Pumpkin Spice Cinnamon Rolls

Name: Pumpkin Spice Cinnamon Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Yield: 12 rolls
Ingredients: 4-1/2 to 5 cups all-purpose flour; ⅓ cup sugar; 2 envelopes Fleischmann's® RapidRise Yeast; 1 teaspoon salt; 1-1/2 cups water; 6 tablespoons butter; 1 egg; ⅓ cup sugar; 1 tablespoon pumpkin pie spice; ½ cup pumpkin puree; 3 ounces cream cheese; 2 tablespoons butter; ½ teaspoon pure vanilla extract; 2 cups powdered sugar; 1-2 tablespoons milk

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4.5

390 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
2 hrs
Servings
12 rolls
Course
Breakfast

Pumpkin Spice Cinnamon Rolls

Iris Warren

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Pumpkin Spice Cinnamon Rolls are fluffy, sweet, and packed with everyone’s favorite pumpkin spice flavor. Make these cinnamon rolls the night before and pop them in the oven on a cozy autumn morning for a breakfast the whole family will love.

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Ingredients

Servings

For the dough

4-1/2 to 5 cups all-purpose flour
⅓ cup sugar
2 envelopes Fleischmann's® RapidRise Yeast 4 1/2 teaspoons
1 teaspoon salt
1-1/2 cups water
6 tablespoons butter
1 egg

For the filling

⅓ cup sugar
1 tablespoon pumpkin pie spice
½ cup pumpkin puree

For the frosting

3 ounces cream cheese softened
2 tablespoons butter softened
½ teaspoon pure vanilla extract
2 cups powdered sugar sifted
1-2 tablespoons milk

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Instructions

Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
While dough rests, prepare the filling: Combine sugar, pumpkin pie spice, and pumpkin puree in a small bowl. Set aside.
Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread the filling evenly over the dough, stopping at least 1/2-inch from the edges on the long sides.
Beginning at the long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces.
Place, cut sides down, in a greased 13 x 9 inch baking pan.

To bake immediately:

Cover with a towel; let rise in a warm place until doubled in size, about 1 hour .
Bake in a preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for at least 20 minutes.

To bake the next day:

Cover the pan with plastic wrap and refrigerate overnight.
The next morning, remove pan from the refrigerator and let sit at room temperature for 30-45 minutes. Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for 10-15 minutes before frosting.

For the frosting:

Beat cream cheese, butter and vanilla in a large bowl. Slowly add 1 cup of sifted powdered sugar at a time, beating well after each addition. Add milk ½ tablespoon at a time until frosting is desired consistency. Frost rolls.
Refrigerate any leftover rolls.

Notes

TIP: Use unflavored dental floss instead of a knife to cut the rolls. To do this, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice.