Pumpkin Cinnamon Rolls
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Pumpkin Cinnamon Rolls
We love my classic cinnamon rolls, but this general conference weekend I wanted to make something a little more fall-ish. I’ve been seeing some classic cinnamon rolls with pumpkin puree in the filling, but I’ve been wanting one with pumpkin in the dough – and some kind of maple frosting. Instead of butter, brown sugar, and cinnamon like traditional cinnamon rolls, these Pumpkin Cinnamon Rolls have butter, brown sugar, and pumpkin pie spice in the filling. For the frosting, I made a basic cream cheese frosting, then added a couple tablespoons of maple syrup to it. The maple-y frosting, with the pumpkin dough, and pumpkin pie spice filling is so yummy and perfect for fall!
These Pumpkin Cinnamon Rolls are so gooey and delicious.
Pumpkin Cinnamon Rolls
Ingredients
Pumpkin Dough
- 2 tbsp active dry yeast
- 1 1/2 c. warm water
- 1/3 c. sugar
- 1/3 c. melted butter
- 2 tsp. salt
- 1/3 c. nonfat dry milk
- 1 egg
- 3/4 c. pumpkin puree
- 1 tsp. pumpkin pie spice
- 6 1/2 c. flour
Filling
- 3/4 c. butter, softened
- 1 c. brown sugar
- 2 tbsp. pumpkin pie spice
Maple Cream Cheese Frosting
- 1/3 c. butter, softened
- 1/2 package cream cheese, softened (4 oz.)
- 3-4 c. powdered sugar
- 1 tsp. vanilla
- 4 tbsp. maple syrup
- 3-4 tbsp. milk, as needed
Instructions
Dough
- Dissolve yeast in warm water for 2 minutes. Add all ingredients except 3-4 cups of flour in a stand mixer, and mix with dough hook until smooth.
- Gradually add the remaining flour and mix until just combined.
- Turn dough out onto floured surface and knead gently until dough is soft and incorporated. Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise until doubled, about an hour.
Making the Rolls
- After dough has risen, punch down and knead into ball. Roll out onto floured surface. Roll into a large rectangular shape, about 1/2 inch thick.
- In a separate bowl, mix butter, brown sugar, and pumpkin pie spice into a paste. Spread the mixture over the dough evenly. Roll dough firmly into vertical log.
- Cut dough at approximately every 1 inch to make 12-18 rolls depending on how big each roll is. (Using a cheese knife to cut keeps the dough from pinching!). Place rolls in a pan that is coated with cooking spray.
- Cover and let rise for 15 minutes on top of stove. Meanwhile set stove to 200 degrees F to keep the area around the rolls warm.
- After they’ve risen, place them in the 200 degree oven for 5 minutes, then turn the temperature up to 350 degrees F and bake for 18-20 more minutes (don’t open the oven door when you raise the temp).
- Bake until tops are slightly golden brown. Make sure there's some brown on top or they may be underdone.
Maple Cream Cheese Frosting
- While the rolls are baking, prepare your frosting. In a stand mixer whip butter and cream cheese as hard as the beater will go.
- Then turn down the speed and add the powdered sugar slowly, alternating with a bit of milk. Add vanilla. The add maple syrup. Continue adding powdered sugar and milk until you get a smooth consistency, slightly thinner than traditional butter cream.
- When the pumpkin cinnamon rolls are very slightly browned on top they are done. Remove and frost immediately!
I hope you love these Pumpkin Cinnamon Rolls too! My family couldn’t get enough – and they make just enough to bring some extras to friends or neighbors. Be sure to
tag your recipes at @plumstreetcollective on Instagram. Thanks for reading!
