Pumpkin Spice Cinnamon Rolls
Ingredients
- ½ cup whole milk, warm
- 2 tsp. active dry yeast
- ¼ cup sugar
- ¼ cup butter, melted
- ½ cup pumpkin puree
- 1 egg
- ¼ tsp. salt
- ¼ tsp. baking soda
- ¼ tsp. baking powder
- 3 ½ to 4 cups flour
Filling:
- ⅔ cup brown sugar
- 2 Tbsp. ground cinnamon
- ¼ tsp. ground ginger
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cloves
- 6 Tbsp. butter
Frosting:
- ¼ cup butter
- 4 oz cream cheese
- ½ tsp. vanilla extract
- 2 cups powdered sugar
- ½ tsp. cinnamon
Directions
In a large bowl, add warm milk, yeast, and a pinch of sugar. Stir to combine then let mixture sit until proofed and foamy.
Add the remaining sugar, malted butter, pumpkin and egg. Mix well. Add salt, baking powder, baking soda, and 2 cups flour. Mix well.
Add additional flour ½ cup at a time, mixing well in between until dough starts to pull away from the sides of your bowl. Mix until dough is smooth and elastic. Place dough in a well-greased bowl, cover and allow to rise for 1 to 1 ½ hours.
For the filling, mix brown sugar, cinnamon, ginger, nutmeg, and cloves. Punch dough down, roll into a rectangle shape on a lightly floured surface. Spread softened butter all over the dough. Sprinkle sugar mixture evenly. Roll into a log, pinching the ends and tucking them under to seal.
Cut into 12 slices and place rolls in a greased baking dish. Cover and let rise for 1 hour. Bake at 375 for 17-25 minutes.
Make frosting and spread over warm rolls! Enjoy!
