Warm and Gooey Pumpkin Butter Cinnamon Rolls
Prep Time: 1 hours | Cook Time: 35 minutes | Total Time: 2 hours
- ¾ cup (180 ml) whole milk
- 2 ¼ teaspoons active dry yeast (1 standard; one 1/4-ounce package)
- 3 ¼ cups (390 g) unbleached all-purpose flour
- 3 tablespoons (38 g) granulated sugar
- 1 teaspoon kosher salt
- 1 large egg, room temperature, beaten
- 1/2 stick (4 tablespoons; 2 oz; 56 g) cubed unsalted butter, softened
(or, try it with ready made pastry dough!)
- 4 ounces (112 g) cream cheese, softened
- 1 tablespoon (15 mL) maple syrup
- pinch kosher salt
- 3/4 cup (90 g) powdered sugar, sifted
- Place milk in a microwave-safe measuring cup. Microwave in 5 to 10
second intervals until the milk reaches between 100-105 degrees
- Sprinkle the yeast on the surface of the milk and allow the mixture
to sit, undisturbed, for 5 minutes.
- In a large mixing bowl, whisk together the all-purpose flour, sugar,
- Add the milk-yeast mixture, beaten egg, and cubed butter.
- Using a wooden spoon, mix until the dough just starts to come
together. It will be fairly shaggy.
- Transfer the dough (and any dry bits) to a floured countertop. Press
the dough together, dusting it with more flour as necessary, until
it comes together completely and the ingredients are evenly
- Knead the dough, dusting it with flour if it is sticking to your
hands or countertop, for 5 minutes, or until it is very smooth and
- Transfer the dough into a clean bowl, cover tightly with plastic
wrap, and allow to rest in a warm place for a minimum of 1 hour, or
until it has at least doubled in size and is soft and aerated.
- Line a half sheet pan with parchment paper and set aside.
- In a small bowl, combine the brown sugar, cinnamon, and salt. Set
- Once the dough has doubled in size, transfer it to a lightly
floured countertop. Using a lightly floured rolling pin, roll the
dough into a large rectangle that measures 18-inches (46 cm) long
and 12-inches (30.5 cm) wide.
- Dollop the pumpkin butter evenly across the surface of the dough
and using an offset spatula, spread into an even thin layer leaving
a 1/2-inch border on all sides.
- Sprinkle the cinnamon sugar mixture evenly over the pumpkin butter.
- Starting on the long side of the rectangle, carefully roll the
dough into a tight spiral. Gently pinch the dough to seal.
- Trim both rough ends of the roll and discard (*you can bake these,
but they're usually smaller in size and don't contain as much
filling). Cut the dough into 12 slices (the easiest way to do this
is to cut the roll in half and then cut each half in half, and each
quarter into three even slices).
- Transfer the slices, filling side up, onto the center of the
prepared sheet pan in relatively even rows. The slices should be
touching (without compressing one another) and the seams of the
rolls should be facing inward to prevent them from unrolling in the
- Cover loosely with plastic wrap and let rise in warm place for one
hour or until they have risen and expanded quite a bit.
- (To Make Ahead: Allow the rolls to rest at room temperature for 30
minutes, then transfer to the refrigerator overnight. Remove from
fridge and allow to come to room temperature for about an hour
prior to baking.)
- As the rolls are resting, preheat the oven to 350 degrees Fahrenheit
(180 degrees Celsius) with a rack in the center position.
- Remove the plastic wrap and bake the rolls for 28 to 35 minutes, or
until they are golden brown.
- While the pumpkin butter cinnamon rolls are baking, prepare the
maple cream cheese frosting.
- Using a hand-held mixer or small food processor, beat the cream
cheese, maple syrup, and salt until creamy. Add the powdered sugar
and beat until completely smooth. Set aside.
- Drizzle and spread the frosting evenly over the warm rolls. Allow to
cool for about 5-10 minutes before serving.
- These rolls are best served warm out of the oven or the day of
baking, but leftovers can be stored in a closed container for up to
2 days at room temperature.
Makes: 12 rolls
Serves: 12 servings