Pumpkin Spice Cinnamon Rolls - Cooking Like Kate

pumpkin cinnamon roll being cut into with a fork on a white plate with brown parchment paper and cinnamon sticks over green kitchen towel

Equipment

Ingredients

For the Dough:

3/4 cup whole milk
1/4 cup granulated sugar
2 1/4 tsp active dry yeast (1 packet)
1/4 cup unsalted butter melted
3 1/2 cups all-purpose flour
1/2 cup pumpkin puree (real pumpkin)
1 large egg
1/2 tsp salt

For the Filling:

1/2 cup unsalted butter softened
3/4 cup brown sugar
1 tbsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves

For the Icing:

4 oz cream cheese softened
1/4 cup unsalted butter softened
1 cup powdered sugar
1 tsp vanilla extract
2-3 tbsp milk (adjust for desired consistency)

Instructions

Prepare the Dough:

In a small bowl, combine warm milk and granulated sugar. Sprinkle yeast over the top and let it sit for 5-10 minutes until frothy.
3/4 cup whole milk, 1/4 cup granulated sugar, 2 1/4 tsp active dry yeast
In a large bowl, mix 2 1/4 cups of flour and salt.
3 1/2 cups all-purpose flour
In a large bowl, mix in melted butter, pumpkin puree, and egg with the yeast mixture. Gradually add flour and salt, mixing until a dough forms.
1/4 cup unsalted butter, 1/2 cup pumpkin puree, 1 large egg, 1/2 tsp salt
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

Make the Filling:

In a small bowl, blend softened butter, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth.
1/2 cup unsalted butter, 3/4 cup brown sugar, 1 tbsp ground cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp ground cloves

Form the Rolls:

Once the dough has risen, roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
Spread the pumpkin spice filling evenly over the dough.
Roll the dough tightly from one of the long sides and pinch the seam to seal. Cut into 12 equal pieces and place in a greased baking dish, leaving space between each roll.
Cover and let rise for another 30 minutes.

Bake the Rolls:

Preheat your oven to 350°F (175°C).
Bake for 25-30 minutes, or until the rolls are golden brown and cooked through. If they brown too quickly, cover loosely with foil.

Make the Cream Cheese Icing:

In a medium bowl, beat the cream cheese and butter until smooth.
4 oz cream cheese, 1/4 cup unsalted butter
Add the powdered sugar and vanilla extract, and beat until combined.
1 cup powdered sugar, 1 tsp vanilla extract
Gradually add the milk until you reach your desired icing consistency.
2-3 tbsp milk

Finish the Rolls:

Let the rolls cool for a few minutes, then drizzle with the cream cheese icing.

Video

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