Pumpkin Cinnamon Rolls
These Pumpkin Cinnamon Rolls are the perfect breakfast for you that Thanksgiving morning. They are soft, pillowy, creamy, and packed with Pumpkin flavours.
Ingredients
For The Dough
- 1 cup Milk, Lukewarm
- 30 grams Instant dry yeast, One Packet
- 1 tablespoon Granulated sugar
- 5 cups All-purpose flour, Spooned and levelled
- ¼ cup Granulated sugar
- 2 teaspoon Pumpkin spice, See notes
- 1 Egg, Room temperature
- ½ cup Pumpkin puree, See notes, Room temperature
- 5 tablespoon Butter, Softened
For Rubbing On the Dough
- ⅓ cup Butter, Melted
For The Filling
- 2 tablespoon Pumpkin puree
- 1 tablespoon Maple syrup
- 2 teaspoon Pumpkin spice, See notes
- 1 cup Brown sugar, Packed
- 1 tablespoon Butter, Melted
For The Cream Cheese Frosting
- ½ cup Butter, Room temperature
- 4 ounce Cream cheese, Room temperature
- 2-3 cups powdered sugar, sifted
- 1 teaspoon Vanilla extract
Instructions
How To Make The Dough
- Warm the milk to lukewarm, add the sugar and active yeast, mix, and let the yeast bloom. It takes about five minutes.1 cup Milk, 30 grams Instant dry yeast, 1 tablespoon Granulated sugar
- In the meantime, sift the flour, spices, and salt. Make a well in the center of the flour and add the yeast mixture, egg, pumpkin puree, and soft butter. Use the hook attachment to mix all the ingredients for 5-8 minutes.5 cups All-purpose flour, ¼ cup Granulated sugar, 2 teaspoon Pumpkin spice, 1 Egg, ½ cup Pumpkin puree, 5 tablespoon Butter
- Cover the dough with a dishcloth, place the bowl in a warm spot for one hour, and let the dough rise (First Rise). You can turn your oven to 250F, turn it off, and place the bowl in the oven.
For The Filling
- Mix the brown sugar, pumpkin spice, maple syrup, and two tablespoons of pumpkin puree. The mixture should be spreadable.2 tablespoon Pumpkin puree, 1 tablespoon Maple syrup, 2 teaspoon Pumpkin spice, 1 cup Brown sugar, 1 tablespoon Butter
Assembly
- Grease a 9X13 casserole dish with butter and set aside. Lightly flour a working surface, and roll out the dough into a roughly 14X16-inch rectangle. The dough should open out easily.
- Rob the surface with melted butter.⅓ cup Butter
- Spread the filling all over the dough, but avoid about one inch of the side far from you. This edge will seal the dough log. Start rolling the dough tightly from the side closest to you. Roll as tight as possible. You will end up with a long log.
- Use unflavoured floss, string, or a serrated knife to cut the log into 12 equal rolls. Place them in the greased pan. Cover the pan, let the rolls rise a second time, and fill the pan. Preheat the oven to 350. Pour the heavy cream over the rolls and bake them for 30-35 minutes or until golden brown. Let them cool down before frosting.
Frosting
- Beat the butter until soft, pale and fluffy. Add the cream cheese in chunks and mix well after each addition.½ cup Butter, 4 ounce Cream cheese
- Add the powdered sugar in ¼ cup each time. Mix in the vanilla extract; add 2-3 tablespoons of heavy cream if the frosting is stiff. Spread the frosting over the rolls while still warm, and serve.2-3 cups powdered sugar, 1 teaspoon Vanilla extract
Notes
- Get the recipe for the pumpkin spice from this post.
- Make sure to use pumpkin puree and not pumpkin pie filling.
Nutrition
Calories: 505kcalCarbohydrates: 88gProtein: 7gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 75mgSodium: 196mgPotassium: 169mgFiber: 2gSugar: 26gVitamin A: 2728IUVitamin C: 1mgCalcium: 74mgIron: 3mg
Tried this recipe?Let us know how it was!