PUMPKIN CINNAMON BUN RECIPE WITH PUMPKIN CREAM CHEESE FROSTING

PUMPKIN CINNAMON BUN RECIPE WITH PUMPKIN CREAM CHEESE FROSTING

Nothing screams Fall like the smell of these Pumpkin Cinnamon Rolls baking up in the oven! This Pumpkin Cinnamon Bun Recipe is easy and fun to whip up and makes the perfect Fall or Thanksgiving dessert!

Prep Time 25

Cook Time 35

Rise Time 35

Total Time 1 35

Servings Rolls

Ingredients

For the Dough

3.5 cups Bread Flour or All Purpose Flour
¾ cup Warm Almond Milk (or other milk of choice) (approx. 110°F)
¾ cup Pumpkin Purée NOT pumpkin pie filling
⅓ cup Avocado Oil
¼ cup Coconut Sugar
2 ¼ tsp (or 1 packet) Quick Rise or Instant Yeast
1.5 tbsp Pumpkin Spice
1 tsp Salt

For the Filling

¾ cup Coconut Sugar
½ cup Butter room temperature (softened)
2 tsp Pumpkin Spice

For the Pumpkin Cream Cheese Frosting

4 oz. Cream Cheese softened
½ cup Pumpkin Purée NOT pumpkin pie filling
¼ cup Maple Syrup
1 tbsp Butter softened
1 tsp Pumpkin Spice

Instructions

Make the Filling: Combine the coconut sugar and pumpkin spice in a bowl and set aside until ready to use.
Make the Dough:
Add 2 cups of flour, sugar, yeast, pumpkin spice and salt to the bowl of a stand mixer (you can also do this part by hand, if you wish).
Using a dough hook, mix until well combined.
Add the warm milk, pumpkin purée and oil.
Blend until combined and smooth, scraping down the bottom and sides of the bowl, if needed.
Knead in the remaining flour, a little at a time, until a nice and soft dough forms and it stops clinging to the edges of the bowl. Be careful not to add too much or your rolls will come out dry and hard.
Use your hands to form it into a smooth circular ball, cover with plastic wrap and let rest in a warm place for 5 minutes.
Place the dough on a lightly floured work surface and sprinkle some more flour on top.
Use a rolling pin to roll it out into a large rectangle (it doesn't have to be perfect but try and get it as even and stretched out as possible).
Do your best to spread the softened butter all over the rolled out dough.
I find the easiest way to do this is to cut it into very thin slices, lay them out evenly over the dough then use a knife or back of a spoon to gently spread them out. The butter doesn't have to cover every square inch of the dough, just do the best you can.
Sprinkle the pumpkin sugar mixture evenly over top being sure to cover the entire surface.
Starting with the long end of the rectangle, roll the dough into as tight of a log as you can get it.
Once you've got your dough rolled into a log, use a knife or piece of unflavoured dental floss (highly recommend) to slice the rolls into 12 even pieces.
I find the easiest way to do this is by cutting the log in half to start and then cutting each piece into 6 even rolls from there.
Place the rolls on a greased and parchment lined 9x13 baking sheet (can also use a glass baking dish for this).
Cover with plastic wrap and let rise in a warm place for 30 minutes.
Set the oven rack to the center and preheat to 350°. Bake for 25-35 minutes or until the edges are browned and golden and the centers slightly underbaked and gooey. Be careful not to overbake or your rolls will be hard and dense.
Make the Frosting:
In a bowl, add the cream cheese, pumpkin purée, maple syrup, butter, and pumpkin spice.
Blend until well combined.
Spread evenly over slightly cooled rolls. Enjoy!

Notes

To bake these pumpkin cinnamon rolls the next day: Prepare the rolls up until step number 9 but skip the 30 minute rise time. Instead, place the covered tray in the fridge overnight (or for up to 24 hours). When ready to bake, remove the tray from the fridge and place it in a warm area. Allow the rolls to come to room temperature and fully rise (about 30-60 minutes) before continuing on with step number 10.

Nutrition