. Then, add in melted butter, egg, sugar, and pumpkin puree. Continue mixing until the mixture achieves a smooth consistency.
- Gradually incorporate the flour into the mixture, ensuring thorough mixing until the wet and dry ingredients are fully combined.
- If your dough is sticky, use your hands to bring it together. Don't worry if it's a bit flaky or has some crumbly parts. Flour a dry surface and start kneading by hand for 7-8 minutes. Alternatively, you can use a stand mixer with a hook attachment for this step.
- Once your dough is smooth, transfer it to a large, buttered bowl. Cover it with a damp towel and place it in a cool, dry spot for approximately 60 minutes or until the dough doubles in size.
- After your dough has doubled, transfer it to a floured surface and roll it out into a large rectangle. Spread a generous layer of softened butter over the dough. Mix cinnamon and sugar, then sprinkle it across the dough. Roll the dough tightly to form a nice log. Cut the log into 12 equal pieces (there might be leftovers).
- Place in a buttered up 13x9 baking dish, over parchment paper and cover with a damp towel, and allow it to rise for the second time or until it has doubled in size.
- Create the frosting by combining powdered sugar, latte mix, cream cheese, and vanilla. Mix the ingredients by hand or use a hand mixer for a smooth and creamy consistency.
- Bake the cinnamon rolls at 350 degrees for 25-35 minutes or until they are nice and soft on the inside, with a golden brown exterior.
- After 5 minutes, generously glaze the cinnamon rolls with the frosting. Serve them warm and enjoy!
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