Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls are the perfect way to indulge in the flavors of fall, combining the warmth of pumpkin pie spice with the sweetness of cinnamon in a soft, fluffy roll. These rolls are topped with a rich and creamy icing, making them ideal for breakfast, dessert, or cozy gatherings. With their tender dough and flavorful filling, these Pumpkin Cinnamon Rolls are sure to become a seasonal favorite.

INGREDIENTS

• 1 large egg: Adds richness and structure to the dough, ensuring a soft and tender roll.
• 1/2 teaspoon salt: Enhances the flavors of the dough and balances the sweetness.
• 1/2 cup brown sugar: Adds a deep, caramel-like sweetness to the dough, complementing the pumpkin and spices.
• 1/4 cup warm water: Activates the yeast, helping the dough rise and become fluffy.
• 1 package active dry yeast: The leavening agent that makes the dough light and airy.
• 1/3 cup milk: Provides moisture and richness to the dough, resulting in a soft texture.
• 1/2 cup pumpkin puree: Adds moisture and a subtle pumpkin flavor to the dough, making it perfectly soft and tender.
• 1/4 cup granulated sugar: Sweetens the dough, balancing the pumpkin and spices.
• 1/2 teaspoon pumpkin pie spice: Infuses the dough with the warm flavors of fall, including cinnamon, nutmeg, and cloves.
• 3 to 3 1/2 cups flour: The main structure of the dough, giving it a sturdy yet soft consistency.

Filling Ingredients

• 3 tablespoons butter, melted: Adds richness to the filling and helps it spread easily over the dough.
• 1/4 cup pumpkin puree: Adds moisture and flavor to the filling, enhancing the pumpkin theme.
• 1 teaspoon cinnamon: The key spice that gives the filling its signature cinnamon roll flavor.
• 1 teaspoon vanilla extract: Adds depth and warmth to the filling.
• 1/2 teaspoon pumpkin pie spice: Enhances the cinnamon with additional fall flavors like nutmeg and cloves.

INSTRUCTIONS

Step 1:

In a small bowl, combine the warm water and yeast. Let it sit for about 10 minutes until bubbles form, indicating the yeast is activated and ready to use.

Step 2:

In a stand mixer, blend the yeast mixture with milk, pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, salt, egg, and gradually add the flour. Mix on low speed until a soft dough forms. Knead the dough for about 5 minutes, either with the mixer or by hand, until smooth and elastic.

Step 3:

Transfer the dough to a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.

Step 4:

Once the dough has risen, punch it down gently and turn it onto a floured surface. Lightly knead the dough for 1-2 minutes, then roll it out into a large rectangle (about 12x18 inches).

Step 5:

To prepare the filling, mix together the melted butter, pumpkin puree, cinnamon, vanilla, and pumpkin pie spice. Spread the filling mixture evenly over the rolled-out dough, ensuring that all edges are covered.

Step 6:

Sprinkle brown sugar and extra cinnamon (if desired) over the filling for added sweetness and flavor. Starting from the short side, roll the dough tightly into a log. Use dental floss or a sharp knife to cut the log into even rolls, about 1 inch thick each.

Step 7:

Place the cut rolls into a greased casserole dish, leaving some space between each roll. Cover the dish with a kitchen towel and let the rolls rise for an additional 30 to 60 minutes until they are nearly doubled in size.

Step 8:

Preheat the oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes, or until golden brown. The edges should be slightly crispy, while the centers remain soft.

Serving and Storage Tips

• Pumpkin Cinnamon Rolls are best served warm, fresh out of the oven. Drizzle the cream cheese icing over the top while the rolls are still warm to let it melt into the crevices, creating a perfectly gooey and decadent topping.
• If you have leftovers, store the rolls in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. Reheat in the microwave for about 15-20 seconds to bring back their soft texture.
• These rolls also freeze well. To freeze, wrap the un-iced rolls tightly in plastic wrap, then foil, and freeze for up to 2 months. When ready to enjoy, thaw them overnight in the refrigerator and reheat in the oven at 350°F for about 10 minutes, then drizzle with fresh icing.

Helpful Notes

• For extra flavor, consider adding chopped pecans or walnuts to the filling. The nuts provide a pleasant crunch that pairs well with the soft, spiced dough.
• If you prefer a sweeter roll, sprinkle additional brown sugar and cinnamon over the filling before rolling up the dough. This adds a caramelized layer to the rolls once baked.
• Feel free to adjust the icing consistency by adding more or less milk, depending on how thick or runny you prefer the drizzle to be.

Tips from well-known chefs

• Chef Ina Garten: “Always use room temperature ingredients when baking with yeast doughs. This ensures an even rise and smoother texture in the final product.”
• Chef Martha Stewart: “For a more tender dough, be careful not to over-knead. Knead just until the dough is smooth and elastic, which typically takes about 5 minutes.”
• Chef Paul Hollywood: “To ensure a soft roll, avoid adding too much flour. The dough should feel tacky to the touch but not overly sticky. This helps keep the rolls light and fluffy.”