Ingredients: |
Ingredients: Dough:
3/4 c milk of choice warmed to 110 degrees (hint: place in microwave for 45 seconds - should feel like a warm bath, but not too hot
1/2 c brown sugar, light or dark, divided
2 ½ tsp active dry yeast
1/2 c pumpkin puree
1/2 c salted butter, very soften, almost melted
1 egg
4 ½ c bread flour (substitution: all purpose flour)
1 tsp salt
2 tsp pumpkin pie spice
1 ½ tsp cinnamon
Pumpkin Spice Cinnamon Filling:
1/2 c salted butter softened
1 c light brown sugar
1/4 c pumpkin puree
1 tbsp cinnamon
2 tsp pumpkin pie spice
1 tsp vanilla bean paste or extract
1/2 c heavy cream for pouring over the rolls
Cream Cheese Frosting:
8oz (1 block) cream cheese, softened
1/4 c salted butter, softened
1 ¾ cups powdered sugar
1 tsp vanilla bean paste or extract
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Directions: |
Directions:Activate the yeast for the dough:
1. Start by activating the yeast for the dough. If using instant yeast, do not follow this instruction for activating the yeast, see notes section below. Pour the warm milk into a small bowl of glass measuring cup. Add 1 tbsp of the brown sugar and sprinkle the yeast over the top. Stir and allow to sit for 5-7 mins, until frothy and activated.
Continue preparing the dough:
1. In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon. Set aside.
2. Once activate, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading by hand). Add the rest of the brown sugar (1/2 cup minus the 1 tbsp that was used for activating the yeast), pumpkin puree, butter, egg, vanilla, and the flour mixture.
3. With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids.
4. Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don't be tempted to add too much, you want the dough to be slightly sticky! If you are mixing and kneading by hand, pour the dough onto a floured surface and knead for 7-9- minutes by hand, or until smooth and elastic.
5. Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes. Don't let the dough rise for too long, or your cinnamon rolls will turn out a little too airy.
Note: this dough won't double in size in that timeframe, and that's what we want!
Prepare pumpkin spice cinnamon filling and baking pan:
1. While the dough is rising, prepare the pumpkin spice cinnamon filling by mixing together the softened butter, brown sugar, pumpkin puree, cinnamon, pumpkin pie spice and vanilla until well combined. If the butter starts to curdle a little bit, that's totally okay! It will all melt beautifully while baking. Set aside
2. Grease a 9x13" baking pan with butter.
Shape, assemble, and proof the cinnamon rolls:
1. Once the dough is done rising, generously flour your work surface. Turn the dough out onto the surface and lightly sprinkle the top with more flour.
2. If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15" rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15" rectangle.
3. Disperse the pumpkin spice cinnamon filling all over the surface of the dough, and spread/smooth it out evenly, leaving a very small border around the edges.
4. Starting on the long end, tightly roll the dough up into a log. Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be approximately 2" in width.
5. Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes while the oven preheats, until puffy.
6. Preheat the oven to 350º F
Bake:
1. Once the cinnamon rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour all over the rolls.
2. For 8 larger rolls, bake at 350ºF for the first 20-22 mins. Then, turn the oven temperature up to 375ºF and bake for another 5-7 minutes. The change in temperature allows the rolls to cook fully through without getting too dark on top and drying out in the middle.
Prepare the cream cheese frosting:
1. While the rolls are baking, prepare the cream cheese frosting. In a large bowl using a hand mixer, beat the cream cheese and softened butter until smooth and fluffy. Then, beat in the powdered sugar and vanilla until well combined and smooth.
2. Remove the rolls from the oven and allow to rest for 10-15 minutes
3. Then, spread the cream cheese frosting all over the rolls.
4. Serve and enjoy!
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This recipe for Pumpkin Cinnamon Rolls is from