Sweet swirls of cinnamon and pumpkin pie spice tucked inside puffy pumpkin sweet dough.
Do you want to know what the best thing about these Pumpkin Cinnamon Rolls are… besides being extremely delectable and possibly overly obsessed with getting to the next bite?
There’s no rising time!
Who has time for that anyways? I sure don’t. Well, to be honest, it’s my patience that doesn’t have the time.
Even though the yeast has it’s short time alone of proofing, it will continue to work it’s magic of puffing up in the dough all the while it’s being kneaded, flattened out and rolled up.
No time for this to sit.
Other than when you slather it with the marvelous melted butter mixture with brown sugar, cinnamon and pumpkin pie spice!
Gently roll it up into a large looking log. Then slice it with thread. This is the method on how I always cut my cinnamon rolls. By using thread, it cuts into the rising dough gently without smooshing and demolishing your pretty swirls… or ruining your dough’s puffiness that’s already in progress.
The scent of fresh baked PUMPKIN cinnamon rolls coming out of the oven is the best!
While these sweet babies have been baking, always have your icing ready.
Because you’re going to canvas these warm pumpkin swirls with the impeccable cinnamon cream cheese icing!
It’ll seep into every crevice of cinnamon… and pumpkin!
- 1 tablespoon active dry yeast (I've always trusted Fleischmann's.)
- 1 tablespoon granulated sugar
- 1 cup really warm water, about 170 degrees
- 2 tablespoons honey
- 2 eggs at room temperature, beaten
- 1/2 cup milk, scalded
- 4 tablespoons unsalted butter
- 2/3 cup pumpkin puree, room temperature
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 5 3/4 - 6 cups bread flour (if more is needed, add a tablespoon at a time. Depending upon how much humidity is in the air that day, I've used up to 6 1/2 cups before.)
- 3/4 cup unsalted butter, melted
- 2 cups light brown sugar
- 2 teaspoons pumpkin pie spice
- 2 tablespoons ground cinnamon
- 8 ounce cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup heavy whipping cream (or 2 tablespoons of milk)
- 2 1/2-3 cups powdered sugar (depending on how you like the consistency. Add more for thickness.)
- 3 teaspoons cinnamon
- 1/2 teaspoon pumpkin pie spice
- For the filling, combine the melted butter, brown sugar and spices together. Set aside.
- Combine yeast, granulated sugar and warm water in a small mixing bowl. Set aside in a warm place for about ten minutes. (A draft-free warm place is your microwave! Sit it in with a cup or bowl of hot water and just shut the door.) Once the yeast mixture has proofed (doubled in foam), stir in honey.
- Scald milk and add cold butter to it. Butter will melt and cool down the milk at the same time. Set aside.
- Add the proofed yeast-honey mixture, pumpkin puree, beaten eggs and milk/butter mixture into a large mixing bowl with 3 cups of bread flour. Mix by hand or use a dough hook with a standing mixer on low speed. Slowly sprinkle in the rest of the flour while it is mixing. Keep mixing until the dough has pulled away from the sides of the bowl. Add additional flour one tablespoon at a time, if needed. Do not over mix or knead. Once the dough is not grabbing the bottom of the bowl, it is ready to take out.
- Take dough out of the bowl and set onto a lightly floured surface. Allow the dough to rest for 10 minutes, covered. (This helps relax the gluten in the dough... therefor, making a tender texture.)
- Roll out the dough (on the lightly floured surface) to a rounded-rectangle size about 15 inches by 12 inches. And, about 1/2 thick. Be sure to not over work the dough.
- Spread on the filling mixture to all the edges. Except the one edge you are going to have the roll sealed.
- To roll into a log form, start with one of the long sides, tuck and roll the dough until you come to the very end. Make sure to have the last part of the flap onto the bottom to hold it together. Grab a long piece of thread and slide it up underneath the roll. Crisscross the thread while going down onto the dough.
- Gently lay the rolled pieces of dough onto a large greased baking sheet. Place each one about 1/4 inch to 1/2 inch apart to allow room to rise. That includes from the edges from the pan.
- Bake for 20 minutes in your preheated 350 degrees oven. Or until golden brown on top.
- Beat the cream cheese for 30 seconds. Then add powdered sugar 1 cup at a time, alternating with heavy cream. Add vanilla and whip until you have the desired consistency. Sprinkle in the cinnamon and pumpkin pie spice.
- Spread on the icing on the hot baked cinnamon rolls as soon as they come out of the oven. I like to do this, because the icing starts to melt in between all of the swirling crevices.
- These are just as perfect when you make them the night before. Cover the unbaked pan of pumpkin cinnamon rolls with plastic wrap and set into the refrigerator over night. Unwrap and allow to get to room temperature. Place in oven and bake in preheated oven.
- Will stay fresh for up to 3 days in a stored container. But best the day of baking.
- Makes one large dozen. For smaller rolls, this recipes will make 18 rolls.
You’ll also love these easy cinnamon roll recipes…
Cinnamon Roll Ring made in a skillet… or pie dish. Also drenched with cinnamon cream cheese icing right after you pull them out of this oven!
And if you’re more into the traditional swirly bites of cinnamon, these Quick and Easy Cinnamon Rolls are definitely for you! (Because they are truly quick and easy!)
Love the flavor of EGGNOG?? Eggnog Cinnamon Rolls are so perfect for the eggnoggy season!