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pumpkin cinnamon rolls recipe

Pumpkin Cinnamon Rolls

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 40 minutes
Servings: 12 Rolls
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 1/2 cups (440 g)  all purpose flour plus extra for dusting
  • 2 1/4 teaspoons (7 g) instant yeast
  • 1/4  cup (50 g) granulated sugar
  • 1 teaspoon 1 salt
  • 1 teaspoon  pumpkin pie spice
  • 3/4 cup (180 g) pumpkin puree
  • 1/2 cup (120 ml) warm milk about 110 F (43 C)
  • 1/4 cup (55 g) unsalted butter melted
  • 1 large  egg
Filling
  • 1/3 cup (75 g) unsalted butter very soft
  • 3/4 cup (150 g) light brown sugar
  • 1 tablespoon  ground cinnamon
Cream cheese frosting
  • 4 ounces (115 g) cream cheese softened
  • 2 tablespoons  unsalted butter softened
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon  vanilla extract
  • 1 to 2 tablespoons  milk

Method
 

  1. Whisk 3 cups of flour with the yeast, sugar, salt and pumpkin pie spice. Add the pumpkin puree, warm milk, melted butter and egg, and stir into a shaggy dough.
  2. Knead for 6 to 8 minutes, adding the remaining flour as needed, until smooth. Cover and let rise for 60 to 75 minutes until doubled.
  3. Mix the soft butter, brown sugar and cinnamon for the filling.
  4. Roll the dough into a 16 by 12 inch rectangle. Spread the filling, leaving a border along one long edge. Roll up tightly and pinch the seam.
  5. Cut into 12 rolls and place in a greased 9 by 13 inch dish. Cover and let rise for 30 to 45 minutes.
  6. Bake at 350 F (175 C) for 22 to 28 minutes until golden. Cool for 10 minutes.
  7. Beat the cream cheese, butter, powdered sugar, vanilla and milk until fluffy. Spread over the warm rolls.

Notes

Vegetarian, contains dairy, egg and gluten. Not vegan. Use plain pumpkin puree, not pie filling. Rolls can be shaped the night before and baked in the morning.