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Pumpkin Spice Cinnamon Rolls
Soft and pillowy pumpkin cinnamon rolls topped with a tangy cream cheese frosting. Perfect for a weekend breakfast!
Hello and happy almost Thanksgiving, loves! I’m so freaking excited I can hardly contain it. Though I’m not headed home, I am going to Alex’s family’s house for the big day. And guess who’s in charge of desserts? This girl.
I’m making my Bourbon Chocolate Pecan Pie Bars, a pumpkin pie, and some sort of apple thing TBD. I’m not a huge pie fan, so what do you guys suggest?
And guess what else. Alex’s dad is making a deep fried turkey. Like the entire thing. Deep fried.
It’ll be cooked in the garage, of course, because apparently it’s a huge fire hazard. But only if you do it wrong. But still. Highway to the danger zone.
At first I was skeptical but it’s going to be delicious. If there’s one day of the year to go all out, it’s this thursday. I’m so excited.
Now onto these Pumpkin Cinnamon Rolls. I keep singing the beginning of Nicki Minaj’s “Anaconda,” because #bunz.
These babies are out of this world. So fluffy and soft. So warm and pumpkin-y. So cinnamon-y and delicious. My suggestion is to do all the work the night before you plan to eat devour them. Then you can just wake up, let them defrost, and pop em in the oven!
My mom’s in town this week and she said “they are the best thing I’ve eaten in…. a while.”
Hope you all have fantastic Thanksgivings. Probably won’t be back until Friday or even Monday, depending on how much sugar I can handle these next few days 🙂
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- Prep Time: 4 hours 45 mins
- Cook Time: 30 mins
- Total Time: 5 hours 15 mins
- Yield: 7 extra large buns
Pumpkin Cinnamon Rolls
- Prep Time: 4 hours 45 mins
- Cook Time: 30 mins
- Total Time: 5 hours 15 mins
- Yield: 7 extra large buns
Ingredients
For the pumpkin bread
- 3 1/2 cups all-purpose flour
- 1 cup pumpkin puree
- 3 eggs, room temperature
- 2 1/2 teaspoons instant active yeast
- 1/4 cup light brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 3 tablespoons whole milk
- 4 tablespoons butter, melted
For the filling
- 2/3 cup light brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 2 tablespoons butter, melted
For the frosting
- 4 tablespoons butter, room temperature
- 2 oz cream cheese, room temperature
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- In a bowl fitted with a paddle attachment, mix the pumpkin puree and eggs until combined. Add the yeast, sugar, spices, butter, and milk and mix for about 30 seconds. Switch out the paddle attachment for the dough hook. Add in the flour 1 cup at a time, scraping down the sides of the bowl between each addition. Beat the dough on low speed for 10-15 minutes, until the dough is smooth and soft. Add more flour/milk if needed.
- Spray a large bowl with non-stick cooking spray. Pat the dough into a ball and place into the bowl. Cover the bowl with plastic wrap and set in a warm place to double in size, about 2 1/2 hours.
- Once the dough is done proofing, make the cinnamon filling. Mix the brown sugar and spices together. Melt the butter. Butter either an 8″ cake pan or an 8″ or 9″ rectangular pan. Set everything aside.
- On a floured work surface, roll the dough out into a 12″ x 16″ rectangle, with the longer side facing you. Spread the melted butter over the entire surface. Sprinkle the brown sugar mixture over the butter. Using your hands, coat the entire surface of the dough, except for 1 inch at the long side farthest from you. Beginning at the long side closest to you, roll the dough into a long log. Pinch the inch of dough you kept bare of sugar tight to the log. Cut off both ends of the dough so you have an even log. Cut the log into 7 to 9 pieces, depending on what size you’d prefer (I made 7 huge buns). Place each bun into the pan, leaving about 3/4 of an inch in between each bun. Cover again with plastic wrap and allow to rise again for 1 1/2 hours*.
- Once the dough has risen a second time, it’s time to get baking. Preheat your oven to 350°F. Remove the plastic wrap and cover the buns with tin foil. Bake the buns for 20 minutes, then remove the tin foil and bake them for another 10 minutes until golden brown.
- While the buns are baking, make the frosting. In a standing mixer with a paddle attachment, whip the butter and cream cheese for 2 minutes, until light and fluffy. Add in the vanilla extract, salt, and powdered sugar, beating until just combined.
- Allow the buns to cool for 10 minutes, then frost with frosting and enjoy!
Notes
*Pro tip: I covered my buns tightly in plastic wrap and placed them in the freezer at this time. In the morning, I simply took them out, let them sit for 2 hours, and then baked them!
Turned out great, but I needed way more than 3 1/2 cups of flour. Probably closer to 4 or 4 1/4.
Happy Thanksgiving! Deep fried turkey sounds AHH-mazing! I love the rich color of the pumpkin cinnamon rolls. These looks like the perfect little treats to bake while everyone is out shopping on Friday 🙂
Thank you! And yes. I’ll leave the shopping to them while I hang out on the couch eating
Good luck with all the dessert baking!! I’m sure you’re going to rock their socks off.
I like big PUMPKIN bunz. More than I like Nicki Minaj. For real.
She’s kind of an odd one, isn’t she. Oh well.