PUMPKIN CINNAMON ROLLS

Fall is almost here and how can I not start doing everything pumpkin?!!! i have pumpkin spice ready, pumpkin candles, pumpkins I even bought pumpkin coffee and pumpkin syrup for my coffee! I absolutely LOVE LOVE LOVE this time of year. The smell when u bake with pumpkin spices is so comforting and once it gets even cooler I can be in the kitchen ALL day long.

So instead of the classic cinnamon rolls I decided to make it with pumpkin pure and pumpkin spice. Super easy recipe and can definitely be doubled if you wana make more (recipe makes 12 big rolls if you do them in a pan) i made mine in a muffinpan with liners and got 18 smaller ones (just how i like it) I toppes them with a vanilla pumkin frosting and let me tell you!!!!!!!!! Ill do this reat of the year like every other day 😊.

I use store bought pumpkin pie spice but you can easily make your own. I usuall add a pinch more of nutmeg to get that extra deapth of flavor.

INGREDIENTS

  • 1/3 cup milk
  • 2 tbsp unsalted butter
  • 1/2 cup canned pumpkin
  • 1/4 cup packed light or dark brown sugar
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 egg
  • 2 and 1/4 tsp (1 standard package) instant yeast
  • 2 2/3 cups all-purpose flour

FILLING

  • 1 stick unsalted butter, room temperature
  • 1/2 cup packed light or dark brown sugar
  • 1 1/2-2 tbsp pumpkin pie spice

PUMPKIN CREAM CHEESE FROSTING

  • 4 oz full-fat cream cheese, softened to room temperature
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • 2 tbsp milk
  • 1 cup confectioners sugar, sifted

1. Warm the milk and butter together over the stove or in the microwave. Warm the two together until the butter is just melted. You want the milk and butter warm but not scorching hot. Set aside.

2. Using your stand mixer fitted with a paddle attachment, beat the pumpkin puree, brown sugar, nutmeg, and salt together on medium speed.

3. Add the warmed milk/butter and beat until combined, then beat in the egg and yeast.

4. With the mixer running on low speed, add 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl frequently. Add 1 and 1/4 cups more flour and beat for 1 more minute. The dough will be very soft. Scrape dough down the sides and sprinkle with flour. Cover tightly with platic wrap and let rise in a warm place until double in aize. Usually takes 1-1 1/2 hours. While it rises make your filling! (With a fork smush your softened butter together with sugar and spices until well combined. Spread a thin layer onto your pumpkin rolls before rolling.)

5. Once doubled in size take out of the bowl and transfer to a lightly floured surface. If dough is to stick add some more flour to it. But dont over work it.

6. Using a rolling pin roll out your dough in a rectangle shape until its super thin. Really as thin as you can go without the dough breaking.

7. Add your filling and roll tightly together. Cut in 12-16 pieces and add to a pan or muffin liners (my choice) cover and let rise for another hour.

8. Preheat oven to 350 F and bake your rolls for about 15-20 min depending on the size you chose to make (mine baked for about 15 min).

9. Once done let cool on a wire rack while you make your frosting!

FROSTING

  1. Beat your cream cheese and butter together until soft and creamy. Add in your spices, vanilla and milk and beat until well combined. Add in your powdered sugar and mix until well incorporated.
  2. Spread a thick layer onto your cooled pumpkin rolls and add toppings of your choice (not necessary). I used some sprinkles, candied pecans that I had left over and just some powdered sugar to top it all off with.
  3. * candied pecans. Just sugar and butter in a pan cook on low til it looks like caramel. Add pecans and let cool.
Ready to rise!
Proofed for 1.5 hours.
Filling!
Ready for a second rise.
Oven ready!
Yum!

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