Pumpkin Spice Cinnamon Rolls
 
Prep time
Cook time
Total time
 
Author:
Serves: 20 Servings
Ingredients
  • Dough:
  • 3¼ cups all-purpose flour
  • ¼ cup granulated sugar
2 tablespoons pumpkin pie spice
2¼ teaspoons instant dry yeast
  • pinch salt
  • 1 stick unsalted butter, melted 
1/2 cup buttermilk
1/2 cup pumpkin puree
1 large egg
  • Filling:
  • 1 stick of unsalted butter, softened
  • 1¼ cups light brown sugar
  • 1 tablespoon cinnamon
  • ¼ cup dried cranberries
  • Glaze:
  • 4 oz whipped cream cheese
  • 2¼ cups confectioners' sugar
  • 4 tablespoons heavy cream
Instructions
  1. In a large bowl, whisk together flour, sugar, pumpkin pie spice, yeast and salt.
  2. Set aside.
  3. In the bowl of a stand mixer, combine butter, buttermilk, pumpkin and egg, and mix on low speed for about a minute or until well combined.
  4. Gradually add dry ingredient mixture with mixer on low.
  5. Keep mixer on low until dough forms into a ball.
  6. If mixture is sticky, sprinkle in additional flour by tablespoon.
  7. Once dough forms into a ball, turn mixer off and place dough in a greased bowl and cover with a moist cloth towel and allow to rise for about 2 hours or until dough has doubled in size.
  8. While dough rises, line a 9x13-inch aluminum pan with aluminum foil, spray with cooking spray.
  9. Set aside.
  10. After dough has doubled in size, punch it down. Turn dough out onto a floured surface.
  11. With a rolling pin, roll it out to about 26-by-13-inches.
  12. You can use the 13-inch side of the 9-x13 pan or a ruler.
  13. To make the filling, use a knife or spatula to evenly spread butter over dough, leaving a ½-inch margin without butter.
  14. Evenly sprinkle the brown sugar, cinnamon and dried cranberries over the top, and lightly pat it down with your fingertips to help it adhere.
  15. Starting with a long edge, roll the dough into a tight log, with the seam side down.
  16. Slice 1 ½ inch rolls gently with a sharp knife.
  17. Arrange the rolls in the prepared pan.
  18. Cover with plastic wrap.
  19. Allow to rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour.
  20. Preheat oven to 375F.
  21. Remove plastic wrap from baking pan and bake cinnamon rolls for about 15 minutes, or until lightly golden on top and cooked through.
  22. To make the glaze, add cream cheese, confectioners' sugar, and heavy cream to a medium bowl and whisk until smooth and combined.
  23. Evenly pour glaze over rolls, lightly spreading with a spatula as necessary.
  24. Serve immediately.
Recipe by Chef Times Two at https://www.cheftimestwo.com/pumpkin-spice-cinnamon-rolls/