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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls
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Indulge in the cozy flavors of fall with these scrumptious Pumpkin Cinnamon Rolls. Soft, spiced dough is swirled with a sweet brown sugar and cinnamon filling, then topped with a rich brown butter cream cheese frosting. Perfect for breakfast or dessert, these delightful rolls bring warmth and joy to any gathering. They are not only visually appealing but also incredibly easy to make from scratch, filling your kitchen with inviting aromas. Enjoy a batch fresh from the oven, or share them with loved ones for a memorable treat!

Ingredients

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  • 2 1/4 Teaspoons Instant Dry Yeast (1 Standard American Package)
  • 6oz (3/4 Cup) Warm Water (check your yeast for temp, usually around 115F/46C)
  • 50 Grams (1/4 Cup) Granulated Sugar/Caster Sugar
  • 2 Tablespoons Butter, browned
  • 1 Large Egg, at room temperature
  • 1 Tablespoon Dry Milk Powder
  • 1 Teaspoon Salt
  • 5.3oz (2/3 Cup) Pure Pumpkin Puree (Not Pumpkin Pie Filling)
  • 1 Tablespoon Pumpkin Pie Spice
  • 406 Grams – 468 Grams (3 1/4 – 3 3/4 Cup) All-Purpose Flour/Plain Flour
  • 150 Grams (3/4 Cup) Brown Sugar
  • 1 1/2 Teaspoon Ground Cinnamon
  • 1 1/2 Teaspoon Pumpkin Pie Spice
  • 3oz (6 Tablespoons) Butter, browned
  • 4oz Cream Cheese, softened to room temperature
  • 2oz (1/4 Cup) Browned Butter, softened to room temperature
  • 1 Tablespoon Pure Vanilla Extract
  • 2 Tablespoons Heavy Cream
  • 180 Grams (1 1/2 Cups) Confectioners Sugar/Powdered Sugar

Instructions

  1. In a mixing bowl or stand mixer, combine warm water and instant dry yeast. Let it sit for about 5 minutes until foamy.
  2. Add granulated sugar, browned butter, egg, dry milk powder, salt, pumpkin puree, and pumpkin pie spice. Mix well.
  3. Gradually add all-purpose flour until a soft dough forms.
  4. Knead the dough either by hand or using a stand mixer with a dough hook until smooth and elastic, about 5–7 minutes.
  5. Place in a greased bowl and cover with a kitchen towel. Allow it to rise in a warm place for about an hour or until doubled in size.
  6. While the dough rises, mix together brown sugar, ground cinnamon, and additional pumpkin pie spice in a bowl, then set aside.
  7. After the dough has risen, punch down the dough to release air and roll it out on a floured surface into a rectangle about 16×12 inches.
  8. Spread softened butter over the surface of the rolled-out dough.
  9. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough and press gently to ensure it sticks.
  10. Starting from one long side, roll up tightly into a log and cut into equal pieces about 1.5 inches thick.
  11. Place cut rolls in a greased baking sheet, cover them again with a towel, and let rise for another 30 minutes.
  12. Preheat your oven to 350°F (175°C) and bake rolls for about 25–27 minutes until golden brown.
  13. While rolls bake, prepare the frosting by beating together browned butter, cream cheese, vanilla extract, heavy cream, and confectioners' sugar until smooth.
  14. Once baked, spread frosting over warm cinnamon rolls before serving.

Nutrition

Find it online: https://teffrecipes.com/pumpkin-cinnamon-rolls/

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