PUMPKIN CINNAMON ROLLS
Indulge in the warmth of autumn with the irresistible aroma of Pumpkin Cinnamon Rolls filling your home. These rolls are a delightful blend of pumpkin spice goodness, complemented by a heavenly maple cream cheese frosting. It’s the perfect fall treat to elevate your cozy moments.
PUMPKIN CINNAMON ROLLS
Get ready for the coziest vibes ever! Picture this: your entire home filled with the irresistible aroma of Pumpkin Cinnamon Rolls. Yep, that’s the dream! These rolls are like a warm hug of pumpkin spice goodness, topped with a maple cream cheese frosting that takes them to a whole new level of yum. If you’re a fan of classic cinnamon rolls, we’ve got you covered too – just with an extra dose of pumpkin magic for those perfect fall feels. Let’s dive into baking bliss together!
Ingredients you need:
- Whole milk
- Active dry Yeast
- Sugar
- Flour
- Pumpkin pie spice
- Salt
- Eggs + Egg yolk
- Unsalted butter
- Pumpkin puree
- Vanilla
MAKING THE DOUGH
In a small bowl, add the dry yeast to the milk and 1/2 tbsp of sugar. Mix it well and leave it for 10 mins. In a large bowl, add all the dry ingredients (flour, sugar, vanilla and spices) and whisk together.
Add the eggs, butter, pumpkin puree and the yeast mixture and blend well till it has formed into a non-sticky dough so that you can form it into a ball. Leave the dough in an oiled bowl for 2 hours or until it has doubled in size.
FILLING AND ROLLING
To make the filling, in a bowl, add the butter,sugar,pumpkin spice,salt and heavy cream. Start blending them with an electric mixer very well until everything is incorporated.
Roll your dough on a floured surface and start spreading your filling.
Roll the dough and cut into pieces using a floss or a knife. ( it will yield 12 rolls).
Place your rolls in a plate and pour the heavy cream in between them. Then leave them for 1 hour. After 1 hour, bake them at 180 degrees for 25-30 mins.
MAKING THE GLAZE
In a bowl, add the cream cheese,maple syrup,powdered sugar and pumpkin pie spice and mix using an electric mixer until incorporated.
Here’s the key to heavenly frosting: ensure everything, especially the cream cheese and butter, is at room temperature. Pop all the ingredients into a mixing bowl and beat away – whether with a stand mixer’s paddle attachment or a trusty hand beater. Aim for that fluffy, smooth texture. For a thinner consistency, throw in more heavy cream, but I personally love it thick. Trust me, the warmth of those freshly baked cinnamon rolls will work their magic, turning that frosting into pure bliss.
Once your cinnamon rolls emerge from the oven and take a brief cool-down, generously spread that luscious frosting on top. Now, savor the warmth and indulge!
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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PUMPKIN CINNAMON ROLLS
Ingredients
For the Dough
- 3/4 cup whole milk
- 2 1/4 tsp active dry yeast
- 1 tsp sugar
- 3 3/4 cup flour
- 1 tbsp pumpkin pie spice
- 1 1/2 tbsp sugar
- 3/4 tsp salt
- 1 egg whisked
- 1 egg yolk whisked
- 70 g unsalted butter softened
- 6 tbsp canned pumpkin puree
- 1/2 tbsp vanilla extract
For the filling
- 112 g unsalted butter softened
- 1 cup light brown sugar
- 1 1/2 tbsp pumpkin pie spice
- Pinch of salt
- 1/4 cup heavy cream at room temperature
For the Glaze
- 226 g cream cheese softened
- 6 tbsp maple syrup
- 1 1/2 cup powdered sugar
- 1 tsp pumpkin pie spice
- Walnuts or pecans for garnish
Instructions
For the Dough
- In a small bowl, add the dry yeast to the milk and 1/2 tbsp of sugar. Mix it well and leave it for 10 mins.
- In a large bowl, add all the dry ingredients (flour, sugar, vanilla and spices) and whisk together.
- Add the eggs, butter, pumpkin puree and the yeast mixture and blend well till it has formed into a non-sticky dough so that you can form it into a ball.
- Leave the dough in an oiled bowl for 2 hours or until it has doubled in size.
For the filling
- Add the butter,sugar,pumpkin spice, salt and heavy cream. Start blending them with an electric mixer very well until everything is incorporated.
- Roll your dough on a floured surface and start spreading your filling.
- Roll the dough and cut into pieces using a floss or a knife. (it will yield 12rolls).
- Place your rolls in a plate and pour the heavy cream in between them. Then leave them for 1 hour.
- After1 hour, bake them at 180 degrees for 25-30 mins.
For the Glaze
- In a bowl, add the cream cheese, maple syrup, powdered sugar and pumpkin pie spice and mix using an electric mixer until incorporated.
- After letting the rolls cool, top your rolls with this glaze and some extra crushed walnuts.
- Enjoy while warm!