Hey guys remember when I posted that Pumpkin Cinnamon Roll recipe YESTERDAY. Well, clearly the image of those gooey, cream cheese glaze covered, fall spin on a classic would not leave my mind. But rather than fret over what to do-- I got bakin'. Although it was boiling hot yesterday (83 degrees!!!), the leaves were still showing off brilliant hues of yellow, orange and red and it still smelled like that crisp fall air, so I felt a fall dessert was in order.
I found this recipe over on Pinterest (where all diets go to die) and decided to give it a try. Although, like any homemade cinnamon rolls, they did take a good portion of the day to make, they were well worth it. The dough is light and fluffy and the glaze sinks into all the nooks and crannies making them super moist and delicious. I chose to do the bake right through option and let them rise for about two hours, rather than overnight which is what most cinnamon roll recipes call for. It was nice not to have to wait overnight for these babies because they were incredible! I recommend enjoying with a nice cup of fall themed tea (I went with hot apple cider tea) on the patio.
And I'm going to share my pictures with you despite the fact that they are not great (broken lens issues...) so you've been warned. Scroll down for the recipe which i condensed slightly from the original.
3 1/4 cups all-purpose flour, or as needed
1/4 cup granulated sugar
2 tablespoons pumpkin pie spice
2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet)
pinch salt, to taste
1/2 cup unsalted butter, melted (1 stick)
1/2 cup buttermilk
1/2 cup pumpkin puree
1 large egg, lightly whisked
6 tablespoons unsalted butter (3/4 of 1 stick), very soft - let it sit out while dough rises
1 to 1 1/4 cups light brown sugar, packed
3 tablespoons cinnamon
Cream Cheese Glaze:
4 ounces brick-style cream cheese (lite is okay), softened - let it sit out on the second rise or while rolls bake
2 cups confectioners' sugar
pinch salt, optional and to taste (helps balance the sweetness)
about 3 to 4 tablespoons half-and-half or cream, or as needed for consistency
- Dough - To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 1/4 cups flour, sugar, pumpkin pie spice, yeast, salt; set aside.
- In 2-cup glass measuring cup or microwave-safe bowl, add the butter and heat to melt, about 1 minute on high power.
- Add buttermilk and pumpkin to melted butter and warm to temperature, about 45 seconds on high power in the microwave. If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.
- Add butter-buttermilk-pumpkin mixture to the dry ingredients in mixing bowl.
- In a small bowl, crack and lightly whisk the egg, and add egg to mixing bowl.
- Turn mixer on low speed and allow it to knead dough for about 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands).
- Remove dough from the mixing bowl, spray a large bowl with cooking spray, place the dough in the bowl, and flip it over once so it's lightly oiled on both top and bottom.
- Cover bowl with plasticwrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size.
- While dough rises, line a 9x13-inch aluminum pan with aluminum foil, spray with cooking spray; set aside.
- Rolling Out the Dough - After dough has doubled in size, punch it down. Turn dough out onto floured countertop. With a rolling pin, roll it out to about 26-by-13-inches.
- Filling - Using a knife or spatula, evenly spread butter over dough, leaving a 1/2-inch bare margin.
- Evenly sprinkle the brown sugar and then the cinnamon over the top, and lightly pat it down with your fingertips to help it adhere.
- Slicing the Dough - Starting with a long edge (the 26-inch side), roll the dough into a tightly wound log, with the seam side down.
- Using a knife, make small hash marks about 1 to 1 1/2 inches apart (yields 20 to 24 rolls); or make bigger rolls and yield 12 to 16.
- Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do.
- Arrange the rolls in the prepared pan (I made 5 rows of 4 or 5 rolls across, and not all rows have same number of rolls; crowding is okay). Cover with plastic wrap.
- Make Straight Through - Let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour.
- Or...Make as Overnight Rolls - Don't let rolls rise after they've been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls rise at room temperature until they have nearly doubled in size, about 1 hour.
- Baking -For either version, bake at 375F for about 15 to 17 minutes, or until lightly golden on top and cooked through.
- Cream Cheese Glaze - In a medium bowl, add cream cheese, confectioners' sugar, optional salt, 3 tablespoons cream, and whisk or beat with a handheld electric mixer until smooth and combined. Add cream as needed until desired consistency is reached.
- Evenly pour glaze over rolls, lightly spreading with a spatula as necessary.
- Serve immediately. Rolls are best warm and fresh, but will keep airtight at room temp for up to 4 days; reheat in micro for about 5 seconds to re-soften or as desired.