Pumpkin Spice Rolls
Let me introduce you to these Pumpkin Spice Rolls. Imagine a Cinnamon Roll but with all the deliciousness of Fall. Warm pillowy soft pumpkin dough layered with a sticky buttery pumpkin spice filling then smothered with a delicious maple cream cheese frosting. These rolls are impossible to resist and perfect for the season. Now go get the ingredients and make these Pumpkin Spice Rolls a part of your Thanksgiving morning.
As some of you may already know from past posts, I hate the cold and I am not fond of Fall. Fall just reminds me that it is going to get colder. Whenever I feel the slightest cold breeze, the only thing I think is, Winter is coming. I don’t care how many layers I can put on when I am cold, I rather be hot. But as the weather gets colder and colder each day, the one thing that makes the cold months bearable in the US is all the delicious foods of the season.
The apple recipes, Thanksgiving food, and the pumpkin everything; I am here for it. Hence why I am sharing two pumpkin recipes in a row. As a matter of fact, if you have made my Cream Cheese Filled Pumpkin Crumb Muffins, you will have enough pumpkin puree left to make this recipe. Though there are many steps to these Pumpkin Spice Rolls, they are pretty straight forward and easy to follow steps. And a lot of the time spent making these rolls will just be letting them rise. But believe me when I say, these rolls are so good! And that cream cheese frosting is everything. All the time spent on this recipe is well worth it so I hope you make them!
Pumpkin Spice Rolls
Ingredients
The Dough
- 1/2 cup milk slightly warmed
- 2 ΒΌ tsp yeast
- 1/4 cup butter melted
- 1/4 cup sugar
- 1 egg
- 3/4 cup pumpkin puree
- 1 tsp vanilla
- 1 tsp all spice
- 1 tsp salt
- 3 to 3 Β½ cups flour
The Filling
- 6 tbsps butter
- 1/2 cup brown sugar
- 2 tsps cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp cloves
Maple Cream Cheese Frosting
- 4 oz cream cheese room temperature
- 3 tbsps butter room temperature
- 1/2 cup powdered sugar
- 3 tbsps maple syrup
- 1/2 tsp vanilla
Instructions
- In a small bowl, mix together warmed milk and yeast. Let it sit until the mixture foams.
- In a large bowl, mix together butter, sugar, egg, pumpkin puree, vanilla and all spice until fully combined.
- Pour yeast mixture into the pumpkin mixture and stir until combined.
- Add about 2 cups of flour and salt to the wet mixture. Mix until combined adding more flour as needed. Knead for about 5 to 10 minutes or until dough is smooth.
- Once kneaded, place dough in a greased bowl, cover and place in a warm area to rise for an hour or until it doubles in size.
- While dough is rising, grease a 9 by 11 inch pan and set aside.
- Make the filling by creaming together, butter, brown sugar, cinnamon, nutmeg, ginger and cloves. Set aside.
- When dough has risen, roll it out on a lightly floured surface in a rectangle or square (about 16 to 18 inches).
- Spread your sugar filling evenly on your rolled out dough.
- Roll your dough up then with a sharp or finely serated knife, cut it into about 15 pieces.
- Place your rolls in the pan apart from each other. Cover and let it proof for about 30 minutes in a warm place.
- In the meantime, preheat your oven to 350ΒΊF then make the frosting.
- In a bowl, beat together cream cheese, butter, maple syrup, powdered sugar and vanilla until smooth. Set aside.
- After proofing the rolls, remove the covering and place in the oven. Bake for 30 to 40 mins or until they are golden. Remove rolls from the oven and let cool for about 10 to 15 minutes.
- Once slightly cooled but still warm, spread the frosting all over your rolls. Enjoy warm.
1 Comments
Rebecca+Amin
November 22, 2022 at 3:39 pm
Yummy!