Pumpkin Cinnamon Rolls
Total Time
2 hours 20 minutes
Prep Time
2 hours
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(9)
Ingredients
12 rolls
- 4–5 cups all-purpose flour, divided
- 1/3 cup (65g) granulated sugar
- 4 1/2 tsp instant yeast (2 packets)
- 1 tbsp pumpkin pie spice
- 1 tsp kosher salt
- 1 cup (240g) whole milk
- 1/4 cup (55g) unsalted butter, sliced
- 1/2 cup (115g) canned pumpkin puree
- 1 large egg
- 1/4 cup (55g) unsalted butter, room temp
- 1/4 cup (58g) canned pumpkin
- 2/3 cup (135g) light brown sugar, packed
- 1 1/2 tbsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/4 cup (55g) unsalted butter, room temp
- 4 oz cream cheese, room temp
- 1 cup (100g) powdered sugar
- 1 tsp vanilla bean paste (or vanilla extract)
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Preparation
Step 1
In a large mixing bowl, whisk together 2 cups of flour with the sugar, yeast, pumpkin pie spice, and salt.
Step 2
In a measuring glass, add the milk and sliced butter. Microwave for 60-90 seconds or until warm but not hot. It’s ok if the butter doesn’t completely melt.
Step 3
Pour the warm milk into the dry mix and use a wooden spoon to stir and combine.
Step 4
Then mix in the pumpkin and egg.
Step 5
Scoop in 1 1/2 cups of flour and stir to combine. The dough may turn shaggy so ditch the spoon and work the dough with your hands.
Step 6
Dust in extra flour as needed and knead (inside the bowl) until you reach a soft dough that’s no longer sticky to the touch. Form the dough into a ball and press a finger into the surface. If the dough slowly springs back, it’s ready.
Step 7
Allow the dough to rest for 10 minutes while we prep the filling.
Step 8
Scoop the pumpkin into the center of a paper towel. Gather up the sides and squeeze out as much moisture as possible. Replace with a clean paper towel and squeeze again.
Step 9
Place the butter in a small dish and add the pumpkin. Mash the two together with a fork until you reach a smooth consistency.
Step 10
By now, the dough should have puffed slightly. Roll out the dough on a lightly-floured surface, making a 15×18″ rectangle.
Step 11
Spread the pumpkin butter in an even layer on the cinnamon roll dough, leaving about 1/2 inch bare around the edges.
Step 12
Sprinkle the brown sugar on top followed by the cinnamon. Use your hands to evenly spread the cinnamon sugar. Then roll up the dough into a log, rolling from the longest side.
Step 13
Slide some flavorless floss underneath the log to make your cuts, starting by cutting off and discarding the two uneven ends. Then move to the very center to cut the log into two equal pieces, then cut those two pieces in half to create four equal pieces, then cut the four pieces into three slices to create 12 rolls in total.
Step 14
Place your rolls in a lightly buttered 9×13 baking dish. Cover and allow the rolls to rise at room temperature for about an hour.
Step 15
Close to the hour mark, preheat the oven to 350F.
Step 16
The rolls should have nearly doubled in size. *see notes for overnight instructions
Step 17
Bake for 20-25 minutes. To test for doneness, lightly press the very center of one of the middle rolls. If it has some resistance, they’re done. If it still feels doughy, bake for another 3-5 minutes.
Step 18
Allow the rolls to cool for about 15 minutes while we make the icing.
Step 19
Mix and mash together the butter and cream cheese with a fork.
Step 20
Mix in the powdered sugar 1/2 cup at a time and then the vanilla. Switch to a whisk to vigorously whisk out any potential lumps.
Step 21
Scoop a spoonful of icing onto each roll and then spread even.
Step 22
Serve while they’re fresh and warm. Enjoy!
Step 23
Save recipe for the next time?
Chef's notes
OVERNIGHT CINNAMON ROLLS – After the rolls have puffed and doubled in size, cover the pan and chill overnight. The next morning, allow the rolls to rest at room temp for about 30 minutes then bake as instructed.
