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Prep
1h 35m
Cook
24m
Total
1h 59m
Prep
1h 35m
Cook
24m
Total
1h 59m
Ingredients
Method
Turn cooking mode on
Prepare the Dough
1.
Pour the warm milk into a large mixing bowl. Sprinkle the instant yeast over the milk, then add the egg, cane sugar, melted butter, and salt. Whisk everything together until well combined.
1 1/4 cup Whole milk
2 1/4 tsp Instant yeast
1 Large egg
3 tbsp Organic cane sugar
3 tbsp Unsalted butter
1/2 tsp Salt
2.
Add the organic all-purpose flour and mix using a Danish dough whisk or spatula until a dough forms. Check the consistency by touching the dough with a clean, dry finger. If it sticks, add additional flour, one tablespoon at a time. The dough should feel slightly tacky but shouldn’t stick to your finger.
500 g Organic all-purpose flour
3.
Lightly flour your work surface and turn the dough out. Knead by hand for 5 minutes, or use a stand mixer fitted with a dough hook on its lowest speed for 3 minutes.
4.
Transfer the dough to a lightly oiled bowl and place it somewhere warm to rise for approximately 1 hour.
Shape and Fill the Pumpkin Cinnamon Rolls
1.
Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a 15 × 10-inch rectangle.
2.
Spread ¾–1 cup of your homemade pumpkin butter evenly over the surface of the dough, leaving a small border around the edges to help keep the filling inside.
3/4–1 cup Homemade pumpkin butter
3.
With the long edge of the dough facing you, tightly roll the dough into a log. Slice into 12 equal cinnamon rolls.
4.
Grease your baking dish with 1 tablespoon of butter. Arrange the pumpkin cinnamon rolls cut-side down, leaving a little room between each one to expand.
1 tbsp Butter
5.
Cover and allow the rolls to rise in a warm place for approximately 30 minutes, until noticeably puffed.
Bake the Pumpkin Cinnamon Rolls
1.
Preheat your oven to 350°F (180°C).
2.
Melt the remaining 2 tablespoons of butter. Once the cinnamon rolls have finished rising, brush the melted butter over the tops.
2 tbsp Unsalted butter
3.
Bake uncovered on the center rack for 22–24 minutes, or until the tops are lightly golden and the dough is baked through.
4.
Remove from the oven and allow the cinnamon rolls to cool in their baking dish for 15 minutes while you prepare the frosting.
Make the Pumpkin Spice Cream Cheese Frosting
1.
In a medium mixing bowl, combine the softened cream cheese, vanilla bean paste, homemade pumpkin pie spice, 1 tablespoon pumpkin purée, and ½ cup organic powdered cane sugar.
16 oz Cream cheese
1/2–3/4 cup Organic powdered cane sugar
1 tsp Vanilla bean paste
1/2 tsp Homemade pumpkin pie spice
1–2 tbsp Pumpkin purée
2.
Beat until smooth and creamy. Taste and gradually add the remaining powdered cane sugar until the frosting reaches your preferred sweetness.
3.
If you’d like a little more pumpkin flavor, add the remaining tablespoon of pumpkin purée and mix until smooth.
4.
Spread the pumpkin spice cream cheese frosting generously over the cinnamon rolls while they are still warm, allowing it to soften slightly and settle into the pumpkin butter swirls.
For
12
M
I
Cinnamon Roll Dough
1 1/4
cup
Whole milk, warm
2 1/4
tsp
Instant yeast
1
Large egg, room temperature
3
tbsp
Organic cane sugar
3
tbsp
Unsalted butter, melted
1/2
tsp
Salt
500
g
Organic all-purpose flour, plus additional flour if needed
1
tbsp
Butter, for greasing the baking dish
Homemade Pumpkin Butter Filling
For Brushing
2
tbsp
Unsalted butter, melted
Pumpkin Spice Cream Cheese Frosting
16
oz
Cream cheese, softened
1/2–3/4
cup
Organic powdered cane sugar, to taste
1
tsp
Vanilla bean paste
1/2
tsp
Homemade pumpkin pie spice
1–2
tbsp
Pumpkin purée
Homemade Pumpkin Butter: For the best results, use pumpkin butter that has been cooked down until thick and spreadable. If your pumpkin butter has a thinner consistency, simmer it a little longer and allow it to cool completely before spreading it over the dough.
The pumpkin butter replaces the traditional butter, cinnamon, and sugar filling in this recipe.
Filling Amount: Start with ¾ cup pumpkin butter for a balanced filling. For more pronounced pumpkin flavor, use up to 1 cup. Avoid overfilling, as the pumpkin butter may escape while rolling and baking.
Pumpkin Spice Frosting: For a thicker frosting, use 1 tablespoon pumpkin purée. For a slightly softer frosting with more pumpkin flavor, use 2 tablespoons.
Start with ½ cup powdered cane sugar for a lightly sweetened frosting. Increase to ¾ cup if you prefer a sweeter finish.
Making Ahead: Prepare the pumpkin cinnamon rolls through the shaping and slicing steps. Arrange them in a buttered baking dish, cover tightly, and refrigerate.
When you’re ready to bake, remove the rolls from the refrigerator and allow them to rise at room temperature for 45–60 minutes, or until noticeably puffy, before baking and frosting as directed.
Freezing Before Baking: Prepare and shape the pumpkin cinnamon rolls, then arrange them in a baking dish. Cover tightly with plastic wrap followed by aluminum foil and freeze.
When you’re ready to bake, transfer the rolls to the refrigerator overnight to thaw. Remove from the refrigerator and allow them to rise at room temperature until puffy before baking.
Freezing After Baking: Allow the baked pumpkin cinnamon rolls to cool completely. Wrap tightly in plastic wrap and aluminum foil before freezing.
To serve, thaw and warm in a 350°F oven for 5–10 minutes, or microwave individual rolls until heated through.
For best results, freeze the rolls without frosting and add freshly made frosting after reheating.
Reheating: Warm individual pumpkin cinnamon rolls in the microwave for 20–30 seconds. This softens the dough and slightly melts the frosting.
Storage: Cover the frosted pumpkin cinnamon rolls tightly and refrigerate for up to 2–3 days. Reheat before serving.
Flour Measurement: For the most consistent results, weigh the flour using a kitchen scale. The recipe uses 500 g of organic all-purpose flour, approximately 4 cups using common U.S. flour measurements.
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