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Pumpkin Spice Cinnamon Rolls

Happy Friday to all! This is my very first recipe post and I am so happy to be able to spread the love this holiday season. I have been wanting to try something new while incorporating pumpkin spice and these were right on the money. I knew the minute I took a bite, this recipe had to be shared! The recipe is adapted rom Chelsweets.com and I just added a few tweaks to make it my own!

Fall is definitely in the air!

These cinnamon rolls are also the first dessert I have made using active yeast and all I can say is wow, I cannot wait to try more recipes including donuts & breads. I have always wanted to make my own sweet Hawaiian bread and I am confident to try after these babies!


A few notes to make sure your kitchen isn't too cold, to allow your ingredients to come to room temp quicker and to allow the dough to raise properly. Also, you don't need your kitchen aid for this one, just those hands, a pan, and a rolling pin!


So without further adieu....here it is:


Ingredients:

Sweet Dough:

  • about 4 cups all-purpose flour, maybe a little more or less depending on stickiness of dough

  • 1 Tbsp. active dry yeast

  • 1/2 cup sugar

  • 1 tsp. salt

  • 1 cup milk, room temperature

  • 1/4 cup (4 Tbsp) butter, room temperature

  • 1 egg, room temperature

Pumpkin Pie Filling:

  • 1 cup organic pumpkin puree (I used Farmer's Market brand from Jimbo's)

  • 1/2 cup light or dark brown sugar

  • 2 Tbsp. cinnamon

  • 1 tsp. nutmeg

  • (optional) 1/4 tsp. ginger

Cream Cheese Buttercream Icing:

  • 4 oz. cream cheese, room temperature

  • 1/2 cup (8 Tbsp.) softened butter

  • 1 tsp. pure vanilla extract

  • 1/2 tsp. salt

  • 3 Tbsp. heavy cream or half & half

  • 2 1/2 cups powdered sugar

Directions:

1. In a small bowl, combine 2 tablespoons lukewarm water with a teaspoon of sugar and the yeast. Mix gently then let this proof for about 5 minutes to make sure your yeast is still good. It will puff up. In a large mixing bowl, combine 2 cups of flour, yeast mixture, remaining sugar, and salt. Heat milk at a low power until it is lukewarm.


2. Add the warm milk, 1/4 cup butter, and egg to

the flour mixture and mix with hands until

ingredients are combined.

3. Continue to add the remaining flour, 1/2 cup at a time until the dough begins to leave the sides of the bowl.

Caution: Hands get messy!

4. Place the dough on a lightly floured surface and knead until it is smooth and elastic (about 8-10 minutes). If it gets too sticky add a bit more flour to allow for handling, but gently knead and flip then knead again.




5. Rinse out mixing bowl and spray with cooking spray, then place dough back into the bowl, flipping once to bring greased side of dough up. Cover with plastic wrap and let rise in a warm place until the dough has doubled in size (about an hour).


6. Roll dough into a large rectangle, on lightly floured surface until it is about 1/2 of a cm thick.  Melt 1 teaspoon of butter and brush over the dough rectangle. In a small bowl, stir together the pumpkin puree, brown sugar, nutmeg, cinnamon, and ginger. Spread the pumpkin pie filling evenly across the dough, leaving one inch of dough at the top of the rectangle uncovered. Roll up the dough horizontally from the far side. Roll dough into a tight roll. This will get messy so try to keep filling inside but scooping a bit off is ok. Yu can also split the rectangle in 2 parts so you can roll smaller rolls. Cut dough log into 8 or more equal pieces, depending how big you want your rolls (keep in mind they will rise/grow again a bit) then place in a greased pan, leaving about half an inch between each roll, to give space for rise. Cover with greased plastic wrap, and let them rise again (for about 30 mins).


7. Preheat oven to 350 and then bake for 30-32 minutes, or until rolls are golden brown and the centers feel firm when pressed. While the rolls are baking, make your icing!


8. To make the buttercream icing, whip cream cheese and butter together. Alternate adding a tablespoon at a time of heavy cream and 1/2 cup powdered sugar, then stir in the salt and vanilla. Mix until all ingredients are fully incorporated and smooth. Once rolls are out of the oven, spoon he icing over the warm cinnamon rolls, and sprinkle cinnamon if you like over the top of each roll.


Eat right away or let cool then store in airtight container in fridge for up to 5 days.

When ready to eat one, pop in microwave or toaster over (or even eat cold) & enjoy!!


Love, The Suga Mama

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