Pumpkin Cinnamon Rolls
These pumpkin cinnamon rolls are pillowy soft, perfectly gooey, and packed with your favorite pumpkin fall flavors.
Servings: 8 rolls
Equipment
- 1 8"x8" baking pan
Ingredients
For the dough
- 2 cups King Arthur AP flour
- ⅓ cup pumpkin puree
- ¼ cup milk warmed
- 3 tbs unsalted butter very soft, parts can be melty (plus 1 tbs melted for later)
- ¼ cup granulated sugar
- 1 ⅛ teaspoon active dry yeast
- 1 large egg room temperature
- 1 teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- Splash vanilla extract
For the filling
- 4 tbs unsalted butter room temperature
- ½ cup brown sugar
- 1 tbs pumpkin pie spice
- Pinch kosher salt
For the cream cheese frosting
- 4 oz cream cheese room temperature
- 4 tbs unsalted butter room temperature
- ¾ cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ tsp fresh lemon juice
- Pinch kosher salt
Instructions
- Combine the warm water with the yeast and about 1 teaspoon of the granulated sugar. Let sit to bloom four about 5-10 minutes.
- Meanwhile, combine the flour, salt, pumpkin spice, and the remaining granulated sugar in the bowl of a standing mixer. When the milk is ready, add that in along with the egg, melted butter, pumpkin, and vanilla. Using the dough hook attachment, start at a slow speed and then increase to medium-high. Do this until a somewhat sticky dough has formed, about 5 minutes.
- Add a little flour to a clean work surface and pour the dough out. Work it for just about a minute or so, or until it pulls together into a dough ball. Add it to an oiled bowl. Cover with plastic wrap and a kitchen towel. Let rise in a warm place (I use the oven with the light on) for about 2 hours, or until doubled in size.
- While that's rising, make the filling. First pat the pumpkin dry by spreading it on a plate and using a paper towel. Then combine it with the brown sugar, butter, and pumpkin spice. Mix until a paste forms and set aside.
- When the dough is ready, remove it and preheat the oven to 375 degrees Fahrenheit. Add a bit of flour to a clean work surface and add the dough. Roll it out to a rectangle about ¼ inch thick. Spread the filling all over. Make your rolls the classic way by rolling the dough lengthwise into a log, using kitchen twine to cut out your rolls. Or you can use a pizza cutter to cut long strips and roll them that way. Either way, add them all to the baking dish, making sure there's a little room for them to rise. Cover with plastic wrap and let them rise for about 45 minutes, or until they're touching slightly. Before baking, melt that tablespoon of butter and brush it on top of the rolls.
- Bake in the preheated oven for about 20 minutes, or until they're lightly golden. While baking, make the cream cheese frosting by whipping all of the ingredients together for 5-10 minutes, or until fluffy.
- Remove the rolls and add a bit of the frosting while they're still warm.