Pumpkin Cinnamon Rolls. Soft pumpkin cinnamon rolls filled with a gooey cinnamon swirl and topped with maple cream cheese icing. I have gotten so many requests for pumpkin cinnamon rolls this year. Sprinkle it into the saucepan and stir until it just comes together.
Things are getting serious in here. I have no idea how I’ve never. Making Pumpkin Cinnamon Rolls has never been easier or more delicious! You can have Pumpkin Cinnamon Rolls using 14 ingredients and 11 steps. Here is how you cook it.
Ingredients of Pumpkin Cinnamon Rolls
- You need 1 cup of pastry flour Self rising.
- You need 2 – 2 3/4 cups of Bread flour all purpose flour or.
- You need 1/4 cup of sugar Granulated.
- You need 2 1/4 teaspoons of yeast Instant (1 packages).
- It’s 1/2 teaspoon of Salt.
- It’s 1/2 cup of Milk.
- You need 4 tablespoons of Unsalted butter.
- It’s 3/4 cup of pumpkin Unsweetened canned puree.
- Prepare 1 teaspoon of Vanilla extract.
- You need 1 of Egg large , room temperature.
- Prepare 1/2 cup of sugar Granulated.
- Prepare 1 tablespoon of cinnamon Ground.
- It’s 1/2 teaspoon of Pumpkin pie spice.
- It’s 4 tablespoons of Unsalted butter , softened ,.
What better way to wake everyone up on a cool, fall morning than to the smell of fresh Pumpkin Cinnamon Rolls! Pumpkin Cinnamon Rolls recipe: Warm the milk in a small measuring bowl. This recipe for Pumpkin Cinnamon Rolls is one of my favorites. It’s the perfect sweet to enjoy on a crisp fall morning.
Pumpkin Cinnamon Rolls step by step
- In the bowl of a stand mixer, using the paddle attachment, combine 1 cup whole wheat pastry flour, 1 cup bread flour, sugar, yeast, and salt..
- In saucepan or microwave safe dish, heat milk and butter until warm (120° – 130°F). Add heated milk and butter to flour mixture. Mix in egg. Add pumpkin puree and vanilla. Blend at low speed until moistened. Beat 3 minutes at medium speed..
- Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 to 1 1/2 hours..
- While the dough is resting, make the cinnamon sugar filling. Grease 12 muffin cups with butter..
- Punch down the dough. Divide dough in half and keep remaining half covered with plastic wrap. On a floured surface, roll the dough into a 12 inch square. Spread the butter evenly over the dough with your fingers or a rubber spatula. Sprinkle half of the cinnamon sugar filling on top of butter. Press the cinnamon sugar into butter..
- Cut dough in to six strips, each 2 inches wide with a pizza cutter. Stack strips, buttered sides up, and cut crosswise into six 2 inch pieces with bench scraper..
- Carefully place each piece, cut edges up, in a muffin cup. Separate outer layers of each roll to fan outward. Make more rolls with remaining dough in same manner..
- Loosely cover muffin pan with plastic wrap and let the dough rise in a warm place until doubled, 30 to 60 minutes..
- Preheat oven to 375°F.
- Bake 18 to 22 minutes until rolls are golden brown. Cover the top with foil if rolls are browning too quickly. Transfer to a wire rack and let cool in the pan for 10 minutes..
- Drizzle any icing you prefer over warm rolls or serve in bowls for dipping. Serve warm or at room temperature..
Everyone will love the rich pumpkin flavor of these cinnamon rolls. Pumpkin Pie Cinnamon Rolls - Cinnamon Rolls in under one hour made with refrigerated dough, a delicious pumpkin filling, and an incredible pumpkin pie spice cream cheese frosting! Pumpkin pie spice and pumpkin puree make these cinnamon rolls taste like autumn. It’s time for these Pumpkin Cinnamon Rolls with Maple Frosting to shine! These sweet rolls are made with pumpkin and pumpkin pie spice, then glazed with a cream cheese frosting.