Of course you want Pumpkin Cinnamon Rolls! I think that cinnamon breakfast rolls are a staple from September through January, but of course, you can obviously love them year-round. So, I remember going to Cinnabon back in the day, and not even getting cinnamon rolls. I think there was a drink I loved. Off to Google it.. Oh, yes. MochaLatta Chill. It’s still there! That reminds me of another favorite. Off to Google it.. Oh, yes. It was Au Bon Pain, and I can’t for the life of me remember the drink I loved. I can’t really do caffeine. That didn’t stop me as a teen or young adult, but somehow when pregnant or handling three (really, four) kids, I try to abstain. That said, let’s not get off topic because we’re talking about pumpkin spice cinnamon rolls right now.
Pumpkin Cinnamon Rolls Recipe:
Makes 12 Large Rolls
What You Need:
Prep Time: 20 minutes
Rise Time: 1 hour
Rest Time: 10 minutes
Cool Time: 10 minutes
5 – 5 ½ cups all purpose flour
1 ½ cup water
1/3 cup sugar
6 Tbsp butter, unsalted
4 ½ tsp yeast
1 tsp salt
½ cup pure pumpkin puree
½ Tbsp cinnamon
1/3 cup sugar
½ tsp ground ginger
¼ – ½ tsp nutmeg
½ tsp allspice
4 oz cream cheese, softened
2 cup powder sugar, sifted
½ tsp vanilla
2 Tbsp butter, unsalted, softened
2 Tbsp milk
9×13 baking pan
What You Need:
1 – Combine 2 cups flour, sugar, yeast, and salt in large mixing bowl and mix on low.
2 – Then, warm water to 120°. And add butter to water, and then add to mixing bowl.
3 – Add egg to mixing bowl.
4 – Beat for 2 minutes at medium speed, scraping bowl occasionally.
5 – Add 1 cup of flour, then beat for 2 minutes at high speed, and then stir in remaining flour until dough forms into a ball.
6 – On a lightly floured board, knead dough 5 minutes, until smooth and elastic. *Tip: with two fingers, press lightly into the dough and it should spring back. This is when it’s ready. Cover with towel and rest for 10 minutes.
7 – Prepare filling: Combine sugar and spices in a small bowl, and mix in pumpkin puree. Set aside.
8 – Roll dough into 15×10 inch rectangle.
9 – Spread filling evenly, stopping 1/2” from the edges on the long sides.
10 – Roll the rectangle tightly along the long edge.
11 – Cut into 12 equal pieces. *Tip, you can use unflavored dental floss or a non serrated knife to cut the pieces.
12 – Place pieces into greased 9×13 pan. Cover with a towel and let rise until doubled in size, approximately 1 hour.
13 – Bake at 350°F for 25-30 minutes or until golden brown. Let set for 10 minutes and remove rolls to a wire rack. Cool for 20 minutes.
14 – Prep frosting: Beat cream cheese, butter, vanilla. Add 1 cup of powdered sugar at a time and beat until creamy. Add 2 Tbsp milk and mix until creamy and smooth.
15 – Frost rolls liberally.
16 – Enjoy! Refrigerate leftovers.