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Pumpkin Spice Cinnamon Rolls

  • Author: Charlotte
  • Total Time: 1 hour 50 minutes
  • Yield: 12 1x

Description

These homemade pumpkin spice cinnamon rolls are the perfect fall breakfast recipe! The fluffy rolls are made with real pumpkin purée, filled with brown sugar and pumpkin pie spices, and topped with an easy maple cream cheese frosting.

Ingredients

Scale

For the dough:

  • 3 3/4 cups (560g) all-purpose flour
  • 1 tbsp instant yeast
  • 1/4 cup (50g) brown sugar, packed
  • 1/2 tsp salt
  • 1/2 cup (118ml) warm milk (not more than 110F or it will kill the yeast)
  • 1 large egg, room temperature
  • 3/4 cup (185g) pumpkin purée
  • 1/2 cup (113g) unsalted butter, soft

For the filling:

  • 1/2 cup (113g) unsalted butter, soft
  • 3/4 cup (150g) brown sugar, packed
  • 2 tsp pumpkin pie spices

For the maple cream cheese frosting:

  • 4 oz (112g) cream cheese, soft
  • 1/4 cup (56g) unsalted butter, soft
  • 4 tbsp pure maple syrup
  • 1/2 cup (25g) icing sugar

Instructions

  1. For the dough: in the bowl of an electric mixer, combine the flour, instant yeast, brown sugar and salt. Add the warm milk and with the hook attachment of the mixer, start mixing the dry ingredients with the milk. Once you obtain a crumbly texture, add the pumpkin purée and the egg. Finally, as you are kneading the dough, gradually incorporate the soft butter. When you’ve added all the butter, knead the dough on the low setting for 8-10 minutes. The dough should form a smooth ball and be slightly sticky. Cover the dough with a towel and let it rise for about 10 minutes.
  2. For the filling: mix the soft butter with the brown sugar and pumpkin spice until you obtain like a thick paste. Set aside.
  3. To assemble the rolls: on a well floured surface, roll out the dough into a 14×18 inch rectangle. It should be about 1/4 inch thick. Spread the filling using an offset spatula but leave a bit of a margin on one of the long sides of the dough. Roll the dough tightly starting on opposite side of the margin. Once fully rolled, seal by slightly pinching the dough at the seam. Cut into 12 rolls (they should be ~1.5 inch in width each). Place the rolls into a greased (I prefer to use butter here) 9×13 inch pan, cover with a towel or plastic wrap and let the rolls rise for 30 minutes in a warm spot.
  4. Baking: preheat your oven to 350F. Bake the pumpkin spice cinnamon rolls uncovered for 20-25 minutes or until slightly golden brown. Do not over-bake them so they stay soft in the middle. Let the rolls cool for a few minutes before frosting.
  5. For the maple cream cheese frosting: cream the soft butter and cream cheese together. Once fully combined and smooth, add the maple syrup. Mix, then incorporate the icing sugar. Spread the frosting on top of the pumpkin spice cinnamon rolls and serve.

Notes

To make overnight rolls: once the rolls are in the greased pan, cover the baking dish tightly with plastic wrap and store the rolls in the fridge overnight. The next day, remove the pan from the fridge and allow the rolls to come to room temperature and continue rising for about 1 hour. Then bake the pumpkin spice cinnamon rolls as indicated above.

Tip: cut the rolls using dental floss to keep their round shape.

  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Cuisine: Fall Baking

Keywords: breakfast, brunch, cinnamon rolls, easy, fall baking, homemade, pumpkin, pumpkin recipe, pumpkin spice

Find it online: https://mapleetchocolat.com/pumpkin-spice-cinnamon-rolls/