Pumpkin Spice Cinnamon Rolls

Who doesn't like a good cinnamon roll? This double batch of Pumpkin Spice Cinnamon Rolls will keep you coming back for more and the recipe makes enough to give some away or freeze for later.

Ingredients:

Dough:

1 1/4 cups milk

6 tbsps butter

2 tsps yeast

2 tsps vanilla

2 eggs, at room temperature

1/2 cup pumpkin purée

5 cups flour

1/4 cup sugar

1/4 cup brown sugar

1 tsp salt

2 tsps pumpkin spice 

(Make your own pumpkin spice - 2 tsps cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp allspice)

Filling:

1/2 cup soft butter, divided

1 cup brown sugar

2 tbsps pumpkin spice (or cinnamon)

Topping before baking:

5 tbsps milk

3 tbsps butter

Frosting:

1 cup cream cheese

6 tbsps maple syrup

1/2 cup butter, at room temperature

2 tsps vanilla

1/4 cup icing sugar

Begin the dough by microwaving the milk and butter for 60 seconds to melt the butter. Pour into a large mixer bowl. Using a thermometer check for a temperature of 105-110°F before sprinkling the yeast on top. Leave for 5-10 minutes to activate.

In a separate bowl whisk together the flour, sugar, brown sugar, spices and salt. (Don't forget the salt! I did and had the dough half risen before realizing it!!! I actually put the dough back in the bowl, mixed in the salt and started the rise over again!)

To the milk mixture add the vanilla, eggs and pumpkin, then start adding the flour in 2 or 3 additions. Knead for 7-10 minutes or until the dough comes away from the bowl. 

Turn the oven on for 1 minute (any temperature) then turn it OFF. Place the dough in an oiled bowl, cover with a damp cloth and put the bowl in the warmed oven for 30 minutes or until doubled.

Once doubled cut the dough in half and with each half roll out to about 13 X 11" and spread with half the butter for filling. Mix the brown sugar and pumpkin pie spice together and sprinkle half over each rectangle of dough.

You can spread it out evenly with the palm of your hand.

Now, from the long end, roll up firmly and pinch the seam.

Mark out the cuts for 9 rolls each. Using a piece of dental floss, place it under the roll, bring up and cross over itself and pull. You'll get a much cleaner cut than using a knife.

Put the rolls in buttered pans, either 8 X 8" square or 9" round, cover with plastic wrap and return to a warm, draft-free area for 20-30 minutes.

While that second rise happens combine the milk and butter for the topping. Microwave until the butter melts. Stir together and just before the rolls are going into the oven brush all the tops with the milk/butter mixture. 

Bake at 350°F for 25-30 minutes.

Cool 5-10 minutes then spread on that ooey-gooey frosting! 

Once they have cooled significantly you can loosen the sides and place a large spatula underneath to lift the rolls out of the pan. Easier done with the square pan.

And there you have it... 18 pumpkin spice cinnamon rolls, ready to eat or freeze.

Yes, these can be frozen with or without the frosting. Simply defrost in the fridge overnight then microwave 20-30 seconds.

They can also be kept in the fridge for 5 days in an airtight container. Microwave 15-20 seconds to enjoyy them!

Adapted from lifestyleofafoodie.com