Pumpkin Cinnamon Rolls You’ll Never Forget
Pumpkin Cinnamon Rolls
Prep time 15 minutes
Knead time 10 minutes
Inactive rise 90 minutes
2nd proof 20-30 minutes
Bake time 25-30 minutes
Ingredients
Cinnamon roll dough
4 cups flour
1 cup pumpkin puree
1 egg
2 tablespoons butter, melted
1 teaspoon kosher salt
2 ½ teaspoons yeast
1 teaspoon cinnamon
½ cup warm (around 115 degrees) milk
¼ cup honey
Filling
1/2 cup butter melted
1 1/2-2 cups dark brown sugar
2 teaspoons cinnamon
Cream caramel (for pan)
1/2 cup melted butter
1 cup dark brown sugar
3/4 cup heavy cream
Sprinkle of sea salt
Cinnamon icing
1 8-ounce package soft cream cheese
1 teaspoon cinnamon
2 cups powdered sugar
2 tablespoons milk or heavy cream
- In a stand mixer or the work bowl of your bread machine (on the dough setting), add all dough ingredients and press Start. For your mixer, use the dough hook for 10 minutes until the dough is smooth and pulled away from the sides of the pan. This is a hydrated dough, so it is a bit sticky.
- Cover dough and let rise 90 minutes.
- Once dough is doubled or tripled in size, pull it out onto a floured work surface.
- Gently form dough into a rectangle, about 14×10 inches.
- Spread melted butter across the top of the dough, then sprinkle brown sugar and cinnamon evenly across it.
- Gently and tightly roll the dough away from yourself, finishing with the seam side down. Cut into 9 rolls.
- To prep the pan, pour melted butter, brown sugar, heavy cream, and salt into a 9×13 pan and spread evenly.
- Gently press rolls evenly into cream caramel mixture.
- Preheat oven to 350 degrees. Allow rolls to proof outside the oven 20-30 minutes. Bake 25-30 minutes.
- Mix icing ingredients until smooth and creamy. Slather onto hot rolls once removed from the oven. Enjoy!