Pumpkin Spice Cinnamon Rolls
Tender pumpkin bread dough is filled with warm, gooey cinnamon sugar filling with hints of fall spices. Topped off with a maple glaze, these Pumpkin Spice Cinnamon Rolls are amazing!
Servings rolls
Equipment
Ingredients
Dough
- ¾ cup milk for best results I recommend whole milk, but anything will work!
- 4 tablespoons butter cut into chunks
- 4 - 4 ½ cups all-purpose flour divided
- 1 tablespoon rapid rise yeast
- ¼ cup white sugar
- ½ teaspoon salt
- 1 cup pumpkin puree
- 1 egg
Filling
- 1 cup brown sugar packed
- ½ cup butter softened
- 1 ½ tablespoon ground cinnamon
- ¾ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
Icing
- 1 ½ cups powdered sugar
- 2 tablespoons melted butter
- 1 ½ teaspoons maple extract
- 1-2 tablespoons milk
Instructions
- Dough: Place milk and 4 tablespoons butter in a microwave safe bowl. Heat on high for about 45 seconds to 1 minute 30 seconds. All microwaves cook differently. The milk should be nice and warm but not scalding. Butter should be at least partially melted. Stir and set aside.
- In a large mixing bowl of a stand mixer, combine 2 cups flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the pumpkin and egg while the beater is running. Beat until well combined, about 1 minute. Scrape down sides of bowl and switch to a dough hook. Add remaining flour only until dough comes together and barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 3-4 minutes. Scrape dough out onto a floured surface and let rest for about 10 minutes while you make the filling.
- Filling: make sure butter is softened well, but not melted. Beat with brown sugar and spices until smooth.
- Assembly: Spray 9x13 pan with cooking spray. Set aside.
- Dust dough ball with flour and make sure surface is well floured. Do not overwork dough. Gently roll dough into a rectangle about 18 x 14 inches (eyeball it). Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and use dental floss or thread to cut into rolls. Cover pan with a clean towel and let rise in a warm place for about 30-45 minutes. If you have double ovens, place them in an oven with a pan filled with boiling water while you preheat the other oven. In the mean time, preheat oven to 350 ℉.
- When rolls have finished rising bake for 15-25 minutes or until light golden brown. (Check them at 15 minutes and watch from there. Total bake time can vary oven to oven.) Mix icing ingredients and then spread on while still warm.
Notes
- Store finished rolls, tightly covered on the counter for up to 3 days or in the refrigerator for 4-5 days (but really these are going to be best fresh out of the oven or eaten the next day!).
- To make the day before: If you'd like fresh rolls in the morning, you can save yourself some time and prepare these pre-baked the day before. Simply follow the instructions as written, but after rolls have been placed in the pan, immediately cover with plastic wrap and place in fridge. The next morning, put them out and let them rise as room temp and continue as instructions describe.
- Freezer instructions for planning ahead: After rolls are sliced and before they rise, immediately place in/on a parchment-lined pan in the freezer. When they are frozen, remove them from the parchment and place them in an airtight container or ziplock bag for easier storage.
- To cook from frozen: Bring to room temperature and then allow to rise as normal. You can transfer them to the fridge to thaw overnight, and then place them on the counter in the morning to plump and rise, or you can place your frozen rolls at room temperature and wait for them to thaw and then rise (just like you would Rhodes Rolls). The total time for both of these really depends on the temperature of your home and other factors.
Nutrition
Calories: 454kcal, Carbohydrates: 76g, Protein: 6g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 217mg, Potassium: 154mg, Fiber: 3g, Sugar: 38g, Vitamin A: 3619IU, Vitamin C: 1mg, Calcium: 62mg, Iron: 3mg
Calories: 454kcal
Cost: $8
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