Autumns Best Pumpkin Spice Cinnamon Rolls
Soft, fluffy, sticky dough, with layers of sweet, spicy, cinnamon, with a nutty pecan crunch. Pumpkin spice cinnamon rolls simply are the best fall brunch treat! Enjoy with your favorite hot drink and pretend for a few moments your house isn’t a mess, the kids aren’t mischievous, and the leaves outside will rake themselves. Because you deserve it!
Pumpkin puree is such a great compliment to any bread, the puree brings a moisture and texture that works perfectly in these pumpkin spice cinnamon rolls. Honestly I know some people out there are sick of pumpkin spice everything, but you won’t be sad by adding one more pumpkin spice recipe to your fall line up!
Baking is often times a labor of love, for me personally it is a great opportunity to be forced into having some patience. Waiting for dough to prove, chilling rolls in the fridge, watching them bake in the oven… SO MUCH PATIENCE NEEDED! The one time in life I actually believe the saying “good things come to those who wait” Clearly whoever coined this phrase was also a baker.
Pumpkin Spice Cinnamon Rolls Ingredients:
Dough:
- 1/2 tsp honey
- 1/3 c. buttermilk
- 1 package yeast
- 1/2 cup sugar
- 1 tsp vanilla
- 8 tbsp butter
- 1 c. pumpkin puree
- 4 c. flour
- 3/4 tsp salt
- 1 large egg
Filling:
- 1/2 c. pumpkin puree
- 4 tbsp. butter
- 1 c. pecans
- 3/4 c. brown sugar
- 2 tbsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. nutmeg
Icing:
- 2 tbsp. butter
- 2 c. powdered sugar
- 1 tsp. vanilla paste
- 8 oz. cream cheese
Pumpkin Spice Cinnamon Rolls Baking Instructions:
MAKING THE DOUGH
Warm buttermilk to about 90 degrees (Luke warm), and add 1 package of active yeast to the milk, along with the tsp of honey. Let stand for 3-5 minutes until frothy. Next in your stand mixer, whisk the eggs, sugar, butter, vanilla paste, buttermilk with yeast, and pumpkin puree. Whisk for 3 minutes. Now you will want to add 1 cups of the flour and salt and whisk till combined. Next remove whisk and place dough hook on stand mixer. Now add your remaining 3 cups of flour and mix for 7 minutes on medium speed. The dough will be soft, moist, and form a nice ball around the hook. Once your dough is formed place the dough in greased bowl, cover with cloth and allow to rise for 2 hours. (dough should double in size). Now roll out dough into rectangle 1/4 inch thick on floured surface.
FILLING
Spread out the butter (4 tbsp), and 1/2 c. pumpkin puree evenly across the dough in a thin layer. Now take your chopped pecans and spread them evenly over the dough. Next take your brown sugar and whisk in the cinnamon, ginger, and nutmeg. Finally, sprinkle the brown sugar mixture over the dough.
ROLLING, SHAPING, BAKING
Roll your dough into tight roll that should end up with a diameter of about 2 1/2 – 3 inches. Slice roll into 1 1/2 inch rolls. Take rolls and place in a greased casserole dish. Chill dough in refrigerator for 1 hour. Then bake for 35-40 minutes at 350 degrees. The top of the pumpkin spice cinnamon rolls should be just light brown. Remove and allow to cool.
ICING
Mix together 2 cups of powdered sugar with 2 tbsp of softened butter, 1 tsp of vanilla paste, and 8 oz. of cream cheese. If you want add some natural food coloring to get an orange coloring. After pumpkin spice cinnamon rolls have cooled a bit drizzle icing over the top of the rolls and serve warm!
Pumpkin Spice Cinnamon Rolls
Ingredients
Dough:
- 1/2 tsp honey
- 1/3 c. buttermilk
- 1 package yeast
- 1/2 c. sugar
- 1 tsp vanilla
- 8 tbsp butter
- 1 c. pumpkin puree
- 4 c. flour
- 3/4 tsp. salt
- 1 large egg
Filling:
- 1/2 c. pumpkin puree
- 4 tbsp. butter
- 1 c. pecans
- 3/4 c. brown sugar
- 2 tbsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. nutmeg
Icing:
- 2 tbsp. butter
- 2 c. powdered sugar
- 1 tsp. vanilla paste
- 8 oz. cream cheese
Instructions
Pumpkin Spice Cinnamon Roll Instructions:
- Warm buttermilk and add 1 package of active yeast, and 1 tsp honey to the milk, let stand for 3-5 minutes.
- In stand mixer, whisk the eggs, sugar, butter, vanilla paste, buttermilk with yeast, and pumpkin puree. Whisk for 3 minutes.
- Add 1 cups of the flour and salt. Whisk till combined.
- Remove whisk and place dough hook on stand mixer.
- Add remaining 3 cups of flour and mix for 7 minutes on medium speed. The dough should be soft, moist and form a nice ball around the hook.
- Place the dough in oiled bowl, cover with cloth and allow to rise for 2 hours. (dough should double in size)
- Roll out dough into rectangle 1/4 inch thick on floured surface.
- Spread evenly 4 tbsp of softened butter over the dough.
- Spread 1/2 c. pumpkin puree over dough.
- Mix 3/4 cup of brown sugar with cinnamon, ginger, and nutmeg. Spread evenly over dough.
- Chop 1 c. of pecans and spread over dough.
- Roll the dough down from the top towards you tightly.
- Cut into 1 1/2 inch rolls.
- Place rolls in a greased casserole dish.
- Chill in refrigerator for 1 hours.
- Bake for about 35 minutes at 350 degrees or until slightly brown on the tops.
- Drizzle with icing.
Icing Instructions:
- Warm butter to very soft
- Mix together butter, powdered sugar, vanilla paste, and cream cheese.
- Add food coloring if desired.