Pumpkin Spice Cinnamon Rolls
Soft, fluffy cinnamon rolls bursting with pumpkin spice flavor. Perfect for a cozy autumn breakfast or brunch.
Equipment
- Mixing bowls
- 9x13 inch baking pan
- Stand mixer or hand mixer
- Measuring cups and spoons
Ingredients
Dough Ingredients
- 1 cup Warm Milk (105-115°F)
- 2 1/4 teaspoons Active Dry Yeast
- 1/4 cup Granulated Sugar
- 1 Egg large
- 1/2 teaspoon Salt
- 4 cups All-Purpose Flour plus more for dusting
- 1/4 cup Melted Butter
Filling Ingredients
- 1/2 cup Brown Sugar packed
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Ground Cinnamon
- 1/2 cup Pumpkin Puree
- 1/4 cup Melted Butter for brushing
Glaze Ingredients
- 2 cups Powdered Sugar
- 2-4 tablespoons Milk to reach desired consistency
Instructions
Instructions
- In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5 minutes until foamy.
- Add egg, salt, and melted butter to the yeast mixture. Mix well.
- Gradually add flour, mixing until a soft dough forms. Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While dough rises, prepare the filling: In a bowl, combine brown sugar, pumpkin pie spice, cinnamon, and pumpkin puree.
- Punch down the risen dough and roll it out into a large rectangle. Spread the pumpkin filling evenly over the dough.
- Tightly roll the dough into a log. Cut the log into 12 slices and place them in a greased 9x13 inch baking pan.
- Cover and let rise for another 30 minutes. Brush with melted butter and bake at 350°F (175°C) for 25-30 minutes, or until golden brown.
- Prepare the glaze by whisking together powdered sugar and milk until smooth. Drizzle over the warm cinnamon rolls and serve.
Notes
For a richer flavor, use pumpkin pie spice blend instead of just cinnamon. You can also add chopped pecans or walnuts to the filling for added texture.