Homemade Pumpkin Cinnamon Rolls

Recipes

Ingredients:

Rolls–>

  • 1 cup warmed whole milk
  • 1 tbsp instant dry yeast
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 3 tbsp salted butter, melted
  • 1 large egg
  • 1/2 can pumpkin puree
  • 3.5 cups all-purpose flour, plus more for dusting surface

Filling–>

  • 1/2 cup salted butter, melted
  • 1 1/4 cup light brown sugar
  • 2 tbsp ground cinnamon
  • 1/2 can pumpkin puree
  • 1 tsp vanilla extract

Glaze–>

  • 4 oz cream cheese, softened
  • 1/4 cup salted butter, melted
  • 1 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp heavy whipping cream

Directions:

  1. In a stand mixer, mix the melted butter, warmed milk, yeast, sugar, salt, pumpkin and eggs. Use the dough hook, turn the mixer to low and mix away.
  2. Slowly start adding the flour a 1/4 cup at a time while also slowly starting to increase the speed to medium. While adding the flour pay attention to when the dough starts to pull away from the side, this is when the dough should be close to done. You will want to feel the dough to know when ready–dough should be a bit tacky but not sticking to hands.
  3. Transfer the formed dough ball to a greased mixing bowl (spray bowl with cooking spray or grease with some oil or melted butter). Cover the bowl completely with a towel and let the dough rise for about 1 hour until it doubles in size.
  4. Grease a 9×13 baking dish. Turn over to 325 degrees Fahrenheit to warm up.
  5. Roll out the dough and cut into a 12×18 inch rectangle.
  6. In a small bowl mix up all the filling ingredients except for the butter. Take the melted butter and brush it all over the dough. Then add the filling in a layer.
  7. Roll the dough up into a log and then use a very sharp knife (or dental floss) to cut 12 1-inch slices.
  8. Place the cut slices into the baking dish, cover and let rise for 30-45 minutes.
  9. Bake for 14 minutes or until the rolls are just starting to turn brown.
  10. Mix up the glaze and frost the rolls while still warm.

OVERNIGHT OPTION: After cutting the cinnamon rolls, place them in the grease baking dish. Place in fridge for overnight. Remove from fridge when ready to make, let them get to room temperature on a counter for about 45 minutes and then place in oven to cook.

FREEZER: Can be made in advance. Roll, cut and put on a baking sheets a few inches apart. Place in freezer, once hardened remove from freezer and transfer to an airtight freezer safe container or freezer safe zip lock bag. Then place back in the freezer until ready to use. Remover from freezer and place in 9×13 baking dish when ready to serve. Let it sit out for about 1-2 hours until it gets to rom temperature before baking.