the gingered whisk

Pumpkin Cinnamon Rolls

“Pumpkin cinnamon rolls are a perfect fall version of your favorite homemade cinnamon rolls. Made with real pumpkin in the dough, filled with a gooey pumpkin spice cinnamon filling, and topped with a maple cream cheese frosting, these definitely hit the spot on a chilly fall day!”

- The Gingered Whisk

Pumpkin Puree

Key Ingredient

Dough – milk – granulated sugar – yeast – pumpkin puree – unsalted butter, melted and cooled – egg – bread flour – salt

Ingredients

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Filling – dark brown sugar – pumpkin pie spice mix – unsalted butter, room temperature Frosting – cream cheese, room temperature – unsalted butter, room temperature – powdered sugar – maple syrup – salt

Ingredients

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Pumpkin Cinnamon Rolls Recipe

Yield

12 Servings

Prep Time

2 Hours (includes dough resting time

Total Time

2 Hours  25 Minutes

1. In a microwave safe bowl, heat the milk for about 45 seconds, until about 110 degrees F.

Make the dough

2. Add the warmed milk, sugar, and yeast to the bowl of the electric mixer and stir gently to combine. Allow to sit for 5 minutes or until frothy and you can smell the yeast.

Make the dough

3. Add in the pumpkin puree, egg, and melted butter to the yeast mixture and stir until it is smooth and creamy.

Make the dough

4. Using a rubber spatula or wooden spoon, stir in the bread flour and salt until a rough dough begins to form.

Make the dough

5. Place the dough hook on the electric mixer and mix on low speed for 8-10 minutes, or until the dough forms a ball around the hook. It should be slightly tacky to the touch but not really stick to your fingers.

Make the dough

6. Transfer the dough to a large greased bowl. Cover with plastic wrap and a kitchen towel and allow to sit in a warm spot for 1 hour, or until the dough has doubled in size.

Make the dough

1. In a small mixing bowl, stir together the brown sugar and the spices until combined. Set aside.

Mix the filling

1. Grease a 9x13 sized baking pan and set aside.

Assemble the rolls

2. Transfer the dough to a well floured counter and roll out to a rectangle about 14”x 16”, with the longest section running parallel to the counter.

Assemble the rolls

3. Use your hands to gently spread the softened butter over the dough, leaving about ¼” of the edge. You want the dough evenly coated, but be gentle not to smash the dough.

Assemble the rolls

4. Sprinkle the filling mixture evenly over the softened butter, and use your hands to gently press/rub the spice mixture into the butter.

Assemble the rolls

5. Tightly roll the dough up into a spiral, starting with the longest edge closest to you and continuing until the entire dough is rolled up in a tube.

Assemble the rolls

6. Gently press the seam to help seal it, and then place it seam side down on the counter.

Assemble the rolls

7. Use a serrated knife to gently cut off the very ends of the roll on either side (where there might not be as much filling and the dough is uneven). You don’t need to cut off much, just to even the roll up.

Assemble the rolls

8. Use a serrated knife to cleanly cut each piece. Use a sharp, serrated knife and gently slice each piece in one fluid motion so you don’t squash your rolls. I like to pre-measure by making indents before I actually slice.

Assemble the rolls

9. Place each roll into the prepared baking dish.

Assemble the rolls

10. Cover the dish with plastic wrap and a kitchen towel and allow it to rise for 30 minutes in a warm spot on the counter.

Assemble the rolls

1. Preheat the oven to 350 F.

Baking

2. Remove the towel and plastic wrap from the baking dish.

Baking

3. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the rolls are cooked through and golden brown on top.

Baking

4. Cool for 10 to 15 minutes before frosting.

Baking

1. In a medium mixing bowl, use a hand mixer to blend together the cream cheese, butter, powdered sugar, maple syrup and salt until it is smooth and blended.

Frosting

2. When the rolls are mostly cool, evenly coat with the frosting.

Frosting

Visit The Gingered Whisk for more notes and tips on making the BEST Pumpkin Cinnamon Rolls!

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Enjoy!

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