Homemade Pumpkin Spice Cinnamon Rolls

Prep Time 2 hrs
Cook Time 30 mins
Total Time 2 hrs 30 mins
Cuisine: ,
Courses:
Servings: 12
Best Season: Fall
Description
An amazing Fall Recipe for the whole family. This Homemade Pumpkin Spice Cinnamon Rolls is a miraculous combination of cinnamon, pumpkin and spices melted in a special dough.
Ingredients
    For the dough
  • 2 Eggs (room temperature)
  • 1/3 cup Sugar
  • 1 pack of Yeast
  • 4 1/2 cup Flour
  • 1 1/2 cup Milk
  • Pinch of Salt
  • 1/4 cup Butter
    • For the Filling
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Cloves
  • 1 tsp Cinnamon Powder
  • 3/4 cup Light Brown Sugar
  • Pinch of Salt
  • 1/4 cup Butter (melted)
  • 1/2 cup Pumpkin Puree
    • For the Frosting
  • 3 oz Cream Cheese (room temperature)
  • 1/2 cup Butter (melted)
  • 1-2 tsp Milk
  • 1 tsp Vanilla extract
  • 3 cup powdered Sugar (shifted)
Instructions
    To Prep the Dough
  1. 1

    In a large bowl, combine 2 cup of flour, melted butter, milk, yeast, sugar and salt. Mix until blended.

    *Tip* The milk must be warm and not hot, otherwise it will burn the yeast and it will not react to allow the dough to rise.  

  2. 2

    Then, add the egg to the mixture and one cup of flour, whisk until well combined. At this point your dough is ready to knead.

  3. 3

    Knead your dough using a stand mixture until it comes together. Add the last 1 1/2 cup of flour 5 minutes into kneading. Have your machine on low to begin with, slowly increasing the speed for about 10 – 15 minutes. Your dough will also need 10 minutes of kneading by hand.

  4. 4

    Let sit in a warm place, until doubled in size (about an hour). Punch down and knead by hand for about 2 minutes and your dough is ready. You can use a bit of extra flour to dust the surfaces.

  5. 5

    Note: Keep 1/4 cup of flour on hand in case of stickiness.

    6. To Prep the Filling
  6. 6

    Combine cinnamon powder, light brown sugar, salt, ground nutmeg and ground cloves in a small bowl. 

  7. 7

    Then, add the melted butter and the pumpkin puree. Mix very well and Set aside.

    8. To Prep the Cream Cheese Topping
  8. 8

    In a large bowl, beat cream cheese, vanilla and butter. Slowly add the sifted sugar and continue whisking until all mixed.

  9. 9

    Prep the cream cheese topping before hand but only put the frosting on after you cinnamon rolls have been warmed and ready to eat to allow them to get soaked into the rolls. Don’t frost all the cinnamon rolls if they are not going to be eaten straight away.

    10. And now for assembly
  10. 10

    Using a rolling pin, roll the dough into a 16×21-inch rectangle. Brush the dough with melted butter then spread the filling evenly over the dough. Leave a gap for sealing the long edge.

  11. 11

    Roll up tightly. Using a very sharp knife or dental floss cut into 10-12 even rolls. Arrange rolls in the prepared pan.

  12. 12

    After the rolls have been cut and arranged in the tray, let them rest for an hour to almost double in size.

  13. 13

    Using a very sharp knife or a dental floss cut into 10-12 even rolls. Arrange rolls in the prepared pan.

  14. 14

    After the rolls have been cut and arranged in the tray, let them rest for an hour to almost double in size.

  15. 15

    Bake the rolls in a preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown.

Read it online: https://peanutswirls.com/recipe/homemade-pumpkin-spice-cinnamon-rolls/