Pumpkin Spice Cinnamon Rolls

These pumpkin spice cinnamon rolls are made with pumpkin puree and warming spices. They are topped with everyone’s favourite cream cheese frosting! These pumpkin spice cinnamon rolls are the perfect treat for any occasion.

It’s that time of year when everything turns pumpkin! Who doesn’t love waking up to a nice warm cinnamon roll? These cinnamon rolls are extra special and perfect for fall with the inclusion of pumpkin puree and warming spices - they are sure to quickly become everyones favourites! These cinnamon rolls are SO fluffy! An added bonus of the pumpkin puree is the beautiful orange colour it turns the dough. So pretty!

Overnight Pumpkin Cinnamon Rolls

You can make the recipe the day before and allow the rolls to rise in the fridge over night. Once the rolls are in the greased pan cover with plastic wrap and place in the fridge overnight. Pop them out of the fridge about a half hour before you want to bake (while your oven is pre-heating) and bake following the directions. That way you can have delicious warm cinnamon rolls when you wake up!

Tips for making for Pumpkin Spice Cinnamon Rolls

Okay - are we ready to start baking? Here are some tips for making these delicious Pumpkin Spice Cinnamon Rolls:

1. Don’t over heat your milk: If your milk is too hot you will likely kill your yeast and your cinnamon rolls won’t rise. If you find it too hot to touch then the yeast will too!

2. Flour your work surface: To keep the dough from sticking make sure you flour your work surface generously. I would also recommend flouring your rolling pin.

3. Use room temperature butter for the filling: I like to mix my filling ingredients into the butter to get a nice even filling. Room temperature butter makes it easier to mix and spread.

Pumpkin Spice Cinnamon Rolls

Makes: 12-15 cinnamon rolls

Ingredients:

For the dough

1 package quick rise yeast (2 1/4 tsp)

½  c warm milk 

¼ c butter

½ c pumpkin puree 

¼  c sugar 

1 egg

3 ⅔ c flour 

½  tsp salt

For the Filling 

½ butter, softened 

¼ c brown sugar 

1 ½ tsp cinnamon 

½ tsp nutmeg 

¼ tsp cloves 

¼ tsp ginger

For the Cream Cheese Glaze 

¼  c butter, at room temperature 

4 oz cream cheese, softened 

1 ½  c icing sugar 

1 tsp vanilla

Directions

In a small saucepan warm together the milk and butter, until the butter is just melted. Transfer mixture to a bowl or measuring cup and let cool slightly before adding in the yeast. Let it stand for 5 minutes. The yeast should start to foam in the milk.  

In a stand mixer, fitted with a paddle attachment, over medium speed beat together pumpkin puree, sugar and the egg. Slowly add in the milk and yeast mixture. Mix in the flour and salt. Until just combined. Switch to a dough hook, and mix until a smooth dough forms (3-5 minutes).  Place dough in a greased bowl and cover. Let rise until doubled in size. 

To create the filling, in a small bowl, mix together butter, brown sugar and spices until smooth. 

On a lightly floured surface, roll out dough into a long rectangle roughly 16 by 12 inches. Evenly spread the butter and cinnamon mixture over the dough. From one of the long ends, roll the dough into a log, pinch the ends together to seal.  Cut into 12-15 rounds. Place cinnamon buns in a pie plate or cake pan. Cover and let rise until doubled in size. *If you would like to bake the dough the next day, let rise overnight in the fridge. 

Preheat the oven to 350F. Bake cinnamon rolls for 30 minutes or until golden brown. 

While the cinnamon rolls are baking, in a stand mixer fitted with a paddle attachment over medium to high speed, beat together butter and cream cheese until light and fluffy. Add in icing sugar and vanilla, beat until smooth. 

Top warm cinnamon rolls with cream cheese glaze. Enjoy! 

Pumpkin Muffins with Pecan Streusel

These moist pumpkin spice muffins are topped with a delicious crunchy pecan streusel. They are perfect for breakfast, as a snack or anytime really! Enjoy!

I have been eating these spiced pumpkin muffins all week. They are the perfect quick fall breakfast or snack. The pumpkin muffins are full of delicious warm autumn spices and have just the right amount of pumpkin flavour. The pureed pumpkin keeps these muffins super moist and full of flavour. The muffins are topped with a delicious crunchy peach streusel. The streusel adds both a hint of sweetness and nuttiness to these already delicious muffins!

These pumpkin spice muffins are perfect to throw together to enjoy during the week. Made with basic ingredients these pumpkin pecan muffins come together quickly and are ready in under an hour. The recipe below is written using a stand mixer but these muffins can easily be made without - just use a whisk for the wet ingredients and a spatula or wooden spoon to combine.

The pecan streusel topping adds a delicious crunch to the pumpkin muffins. The pecan streusel has pecans, pumpkin seeds, brown sugar, oats, flour, cinnamon and butter which all together create a delicious crumb topping for the pumpkin muffins. Full of nutty flavour with just a hint of spice - don’t skimp on the topping!

Pumpkin Muffins with Pecan Streusel

Makes 24 muffins

Ingredients

For the Muffins

2 ½ c flour 

1 tsp baking powder 

1 tsp baking soda 

½ tsp salt 

1 tsp cinnamon 

½ tsp nutmeg 

¼ tsp ground cloves 

¼ tsp ground pepper 

1 ½ c pumpkin puree 

¾ c sugar

½ c brown sugar

2 eggs 

½ c vegetable oil 

1 tsp vanilla extract

½ sour cream or greek yogurt 

For the Pecan Streusel Topping

½ c flour 

½ c oats 

½ c pumpkin seeds 

½ c chopped pecans 

¼ sugar 

1 tsp cinnamon 

½ c butter, melted 

Directions

Pre-heat oven to 350F. Line muffin tins with cupcake liners and set aside.

In medium bowl whisk together flour, baking soda, baking powder, salt and spices. In the bowl of a stand mixer, beat together pumpkin, sugar, brown sugar, eggs, vegetable oil, vanilla, and sour cream until combined. With the mixer on low, add the dry ingredients to the wet and mix until combined. Evenly divide batter between muffin wells. Liners should be approx. 2/3s full.

To make the pecan streusel: In a bowl stir together flour, oats, pumpkin seeds, pecans, sugar and cinnamon. Stir the melted butter into the dry mixture until large corse crumbs form. Sprinkle each muffin with streusel topping.

Bake for 18-20 mins or until a toothpick inserted into the center comes out clean. 

Lemon Meringue Cream Puffs

A fun twist on lemon meringue - these delicious cream puffs are filled with a bright and light lemon curd filling and topped with a golden meringue crown.

I am so excited to share this new recipe with you guys! It’s been a while since I’ve had the opportunity to get in the kitchen and test new recipes for the blog! I have been wanting to make Lemon Meringue Cream Puffs for a while now. I could just picture how beautiful the cream puffs would look with the toasted meringue on top. Plus I love using my kitchen torch!

The combination of the tart lemon curd with the sweet meringue is delicious. I made my lemon curd with limoncello liqueur but you can always sub it out for lemon juice (you can follow this recipe here). I made these for a dinner party my friend was hosting. Each course was paired with a different cocktail. So instead of pairing my dessert with a drink - I choose to make a boozy dessert! They were a huge hit with everyone at the party! I love a dessert that is simple and easy to eat.

Pate a Choux

I have been loving making pate a choux - ever since I first made these chocolate cream puffs! The Pate a Choux pastry is cooked first on the stove then in the oven. Technically you just need water, butter, flour and eggs to make choux - but I like to add a bit of sugar and salt to my recipe. I’ve also seen it made with milk - but I have yet to try a recipe with milk and have stuck to the traditional water only dough. The pastry rises due to the steam trapped in the pastry. The puffs are airy and light with a golden brown crust. You want your choux to be light and airy on the inside and crisp on the outside.

Whipped Lemon Curd Cream Filling

I filled these lemon meringue cream puffs with two fillings. One is a lemon whipped cream and the other is lemon curd. I used the lemon curd to flavour my whipped cream. It is a lighter filling - which is pipped into the cream puff first. The lemon curd is then pipped into the cream puff creating a more intensely flavoured centre.

Lemon Meringue Cream Puffs

Ingredients

Pate a Choux

1 c water

1/2 c butter, cut into cubes

1/2 tsp salt

1 tbsp sugar

1 c flour

4 eggs

Lemon Curd

3 egg yolks

¾  c sugar

¼ c water

2 tbsp limoncello liqueur

Zest from lemon

2 tbsp butter, cut into cubes

Whipped Cream

1 1/2 c heavy cream (35%)

2 tbsp powdered sugar

Meringue

3 egg whites

1 c sugar

Directions

Pre-heat oven to 425F. Line baking sheet with parchment paper, set aside

In a medium saucepan, over medium heat, combine the water, butter, salt & sugar. Simmer until the butter has melted and the mixture comes to a light boil. Take the mixture off the heat and stir in the flour with a wooden spoon. Place the mixture back on the heat and continue to stir until the mixture starts to come off the sides of the pan and a ball forms.

Remove from heat and allow the mixture to cool for 4-5 minutes. Stir in eggs one at a time. The mixture will break or come apart with each addition but should come back together before you add the additional egg. Your pastry should be shinny and of a smooth consistency.

Transfer to a piping bag fitted with a large round tip (I used a coupler) and pipe about 2 inches apart onto baking sheet. Use a small amount of water to smooth out peak on each dough mound.

Bake for 10 minutes for at 425F, then drop oven temperature to 375F and bake for 15-20 minutes or until golden brown. Allow shells to cool completely before filling.

To make the Lemond Curd - In a saucepan combine egg yolks, sugar, water, limoncello and zest. Simmer over medium heat, stir constantly until mixture starts to thicken and boil. Allow mixture to boil for 2-3 minutes then stir in butter. Boil for an additional 1-2 minutes then remove from heat. Allow to cool completely.

To make the lemon whipped cream - In the bowl of stand mixer, fitted with a whisk attachment, whisk together heavy cream and powdered sugar. Whisk over high speed until medium to stiff peaks form - about 1 to 2 minutes. Do not over whip. Fold half of the lemon curd into the whipped cream.

To make the frosting - Over a double boiler heat together the egg white and sugar for 5 -7 minutes, whisking constantly. Transfer mixture to a clean kitchenaid mixer fitted with a whisk attachment. Whisk on high for 5 - 7 minutes or until stiff glossy peaks form.

To Assemble - Fill a pipping bag fitted with a round tip (Wilton 12 or a coupler works well) with the lemon whipped cream. Poke your pipping tip into the bottom of a cooled cream puff shell. Pipe the lemon whipped cream filling into the cream puff until about 2/3rds full. Fill a second pipping bag fitted with a round tip with the remaining lemon curd. Pipe the lemon curd into the bottom of the cream puffs layering it at the bottom of the lemon whipped cream. Fill a piping bag fitted with a large star tip with the meringue. Pipe meringue onto the tops of the cream puffs. Using a kitchen torch brown meringue.