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:
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!
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.
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!
