Pumpkin Cinnamon Rolls by Dapur Sinolin
Prep Time 1 hr
Cook Time 20 mins
Rising Time 1 hr 20 mins
Total Time 1 hr 20 mins
- 2 1/4 tsp (1 packet) dry active yeast
- 1/4 cup warm water (100-110 degrees)
- 4 2/3 cups all-purpose flour, divided (plus more for rolling dough)
- 1 cup pumpkin puree
- 1/2 cup whole milk
- 1 cup (16 Tbsp) unsalted butter, melted, divided
- 1/2 cups + 2 Tbsp granulated sugar, divided
- 3 tsp pumpkin pie spice, divided
- 1 tsp salt
- 1/4 cup packed brown sugar
- 1 1/2 tsp cinnamon
- 1 cup confectioners’ sugar
- 1 Tbsp milk
- 1 tsp vanilla
- In the bowl of a stand mixer or in a large bowl, stir the yeast in warm water and let sit for 2 minutes.
- Add 3 2/3 cups of flour, pumpkin puree, milk, 5 Tbsp melted butter, 2 Tbsp granulated sugar, 1 tsp pumpkin pie spice, and salt. Beat with a mixer at medium speed (or use a hand mixer) until smooth.
- Using the dough hook on your mixer, knead dough for about 6 minutes, adding the remaining cup of flour little by little throughout the kneading process. If you don’t have a mixer or a dough hook, you can knead dough by hand on a well floured surface. You should knead for about 10 minutes.
- Place the dough in a large bowl that has been lightly coated in vegetable oil. Make sure the dough is lightly coated in the oil, cover the bowl with a kitchen towel, and let it rise for about an hour in a warm spot (if your kitchen is cool, you can turn your oven on low and set the bowl on top).
- Once dough has risen, punch it down and let rest for about 5 more minutes.
- Place dough on a well-floured surface and, using a rolling pen, roll dough into a large rectangle, about 30×10 inches (if you don’t have a big enough surface, you can split the dough into two portions and make two separate rolls).
- In a medium bowl, mix together remaining 1/2 cup granulated sugar, brown sugar, remaining 2 tsp pumpkin pie spice, and cinnamon together.
- Pour about 10 Tbsp of the butter over the surface of the dough (save the rest for the pans) and use a pastry brush or your fingers to spread the it evenly.
- Generously sprinkle the sugar/spice mixture over the butter.
- Starting at the long end farthest from you, roll the dough tightly toward you. Use both hands and work slowly. Pinch the seams together.
- Transfer the dough to a cutting board and, using a sharp knife, slice 1-inch slices. Lightly brush remaining melted butter into pie pans or baking dishes. Place the rolls in the pan, taking care not to overcrowd them (8-9 should fit in each pan).
- Pre-heat oven to 375 degrees (If you’re using glass pans for your cinnamon rolls, pre-heat to 360 degrees instead). Cover the rolls with a kitchen towel for about 20 minutes, so they can rise again. Then bake for 17-20 minutes, until the cinnamon rolls are just turning golden.
- Pour the icing over the cinnamon rolls while they’re still warm.
- In a medium bowl, whisk together confectioners’ sugar, milk, and vanilla. Add more milk if you want a thinner icing.