Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls
These homemade fluffy pumpkin cinnamon rolls are perfect for preparing breakfast, especially when you have a large number of guests coming into town.
This recipe is sponsored by Imperial Sugar. However, all opinions and recipe creation is my own.
It is fall, so the patches are pumpkin-filled, and the shelves are stocked with cans at the ready. I have shown that you can’t go wrong with a classic roll or a seasonal summer roll. Now, it is time we bring out the pumpkin and get to rolling.
These homemade fluffy pumpkin cinnamon rolls are perfect for preparing breakfast, especially when you have a large number of guests coming into town.
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Ingredients
For the Dough:
- ½ c. whole milk
- 1 large egg
- 2 ¼ tsp. (1 standard package) active dry yeast
- 4 Tbsp. salted butter
- 1 c. canned pumpkin puree
- ¼ c. Imperial Sugar packed light brown sugar
- ¼ tsp. ground nutmeg
- ¼ tsp. salt
- 3 ⅔ c. all-purpose flour
For the Filling:
- ½ c. salted butter, softened at room temperature
- ½ c. Imperial Sugar light or dark brown sugar, packed
- ¼ c. Imperial Sugar granulated sugar
- 1 Tbsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground cloves
- ¼ tsp. ground allspice
For the Maple Cream Cheese Frosting:
- 4 oz cream cheese, softened at room temperature
- ¼ c. pure maple syrup
- 1 tsp. maple flavor
- 2 Tbsp. milk
- 1 c. Imperial Sugar confectioners’ powdered sugar
Instructions
To make the dough:
Lightly grease a large bowl and set it aside.
In a small saucepan over medium-low heat, warm the milk just until small bubbles begin to form around the edge of the pan; remove from heat. Add in the butter, egg and yeast; stir until it’s completely melted. Allow mixture cool while you mix your dry ingredients.
In the bowl of a stand mixer fitted with the paddle attachment, beat the pumpkin puree, brown sugar, nutmeg, and salt together on medium speed.
Add in 2 and 1/2 cups of flour, mix on medium-low speed until ingredients are evenly combined.
Add in the warm milk mixture and beat until combined. Add the remaining flour, a little bit at a time, mixing well after each addition. Mix for 1 minute, scraping down the sides of the bowl frequently.
Once all of the flour has been added, increase the speed to medium and beat for 5 minutes.
The dough will be very soft. Place dough into a greased bowl. Turn the dough around in the bowl so all sides of the dough are coated.
Cover dough tightly with plastic wrap and allow to rise in a warm, draft-free environment until doubled in size. This will take about 1 – 1.5 hours.
Generously grease the sides and bottom of a 9x13-inch baking pan and set it aside.
When the dough has doubled in size, gently punch the dough down to deflate it and turn it out onto a lightly floured surface. Knead the dough a few times so it is smooth. If it is too sticky, knead in a little more flour.
Using a rolling pin, roll the dough into a 12x18-inch rectangle. Be sure the dough is evenly thick. Spread the softened butter evenly on top.
To make the filling:
In a medium mixing bowl, combine both sugars, cinnamon, ground cloves, and allspice; mix well. Sprinkle over the top of the softened butter.
Tightly roll up the dough to form an 18-inch log. Slice into even sections. Using a very sharp, straight-edge knife, cut into about 1.5-inch thick pieces. This should give you 12 rolls.
Arrange the rolls in the prepared baking pan with cut sides up. Cover the pan tightly with plastic wrap and allow the rolls to rise again in a warm, draft-free space until doubled in size. Approximately 1 hour.
Preheat the oven to 350°F. Bake for 23 to 25 minutes, or until golden brown.
Remove pan from the oven and cool the rolls on a wire rack while you make the glaze.
To make the frosting:
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup, flavor and milk; beat on high until smooth. Add the confectioners’ sugar and beat on medium speed until creamy.
Drizzle over warm cinnamon rolls.
Photos by Audrie Dollins
