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Loading...| Dough | |
| • 2¼ tsp active dry yeast | |
| • ½ cup milk, lukewarm (about 110°F/45°C) | |
| • ½ cup granulated sugar | |
| • ½ cup pumpkin purée (canned or fresh) | |
| • 2 large eggs | |
| • 1 tsp vanilla extract | |
| • 3¾ cups Rogers Foods Organic All Purpose Flour or Rogers Foods All Purpose Flour | |
| • 1 tsp salt | |
| • ⅓ cup unsalted butter, softened | |
| ... | |
| Filling | |
| • ½ cup unsalted butter, softened | |
| • 3 tbsp pumpkin purée | |
| • 1 cup brown sugar, packed | |
| • 1½ tbsp ground cinnamon | |
| • 1 tbsp pumpkin pie spice | |
| ... | |
| Cream Cheese Icing | |
| • 4 oz cream cheese, softened | |
| • 1 cup icing sugar | |
| • 1 tbsp milk | |
| • ½ tsp pumpkin pie spice | |
| • ½ tsp vanilla extract |
| 1. | Make the Dough |
| 2. | 1. In a medium bowl, whisk together yeast, warm milk, and 1 tbsp of the sugar. Lit sit for it 5–10 minutes, until foamy. |
| 3. | 2. Whisk pumpkin purée, eggs, and vanilla into the yeast mixture. |
| 4. | 3. In the bowl of a stand mixer, stir together Rogers Foods All Purpose Flour or Rogers Foods Organic All Purpose Flour, salt, and remaining sugar. Add yeast mixture and softened butter. |
| 5. | 4. Using the dough hook, mix on medium-low until a shaggy dough forms. Increase the speed to medium-high and knead for 5–10 minutes, until the dough is soft and elastic. The dough should be slightly sticky but not so much that it pulls away from the sides of the bowl. |
| 6. | • If too sticky: add 1 tbsp flour at a time until manageable. |
| 7. | • If too dry: add a splash of milk until smooth. |
| 8. | 5. Transfer dough to a lightly greased bowl, spray top lightly with cooking spray, cover, and let rise 1–2 hours, or until doubled. |
| 9. | 6. Punch down dough, transfer to a lightly floured surface, and roll into a rectangle about 12 × 16 inches. |
| 10. | ... |
| 11. | Make the Filling |
| 12. | 1. Beat butter and pumpkin purée together until smooth. Spread evenly over the dough. |
| 13. | 2. Mix brown sugar, cinnamon, and pumpkin pie spice. Sprinkle evenly over the butter layer, right to the edges. Reserve any excess that falls off. |
| 14. | 3. Starting from the edge closest to you, tightly roll the dough into a log. Pinch seam to seal. |
| 15. | 4. Mark 12 equal slices using a knife or dental floss. Cut cleanly through each mark. |
| 16. | 5. Butter a 9×13-inch baking dish and sprinkle with any extra cinnamon sugar. Arrange the rolls inside, cover, and let them rise for 20–30 minutes while the oven preheats to 350°F (175°C). |
| 17. | ... |
| 18. | Bake & Ice |
| 19. | 1. Bake rolls 18–22 minutes, until golden brown. |
| 20. | 2. Beat cream cheese, butter, icing sugar, milk, pumpkin pie spice, and vanilla until smooth. |
| 21. | 3. Spread icing over warm (not hot) rolls. Slice and serve. |
Soft, fluffy, and swirled with the irresistible flavours of fall, these Pumpkin Spice Cinnamon Rolls are a must-bake for autumn mornings. Made with real pumpkin purée and fragrant pumpkin pie spices, they bring a cozy, homemade touch to your breakfast table. Drizzled with a luscious cream cheese glaze, these rolls are perfect for weekend brunch, holiday gatherings, or anytime you need a little seasonal sweetness. Pair with a hot cup of coffee or tea for the ultimate fall treat.
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