Here’s a delightful recipe for Pumpkin Spice Cinnamon Rolls, a perfect treat to enjoy during the fall season. These rolls are soft, fluffy, and packed with warm pumpkin and cinnamon flavors.
Ingredients:
For the Dough:
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup warm milk (110°F/43°C)
- 1/4 cup unsalted butter, melted
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
For the Filling:
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk (for thinning)
Instructions:
1. Prepare the Dough:
- In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes foamy.
- In a large mixing bowl (or the bowl of a stand mixer), combine the melted butter, pumpkin puree, sugar, egg, vanilla, salt, and pumpkin pie spice. Mix well.
- Add the yeast mixture and stir to combine.
- Gradually add the flour, 1 cup at a time, until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes (or use a dough hook in a stand mixer for 5 minutes) until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
2. Make the Filling:
- While the dough is rising, prepare the filling by mixing the softened butter, brown sugar, cinnamon, and pumpkin pie spice together in a small bowl.
3. Assemble the Rolls:
- Once the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle, about 12×18 inches.
- Spread the cinnamon sugar filling evenly over the dough, leaving a small border around the edges.
- Starting from the long side, tightly roll the dough into a log.
- Cut the roll into 12 equal pieces using a sharp knife or dental floss.
4. Bake the Rolls:
- Preheat your oven to 350°F (175°C).
- Place the rolls in a greased 9×13 inch baking dish. Cover and let them rise for another 30 minutes.
- Bake the rolls for 25-30 minutes, or until they are golden brown on top and cooked through.
5. Make the Cream Cheese Glaze:
- While the rolls are baking, prepare the cream cheese glaze by beating the softened cream cheese and butter together until smooth.
- Add the powdered sugar and vanilla extract, and mix until combined. Gradually add milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
6. Glaze and Serve:
- Once the cinnamon rolls are out of the oven, let them cool for about 10 minutes, then drizzle the cream cheese glaze over the warm rolls.
- Serve immediately and enjoy the delicious, gooey pumpkin spice flavor!
Tips:
- Make Ahead: You can assemble the rolls the night before, refrigerate them, and bake in the morning. Let them rise at room temperature for about 30 minutes before baking.
- Storage: Store any leftovers in an airtight container for up to 3 days. Reheat briefly in the microwave for a warm, fresh taste.
- Optional Add-Ins: Add chopped pecans or raisins for extra texture and flavor in the filling.
These Pumpkin Spice Cinnamon Rolls are the perfect indulgence for cozy fall mornings! The pumpkin adds a rich texture, and the pumpkin spice fills your kitchen with wonderful aromas. Enjoy!