Ingredients
For The Cinnamon Roll Dough
- 3/4 cup milk (whole, 2%,almond milk or oat milk ), warmed
- 1/4 cup granulated sugar
- 1/4 ounce instant yeast (1/4-ounce package yeast) Or active dry yeast
- 3/4 cup pumpkin puree
- 1/4 cup melted butter, at room temperature
- 1 large egg, room temperature
- 4 cups bread flour
- 2 tablespoons pumpkin pie spice
- 3/4 teaspoon salt
For The Filling
- 1 1/2 tablespoons ground cinnamon
- 2/3 cup dark packed brown sugar, light brown sugar works too
- 1/4 cup butter, at room temperature
For The Cream Cheese Glaze
- 4 ounces cream cheese, at room temperature
- 3 tablespoons butter, at room temperature
- 1/4 cup powdered sugar
- 4 tablespoons pure maple syrup
- 1/4 teaspoon salt
Instructions
If You're Mixing By Hand
- Lightly spray a large bowl with cooking spray or lightly coat with a neutral oil and set aside.
- Check the expiration date on your yeast. If it's within a month of the expiration date, you must proof (bloom) it to make sure the yeast is still active.
- Next, let's warm up the milk. To do this- place milk in a microwave-safe container and warm for 30-45 sections. The milk should only be warm to the touch (dip a figure in to test it), cold milk will not activate the yeast. Do Not Skip This Step!
- In a separate bowl, transfer the warm milk, and sugar and sprinkle the yeast on top.
- Stir in the pumpkin puree, egg, and melted butter. Use a wooden spoon, whisk, or a hand mixer to mix until well combined, smooth, and creamy.
- Next, stir in the bread flour (one cup at a time, pumpkin spice, and salt. Mix until dough begins to form.
- Turn dough onto a floured surface and knead for 8-10 minutes. The dough will be very sticky and cling to the counter, but use as little flour as possible to prevent the dough from becoming tough.
- Once kneaded, scrape the dough into the lightly oiled bowl, turn once to coat, cover with plastic wrap, and allow the dough to rise for 1 hour or until doubled in size. This may more or less time depending on the humidity and temperature in your home. I used the u0022bread proofu0022 setting in my oven.
If You're Using A Stand Mixer
- Follow steps 1-3 from above.
- In the bowl of the stand mixer, transfer the warm milk, and sugar then sprinkle the yeast on top.
- Stir pumpkin puree, room temperature egg, and melted butter, mixing until smooth and well combined, and creamy.
- Next stir in bread flour (one cup at a time), pumpkin pie spice, and salt with a wooden spoon until a dough begins to form.
- Place the dough hook on the mixer and knead the dough on low speed for 8-10 minutes. The dough should form into a slightly sticky ball.
- Once kneaded, scrape the dough into the lightly oiled bowl, turn once to coat, cover with plastic wrap, and allow the dough to rise for 1 hour or until doubled in size. This may take more or less time depending on the humidity and temperature in your home. I used the u0022bread proofu0022 setting in my oven.
Let’s Prepare The Filling
- In a small bowl, combine the brown sugar, and cinnamon and set aside.
Let’s Shape The Cinnamon Rolls
- After the dough has doubled in size, transfer the dough to a well-floured surface and roll out into a 14x16 inch rectangle.
- Next, brush the dough with the softened, leaving a ¼-inch margin at the far side of the dough.
- Next, use your hands to sprinkle the mixture over the buttered dough, then rub the sugar into the butter.
- Starting with the long edge, roll the dough tightly into an 18-inch log. Place the seam side down making sure to seal the edges of the dough as best you can.
- With a sharp, serrated knife, cut the log into 12, 1-inch wide pieces. I like to score (make dents) the dough before cutting. This helps to get my rolls more even size. You should get around 12 rolls.
- Place the cinnamon rolls in a greased or lined 9x13 inch baking pan.
- Cover with plastic wrap and a kitchen towel and let the cinnamon rolls rise again for about 30 minutes, then preheat your oven.
Now, Let’s Bake!
- Preheat the oven to 350 degrees Fahrenheit.
- Remove the plastic wrap and towel and bake the cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown.
- Allow them to cool for 10 minutes before frosting.
How To Make the Glaze
- In the bowl of an electric mixer or in a medium bowl, combine cream cheese, room temperature butter, powdered sugar, maple syrup, and 1/4 teaspoon salt.
- Beat until the mixture is smooth and creamy.
- Spread over the pumpkin cinnamon rolls and serve!
Keep your screen on while you cook.
I’m cookin’ with The Craven Foodie!Nutrition
Notes
u003cliu003eu003cstrongu003eCheck the expiration date on your yeast packet. u003c/strongu003eIf you’re unsure if your yeast is alive – proof the yeast prior to adding it to your dough.u003c/liu003eu003cliu003e100°–110°F is the ideal temperature for Active Dry Yeas and 120°–130°F is the ideal temperature for Instant rise. If the yeast is room temperature or cold the yeast will not activate and the cinnamon rolls will be dense and tough. Do not skip this step.u003c/liu003eu003cliu003eDon’t overheat your milk. It should be between 105-115 degrees F. If it’s hotter it will likely kill the yeast, which means the cinnamon rolls will not rise. A simple tip is to dip your finger in the milk — it should feel warm similar to warm bath water but not HOT. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.u003c/liu003eu003cliu003eUse room temperature butter for the filling. Most recipes call for using melted butter in the filling, but that will cause the filling to leak out before baking. Room temperature butter is best!u003c/liu003eu003cliu003eRub the brown sugar into the butter. After you spread out the softened butter on the dough, it’s important to rub the brown sugar into the butter and dough so that it’s well combined. u003c/liu003eu003cliu003eMake sure you flour your work surface and the rolling pin. This is to prevent the cinnamon rolls from sticking to the surface or to the rolling pin.u003c/liu003eu003cliu003eCinnamon rolls from the center of the pan are always softer than those around the edge. So choose a pan that can hold a higher percentage of interior rolls. Rather than two 9u0022 round pans, use a 9u0022 x 13u0022 pan.u003c/liu003eu003cliu003eUnderbake cinnamon rolls just slightly. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown.u003c/liu003eu003cliu003eFrost rolls while warm. The thick icing will partially melt, seeping down into the crevices between the rolls, as well as into the cinnamon swirl.u003c/liu003eu003cliu003eLeftovers can be kept for 3-4 days in the refrigerator. After that, the risk of food poisoning increases. If you don’t think you’ll be able to eat leftovers within four days, freeze them immediately. Make sure the leftovers have cooled down to room temperature before storing.u003c/liu003eu003cliu003eCalibrate your oven. This will ensure you’re getting an accurate reading on the temperature. Every oven is different so grab the manual for the most accurate way how to calibrate your specific oven.u003c/liu003eu003cliu003eu003cstrongu003eI ALWAYS recommend reading through the recipe in full a couple of times before starting.u003c/strongu003e That way you know exactly what to expect and you can prep accordingly.u003c/liu003eu003cliu003eu003cstrongu003eGather all your ingredients before cooking. u003c/strongu003eThis way you don’t forget to add an ingredient or two. Believe me, It has happened so many times so I use “u003ca href=u0022https://www.webstaurantstore.com/blog/2886/what-is-mise-en-place.htmlu0022u003emise en placeu003c/au003e” to save my sanity and the recipe.u003c/liu003eu003cliu003eu003cstrongu003eu003cstrongu003eFor your convenience, you can automatically generate a shopping list of all the ingredients + save the recipe (below scroll ￬).u003c/strongu003eu003c/strongu003eu003c/liu003e
