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pumpkin pie cinnamon rolls

Pumpkin Pie Cinnamon Rolls

Make mornings special with pumpkin pie cinnamon rolls. Easy overnight recipe that guarantees a delicious breakfast.

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5 from 1 vote
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Prep Time 9 hours 20 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine bread
Servings 12 Rolls
Calories 350 kcal

Equipment

Ingredients
 

Ingredients Step 1- Making the dough

  • 2/3 cup Warm milk
  • 2 tbsp Melted butter
  • 3 tsp Yeast
  • 2 Room temperature eggs
  • 1 ½ cups Pumpkin puree
  • 1/4 cup Brown sugar
  • 4½ cups Bread flour
  • 2 tsp Cinnamon
  • 1/2 tsp Sea salt

Ingredients Step 2- Pumpkin pie filling

  • 1/3 cup Brown sugar
  • 1/4 cup Pumpkin pie spice
  • 1/2 cup Softened butter

Ingredients Step 3- Frosting

  • 4 oz Cream cheese (cold)
  • 3/4 cup Powdered sugar
  • pinch Sea salt
  • 1 tsp Vanilla extract
  • 3/4 cup Heavy cream (cold)

Instructions
 

Step 1

  • Begin by microwaving the milk and butter in a small bowl. The butter should be melted but the temperature should not exceed 110℉. If it is above 110℉, allow to cool for a few minutes.
  • Pour the milk and melted butter into a stand mixer and add the instant yeast.
  • Add the brown sugar, eggs, and pumpkin puree and mix until combined.
  • Add the bread flour, cinnamon, and salt.
  • Using the dough hook, knead dough for about 8 minutes, or until a soft dough is formed. This dough will be slightly sticky.
  • Cover the bowl and allow to rise in a warm place for 1 hour.

Step 2

  • Remove the dough onto a floured surface and roll the dough into a 12x18 rectangle.
  • Soften butter in the microwave for about 30 seconds. It should be soft enough to spread on the dough but not melted completely.
  • In a small bowl, combine the brown sugar and pumpkin pie spice.
  • Using a pastry brush, spread the butter over entire dough rectangle.
  • Sprinkle the sugar and spice mix over the buttered dough rectangle.
  • Starting with the short end of the rectangle, roll the dough into an 18-inch log. Pinch the ends of the dough to remove creases.
  • Using a very sharp knife, cut 12 equal pieces from the log. They should be about 1½ inches each. I find it easiest to cut the log in half, then half again, then in 3rds.
  • Place the rolls into the baking pan 3 wide by 4 long. Cover with plastic wrap and refrigerate overnight.

Step 3

  • Preheat the oven to 350 degrees.
  • Remove the rolls from the refrigerator and allow to sit at room temperature while oven is preheating.
  • Remove the plastic wrap and bake for 20 minutes.
  • After removing from the oven, allow the cinnamon rolls to cool while mixing the frosting.

Step 4

  • Using the stand mixer, beat the cream cheese, powdered sugar, salt, and vanilla on high speed. The frosting should be completely combined, smooth and slightly fluffy.
  • Add the cold heavy cream and mix on medium speed until cream is whipped into the frosting. It will be light and fluffy like whipped cream, just slightly thicker.
  • Frost the cinnamon rolls before serving. Because the frosting has cream and cream cheese in it, if entire pan is frosted, store leftover cinnamon rolls in the refrigerator. I store leftover rolls tightly wrapped in plastic, at room temperature so that they can be warmed in the microwave before frosting.

Nutrition

Serving: 1rollCalories: 350kcal
Keyword overnight
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