Pumpkin Spice Cinnamon Rolls
These pumpkin spice cinnamon rolls with cream cheese frosting are perfect for anytime of the day! They are super soft, fluffy, and moist, with the most beautiful golden color and just pumpkin spice enough that you'd crave another bite!
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 tablespoons milk (warm (105°F to 115°F))
- 1 teaspoon active dry yeast
- 2½ cup all-purpose flour ((fluffed, spooned, and leveled))
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- ½ teaspoon pumpkin spice
- ½ cup pumpkin puree (*NOT pumpkin pie mix*)
- 1 large egg
- 3 tablespoons unsalted butter (softened)
- ½ cup dark brown sugar (packed)
- 2 teaspoons pumpkin spice
- 4 tablespoons unsalted butter (cut into small pieces and softened)
- 4 ounces cream cheese (softened)
- ¼ cup powdered sugar (packed)
- 1 tablespoon milk
Instructions
- 1
Make the dough:
- 2
Stir the active dry yeast into the warm milk and set aside to let the yeast dissolve, about 3 to 5 minutes. You'll see bubbles and usually a yeast "cap".
- 3
Meanwhile, add the flour, sugar, salt, and pumpkin spice into the stand mixer bowl. Give everything a brief mix.
- 4
Once the yeast is ready, give it a mix and add it to the flour mixture, along with the pumpkin puree and egg.
- 5
Knead the dough on low to medium low speed, using the dough hook attachment, until the dough comes together. Then, increase the speed to medium high or high and knead the dough until smooth and passes the window pane test, about 10 to 15 minutes.*Please refer to the notes below for more details about the window pane test.*
- 6
Once the dough is smooth, elastic, and passes the window pane test, add the softened butter, about a tablespoon at a time, while kneading on medium speed. Continue until all the butter is incorporated and absorbed by the dough.
- 7
Round the dough into a ball and place it into a lightly greased bowl. Cover and let proof in a warm area until doubled, about 1 hour.
- 8
Make the filling:
- 9
While the dough is proofing, make the filling by simply mixing together the brown sugar and pumpkin spice. Make sure the sugar and spices are well mixed! Cover and set aside.
- 10
For the butter, having it softened is enough. However, to make it easier for spreading later, I recommend giving the butter a few mixes with a spatula or even whisking it.
- 11
For the cream cheese icing:
- 12
In a bowl, whisk together the cream cheese, powdered sugar, and milk until evenly combined. Cover and refrigerate until needed.
- 13
Shape the pumpkin cinnamon rolls:
- 14
Once the pumpkin dough has doubled, degas it by punching it down and giving it a few kneads. Transfer the dough to a lightly floured surface and roll the dough out into a rectangle, about 12 inches by 18 inches. Lightly flour the rolling pin and the top of the dough as well.
- 15
Evenly spread the softened butter onto the dough, leaving a ½ to 1 inch gap on the 12 inch side of the dough. Then, evenly sprinkle the brown sugar and pumpkin spice filling the the buttered area of the dough. Using your hand, gently press on the sugar filling to help compress the filling into the butter.
- 16
Tightly roll up the dough, starting from the 12 inch side with the filling to the 12 inch side that does not have butter and sugar. Pinch the seam together.
- 17
Using a serrated knife, floss, or clean fishing line, cut the cinnamon roll into 9 even pieces, about 1⅓ inches each.
- 18
Grease a 9x9 pan and arrange the cinnamon rolls in the pan. Cover and let the cinnamon rolls proof in a warm area for about 45 minutes, or until almost doubled.
- 19
Bake the cinnamon roll:
- 20
When the cinnamon roll is half way proofed, preheat the oven to 350°F. Once the rolls are almost doubled, bake for 22 to 25 minutes, until the edges are slightly golden brown.
- 21
Remove the cinnamon rolls from the oven and let cool for about 5 to 10 minutes before frosting. Enjoy while warm!