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Celina Swartz

Pumpkin Cinnamon Rolls

Print Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 1 hour 52 minutes
Servings: 12 Rolls
Course: Dessert
Ingredients Method

Ingredients
  

Ingredients for Cinnamon Rolls
  • 1 Packet Instant Yeast (rapid rise)
  • 1 cup Warm Milk  (110-115˚F), not hot
  • 1 Egg, Room Temperature
  • 2 tbsp Unsalted butter melted
  • 4 tbsp Granulated Sugar
  • 1/2 tsp Salt
  • 1/2 cup Pumpkin Puree
  • 1 tbsp Cinnamon
  • 3 cups All purpose flour
For the Cinnamon Roll Filling
  • 4 tbsp Unsalted butter  softened, plus more to grease pan
  • 2 tbsp Cinnamon
  • 1 1/2 cups Brown Sugar
  • 1/4 cup Heavy Cream before baking
For the Cream Cheese Icing
  • 4 tbsp Unsalted butter  softened
  • 4 oz Cream Cheese, softened
  • 1 cup  Powdered Sugar
  • 1/2 tbsp Vanilla extract

Method
 

How to make the Cinnamon Rolls
  1. In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm milk, granulated sugar, yeast, egg, melted butter, salt, and pumpkin puree .
  2. Add in cinnamon and flour. Begin mixing on low speed until the mixture starts to come together. Increase the speed to medium-low and continue kneading until the dough is springy and tacky to the touch but doesn’t stick to your fingers, 8 to 10 minutes.
  3. Transfer the dough to a lightly oiled large bowl. Cover with plastic wrap and let rise at room temperature for 1 hour, until doubled in size.
  4. Place the dough onto a clean floured surface. Sprinkle dough lightly with flour and roll into even 17″x10″ rectangle, squaring off the sides. Dot the surface of dough with 4 Tbsp softened butter and spread it out evenly all the way to the edges.
  5. In a small bowl, stir together brown sugar and cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides and work in a typewriter motion, keeping a tight roll. Once it's rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal-sized rolls.
  6. Butter sides and bottom of a 9×13 Baking dish with 1 Tbsp butter and arrange cinnamon rolls, evenly spaced with the cut-side down. Cover with plastic wrap and let rise in room temp 50-60 min), until puffed. Do not proof too long.
  7. Before baking pour heavy cream over the top of them and bake at 350˚F for 22-25 mins or until tops are lightly golden. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).
How to Make Cream Cheese Icing
  1. In a medium bowl with an electric hand mixer, cream together 4 Tbsp softened butter and 4 oz cream cheese. Beat in 1/2 Tbsp vanilla then add 1 cup powdered sugar and continue mixing on high speed until fluffy (3-4 min), scraping down the bowl as needed.