This cinnamon roll recipe envelops all my favorite fall feels into one baked treat!
Pumpkin spice anything during this season makes me extremely happy, however, the best part is there here is no kneading involved! Unless you want to, I’ve done both and it comes out just the same!
They are oh so soft and oh so delicious! I typically enjoy mine in the morning, warmed up with a nice cup of coffee! Yes! You can use this for a different dish, perhaps Thanksgiving morning, a dessert during this Fall season or even Christmas! Endless possibilities!
I just get weak at the knees with sugar and cinnamon! So, after I made this last batch, the Husband ate three, three! And ended up in a food/sugar coma afterwards. He couldn’t even finish watching Beetlejuice with us! These babies will do that to ya!
I have already stocked up on H.E.B Organic Canned Pumpkin because I know more pumpkin baking is already in my future!
Oh my goodness, so much flour. After this step was done I looked like a powdered ghost! I had it everywhere!
Now, this recipe is simple, don’t let the fear of bread rising and the long ingredients list fool you! I sometimes see an ingredients list that looks like a mile long and immediately just move on with my life, but don’t do that here! Most of what you need should already be in your pantry!
So here you can see the melted butter on the dough as I have already let the dough rest and rise for about an hour and a half. Then I spread it out over the 9×13 pan and just made sure to keep it all nice and even.
I then sprinkle the cinnamon and sugars mixture. It is looking lovely!
When you leave it to rise and you’re ready to coat and roll, this can tricky, I kept feeling like I didn’t want to man handle it, but you really need to. The dough becomes heavy and the cinnamon and sugar coating on top will still stay in place.
I actually bought this three tier cooling rack for my little cousins school fundraiser and I love it! Fresh out of the oven cooling, just a little bit, because I like for my cinnamon rolls to have the melty icing look for the end result! Not necessary, it just makes me happy.
Pumpkin Spice Cinnamon Rolls
Ingredients
Dough
- 4 1/2 C flour
- 1 tbsp instant dry yeast
- 1 1/4 tsp pumpkin spice
- 1/2 tsp salt
- 1 1/4 C milk
- 4 tbsp unsalted butter melted and softened
- 1 C organic pumpkin canned
- 1/3 C white sugar
Filing
- 6 tbsp unsalted butter melted and cooled
- 1/2 C white sugar
- 1/4 C light brown sugar
- 2 tsp ground cinnamon
- 1 1/4 tsp pumpkin spice
Cream Cheese Icing
- 8 oz. cream cheese softened
- 2 tbsp unsalted butter softened
- 2 1/4 C powdered sugar
- 1 tsp vanilla extract
- 2 tsp milk
- 1/2 tsp organic maple syrup
Instructions
Dough
- Combine flour, yeast, pumpkin spice and salt in a large bowl. Whisk milk, melted butter, canned pumpkin and sugar in a different bowl until smooth. Pour pumpkin mixture into the flour mix and stir until dough is formed.
- Cover with a cheesecloth or dish towel and rest at room temperature until puffy and roughly doubled in size 1 1/2 to 2 hours.
Roll
- Once dough is ready, line a 9×13 baking sheet and sprinkle generously with flour (you will definitely need to use a good amount of flour because the dough will stick to the lined pan.
- Place dough on pan and sprinkle the top of the dough with flour, too. Now, press the dough into a pan the size of the baking sheet. Make sure to spread it out evenly and to all four corners.
Fill
- Carefully spread the 6 tablespoons of melted butter all over the dough. Combine sugar, cinnamon and pumpkin spice in a small bowl and evenly sprinkle over the dough.
- It will look like a lot, but trust me, it is just the right amount! Roll the dough tightly from the longer edge. Pinch the ends seams together. Slice into rolls and place them in a parchment-lined 9×13 inch baking dish.
Bake
- Cover the rolls with foil and rest for around 20 minutes, they will be puffed up a bit. Preheat the oven to 350°F.
- Brush the rolls with just a touch of melted butter, and bake for 25 minutes, or until lightly browned and cooked.
Cool
- Cool the rolls in the pan for about 5 minutes, then take them out on place on a cooling rack to frost if desired!
- ENJOY!
