- 2 1/4 teaspoon yeast
- 1/2 teaspoon sugar
- 1 cup warm water (100-110 degrees F.)
- 6 tablespoons butter
- 2 tablespoons pumpkin puree
- 1 extra large egg
- 4 1/2 cups AP flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 4 tablespoons butter, melted
- 1/4 cup dark brown sugar
- 1/8 cup cane sugar
- 1 1/2 teaspoons saigon cinnamon
Icing & Cinnamon Sugar Topping:
- 4 ounces cream cheese, room temp
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- *1 cup confectioner's sugar
- 3 tablespoons cane sugar
- 1 teaspoon saigon cinnamon
- Start by proofing your yeast. Combine yeast, ½ teaspoon sugar, and warm water. Let stand for 10 minutes until the yeast has bubbled and is foamy.
- In a small saucepan over medium-low heat, melt down butter with pumpkin puree. Whisk until combined. Remove from the heat once the butter has completely melted. Transfer to a bowl and whisk in egg, until the mixture is creamy and smooth.
- In a large bowl, combine flour, 1/3 cup sugar, and salt. Add the proofed yeast and pumpkin butter mixture. Mix by hand or with a dough hook attachment, until a soft dough comes together and pulls from the sides.
- Cover and place in a warm dark spot for the first rise. I heat my oven to 170 degrees F. turn it off and wait about 5 minutes. I then place my dough in the warm oven to rise. Let the dough rise until it has doubled, about two hours.
- Once the dough has risen, transfer over to a lightly floured surface and roll out into a 14x8 rectangle.
- In a small saucepan, melt down butter. You can even brown your butter here if you want an extra layer of flavor to your filling. Browning butter offers a rich, slightly nutty flavor.
- Once the butter has melted, whisk together with sugars and cinnamon. Spread evenly over the rolled out dough. Roll the dough into a log. Divide the log in half and then slice each half into fours. You should have a total of 8 rolls.
- Place in a lightly greased baking pan. Cover with cling film and a towel, and leave for its second rise until the rolls have puffed and filled the gaps, about 1-2 hours depending on the temperature of the room.
- Preheat oven to 350 degrees F. Place the risen rolls in the oven and bake for 35 minutes or until the rolls are nice and golden.
- Remove and let cool on a wire rack.
- Prepare the toppings: For the icing, beat together cream cheese, milk, vanilla, and confectioner's sugar. If you find the icing is still a little too thick, add a tablespoon more milk. Alternatively if the icing is too loose for your liking, add extra confectioner's sugar until the desired consistency is reached.
- After I iced each roll, I topped them off with a sprinkle of cinnamon sugar. To do this simply mix together 3 tablespoons granulated sugar and 1 teaspoons cinnamon. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: cinnamon rolls, cinnamon buns, pumpkin spice, pumpkin, breakfast, bread, dessert