Description
These Almost One Hour Pumpkin Cinnamon Rolls feature a tender, pumpkin-spiced dough rolled with a rich cinnamon and brown sugar filling and topped with a luscious caramel cream cheese frosting. Perfect for fall mornings or holiday brunches, these large rolls combine seasonal flavors with a comforting sweet glaze, all made within an hour.
Ingredients
Scale
Dough
- 3 tablespoons active dry yeast
- 1/4 cup melted butter
- 1 cup warm water
- 3/4 cup warm buttermilk (cheat version accepted)
- 1/2 cup sugar
- 1 1/2 teaspoons salt
- 1 egg
- 1/2 cup pumpkin (NOT pumpkin pie filling)
- 5 1/2 to 6 cups bread flour
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon nutmeg
Filling
- 1/4 cup melted butter
- 1 cup packed dark brown sugar
- 2 1/2 tablespoons cinnamon
- 2 teaspoons pumpkin pie spice
Caramel Cream Cheese Frosting
- 1/4 cup salted butter (half stick)
- 1/2 cup packed dark brown sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- 1 dash salt
- 4 ounces softened cream cheese
- 3/4 cup powdered sugar
Instructions
- Preheat Oven: Turn your oven on to the warm setting, about 170°F, to create a cozy environment for the yeast to activate.
- Activate Yeast: In a large bowl or stand mixer, combine yeast, 1/4 cup melted butter, warm water, warm buttermilk, sugar, and salt. Ensure liquids are warm but not hot to preserve yeast activity.
- Proof Yeast: Place the bowl inside the warmed oven and let the mixture sit for 12 minutes. Grease a 9×13 inch pan during this time. After proofing, remove the dough and preheat the oven to 375°F.
- Add Pumpkin and Egg: Whisk egg and pumpkin together in a small bowl, then incorporate into the yeast mixture. At this point, the yeast should have puffed up signaling it’s active.
- Add Flour and Spices: Using a dough hook or wooden spoon, stir in bread flour one cup at a time, adding pumpkin pie spice and nutmeg between flour additions to evenly distribute the spices.
- Knead Dough: Knead the dough either by hand or with a mixer for 8-10 minutes until smooth and elastic, being careful not to add excessive flour.
- Rest Dough: Allow the dough to rest for 3 minutes to relax the gluten before rolling and filling.
- Prepare Filling: Melt 1/4 cup butter in a small bowl, then stir in brown sugar, cinnamon, and pumpkin pie spice to create the aromatic filling.
- Roll Out Dough: Roll the dough into a 12×16-inch rectangle on a lightly floured surface, ready for spreading the filling.
- Spread Filling: Quickly spread the filling evenly over the dough, working swiftly to manage the dough’s fast rising.
- Roll Dough: Tightly roll the dough from the long edge, sealing the edge by moistening your fingers if necessary. Place the seam on the bottom.
- Slice Rolls: Use a sharp knife to cut the rolled dough into 12 equal slices.
- Arrange Rolls: Place the rolls into the prepared greased dish, spacing them as desired.
- Bake: Bake at 375°F for 20-25 minutes, until the tops are lightly browned and a toothpick inserted in the center comes out dry.
- Make Frosting Base: While rolls bake, melt 1/4 cup butter over medium-high heat in a small saucepan. Add brown sugar and milk, bring to a boil, and boil for 1 minute to create a caramel base.
- Add Flavor: Remove from heat and stir in vanilla extract, pumpkin pie spice, and salt for depth of flavor.
- Add Cream Cheese: Blend in softened cream cheese with an electric mixer until smooth and lump-free.
- Finish Frosting: Beat in powdered sugar until the frosting is creamy and spreadable.
- Serve: Drizzle the caramel cream cheese frosting over the warm pumpkin cinnamon rolls and enjoy immediately for the best flavor.
Notes
- The warm buttermilk can be a cheat version such as store-bought buttermilk or milk with vinegar added.
- Ensure the butter and buttermilk are warm but not hot to prevent killing the yeast.
- You can use a 9×13 inch pan for rolls touching or a larger baking sheet for rolls spaced apart; baking times may vary slightly.
- Use bread flour for best texture; all-purpose flour may yield a less chewy roll.
- This recipe’s total bake and prep time is about one hour, making it efficient for a homemade treat.
- If yeast doesn’t bubble or puff during proofing, discard and start over with new yeast.
- Freshly ground spices enhance flavor but pre-ground is convenient and effective.
- Serve rolls warm for the best texture and taste.
