Pumpkin Cinnamon Rolls: Your New Favorite Fall Breakfast

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. Increase to medium and knead for 6 to 8 minutes, until smooth, elastic and slightly tacky, pulling away from the bowl sides. If still very sticky, add flour 1 tablespoon at a time.
3. Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 60 to 90 minutes. Judge by size rather than time.
4. Mix the softened butter, brown sugar, cinnamon and pumpkin pie spice until spreadable.
5. On a lightly floured surface, roll the dough into a 12 x 18 inch (30 x 45 cm) rectangle. Spread the filling evenly, leaving a small border.
6. Roll up tightly from one long side. Trim the ends and cut into 12 equal rolls, using unflavored dental floss for clean cuts.
7. Arrange the rolls in a parchment-lined 9 x 13 inch (23 x 33 cm) pan with a little space between them. Cover loosely and let rise 30 to 45 minutes, until noticeably puffy.
8. Preheat the oven to 350°F (180°C). Bake 18 to 22 minutes, until lightly golden on top and just cooked through in the centre. Do not overbake.
9. For the frosting, beat the cream cheese and softened butter until smooth. Add the powdered sugar, vanilla, pumpkin pie spice (if using) and 1 tablespoon milk, and beat until creamy, adding more milk if needed.
10. Let the rolls cool 10 to 15 minutes, then spread the frosting generously over them while warm. Serve warm.

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

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EggMilkBrown sugarCream cheesePumpkin