Breads & Baking

crazyforcrust4.8

Pumpkin Cinnamon Rolls Recipe

Pumpkin Cinnamon Rolls are literally the best cinnamon rolls in the world - super soft and fluffy dough with pumpkin spice filling and cream cheese icing - they're the perfect fall breakfast.

👥 12 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 30 min🔥 Cook: 25 min👤 Dorothy Kern📖 crazyforcrust

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●whisk
●measuring cup
●microwave
●baking dish
●oven

📝 Preparation Steps

Add 2 cups (248g) flour, sugar, dry yeast, and salt in the bowl of a stand mixer fitted with the dough hook. Whisk to combine.

to 5 cups (558-620g) all-purpose flour4 1/2cup (67g) brown sugar1/3(237ml) milk1 cup(84g) unsalted butter, softened6 tablespoons(42g) unsalted butter, melted3 tablespoons(226g) powdered sugar2 cups(113g) cream cheese, softened4 ouncessalt1 teaspoonPinch of salt

Place milk and butter in a microwave-safe measuring cup. Heat, in ⏱️ 30 second increments, until the milk reaches 120°-130°F (it should be like hot bath water, use an instant read thermometer for best results). This will take approximately 1 ½ minutes, depending on your microwave. Butter won’t totally melt.

Add water mixture to dry ingredients with the pumpkin puree. Mix on medium speed for ⏱️ 2 minutes, scraping the sides of the bowl a few times.

Add 1 cup more flour, beat an additional ⏱️ 2 minutes at high speed, scraping bowl occasionally. Mix in just enough remaining flour so the dough forms into a ball. The dough will be slightly sticky but not wet.

to 5 cups (558-620g) all-purpose flour4 1/2cup (67g) brown sugar1/3(237ml) milk1 cup(84g) unsalted butter, softened6 tablespoons½ cup (120g) pumpkin puree (not pumpkin pie mix)⅔ cup (134g) packed brown sugar(42g) unsalted butter, melted3 tablespoons(226g) powdered sugar2 cups¼ cup (57g) unsalted butter, softened(113g) cream cheese, softened4 ounces

Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about ⏱️ 6-8 minutes. You know it’s done when it forms a cohesive ball and springs back when lightly pressed with 2 fingers.

Cover and let rest for ⏱️ 10 minutes.

Meanwhile, make the filling by stirring together the brown sugar and pumpkin pie spice.

(237ml) milk1 cup(84g) unsalted butter, softened6 tablespoonspumpkin pie spice1 tablespoon(42g) unsalted butter, melted3 tablespoons(226g) powdered sugar2 cups½ teaspoon pumpkin pie spice(113g) cream cheese, softened4 ounces

Roll dough into a 10x15-inch rectangle using a rolling pin. Spread the melted butter all over the dough in a thin layer. Sprinkle with filling.

Beginning at the long side of the dough, roll up tightly. Slice into 12 equal pieces.

Place rolls in a 9x13-inch baking dish that’s been sprayed with nonstick cooking spray.

Cover rolls and let double in size, about ⏱️ 1 hour.

Preheat oven to 350°F. Once risen, bake cinnamon rolls for about ⏱️ 25-30 minutes or until golden brown and the center is cooked through. Cool ⏱️ 20 minutes before frosting.

Make the frosting: Whisk powdered sugar, pumpkin pie spice, and salt in a medium sized bowl. Add butter and cream cheese to a large bowl. Mix until smooth then mix in dry ingredients until crumbly. Add vanilla and 2 tablespoons milk, mixing until smooth and creamy (frosting will be a bit looser than regular cream cheese frosting). Add more milk as needed for consistency.

Frost slightly cooled rolls.

Nutrition Facts

calories

719 kcal

fat Content

18 g

serving Size

1 serving

fiber Content

3 g

sugar Content

60 g

sodium Content

243 mg

protein Content

11 g

trans Fat Content

1 g

cholesterol Content

47 mg

carbohydrate Content

129 g

saturated Fat Content

11 g

unsaturated Fat Content

5 g

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