PUMPKIN CINNAMON ROLLS
There's nothing quite like the aroma of freshly baked Pumpkin Cinnamon Rolls wafting through your home. These swirls of pumpkin-spiced goodness are the ultimate fall treat, get ready to indulge in the perfect blend of pumpkin, cinnamon, and cream cheese.
Equipment
- 1 Casserole dish
- 1 rolling pin
- 1 stand electric mixer
Ingredients
Yeast Dough:
- 1 ⅓ cup warm whole milk
- 5 tablespoon white sugar
- 1 teaspoon sea salt
- 1 teaspoon instant yeast
- 1 large egg
- ½ cup unsalted butter melted
- 4 cups all-purpose flour
- 7 oz pumpkin puree divided ½ can for dough ½ for filling
Pumpkin Cinnamon Roll Filling:
- ½ cup unsalted butter softened
- ½ cup white sugar
- 3 tablespoon ground cinnamon
- 7 oz pumpkin puree
Cream cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powder sugar
Instructions
- Step 1: Activate the Yeast- Begin by warming 1 ¼ cups of milk. Ensure it's just warm, not too hot. Remove it from the heat and add 5 tablespoon of sugar, then sprinkle with 1 teaspoon yeast. Let it activate for about 7 minutes, or until it begins to froth.
- Step 2: Mix the dough- Add 1 teaspoon salt, an egg, ½ cup of melted butter, and half of the can of pumpkin puree (7oz) to the yeast mixture. In the bowl of an electric mixer with a dough hook attachment, gradually incorporate 4 cups of flour, one cup at a time, until the dough forms a smooth ball that doesn't stick to the sides of the bowl.
- Step 3: Let the dough rise- Cover the dough with plastic wrap and let the dough rise until it doubles in size, which usually takes about 2 hours, depending on room temperature.
- Step 4: Roll and Assemble- Once the dough has risen, invert it on a floured surface and with a rolling pin roll out into a rectangle about ¾ inch thickness. Spread the remaining pumpkin puree and ½ cup softened butter evenly over the dough, then sprinkle a mixture of cinnamon and sugar
- Step 5: Cut and Rise again- Grease a baking dish with nonstick spray. Roll the dough tightly and cut it into 2-inch slices. Arrange the pumpkin yeast rolls flat in a baking dish and let them rise for an additional 20-30 minutes. Or until doubled in size and fluffy.
- Step 6: Bake to Perfection- Preheat your oven to 350°F (180°C). Bake the pumpkin buns for 30-40 minutes, or until they turn a beautiful golden brown.
- Step 7: Prepare the Cream Cheese Frosting- While the rolls are baking, whip up the cream cheese frosting. Combine ½ cup softened butter and 8 oz softened cream cheese in a mixing bowl, then add 2 cups of powdered sugar and mix on low speed until creamy.
- Step 8: Frost and Enjoy!- Once the rolls are out of the oven, generously spread the cream cheese topping evenly over the pumpkin buns while they're still warm. Serve and savor the flavors of fall!
Notes
Tips for working with yeast:
- To activate your yeast put it in warm liquid making sure it's not hot. The perfect temperature is around 196F.
- If your yeast doesn't foam start over because your dough won't rise. Either your yeast has expired or the liquid was too hot or too cold.
- Keep yeast dough warm. This means away from any doors or windows especially if it is cold outside. Also if you have stone countertops make sure to work with your dough on a wooden surface the cold countertop can deactivate your yeast and it will no longer rise and be nice and fluffy.