Pumpkin Cinnamon Rolls with cream cheese frosting is a must-bake dessert for Christmas brunches and Fall mornings. Here's the recipe for Best Pumpkin Spice Cinnamon rolls ever.
Microwave butter and milk in a microwave safe bowl until the milk is lightly warm (100 degrees F). Keep it aside.
In a separate bowl combine Pumpkin Puree, Granulated Sugar, Salt, and ground nutmeg.
Whisk in one egg.
Add in quick rise yeast/Instant Yeast along with flour.
Use the dough attachment or a paddle attachment to make the dough. Or simply use your hands to make a soft dough.
The 1st Rise
Cover the dough with a plastic wrap or an aluminium foil or a clean kitchen towel.
Let the dough rise for 35-45 minutes or 1 hour. (1st RISE) at room temperature.
Roll the dough and Fill it up
Lightly flour your work surface and transfer the dough to a lightly floured surface.
Flour your rolling pin and roll the dough to a 14x9 inch rectangle. Keep it thick same from all sides. (see note 3*)
Spread softened butter on the rolled-out dough.
Combine brown sugar, ground cinnamon, ground cloves, ground cardamom, and ground ginger in a bowl.
Sprinkle the filling on the rolled-out dough. Spread it out evenly.
Roll the dough tightly from the 9-inch side. And place it seam side down.
Use a sharp knife or a floss to cut out 1-inch pieces.
Keep in mind that you will have to eliminate the sides because they won't contain much filling.
The 2nd Rise (Cover and Let them rise again)
Lightly greases a 9x13 inch baking dish and line it with a parchment paper.
Place the cinnamon rolls on the prepared baking dish. Don't keep any gap between the cinnamon rolls. They bake into each other.
Cover the pan with a plastic wrap or an aluminium foil or a clean kitchen towel.
Allow them to rise once again (also known as the 2nd rise) for another 35-45 minutes in a warm 100°F oven. or 50-60 minutes at room temperature.
Bake the cinnamon rolls
Preheat oven to 350 degrees F (180 degrees C).
Remove the cover. Brush the tops with 1 tablespoon softened butter and transfer the cinnamon rolls into a preheated oven.
Bake for 20-25 minutes or until lightly golden brown on the edges (see note 4*)
Remove from oven. Allow the cinnamon rolls to cool down completely (15 minutes) before frosting.
Make the Frosting
Combine the ingredients for frosting in a bowl of electric mixer. Use your hand held mixer to whisk the ingredients to form stiff peaks.
Spread the frosting on the cinnamon rolls.
Enjoy.
Notes
Note 1: Make sure you blot homemade Pumpkin Puree before using it. See blog post on how to blot freshly pureed pumpkin.Note 2: If using active dry yeast then your dough will take longer duration to rise.Note 3: You should be able to stretch the dough while rolling. If you are unable to stretch the dough while rolling, then it means the yeast isn't activated. So, cover and allow the dough to rise for another 20-minutes.Note 4: You want the cinnamon rolls to be slightly underbaked. This keeps them chewy on the outside and ooey-gooey, soft on the inside.
Nutrition
Nutrition Facts
Pumpkin Cinnamon Rolls
Amount Per Serving
Calories 358Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 60mg20%
Sodium 73mg3%
Potassium 137mg4%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 20g22%
Protein 6g12%
Vitamin A 2151IU43%
Vitamin C 0.4mg0%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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