Description
These Pumpkin Cinnamon Rolls are a delicious autumn-inspired twist on the classic cinnamon roll, featuring a moist pumpkin-infused dough, spiced cinnamon sugar swirl, and a creamy maple vanilla cream cheese frosting. Perfect for a cozy breakfast or brunch, these rolls combine warm pumpkin pie spices with a tender, fluffy texture that will delight your senses.
Ingredients
For the Pumpkin Dough:
- 1/3 cup almond milk (80g) or any milk
- 1/4 cup light butter (56g) or regular butter
- 3/4 cup pumpkin puree (180g), room temperature
- 1 packet fast rising yeast (7g)
- 1 large egg, room temperature
- 1/4 cup monk fruit sweetener (48g) or sugar
- 1 Tbsp pumpkin pie spice
- 3.5 cups all-purpose or cake flour (420g) plus extra for rolling
For the Cinnamon Swirl:
- 1/4 cup light butter (56g) or regular butter, softened
- 1/2 cup golden monk fruit sweetener (92g) or brown sugar
- 1 Tbsp cinnamon
- 1 Tbsp pumpkin pie spice
For the Frosting:
- 4 oz reduced fat cream cheese, softened
- 1/2 cup powdered monk fruit sweetener (72g) or powdered sugar
- 2 Tbsp pure maple syrup (30g)
- 1 tsp vanilla extract
Instructions
- Prepare the Pumpkin Dough: In a large bowl, microwave the almond milk and butter for 45 seconds to 1 minute until warmed to about 110°F, similar to bath water temperature. This step is crucial to activate the yeast properly.
- Combine Wet Ingredients: Whisk in the pumpkin puree, egg, monk fruit sweetener, and pumpkin pie spice until fully incorporated. Confirm the mixture remains between 110-115°F before adding the yeast; then whisk the yeast into the mixture.
- Add the Flour: Transfer the liquid mixture to the bowl of a stand mixer fitted with a dough hook. Gradually add the flour, mixing continuously for 1-2 minutes until well combined. Alternatively, fold the flour in manually using a spatula or wooden spoon.
- Knead the Dough: Knead the dough in the mixer for an additional 3 minutes, or by hand on a floured surface if preferred. Then, let the dough rest for 10 minutes to relax the gluten while preparing the filling.
- Make the Cinnamon Swirl Filling: In a small bowl, mix together brown sugar, cinnamon, and pumpkin pie spice until well blended.
- Roll Out Dough: After the rest, briefly knead the dough again. Roll it out into a 14x8 inch rectangle using a rolling pin on a floured surface.
- Spread Filling: Evenly spread softened butter over the rolled dough, then sprinkle the cinnamon sugar mixture generously on top, as much will be absorbed during baking.
- Form Cinnamon Rolls: Roll the dough tightly lengthwise (hot dog style) and seal the edge by pressing gently. Cut the log into 12 equal slices using a sharp serrated knife or floss.
- Proof the Rolls: Spray a 9x13-inch baking dish with cooking spray. Place the rolls spaced apart in the dish. Cover with plastic wrap and allow them to rise in a warm place for 60-90 minutes until doubled in size. Using the top of a warmed oven (350°F) is an effective warming spot.
- Bake the Rolls: Once risen, bake the rolls at 350°F for 20-25 minutes until golden brown. If tops brown too quickly, loosely cover with aluminum foil to prevent burning.
- Prepare the Frosting: Beat the softened cream cheese, powdered sweetener, maple syrup, and vanilla extract until smooth and creamy.
- Finish and Serve: Spread the frosting on the warm pumpkin cinnamon rolls immediately after baking. Serve warm and enjoy the soft, spiced, and creamy flavors.
Notes
- Ensure the milk and butter mixture is the correct temperature (110-115°F) for optimal yeast activation; too hot or cold will prevent rising.
- If you prefer a sweeter roll, substitute monk fruit sweetener with sugar or adjust amounts accordingly.
- Using reduced fat cream cheese lightens the frosting but full-fat can be used for richer flavor.
- Allow rolls to cool slightly before frosting to prevent melting and sliding of frosting.
- You can prepare the dough ahead and refrigerate after the first rise, then shape and bake the next day for fresh rolls.
