I love the pumpkin flavor in these cinnamon rolls… it’s the perfect touch!
Makes 8 cinnamon rolls.
Ingredients
For Dough
- 1 1/2 cups whole milk
- 1/2 cup avocado oil (vegetable oil also works!)
- 1/2 cup white granulated sugar
- 1 packet dry active yeast
- 1 cup 100% pumpkin puree
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
For Filling
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup dark brown sugar
- 1/2 cup white granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Cream Cheese Frosting
- 8 ounces cream cheese, at room temperature
- 6 Tablespoons unsalted butter, at room temperature
- 2 cups confectioner’s sugar, sifted
- 1 teaspoon pure vanilla extract
- 3 tablespoons heavy cream
- Pinch of sea salt
Directions
For Dough
- In a sauce pan, whisk together the milk, avocado oil and sugar together on medium-low heat to about 105 to 110 degrees F. Once the temperature has been reached, remove the pan from heat and add in the yeast. Note: be careful that the temperature of the liquids do not exceed 110 degrees F as the yeast cannot thrive in temperatures above that, and then you would need to start over.
- Allow the mixture with the yeast to sit for about 5 minutes, after which it will start to bubble. If the mixture does not bubble, then you will need to start over as it means the yeast did not activate.
- While waiting for the yeast to activate, in a medium bowl whisk together the flour, cinnamon, ginger and nutmeg and set to the side.
- After the yeast has activated, whisk in the pumpkin puree and once combined, whisk in the flour mixture until the dough just comes together.
- Place the dough ball in a greased bowl and place in warm, dark area for about 1.5 to 2 hours. Afterwards, the dough should have puffed up and ready to work with!
- Before you start working with the dough, preheat the oven to 375F degrees and have a large pan greased for the cinnamon rolls, and make the filling.
- For the filling, place all ingredients into a heat proof bowl and microwave for about 30 seconds to 1 minute, or until the the butter is melted. Whisk the ingredients together until well combined.
- Once ready to work with the dough, flour a surface area that is slightly larger than the size of a jelly roll pan. Place the dough on the surface and start to roll out to the size of a jelly roll pan.
- Spread the filling generously all over the dough, leaving an inch edge on one of the long sides of the rectangle. The edge left without the filling will be rolled up last so it can create a seal to the cinnamon roll log.
- Slowly roll starting from the long side of the dough, with the filling to the edge, into a log. Try to roll it as tight as possible for the best results. Once rolled, pinch and smooth out the seam, and then roll the log so the seam is facing down on the work surface.
- Use a serrated knife to cut the dough. Start by making one cut in the center, creating two halves. Then, cut each of the halves in half again and repeat one more time between the four sections to create 8 rolls. Place them in the pan and set to the side to allow it to rise for 20 to 30 minutes. Afterwards, the rolls should have slightly puffed and expanded.
- Bake for 15 to 20 minutes, or until edges are golden-brown.
For the cream cheese frosting:
- Use the paddle attachment to standing mixer, and cream together the cream cheese and butter on medium speed for 3 to 4 minutes.
- Reduce the mixer speed to low and slowly add in confectioner’s sugar. Once the confectioner’s sugar is fully incorporated, increase the mixer speed to medium-high and mix for 8 minutes. By the end of 8 minutes, the mixture should be light in color.
- Reduce the mixer speed to low and slowly add in the vanilla extract and then the heavy cream. Once the ingredients are fully incorporated, increase the mixer speed to high and mix for 5 minutes. The texture should become light and have a fluffy and white appearance.
- Reduce the mixer speed to low again and then add in the salt. Mix for another 1 minute on low speed and your cream cheese frosting is done!
Once the cinnamon rolls are done baking and cooled down, generously spread the cream cheese frosting all over. Any leftover frosting can be kept in an airtight container for up to one week.
Top with pumpkin seeds and don’t forget to share!
