Pumpkin Cinnamon Rolls
Equipment
- Hand mixer
- Silicone Spatula Or Dough Hook
- Whisk
Ingredients
Cinnamon Rolls
- ⅓ Cup Whole milk or milk of your choice. I like using almond milk sometimes (original unsweetened)
- 1 Tbs Softened Unsalted Butter
- ½ Cup Libbys Canned Pumpkin
- ¼ Cup Granulated Sugar or can sugar
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
- 1 Egg
- 1 Package instant or active dry yeast
- 2 ½ Cups All Purpose Flour
Cinnamon Roll Filling:
- 2 Tbs Softened Butter(to spread on the dough)
- ¼ teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ½ Cup Brown Sugar
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Pumpkin Pie Spice
Cream Cheese Frosting
- 4 Oz Softened Cream Cheese
- 2 Tbs Maple Syrup
- 2 Tbs Whole Milk or milk of your choice
- ⅔ Cups Powdered Sugar
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Pumpkin Pie Spice
Instructions
- Dough Instructions: On your stovetop or microwave, warm your milk and butter together. You want to make sure it's not super hot or that will change the yeast. Once this is warm set it aside. In a medium-sized bowl which the pumpkin puree, sugar, nutmeg, and salt together until the ingredients are combined. Add in the warmed milk/butter mixture, egg, and yeast until this is also combined. I used a silicone spoon to mix this together because I find that hand mixing works best for some desserts. You can also use your mixer with a dough hook. Add in one cup of flour at a time and scrape down them bowls. Add in the next cup and the final ⅔ cups. Keep mixing until fully combined.
- Flour your surface and knead your dough for up to five minutes. If the dough becomes sticky add about 1 teaspoon of flour (no more than 1 tsp!!!). Once you're done kneading poke it a little and if the dough bounces back slightly it's ready for the first rise. I will admit, kneading the dough STINKS!
- Lightly grease a bowl and coat your dough in it. I used a little bit of my baking spray. Place a clean kitchen cloth on top and let the dough rise for two hours. I actually ran out to do errands while this was rising.
- Once the dough is ready, punch it down to release the air. Now you can begin rolling out the dough. Add 2 tbs of softened butter to every inch of the rolled out dough.
- Add the filling to the rolled out dough and use baking twine to cut individual cinnamon rolls. In your parchment paper lined baking tray (I used a square pan) place your cinnamon rolls in there. Cover once again with a kitchen cloth and let the rolls rise for another hour.
- Preheat your oven to 350 and cook the cinnamon rolls for 28 minutes. Once cooked, top with cream cheese frosting. Enjoy!