Pumpkin Cinnamon Rolls
Servings 12
Ingredients
**For the Dough**
- ¾ cup whole milk
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 ¾ cups all-purpose flour spooned and leveled
- 1 tablespoon pumpkin pie spice
- 1 ½ tablespoons granulated sugar
- ¾ teaspoon salt
- 1 whole egg whisked
- 1 egg yolk whisked
- 5 tablespoons unsalted butter softened
- 6 tablespoons canned pumpkin puree
- ½ tablespoon vanilla extract
**For the Spiced Filling**
- ½ cup unsalted butter softened
- 1 cup light brown sugar packed
- 1 ½ tablespoons pumpkin pie spice
- Pinch of salt
- ¼ cup heavy cream at room temperature (for pouring between rolls while they proof)
**For the Maple Cream Cheese Glaze**
- 8 oz cream cheese softened
- 6 tablespoons maple syrup
- 1 ½ cups powdered sugar
- 1 teaspoon pumpkin pie spice
Instructions
**For the Dough**
- Warm the milk in the microwave for 45 seconds to 1 minute, or on the stove, until it’s about 105-110°F. Mix the yeast, 1 teaspoon of sugar, and the warm milk. Let it sit for 10 minutes until it’s foamy.
- In a stand mixer with the whisk attachment, combine the flour, pumpkin pie spice, 1 ½ tablespoons of sugar, and salt.
- Add the whisked egg, egg yolk, butter, pumpkin puree, and vanilla. Mix to combine.
- Add the milk and yeast mixture. Mix until everything is blended. Switch to a dough hook and knead on medium speed for about 5 minutes until the dough is smooth and slightly sticky.
- Form the dough into a ball and place it in a large greased bowl. Cover with plastic wrap and let it rise in a warm place for 1 ½ to 2 hours, until it doubles in size.
**For the Spiced Filling**
- While the dough rises, mix the butter, brown sugar, pumpkin pie spice, and a pinch of salt in a bowl.
**Assembling and Baking the Cinnamon Rolls**
- Grease a 9×13″ casserole dish.
- Once the dough has risen, punch it down to release the air and roll it out on a floured surface into an 18×12″ rectangle.
- Spread the prepared filling evenly over the dough.
- Roll the dough tightly into a log and cut it into 12 rolls, about 1 inch wide each.
- Place the rolls in the prepared dish. Pour heavy cream between the rolls (optional).
- Loosely cover with greased plastic wrap and let them proof in a warm place for about an hour, until doubled in size.
- Preheat the oven to 350°F.
- Bake the rolls for 20-25 minutes, until they are a deep orange/golden color.
**For the Maple Cream Cheese Glaze**
- While the rolls bake, mix the cream cheese and maple syrup with an electric mixer until smooth.
- Gradually sift in the powdered sugar and mix until combined.
- Stir in the pumpkin pie spice.
- Once the rolls are done, let them cool for 5 minutes. Spread the glaze over each roll and serve!
- Store leftovers in an airtight container in the fridge for up to three days. Reheat for the best taste. Enjoy!