Pumpkin Cinnamon Rolls with Cream Cheese Frosting are, perhaps, the very best way to welcome fall.
Pumpkin Cinnamon Rolls
Makes 12 large pumpkin cinnamon rolls.
You will need cooking twine to cut the rolls.
- 1/4 cup water at 110°F or lower
- 2 packages (or 1 tablespoon + 2 teaspoons) yeast
- 1/2 cup scalded milk (heat in a saucepan just until hot then cool to 110°F or lower)
- 1/2 cup pumpkin puree
- 2 eggs at room temperature
- 1/2 cup brown sugar
- 5 cups flour, divided
- 1 tablespoon salt
- 1 tablespoon pumpkin spice
- 1/2 cup unsalted butter softened
- 1 egg, well-beaten
Place water and yeast in a mixing bowl & give a quick stir.
Place milk, pumpkin, eggs, and brown sugar in a separate bowl.
Place the flour, salt, and pumpkin spice in another bowl. Whisk together.
Place the butter in the bowl with the yeast. Pour in the wet ingredients, and turn the mixer on using the dough hook.
Slowly add the flour mixture. Once everything is combined, turn up the mixer speed and kneed the dough for 10-20 minutes or until the dough can be stretched very thin and doesn’t rip.
Form the dough into a ball and coat it lightly with oil. Cover, and let it rise in a very warm place. This is especially important during the fall and winter when the weather gets cooler. Allow the dough to rise for about an hour or until it has doubled in size.
Punch dough down.
Place parchment paper on a baking sheet (or spray it with non-stick baking spray).
Roll out the dough into a large rectangle (about 6X18″).
In a medium bowl, mix together the filling.
Filling
- 1/2 cup butter
- 1 1/2 cups brown sugar
- 4 tablespoons ground cinnamon
- 1 1/2 cups raisins (optional)
- 1 1/2 cups chopped pecans or walnuts (optional)
Spread the filling on top of the dough, being sure to go all the way to the edges.
Gently roll the bottom of the dough upward. When done rolling, place a 15-inch piece of string under the roll in the middle. Crisscross it and pull around the dough until it cuts the roll in half. Continue to do this until you’ve created 12 cinnamon equally-sized rolls.
Turn the rolls on their side so the spiral side is up. Place them on the pan evenly spaced apart.
Sit them in a very warm place to rise again for another 30-60 minutes so they double in size.
Preheat the oven to 350°F.
Use a well-beaten egg to brush the tops of each roll. This will help make them shiny.
Bake for about 20 minutes or until done.
Let them cool for about half an hour and then frost the tops.
Cream Cheese Frosting
- 4 ounces cream cheese
- 4 ounces unsalted butter
- 1 teaspoon sea salt
- 1 pound powdered sugar
- 1/2 teaspoon fresh lemon juice
- About 1/8 cup warm water
Place all frosting ingredients in an electric mixer. Start the mixer at a very slow speed and increase the speed after the powdered sugar has been incorporated. Whip until light & fluffy.