It’s almost that time of the year again. Well for some it is that time of the year. I’m talking about Pumpkin everything.
Up until a few years ago I never touched pumpkin, I hated it. To this day I still struggle with pumpkin. I love the flavor because there is hardly any flavor and it can take the flavor of anything, but the texture is what gets me.
September first is the day that Pumpkin Spice Lattes hit starbucks and ever since then I’ve been dying to make something fall-y. I thought what better than combining my cinnamon rolls and a pumpkin pie.
- 1 cup of hot milk
- 1 stick of butter
- 1/3 cup of sugar
- 2 1/2 teaspoons of active dry yeast
- 2 large eggs
- 4 cups of all purpose flour, plus more for dusting *For this recipe I used 2 1/2 cups of AP, 1 cup of whole wheat flour, and 1 cup of Eat the Bear Vanilla Protein
- 2 teaspoons of salt
- 1 cup of light brown sugar, packed
- 1 can of Pumpkin puree *Make sure pumpkin is the only ingredient
- 3 tablespoons of Pumpkin Pie Spice
Cream cheese frosting
- 1 cup of cream cheese, softened
- 2 teaspoons of vanilla extract
- 2 cups of powdered sugar, sifted
- 2-3 tablespoons of maple syrup
For the dough
- Remove the cream cheese from the fridge and allow to come to room temperature.
- Add the cup of milk to a small sauce pan and put over medium – high heat. Watch the milk carefully making sure it doesn’t burn. When little bubbles start forming on the side, take it off the heat.
- Add it to the mixing bowl along with the stick of butter. Stir the butter around making sure it melts. The milk should be hot enough that it melts the butter. As the butter is melting, it will help cool the milk.
- Once the butter is melted, stick your finger in the mixture to make sure it is cool to touch. If it’s too hot, it can kill the yeast! If it’s too hot add in a 1/2 cup of the flour and mix. Same thing, stick your finger in to see how it feels.
- Once it is cool enough add in the yeast and sugar. Cover the bowl with a towel and let it sit for about 10mins for the yeast to bloom.
- Place the bread hook on the mixer and turn on low. Add in the eggs, salt and remaining flour. Allow the hook to knead the dough for about 5 – 10mins, until the dough starts to pull away from the bowl.
- After the mixer is done kneading, remove the bowl from the stand and place a plastic covering over it. Place the bowl somewhere warm, like on top of the fridge and allow the dough to double in size for about 60 – 90mins.
- While the dough is doubling in size you can start the cinnamon filling. (Recipe below)
- Dump the dough onto a well floured surface. Fold it into thirds, press flat and repeat one more time. You want the dough to be in rectangle shape.
- Roll out the dough to about 16×20 sheet.
- Using a spatula, very carefully spread the cinnamon filling onto the dough leaving about an inch of the edge (longest side that is further away from you) clean.
- Once the dough is covered, carefully take the cinnamon filled side (side that is closest to you) and start rolling it into a tight log.
- Get out a 9×13 pan and place a piece of parchment paper on it. This is really the only time I will never spray non sticking spray onto the parchment paper.
- Once the pan is lined with parchment paper and dough is now in a tight log, you can it into 12 pieces. I always, always, make very light marks on the dough before I do any cutting! I start in the middle and then divide the sides equally into 6 pieces each.
- Take the loose ends, (they shouldn’t have cinnamon on them) and tuck them underneath the roll as you place them into the pan.
- Let them sit in the pan to rise for about another 30mins. Meanwhile, preheat the over to 350 degrees.
- Once the rolls are done rising and the over is preheated, place the rolls into the oven and bake for about 20 – 25mins.
- While the rolls are baking start the frosting. (Recipe below)
- When the rolls are done baking, remove them and add the cream cheese frosting to the rolls. Adding the cream cheese frosting to the hot rolls, will allow the cream cheese to melt and sink into the cracks.
- Mix together the pumpkin, brown sugar, pumpkin pie spice, mix until smooth. Keep at room temperature until ready to use.
Cream Cheese Frosting
- While the rolls are in the oven start the frosting. Beat the cream cheese on medium until fluffy. Add in the sifted powered sugar and mix until smooth. Add in the vanilla and maple syrup to your desire consistency.