Pumpkin Pie Cinnamon Rolls
These are the coziest fall treat! They are so fluffy and have delicious pumpkin pie flavor.
Servings: 9 rolls
Ingredients
For the dough:
- ½ cup warm milk I used 2% (110ºF)
- 2 ¼ teaspoons quick rise or active yeast ¼ oz package
- 1/4 cup granulated sugar
- 1 egg + 1 egg yolk room temperature
- ¼ cup melted unsalted butter
- ½ cup pumpkin puree
- 1 1/2 cup whole wheat flour
- 1 1/2 cup all purpose flour or bread flour
- ½ teaspoon salt
For the filling:
- ¼ cup softened unsalted butter
- ½ cup brown sugar
- 2 tablespoons pumpkin puree
- 1 ½ tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
For the maple cinnamon frosting:
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1 ½ teaspoons maple syrup
- 2-3 teaspoons milk
Instructions
Make the dough:
- Microwave milk to about 110ºF. It should feel warm when you stick your finger in it but not hot. I prefer to use a thermometer to find the temperature. Pour the warm milk into a medium mixing bowl. Sprinkle the yeast on top. Let the yeast rest for 3-5 minutes or until it is foamy. Then add the sugar, egg, egg yolk, melted butter, and pumpkin puree. Mix until combined. Then add the flours and salt. Using a wooden spoon or dough whisk, mix until the mixture begins to pull together and form a dough.
- Dump the dough onto a well floured work surface or use a stand mixer. Knead the dough for 8 minutes. The dough will feel a little bit sticky but it shouldn’t stick to your hands. If the dough is too wet and it is sticking to everything, add flour 1 tablespoon at a time until the desired texture is reached.
- After kneading, transfer the dough ball to a large bowl that is oiled and cover with plastic wrap. Let the dough rise for 1 to 1 ½ hours in a warm spot or until doubled in size.
- Once doubled in size, dump the dough onto a well floured work surface and roll it out into a 14x9 inch rectangle. Spread the 1/4 cup softened butter over the dough, leaving a ¼ inch border around the edge.
Make the cinnamon roll filling:
- In a small bowl, mix together the brown sugar and 2 tablespoons pumpkin puree. Add the cinnamon, nutmeg, ginger, and cloves and combine. Spread the mixture over the butter.
- Roll up the dough starting from the short end as tightly as you can. Place the seam side down on the surface. Using a sharp knife or dental floss, cut the roll into 9 equal pieces. You may need to trim off the edges of the roll because there is no filling there.
- Arrange the rolls in a 9 inch cake pan or 9x9 inch baking pan lined with parchment paper. Cover with plastic wrap and let the rolls rise in the pan for 35 minutes in a warm spot.
- Preheat the oven to 350ºF. Once the oven is ready, remove the plastic wrap and bake the cinnamon rolls for 22-26 minutes*. They should be lightly golden and register 190º F in the center. Remove the rolls from the pan and transfer to a wire rack. Allow the rolls to cool slightly before frosting.
Make the glaze:
- For the frosting: In a small bowl, mix the powdered sugar, vanilla extract, maple syrup, and cinnamon. Then add the milk one teaspoon at a time until it reaches a drizzle-able consistency. Then drizzle using a spoon over the cinnamon rolls. Enjoy warm!
Notes
Use enough flour to keep the dough from sticking to the surface. If you feel like you need to add more flour while kneading, add just enough to keep the dough from sticking
I find it helpful to set a timer for 8 minutes so I know exactly how long to knead. When I started baking, I often under kneaded resulting in less gluten development. It's easy to underestimate how long you have to knead for!
Before putting the cinnamon rolls in the oven, try drizzling just a little bit of heavy cream over them! It makes them super soft and almost custard-y!