Pumpkin cinnamon rolls recipe
1 envelope (2 1/4 teaspoons) instant (“rapid rise”) yeast
3 1/2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1/2 teaspoon fine sea salt
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
MAPLE CREAM CHEESE FROSTING:
4 ounces (1/2 cup) cream cheese, softened
3 tablespoons butter, softened
1 teaspoon vanilla extract
Heat the milk and butter. This first step is the only picky one in the recipe, because the temperature of the milk and melted butter needs to be heated to around 110°F, in order to properly activate the yeast. It should feel warm but not hot to the touch, but I recommend measuring the temperature with a cooking thermometer just to be sure. (If the mixture overheats, just wait a few minutes for it to cool!)
Combine dry ingredients. Meanwhile, whisk together 3 cups of the flour (not all of the flour), granulated sugar, pumpkin pie spice, and salt in a separate medium bowl until combined.
Mix the dough. I’ve included instructions below for how to either mix and knead the dough in a stand mixer or completely by hand. We will combine the dough ingredients in steps, stir until smooth (adding extra flour if needed), and knead either by hand or with the mixture for about 5 minutes. Then we will transfer the dough to a greased bowl, cover, and let it rise for 10.
Mix the cinnamon-sugar filling. While the dough rests, we’ll whisk all of the filling dry ingredients (everything minus the butter) together until combined.
Roll out the dough. Then once the dough is ready, it’s time to form these cinnamon rolls! First, we will roll out the dough evenly into a rectangle. (I typically make mine about 10 x 15-inches, but you can make yours larger or smaller depending on how many twists you prefer.) Next we’ll spread the butter evenly over the dough, sprinkle the cinnamon filling evenly on top, and give it a little pat so that it’s pressed down into the butter.
Roll up the dough. Then beginning at the 15-inch edge, we will rightly roll up the dough until it is completely sealed. Then as you can see above, I always like to use a piece of dental floss to slice the dough into rounds because it cuts so much more cleanly than a knife (and doesn’t smoosh the rolls or smear the filling). I recommend slicing off and discarding the half or so inch of dough on each end first, since the ends typically don’t have much filling. Then from there, slice the dough into a dozen rounds.
Let the dough rise. Place each of the cut cinnamon rolls into a greased 9 x 13-inch baking dish, cover and let rise for about 25 minutes while your oven preheats.
Make the frosting. And while the dough is rising, I recommend going ahead and making your maple cream cheese frosting, which can be done by simply whisking all of the ingredients together.
Bake. Once the rolls have risen, we’ll uncover the dish and bake for 15-20 minutes, followed by a brief 5 minutes of cooling on a wire rack.
Frost. Then finally, drizzle the rolls with lots of that heavenly frosting, serve and enjoy!
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