Pumpkin Spice Cinnamon Rolls
Ingredients
The dough
-
2
packets
active dry yeast
-
½
cup
warm water
-
½
cup
plus 2 teaspoons white sugar
-
½
cup
pumpkin puree
-
3
large
eggs
-
1
stick
unsalted butter
-
¼
cup
milk
-
1
teaspoon
ground cinnamon
-
½
teaspoon
pumpkin pie spice
-
½
teaspoon
salt
-
4 to 4½
cups
all-purpose flour
The filling
-
2
tablespoons
unsalted butter
-
½
cup
light brown sugar
-
¼
cup
pumpkin puree
-
1
tablespoon
ground cinnamon
-
½
teaspoon
pumpkin pie spice
The frosting
-
1
stick
unsalted butter
-
1
teaspoon
vanilla extract
-
½
teaspoon
almond extract
-
3
cups
powdered sugar
-
1
tablespoon
milk
Instructions
- Bloom the yeast by mixing it with warm water and 2 teaspoons of sugar, letting it rest until foamy.
- In a large bowl, mix the remaining ingredients except for flour until combined.
- Gradually add half of the flour, then the rest until a sticky dough forms.
- Oil a bowl, place the dough inside, cover, and let it rise until doubled, about 1 hour.
- Punch down the dough and turn it out onto a floured surface, then roll it out to 12x15 inches.
- Prepare the filling by mixing melted butter, brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice.
- Spread the filling over the dough, roll it tightly, and slice into 11-12 pieces.
- Place the rolls in a greased baking dish, cover, and let them rise until doubled, about 30 minutes.
- Preheat the oven to 350°F and bake the rolls for 18-20 minutes until golden.
- For the frosting, cream the butter, then add extracts, powdered sugar, and milk until smooth.
- Frost the rolls after they cool or while warm for a melted drizzle.
Nutrition Facts (estimated)
Servings
12
Calories
514
Total fat
20g
Total carbohydrates
77g
Total protein
7g
Sodium
77mg
Cholesterol
95mg
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