Pumpkin Cinnamon Rolls

There is nothing more cozy than having your whole house smell of cinnamon rolls! Actually there is just one thing that smells better – PUMPKIN CINNAMON ROLLS. They taste like pumpkin spice and everything nice and it’s paired perfectly with a maple cream cheese frosting that really just completes this fall dessert.

Now if you’d rather have traditional cinnamon rolls, there is a recipe on the blog for that! The only difference between the two is this version has lots of pumpkin going on for the fall vibes so let’s make it.

HOW TO MAKE THE DOUGH

If you ever made any bread or pastries from scratch, this recipe will be easy! There is a lot of down time involved but great delicious things take time.

HERE’S WHAT YOU WILL NEED:

• whole milk
• instant yeast
• granulated white sugar
• pumpkin pie spice
• pumpkin puree
• unsalted butter
• eggs
• salt
• all purpose flour

Start out with adding the warm milk to a large mixing bowl. Sprinkle the yeast on top. If using active dry yeast, whisk the warm milk with the yeast and cover for 10 minutes. The yeast is active if it froths and thickens up. If you use instant yeast like me, you don’t need to cover it for 10 minutes. Then add the sugar, melted butter, eggs, pumpkin pie spice, and pumpkin puree. Whisk all together until smooth.

Then add the all purpose flour and salt to the wet ingredients. Combine together using a hook attachment and stand mixer or a wooden spoon/rubber spatula. Knead the dough for about 7 to 9 minutes until it becomes smooth and elastic.

The dough shouldn’t be too sticky or too dry. It’ll be fluffy, soft, and moist. If it’s too try, add a tablespoon of milk at a time. If it’s way too sticky, add a tablespoon of flour at a time. Transfer to an oiled bowl and cover it with a towel or cling wrap. Set in a warm place for about an hour or until doubled in size.

FILLING AND ROLLING

There are two parts to the filling for these cinnamon rolls. Now traditional cinnamon rolls are typically filled with just butter and a cinnamon brown sugar mixture. To make these pumpkinified (if that’s even a word), we are going to mix unsalted butter with pumpkin puree for the spread. For the brown sugar cinnamon mixture, we’ll be infusing it with pumpkin pie spice.

The Cinnamon Sugar Mixture

Mix together light brown sugar, cinnamon, and pumpkin pie spice. Dark brown sugar also works and I’ve used it before but I prefer light brown sugar.

The Pumpkin Butter Filling

In another bowl, combine unsalted butter and pumpkin puree to make pumpkin butter! Keep in mind that butter has to be at room temperature. If it is not room temperature/softened, you won’t be able to spread it.

Flour a working surface and transfer the dough so it doesn’t stick. Roll it out into a large rectangle, about 14 inches x 20 inches. Spread the pumpkin butter across the dough and sprinkle the cinnamon sugar all across the top evenly.

Roll it up tightly and cut into about 1 to 1.5 inch slices (depending how thick you like them) to end up with 12 individual rolls. Transfer to a greased 9 x 13 dish. Cover AGAIN and let it proof for about 30 minutes this time.

Preheat the oven to 375°F. Pour the heavy cream around the rolls in the pan and pop in the oven to bake for about 21 to 22 minutes or until golden brown. I learned about this heavy cream trick from an article on Today.com and it makes all the difference. I used to only brush them with heavy cream on top to keep them moist and golden on top until I read about this secret trick that Cinnabon might be doing too.

HOW TO MAKE THE MAPLE CREAM CHEESE FROSTING

The best way to enjoy cinnamon rolls in my honest opinion is only with cream cheese frosting! It adds a nice tanginess to cut from the sweetness for the perfect combination.

HERE’S WHAT YOU WILL NEED:

• cream cheese
• unsalted butter
• maple syrup
• powdered sugar
• vanilla extract
• heavy cream

The most important tip for making the frosting is that all your ingredients have to be at room temperature, specifically the cream cheese and unsalted butter. Add all the ingredients to a mixing bowl and beat together using paddle attachment and stand mixer or use a hand beater. It should be fluffy and smooth. If you want it thinner, add more heavy cream. I prefer it thicker because the heat of the fresh cinnamon rolls softens and melts it so beautifully.

After the cinnamon rolls are out of the oven and have cooled for a few minutes, spread the frosting on top and enjoy warm!

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

To see more recipes and behind the scenes, follow along on Instagram and Youtube! I’m also now on Pinterest pinning away so stop by and see what’s up.