Just some random thoughts about these pumpkin cinnamon rolls:
I searched and searched for what seemed to be the perfect pumpkin cinnamon roll recipe. It wasn’t easy, but I’m hoping that these are good!
This dough was a pain in the butt to work with because it’s so soft, but I kept my self from adding too much flour.
I made some minor tweaks to this recipe, mostly just the amounts of spices in the filling.
Next time I will add a little more spice into the dough.
I used two 10″ cake pans for this batch and one is patiently waiting in the freezer now.
The pumpkin flavor was very subtle, so even those who don’t like pumpkin might enjoy these.
I thought the flavor was great, not too sweet, nice texture, color, smell.
My kids loved them and my friend and I polished off half of these ourselves 😉
Thanks for stopping by!
Pumpkin Cinnamon Rolls – adapted from The Busty Baker via Inspired by Charm
For the Dough:
- 1 package yeast
- ½ cup warm water
- ½ cup milk
- ¼ cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 cup pumpkin puree
- 1 teaspoon salt
- 1 tsp pumpkin pie spice
- 1 egg
- 4 to 5 cups all purpose flour, plus more for rolling (*I needed at least 1/2 cup more*)
- ½ cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Maple Cream Cheese Frosting –
- 4 ounces cream cheese, room temp
- 4 TBSP unsalted butter, room temp
- 1 1/2 cup powdered sugar
- 2-3 TBSP maple syrup (more to taste)
- 2 TBSP milk (more if you want a thinner frosting)
- a pinch of salt
1. In a small bowl or liquid measuring cup, dissolve yeast in warm water, about 5 minutes; set aside.
2. While yeast is dissolving, heat milk in a small saucepan over medium heat until bubbles start to form around the edges and milk is warm to the touch; set aside to cool slightly.
3. In the bowl of an electric mixer, combine milk, granulated sugar, melted butter, pumpkin puree, salt, spices, and egg. Whisk together until well combined. Fit mixer with dough hook attachment. With mixer on low, add 2 cups of flour, mixing until combined. Add yeast mixture, mixing until incorporated. Add 2 remaining cups of flour and mix until combined. Raise mixer speed to medium and knead 5 minutes, until dough pulls away from the sides of the bowl, but is still slightly sticky to the touch. Add additional flour, 2 tablespoons at a time, if necessary to reach right consistency.
4. Spray a large bowl with nonstick cooking spray. Transfer the dough to the bowl and turn to coat with the cooking spray. Cover with plastic wrap and allow dough to rise in a warm place until doubled in size, about 1 to 1 ½ hours.
5. While dough is rising, make filling: In a small bowl, mix together granulated sugar, brown sugar, cinnamon, and pumpkin pie spice until well combined; set aside. Spray a 9×13 baking pan with nonstick cooking spray; set aside.
6. When dough has doubled in size, pull edges away from the sides of the bowl to deflate. (Or go ahead and punch it down. You know you want to.) Divide dough in half; setting half aside, covered in plastic wrap to keep from drying out. On a floured work surface, roll the other half of the dough out into a 12X8 inch rectangle. Spread 4 tablespoons of butter over the dough in an even layer. Sprinkle half of the filling mixture evenly over the butter.
7. Starting with the 12-inch side, roll dough up, pinching the edge to seal. Using a serrated knife, cut roll into six 2 inch pieces. Place pieces, cut side down into prepared baking pan, leaving about ¾-inch of room in between each piece. Repeat with remaining half of dough.* Allow dough to rise in pan in a warm place until doubled in size once more, about 45 minutes more.
8. Preheat oven to 350F. Once the rolls have doubled in size, bake for 25 to 30 minutes or until tops are golden brown. Remove from oven and allow to cool slightly before icing.