Description
When it comes to breakfast, these fluffy pumpkin spiced cinnamon rolls are the best way to wake up. They can even be put together the night before!
Ingredients
- FOR THE DOUGH:
- 3-¼ cups All-purpose Flour
- ¼ cups Dark Brown Sugar
- 2 Tablespoons Pumpkin Pie Spice
- 1 package Fast Acting Rapid Rise Yeast, .25 Ounces
- 1 pinch Salt
- 1 stick Butter
- ½ cups Buttermilk
- ½ cups Pumpkin Puree
- 1 whole Egg
- FOR THE FILLING:
- 6 Tablespoons Butter, Melted
- ⅓ cups Dark Brown Sugar
- 2 Tablespoons Cinnamon
- 1 Tablespoon Pumpkin Pie Spice
- FOR THE ICING:
- 4 ounces, weight Cream Cheese, Softened
- 2 cups Powdered Sugar
- 4 Tablespoons Pumpkin Spiced Coffee Creamer
Preparation
First, make the dough. Get out a stand mixer and fit it with the dough hook attachment. Combine the flour, brown sugar, pumpkin pie spice, yeast, and salt in its bowl. Then take the butter and melt it in a microwave safe bowl or glass measuring cup in the microwave. Then stir in the buttermilk and pumpkin puree and microwave it for another 45 seconds. This will bring it to the right temperature for the yeast. Pour the liquid mixture into the stand mixer bowl with everything else and turn the hook onto low speed. As it starts to come together, add in the egg and let the whole thing knead together on the dough hook for 8–10 minutes. It should start to pull away completely from the bowl and be fairly easy to work with. Lift the dough out of the bowl momentarily and spray the bowl with a little cooking spray. Put the dough back in, cover it with plastic wrap and set it in a warm, dry place to rise until it doubles in size. It should take about an hour.
When the hour is about up, make sure you have the filling ingredients ready to go. At this point you should also make sure your cream cheese is out softening. The melted butter should be in one bowl, and then whisk the brown sugar, cinnamon and pumpkin pie spice together in another bowl. Also get out a 9 x 13-inch baking pan, line it with foil and spray the foil with more cooking spray. Then take the dough and turn it out onto a clean, well floured surface. Roll it out into a 26 x 13 inch rectangle, using the baking pan as a reference so you don’t have to find a ruler. Brush the rectangle with the butter so that it has a thick layer of melted butter as a base, leaving a small border around the edges. Then sprinkle the brown sugar mixture in an even layer on the butter, lightly pressing it into the butter so that it sticks. Take the long side and roll it up really tightly around the filling to get a nice swirl. Take a sharp knife and make little knife marks about an inch and half apart to mark where you want to cut the rolls before you actually do the cutting. It is important the knife is nice and sharp so that it doesn’t squish the rolls when you do cut it. With the 26 inch length, you should get about 12 rolls total when you cut them. Place them lined up with some space between them in the prepared pan. I did 4 rows of 3. Set them aside to rise for another hour.
When the hour is almost up, preheat oven to 375ºF. Bake the rolls for about 15–17 minutes, until golden and baked through. While they bake, make the icing. Combine the cream cheese, powdered sugar and creamer in a bowl and use a hand mixer to whip it all together until it is a thick but still pourable icing. When the rolls are done, pour the glaze on them and spread it out evenly with a spatula while they are still hot. Serve immediately and enjoy! They also keep well in the refrigerator for up to 4 days, just reheat in the microwave for about 20–30 seconds.
