Breads & Bakingcrazyforcrust5.0
Pumpkin Spice Cinnamon Rolls Recipe
Homemade Pumpkin Spice Cinnamon Rolls are so easy to make even if you've never worked with yeast. These rolls are made from scratch and filled with pumpkin spice instead of cinnamon - and the frosting has the warm pumpkin pie spice too!
👥 12 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 1h 40m🔥 Cook: 30 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●measuring cup
- ●microwave
- ●pan
- ●oven
📝 Preparation Steps
1
Make the dough:
2
Add 2 cups flour, sugar, dry yeast, and salt in the bowl of a stand mixer fitted with the dough hook. Whisk to combine.
salt1 teaspoon(84g) unsalted butter, (softened)6 tablespoons(42g) unsalted butter, (very soft)3 tablespoons(28g) unsalted butter, (softened)2 tablespoonsPinch salt
3
Place water and butter in a microwave-safe measuring cup. Heat, in ⏱️ 30 second increments, until the water reaches 120°-130°F (think hot bath water, use an instant read thermometer for best results). This will take approximately 1 1/⏱️ 2 minutes, depending on your microwave. Butter won’t totally melt.
4
Add water mixture to dry ingredients with the egg. Mix on medium speed for ⏱️ 2 minutes, scraping the sides of the bowl a few times.
(84g) unsalted butter, (softened)6 tablespoonslarge egg1(42g) unsalted butter, (very soft)3 tablespoons(28g) unsalted butter, (softened)2 tablespoons
5
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.
6
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.
7
Cover and let rest for ⏱️ 10 minutes.
8
Fill and Bake:
9
Meanwhile, make the filling by stirring together the sugar and pumpkin pie spice.
(84g) unsalted butter, (softened)6 tablespoonspumpkin pie spice2 teaspoons(42g) unsalted butter, (very soft)3 tablespoons(28g) unsalted butter, (softened)2 tablespoons½ teaspoon pumpkin pie spice
10
Roll dough into a 10x15-nch rectangle using a rolling pin. Spread the butter all over the dough in a thin layer. Sprinkle with filling.
11
Beginning at the long side of the dough, roll up tightly. Slice into 12 equal pieces.
12
TIP: use unflavored dental floss to slice your rolls! Cut a piece of floss and slide floss under roll. Bring sides of floss up to cross on top and slice through the dough. Works like a charm!
13
Place rolls in a 9x13-inch baking pan that’s been sprayed with nonstick cooking spray.
14
Cover rolls and let double in size, about ⏱️ 1 hour.
15
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.
16
Make the frosting: add butter, powdered sugar, vanilla, salt and pumpkin pie spice to a large bowl. Beat with a hand mixer until crumbly. Add 2 tablespoons milk and mix until combined, adding up to 1 more tablespoon milk for desired consistency.
salt1 teaspoon(84g) unsalted butter, (softened)6 tablespoons(42g) unsalted butter, (very soft)3 tablespoons(28g) unsalted butter, (softened)2 tablespoonsPinch saltpumpkin pie spice2 teaspoons½ teaspoon pumpkin pie spice
17
Frost slightly cooled rolls.
18
Store covered for up to 2 days.
Nutrition Facts
calories
413 kcal
fat Content
11 g
serving Size
1 roll
fiber Content
1 g
sugar Content
36 g
sodium Content
205 mg
protein Content
6 g
cholesterol Content
41 mg
carbohydrate Content
72 g
saturated Fat Content
7 g
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