Pumpkin Cinnamon Rolls

These have made my house smell so ridiculously good and I am very excited to share the recipe, but first a few updates.

I did a quick batch of cookies ‘n’ cream fudge the other day and Katie has now given me a rating! She says 10/10! I think she might be being nice to me so I keep giving her treats, but that doesn’t matter!

Also I am planning on making a blog post all about little tips and tricks I regularly use when baking and make reference to them in the blog. This was its easy for me to link to and easy for you to find if you want a reminder on how to do some of the stuff I talk about. I’ll keep updating it asΒ stuff comes up.

Now back to the yummy fall recipe!

These cinnamon rolls are to die for! They are really worth the time!!!!Even just making the dough up they smell amazing! The icing is so delicious too!

I will point out though that they are REALLY sweet. Almost too sweet for me with the icing. I iced the whole batch just to see how the tasted, but I think I prefer them without the icing. J likes them iced though, so I guess it is just preference. While a little too sweet for me when combined with the cinnamon rolls, the icing is amazing and I will definitely think of a few days to use it for other bakes!

Maxxie is in a teething phase and wants to be in the middle of everything, so he was trying to help me out while I was baking.dsc_9971

I got the recipe here, but have made some UK friendly changes and simplified the overly wordy instructions.

Hope you really enjoy these!

Pumpkin Cinnamon Rolls

This makes 20 buns at 201 calories a piece without icing and 274 with the icing.

Ingredients:

Dough:

  • 3 1/4 cup plain flour (plus extra for dusting)
  • 1/4 cup castor sugar
  • 2 Tbs. pumpkin pie spice
    • To make your own (this will make extra):
      • 1.5 Tbs ground cinnamon
      • 1 tsp. ground ginger
      • 1 tsp. ground nutmeg
      • 3/4 tsp. all spice
      • 3/4 tsp. ground cloves
  • 2 1/4 tsp. easy bake dry yeast (fast action)
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter
  • 1/2 cup buttermilk
    • You can make your own (let it sit for about 5-10 minutes before using):
      • 1 cup 2% milk or higher
      • 1 Tbs lemon juice
  • 1/2 cup pumpkin puree (yes I found this in the UK!)
  • 1 large egg

Filling:

  • 6 Tbs unsalted butter (melted)
  • 1 1/4 cup packed brown sugar
  • 2 Tbs cinnamon

Icing (optional):

  • 4oz soft cheese (or cream cheese in a brick form)
  • 2 cups icing sugar
  • 4 Tbs double cream

 

Preparation:

Buns:

  1. In a stand mixer with a dough hood, combine the flour, sugar, pumpkin pie spice yeast and salt.
  2. Melt the butter over the stove (or in microwave).
  3. Turn the heat off and add the buttermilk and pumpkin to the melted butter.dsc_9963
  4. Heat the liquids slightly until it is warm to the touch, but not hot.
    • Careful if you are doing this on the stove because the bottom might be a lot hotter than the top.
  5. Add liquids to dry ingredients and mix.
  6. Lightly whisk the egg and add to the mix.
  7. Mix dough on low speed for about 7-10 minutes and dough should form a slightly wet, but not sticky dough. You can add buttermilk or flour if the dough is too dry or wet.dsc_9965
  8. Lightly oil a bowl and place dough into it, turning once.
  9. Cover dough and let rise about 2 hours until doubled in size.
  10. While the dough rises line a pan about 9″ x 12″ with aluminium foil.dsc_9966
  11. Mix together the sugar and cinnamon for the filling in a small bowl.
  12. Once risen on a lightly floured surface, punch down the dough and using a rolling pin, roll out dough into a rectangle measuring roughly 26″ x 13″.
  13. Melt butter and sweep over the top of the dough being carful to leave about a 1/2″ border from the edges.
    • Do this slowly as there is a LOT of butter to go on.
  14. Sprinkle the cinnamon sugar evenly over the dough and pat down.
  15. Now carefully roll up the dough so it is still 26″ long. Make sure the roll sits on top of the seam.
  16. Slice the roll into 20 even pieces using either a knife.dsc_9976
  17. Place the rolls in a 4×5 pattern along the baking tin. It is fine if they touch!
  18. Cover and let rise for an hour (or until they double in size).
    • Mine got bigger, but did not double in size and were still great!
  19. Preheat the over to 190 C.
  20. Bake rolls for 15-17 minutes or until the buns are lightly golden on top.dsc_9979

Icing:

  1. To make the icing, combine soft/cream cheese, icing sugar and double cream in a stand mixer with the whisk attachment.
    • You can add additional cream if you want a runnier icing.dsc_9980
  2. Pour or spoon icing over the buns while they are still in the tray.dsc_9981

Now pull apart the buns and enjoy the autumn-sugary-goodness!!!!!!

Here is the printer friendly version of the recipe:

Pumpkin Cinnamon Rolls

Dough:

  • 3 1/4 cup plain flour (plus extra for dusting)
  • 1/4 cup castor sugar
  • 2 Tbs. pumpkin pie spice
    • To make your own (this will make extra):
      • 1.5 Tbs ground cinnamon
      • 1 tsp. ground ginger
      • 1 tsp. ground nutmeg
      • 3/4 tsp. all spice
      • 3/4 tsp. ground cloves
  • 2 1/4 tsp. easy bake dry yeast (fast action)
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter
  • 1/2 cup buttermilk
    • You can make your own (let it sit for about 5-10 minutes before using):
      • 1 cup 2% milk or higher
      • 1 Tbs lemon juice
  • 1/2 cup pumpkin puree (yes I found this in the UK!)
  • 1 large egg

Filling:

  • 6 Tbs unsalted butter (melted)
  • 1 1/4 cup packed brown sugar
  • 2 Tbs cinnamon

Icing (optional):

  • 4oz soft cheese (or cream cheese in a brick form)
  • 2 cups icing sugar
  • 4 Tbs double cream

Preparation:

Buns:

  1. In a stand mixer with a dough hood, combine the flour, sugar, pumpkin pie spice yeast and salt.
  2. Melt the butter over the stove (or in microwave).
  3. Turn the heat off and add the buttermilk and pumpkin to the melted butter.
  4. Heat the liquids slightly until it is warm to the touch, but not hot.
    • Careful if you are doing this on the stove because the bottom might be a lot hotter than the top.
  5. Add liquids to dry ingredients and mix.
  6. Lightly whisk the egg and add to the mix.
  7. Mix dough on low speed for about 7-10 minutes and dough should form a slightly wet, but not sticky dough. You can add buttermilk or flour if the dough is too dry or wet.
  8. Lightly oil a bowl and place dough into it, turning once.
  9. Cover dough and let rise about 2 hours until doubled in size.
  10. While the dough rises line a pan about 9″ x 12″ with aluminium foil.
  11. Mix together the sugar and cinnamon for the filling in a small bowl.
  12. Once risen on a lightly floured surface, punch down the dough and using a rolling pin, roll out dough into a rectangle measuring roughly 26″ x 13″.
  13. Melt butter and sweep over the top of the dough being carful to leave about a 1/2″ border from the edges.
    • Do this slowly as there is a LOT of butter to go on.
  14. Sprinkle the cinnamon sugar evenly over the dough and pat down.
  15. Now carefully roll up the dough so it is still 26″ long. Make sure the roll sits on top of the seam.
  16. Slice the roll into 20 even pieces using either a knife.
  17. Place the rolls in a 4×5 pattern along the baking tin. It is fine if they touch!
  18. Cover and let rise for an hour (or until they double in size).
    • Mine got bigger, but did not double in size and were still great!
  19. Preheat the over to 190 C.
  20. Bake rolls for 15-17 minutes or until the buns are lightly golden on top.

Icing:

  1. To make the icing, combine soft/cream cheese, icing sugar and double cream in a stand mixer with the whisk attachment.
    • You can add additional cream if you want a runnier icing.
  2. Pour or spoon icing over the buns while they are still in the tray.
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