Pumpkin Cinnamon Rolls
Wake up to the aroma of fall with these fluffy Pumpkin Cinnamon Rolls! Soft dough, spiced pumpkin filling, and creamy glaze combines the comforting flavors of pumpkin pie with the classic deliciousness of cinnamon rolls. This recipe is a guaranteed crowd pleaser at any brunch!
Servings: 12 rolls
Ingredients
Dough
- 4 tbsp SACO Cultured Buttermilk Blend
- 1 cup water
- 2 packets active dry yeast
- ¼ cup granulated sugar
- ¼ cup butter
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tsp vanilla extract
- ½ cup pumpkin puree
- 2 tsp pumpkin pie spice
- 4 ½ cups all purpose flour
- ½ tsp salt
- olive oil
Filling
- 6 tbsp butter softened
- 1 ¼ cups brown sugar packed
- 1 tbsp pumpkin pie spice
- ½ tbsp cinnamon
- 1 tbsp vanilla extract
Icing
- 8 oz cream cheese softened
- 2 tbsp unsalted butter softened
- ¾ cup confectioner’s sugar
- 2 tsp vanilla extract
- ½ tsp pumpkin pie spice
Instructions
- Combine buttermilk powder with water in a saucepan and heat to 110F.
- Transfer buttermilk to a bowl and sprinkle yeast and granulated sugar over top. Cover with a kitchen towel and place in the microwave (off) for 5-10 minutes or until frothy.
- Once frothy, add melted butter, egg, egg yolk, vanilla, pumpkin puree, and pumpkin pie spice to the yeast mixture. Whisk together until well combined.
- Add flour and salt to the wet ingredients. Stir until a well combined dough forms and all of the flour is incorporated. Dough should be thick and shaggy.
- Turn the dough out onto a floured surface and knead by hand for 8 to 10 minutes or until the dough can easily be formed into a smooth ball. If your dough feels too sticky, add flour 1 tbsp at a time.
- Pour a tsp of olive oil into a large bowl, turning to coat as much of the bowl as possible. Drop in dough ball and cover with the same kitchen towel as before. Allow to rise in a warm place, like your stove or microwave, for 1 hour or until doubled in size.
- While the dough is rising, combine all of the filling ingredients.
- Once your dough has doubled in side, punch it down to release the excess air.
- On a lightly floured surface, shape dough into a ¼ inch thick rectangle (around 20 by 16 inches).
- Use a knife to spread filling over the dough. The dough should be completely covered.
- Tightly roll the dough to form a long log, with the seam side facing down. Using unflavored dental floss, or a large knife, cut into 12 equally sized rolls.
- Place rolls into a parchment lined baking dish (3 rows of 4). Cover the dish with a towel again and allow to rise for another 30 minutes. In the meantime, preheat the oven to 350F.
- Bake rolls for 20-25 minutes or until the rolls are golden brown. While your rolls cook, prepare the icing.
- Remove rolls from the oven and allow to cool for 10 minutes prior to icing. Enjoy!