- 12
- 150 mins
- 180 mins
Ingredients
- 1/2 cup very hot water, but not boiling
- 1/2 cup cold milk
- 2 1/2 teaspoon dry active yeast (1/2-ounce envelope)
- 1/4 cup sugar
- 5 tablespoons plus 4 tablespoons unsalted butter, melted and divided
- 1 egg
- 3 1/2 – 4 1/2 cups all purpose flour
- 1 teaspoon salt
- 1/2 cup brown sugar plus 2 tablespoons, divided
- 4 teaspoons pumpkin pie spice
- 1/2 cup pumpkin puree
- 4 tablespoons butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 2 tablespoons milk
Preparation
Step 1
Instructions
Pour the hot water and cold milk into a medium bowl. The temperature should be warm, but not hotter than 110º or this will kill the yeast.
Sprinkle the yeast over the milk mixture and add a little bit of sugar from the ¼ cup sugar to get the yeast started. Stir to combine and allow to sit until it starts to foam, about 10 minutes.
In a large bowl, combine the yeast mixture, ¼ cup sugar, and 5 tablespoons of melted butter. Beat until fully combined, then add 3 cups of flour or more to get the dough to come together along with the salt.
Transfer the dough to a floured surface and work in enough remaining flour to make a soft and slightly sticky dough. Knead for 5 minutes more until elastic. Transfer to a large bowl coated with oil and cover with plastic wrap. Place in a warm (but not hot) area to rise until doubled in size, about 1 hour.
While the dough is rising, make the pumpkin filling. In a medium bowl, stir together the final 4 tablespoons of melted butter, ½ cup brown sugar, 4 teaspoons pumpkin pie spice, and ½ cup pumpkin puree. Set aside.
Gently loosen the dough from the sides of the bowl, then transfer to a floured surface. Sprinkle the top of the dough with flour, then roll out into a 9x15-inch rectangle.
Position the rectangle of dough so that it is horizontal on your work surface (the longest side is facing you). Spread the filling on the rectangle, leaving 1-inch without filling on the long end that is farthest from you.
Starting at the long end facing toward you, gently start rolling the dough away from you. Pinch the ends to seal, then roll the log of dough so that the seam is underneath the dough. Mark the dough by gently pressing a knife into it so that there are 12 equal portions. Cut the portions.
Generously butter a 9x13 baking pan and sprinkle the bottom with the 2 tablespoons of brown sugar. Place the cut cinnamon roll dough portions in the pan so that they are evenly spaced. Set aside to rise until doubled in size, about 45 minutes.
While the dough is rising, make the cream cheese frosting. Place the 4 tablespoons of softened butter in a large bowl along with the softened cream cheese and beat until light and fluffy. Add the powdered sugar and, starting on a low setting, beat until combined. Add the milk, then beat until incorporated.
Preheat the oven to 350ºF. Bake the cinnamon rolls until they are browned, about 20 minutes. Set aside to cool for 10 minutes, then spread the tops of the rolls with cream cheese frosting. Devour immediately, you totally deserve it for all of your hard work.
Instructions