Pumpkin Pie Cinnamon Rolls (Edit recipe)

These soft and fluffy rolls have pumpkin in both the dough and filling and topped with a classic cream cheese glaze. Every bite is loaded with pumpkin flavour and warm spices!

5 hours

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	273
Fat:	7 g
Carbohydrates:	45 g
Protein:	7 g
Cholesterol:	16 g
Sodium:	146 mg
Fiber:	1 g
Sugars:	18 g
Calculated per serving.

by The Sweetheart District

Serves: 16

Ingredients

4 cups All Purpose Flour
2.25 tsp Active Dry Yeast
1 cup Milk, warm
0.25 cup Granulated White Sugar
0.75 cup Pumpkin Purée
1 tsp Pure Vanilla Extract
1 whole Egg
0.25 cup Unsalted Butter, melted
1 tsp Salt
1 tsp Ground Cinnamon

Filling

2 Tbsp Unsalted Butter, softened
0.333 cup Pumpkin Purée
0.75 cup Brown Sugar
0.25 cup Granulated White Sugar
1 Tbsp Pumpkin Pie Spice

Cream Cheese Glaze

0.25 cup Full Fat Cream Cheese, softened at room temperature
1 Tbsp Unsalted Butter, softened
0.5 cup Powdered Sugar
1 tsp Pure Vanilla Extract
2 - 3 Tbsp Milk, warmed

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl with warm milk, sprinkle in 1 tsp of sugar and the yeast and set aside to activate for at least five minutes.
In a large bowl, mix the granulated white sugar, pumpkin puree, vanilla, egg, melted butter, salt and cinnamon in a mixer fitted with a dough hook until combined.
Once combined, add two cups of flour and the activated yeast mixture and mix until combined.
Add in the last two cups of flour and let the mixer work the mixture into a dough on medium for about 5 to 7 minutes.
On a floured surface, form the dough into a ball. Oil a large bowl with vegetable oil and place the dough ball inside, making sure to cover every surface of the dough with the oil.
Cover with plastic wrap and a dish towel and set aside in a warm spot to rise for about 3 hours.
For the filling, mix the unsalted butter, both sugars, pumpkin puree, pumpkin spice and set aside.
For the glaze, whip the cream cheese and butter until creamy.
Add in the powdered sugar and vanilla and mix until combined, making sure to scrape the bottom of the mixing bowl to avoid lumps.
While the mixer is still on, add the warm milk 1 tablespoon at a time until desired glaze consistency and set aside.
After 3 hours or once the dough has doubled in size, punch the dough down and roll it onto a floured surface into a 15x9 rectangle.
Spread the pumpkin filling onto the dough, leaving a half an inch border on each side.
Roll the dough up into a tight jelly roll starting from the long ends.
Cut into 14-16 equal slices and place them into a buttered 9x13 inch pan.
Cover the pan with plastic wrap and a dish towel, and leave the pan at a warm spot for about another 1 1/2 hours to rise.
Preheat the oven to 350 degrees.
After the rolls have double in size, bake them for about 30 minutes or until the tops of the rolls are golden brown.
Let cool for about 5 minutes, then pour the glaze over the rolls and enjoy!