Pumpkin Cinnamon Rolls at home
- Yield 12
- Prep 20 minutes
- Cook 40 minutes
Pumpkin Cinnamon Rolls at home is a breakfast recipe on Avoteb. The yield on the card is 12. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1/2 cup milk
- 1/4 cup butter
- 1 envelope (2 1/4 teaspoons) instant (“rapid rise”) yeast
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon fine sea salt
- 3/4 cup pumpkin purée
- 1 egg
- 1/4 cup butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- 4 ounces (1/2 cup) cream cheese, softened
- 3 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/4 cup maple syrup
Method
Warm the milk and butter. Mix milk and butter in a microwave-safe bowl. Warm on high for 1 minute, then remove and stir to help melt and dissolve the butter. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm but not hot to the touch. (It is worth measuring the temperature with a cooking thermometer. It should be around 110°F.) If the mixture is too hot, it can kill the yeast, so just wait a few minutes until it reaches the co
Mix dry ingredients. In a separate bowl, whisk together 3 cups of the flour (not all of the flour), granulated sugar, pumpkin pie spice, and salt until combined.
Stir the dough. In the bowl of a stand mixer* fitted with the dough-hook attachment, add the warm milk mixture and sprinkle the yeast on top, then give the mixture a brief stir. Tip in the flour mixture, pumpkin purée and egg, and beat on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough begins to form a ball and pulls away from the sides of the bowl. (The dough will still be moist and slightly sticky thoug
Stir the cinnamon-sugar filling. While the dough rests, make your filling by whisking together the granulated sugar, brown sugar, cinnamon and pumpkin pie spice together in a small mixing bowl until combined.
Roll out the dough. Once the dough is ready, turn it out onto a floured work surface. Take a floured rolling pin to roll the dough out into a large rectangle, about 10 x 15 inches in size. (If you want all of the edges to be even, you can use a pizza slicer to cut the dough into an even rectangle.) Use a knife or an offset spatula to spread 1/4 cup of softened butter (for the cinnamon filling) out evenly over the entire surface of the dough. Scatter the dough evenly with the cinnamon and sugar m
Roll up the dough. Beginning at the 15-inch edge, tightly roll up the dough and give the final seam a little pinch so that it seals. Take a piece of dental floss* or a knife to slice off the two ends of the roll (just 1/2-inch or so on each end, since the ends typically don't have as much cinnamon and sugar filling, which you can discard) so that the ends are even. Slice the remaining dough into 12 equal rounds.
Let the dough rise. Set each of the cut cinnamon rolls into a greased 9 x 13-inch baking dish. Lid the dish with a damp towel, and leave it in a warm place to rise for 25 minutes. Warm the oven to 350°F.
Make the frosting. While the dough is rising, whisk the maple cream cheese frosting ingredients together in a mixing bowl until smooth. If the frosting seems too thick, add in an extra tablespoon of milk at a time until it reaches your desired consistency. If it is too thin, add in extra powdered sugar.
Roast Once the rolls have risen, uncover the dish and place it on the center rack of the oven. Roast for 15-20 minutes, or until the rolls are golden and cooked through. Move the baking dish to a wire rack and let the rolls cool for at least 5 minutes.
Frost. Spoon or spread with the maple cream cheese frosting, serve warm and enjoy!
