Fall-la-la!!! Pumpkin Cinnamon Rolls with Butter Cream Frosting
Who has made cinnamon rolls before? I had not by myself {only with my Grandma Millie growing up} and I had told my kids for years it was on my bucket list to find and perfect the perfect cinnamon roll receipt. They joked I actually had to start making cinnamon rolls…haha! As my new year’s resolution in January 2017, my quest began {with assistance from my kiddos} and my love of making cinnamon rolls now runs strong. Making cinnamon rolls is a labor of love, almost a baking art form. So much fun!!!
A couple of our family favorites include a traditional recipe {adaptations from the Pioneer Woman recipe…so really you can imagine how yummy!}, a red velvet recipe {that I like to make around Valentine’s Day and it is my son’s favorite of all} and this is our favorite to make in the Fall – pumpkin cinnamon rolls. I top all of my cinnamon roll recipes with my famous butter cream cheese frosting {because it really is the best!} and pipe on for my signature This New Old House fancy finish {and of course display on one of my cake stand collections!}
Let’s get this cinnamon roll party started!
Ingredients
Dough:
1 package yeast
¼ cup warm water
¼ cup scalded milk
¼ cup sugar
1/3 cup melted butter
1 tsp salt
1 cup canned pumpkin puree
1 tsp pumpkin pie spice
¼ tsp ground nutmeg
¼ tsp ground clove
1 egg
5 cups all-purpose flour
Dough instructions:
Dissolve the package of yeast in ¼ cup warm water until frothy {which means the yeast is activated}.
Warm the milk on the stove until just before boiling to scald.
In a mixer with the paddle attachment, stir together milk, sugar, butter, salt, pumpkin puree, egg and spices until well mixed, about 2 minutes.
Switch to the dough hook attachment. Start adding in the flour cup by cup. After 2 cups are in, put in the yeast mixture. Keep adding the remaining flour until the dough starts forming into a ball.
Kneed with the dough hook for about 5 minutes.
Place into a well-greased bowl, cover and let raise for about 1 ½ - 2 hours until doubles in size.
Filling ingredients:
½ cup softened butter
1 cup sugar
½ cup brown sugar
2 tbs cinnamon
2 tsp pumpkin spice
Filling/Rolling/Baking instructions:
While your dough is rising mix together sugars and spices for your filling.
After the dough has risen, place on a floured surface and roll into approximately a 10” x 16” rectangle.
Spread softened butter over the dough leaving about a ½ inch around the outside edge.
Sprinkle with your sugar + spice mixture.
Start rolling the long way tightly and pinch at the ends once your roll is complete.
I cut the cinnamon rolls with dental floss to not squish the cinnamon rolls {my Grandma Millie’s tip}.
Place in a buttered 9” x 13” pan sprinkled with sugar or you can also use metal pie tins to have more outside rolls {a tip from my fellow cinnamon roll baking mentor Teresa W.!}.
As a side suggestion for experimenting next time, when I was taste testing with the kids we talked about adding in a little bit of brown sugar and pecans on the bottom of the pan next time for some extra yumminess {this has not been tested in the kitchen yet…but sounds yummy, doesn’t it!}.
Cover and let rise for about 45 min. – 1 hour longer.
Bake at 350 degrees for 30 minutes or until lightly browned.
Frosting ingredients:
½ cup softened butter
½ cup white shortening
1 - 8 oz. block softened cream cheese
4 cups of powdered sugar
1 tsp. vanilla
1 splash of almond flavoring
1 tsp. salt
Frosting instructions:
Beat together butter, shortening and cream cheese until well mixed.
Add in the powdered sugar cup by cup until well mixed.
Add in flavoring and salt.
Mix for 1-2 minutes longer.
I like to pipe my frosting on the cinnamon rolls for an extra fancy finished cinnamon roll look!
Enjoy with a cup of pumpkin spiced coffee!!!
