My Pumpkin Spice Cinnamon Rolls are gooey and decadent with all the flavors of the season. Serve warm with your favorite cup of coffee. Perfect for a late night dessert or a delicious breakfast.
Pumpkin Spice Cinnamon Rolls
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 20 Servings
Ingredients
- Dough:
- 3¼ cups all-purpose flour
- ¼ cup granulated sugar 2 tablespoons pumpkin pie spice 2¼ teaspoons instant dry yeast
- pinch salt
- 1 stick unsalted butter, melted 1/2 cup buttermilk 1/2 cup pumpkin puree 1 large egg
- Filling:
- 1 stick of unsalted butter, softened
- 1¼ cups light brown sugar
- 1 tablespoon cinnamon
- ¼ cup dried cranberries
- Glaze:
- 4 oz whipped cream cheese
- 2¼ cups confectioners' sugar
- 4 tablespoons heavy cream
Instructions
- In a large bowl, whisk together flour, sugar, pumpkin pie spice, yeast and salt.
- Set aside.
- In the bowl of a stand mixer, combine butter, buttermilk, pumpkin and egg, and mix on low speed for about a minute or until well combined.
- Gradually add dry ingredient mixture with mixer on low.
- Keep mixer on low until dough forms into a ball.
- If mixture is sticky, sprinkle in additional flour by tablespoon.
- Once dough forms into a ball, turn mixer off and place dough in a greased bowl and cover with a moist cloth towel and allow to rise for about 2 hours or until dough has doubled in size.
- While dough rises, line a 9x13-inch aluminum pan with aluminum foil, spray with cooking spray.
- Set aside.
- After dough has doubled in size, punch it down. Turn dough out onto a floured surface.
- With a rolling pin, roll it out to about 26-by-13-inches.
- You can use the 13-inch side of the 9-x13 pan or a ruler.
- To make the filling, use a knife or spatula to evenly spread butter over dough, leaving a ½-inch margin without butter.
- Evenly sprinkle the brown sugar, cinnamon and dried cranberries over the top, and lightly pat it down with your fingertips to help it adhere.
- Starting with a long edge, roll the dough into a tight log, with the seam side down.
- Slice 1 ½ inch rolls gently with a sharp knife.
- Arrange the rolls in the prepared pan.
- Cover with plastic wrap.
- Allow to rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour.
- Preheat oven to 375F.
- Remove plastic wrap from baking pan and bake cinnamon rolls for about 15 minutes, or until lightly golden on top and cooked through.
- To make the glaze, add cream cheese, confectioners' sugar, and heavy cream to a medium bowl and whisk until smooth and combined.
- Evenly pour glaze over rolls, lightly spreading with a spatula as necessary.
- Serve immediately.
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