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From the kitchen: Pumpkin Cinnamon Rolls {with cream cheese glaze!}

September 16, 2013

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Who’s ready for fall?!! This girl has both hands way up in the air! I’m ready for leaves on the ground, cozy blankets, wearing tights, and pumpkin everything! Fall may be a whole week away, but I’m getting a head start on the baking adventures that come with the season – beginning with pumpkin cinnamon rolls! These delicious, fluffy, cinnamony, sweet buns are the perfect addition to an autumn Sunday morning. Serve them warm with cream cheese glaze and a hot cup of coffee. Simply perfect. Enjoy! -xo

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Pumpkin Cinnamon Rolls with Cream Cheese Glaze {adapted from Smitten Kitchen}

Makes about 16 rolls

Dough
6 tablespoons unsalted butter, to be divided
1/2 cup whole milk
2 1/4 teaspoons active dry yeast (from 7 gram envelope yeast)
3 1/2 cups all-purpose flour, plus extra for rolling out
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 teaspoon table salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
2/3 cups pumpkin puree, canned or homemade
1 large egg
Oil for coating rising bowl

Filling
3/4 cup dark brown sugar
1/4 cup granulated sugar
1/8 teaspoon table salt
2 teaspoons ground cinnamon

Glaze
4 ounces cream cheese, softened
2 tablespoons milk
2 cups powdered sugar, sifted
1 teaspoon vanilla extract

DIRECTIONS

Brown butter in a small sauce pan over medium heat. Butter will foam (this is the moisture being removed) and very soon after you’ll begin to smell a wonderful nutty aroma. That’s good! Let the butter cook just a little longer until it becomes slightly golden with small brown bits, but don’t leave it unattended as it burns in the blink of an eye! Remove from heat and set aside to cool slightly.

Warm milk over low heat to no more 116 degrees F. Combine warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy. If it’s not, you might have some bad yeast and should start again with a newer packet.

In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add 1/4 cup of browned butter (set the rest aside) and stir to combine. Add yeast-milk mixture, pumpkin and egg and mix until just combined. Switch mixer to a dough hook and run it for 5 minutes on low, scraping down any dough that has stuck to the side of the bowl.

Place dough in a large, well oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double. While it’s rising, line the bottom of two 8-inch round or square cake pans  with parchment paper and butter the sides of the pan and the paper.

Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush reserved browned butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. Don’t worry if some filling spills out.

Using a sharp serrated knife, gently run the knife back and forth and cut log into 1-inch sections.

Divide buns between two prepared pans. You can sprinkle any sugar that fell off onto the counter over them. Cover each pan with plastic wrap and let rise for another 45 minutes.

If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.

15 minutes before you’re ready to bake them, heat the oven to 350°F. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Add milk and mix until you reach a drizzle consistency. You may need to add a little more milk if your glaze is too thick.

Remove the plastic and bake buns for 25 minutes, until puffed and golden. Transfer pans to wire cooling racks and drizzle with cream cheese glaze. Now eat up!

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30 Comments leave one →
  1. September 16, 2013 1:00 am

    Fantastic! I was just waiting for a good recipe for buns!!!

  2. September 16, 2013 1:22 am

    Reblogged this on yasarnorman.

  3. elpasocambiado permalink
    September 16, 2013 5:50 am

    Reblogueó esto en El paso cambiadoy comentado:
    Vaya pinta, esto hay que probarlo : )

  4. September 16, 2013 6:15 am

    Oh wow these look amazing! I love the picture of the glaze drizzled all over them – yum!

  5. September 16, 2013 7:27 am

    Holy cinnamon rolls! These looks amazing! Thanks for the recipe!

  6. September 16, 2013 8:02 am

    these look delicious! We don’t use pumpkin as much in the UK, but I love the flavour.

  7. September 16, 2013 8:58 am

    Ohmygoh! These look amazing!! Pumpkin and Cinnamon rolls what a great idea!

  8. Chanel romo permalink
    September 16, 2013 9:10 am

    I’m going to make these they look delicious. All your pics makes everything you make look sooo good

  9. September 16, 2013 9:14 am

    I’m obsessed with these pumpkin rolls! Bring on fall!

  10. September 16, 2013 9:17 am

    Yum! This looks delicious. It doesn’t quite feel like fall yet here in Cali, but as soon as it does I’m making these. Thanks for sharing.

  11. September 16, 2013 11:39 am

    pumpkin + cinnamon rolls + cream cheese frosting = pure heaven! wow, i can’t wait to try these!

    xx,
    j. parker

  12. September 16, 2013 11:51 am

    Wow these look amazing! I gotta try them!

  13. September 16, 2013 1:18 pm

    These cinnamon rolls look amazing! Sadly, I have yet to try a pumpkin cinnamon roll–but this will change soon! Thanks for sharing the recipe :)

  14. September 16, 2013 4:28 pm

    Reblogged this on angelleebennett and commented:
    i think that this would make a yummy desert!!

  15. September 16, 2013 10:19 pm

    Oh my gosh, just came across your post and realized I am starving! I am dying over these, What a great combo. Looks amazing. Must try this (when I am not so hungry). Thank you for sharing!

  16. September 17, 2013 8:13 am

    I wish I had that roll sitting in front of me right now!!

  17. September 17, 2013 2:57 pm

    These look and sound delicious. I checked out the recipe and am planning on making these this weekend. Perfect idea for a fall breakfast. Thank you for sharing.

  18. September 17, 2013 7:16 pm

    ooh yum- I found your blog through design*sponge and love this recipe! I’m going to try to make it gluten free, I’ll let you know when I post the recipe!

  19. September 18, 2013 2:10 pm

    that looks so good can’t wait to try making it and of course eating it

  20. September 18, 2013 2:14 pm

    Reblogged this on THE SQUID ZONE and commented:
    that looks awesome!!!!!!

  21. September 19, 2013 2:22 pm

    These look awesome! Pinning this so you can get some more traffic for all your work in putting it up!

  22. VVernhard permalink
    September 25, 2013 6:47 am

    Reblogged this on KP28 * Soul Food.

  23. cristinahale permalink
    October 8, 2013 12:52 am

    this is Pumpkin Cinnamon Rolls is super delicious! i must try this at home!!

  24. cristinahale permalink
    October 8, 2013 12:53 am

    Reblogged this on Everything Else and commented:
    A must try!

  25. October 16, 2013 9:37 am

    OHHHHH YUMMIE!!!

    http://thebubblyspeckle.com/

  26. October 25, 2013 3:17 pm

    Reblogged this on clevercleanpassion.

  27. November 26, 2013 4:34 pm

    This looks absolutely delicious!

  28. December 11, 2013 10:51 am

    Look so pretty and delicious. I must say that I really admire your skills in photo editing and blog designing. I love the style of your photos and your blog them, I think they match really well together. It creates a girly, but also warm, feeling.

Trackbacks

  1. Weekend Favorites
  2. Pumpkin cinnamon rolls w/ cheese glaze | Cupcakes World

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