Pumpkin Cinnamon Rolls? 🎃 Yes Please!

By The Cooking Foodie · 150 min

Ingredients

Instructions

1. In a stand mixer with a dough hook, combine the flour, sugar, salt, yeast and pumpkin pie spice. Add the warm milk, pumpkin puree, melted butter and eggs.
2. Mix on low until a shaggy dough forms, then knead on medium for 6–8 minutes until smooth, elastic and slightly tacky. If still very sticky, add flour 1 tablespoon at a time.
3. Put the dough in a lightly greased bowl, cover and let rise in a warm place until doubled, about 60–90 minutes, judging by size rather than time.
4. Mix the softened butter, brown sugar, cinnamon and pumpkin pie spice into a spreadable filling.
5. Roll the dough on a lightly floured surface into a 12×18-inch (30×45 cm) rectangle. Spread the filling over it, leaving a small border.
6. Roll up tightly from one long side, trim the ends and cut into 12 equal rolls using unflavoured dental floss.
7. Arrange the rolls in a parchment-lined 9×13-inch (23×33 cm) pan with a little space between them. Cover loosely and let rise for 30–45 minutes, until noticeably puffy.
8. Preheat the oven to 350°F (180°C). Bake for 18–22 minutes, until lightly golden on top and just cooked through in the centre.
9. For the frosting, beat the cream cheese and softened butter until smooth, then add the powdered sugar, vanilla, pumpkin pie spice (if using) and 1 tablespoon of milk, beating until creamy. Add more milk if needed.
10. Let the rolls cool for 10–15 minutes, then spread the frosting over them while warm and serve warm.

Summarized from The Cooking Foodie's video. Watch it for the details.

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EggMilkBrown sugarCream cheesePumpkin