So yeah, these cinnamon rolls are all over the internet right now, along with anything else pumpkin. I was flipping through my new copy of Baked Elements and trying to figure out what recipes I would test for my review and the entire chapter on pumpkin caught my eye. Fall is here and apples and pumpkin are pretty much on every food blog out there. I’m pretty sure I would have been blacklisted from the food blogging community had I not posted something pumpkin related.
When I was making these, I didn’t think I was going to love them. None of the ingredients jumped out at me. Even when they were baking and the warm cinnamon roll smell filled my house, I wasn’t in love. I iced them and prepped the pictures and still was only mildly curious about them.
Then I took a bite…. and another… and another. Then I wrapped those babies up and drove to work and gave the rest away.
Let me just say. OMFG.
These are that good. I took them to work and gave them away because the only other option was to eat the rest all by myself one forkful at a time and that was going to happen.
Pumpkin Cinnamon Rolls
from Baked Elements
Ingredients:
For the Pumpkin Dough:
- 3 1/2 cups bread flour
- 1/4 cup granulated sugar
- 1/4 cup firmly packed dark brown sugar
- 1 packet (1/4 oz or 1 tbs) instant dry yeast
- 1 teas salt
- 1/2 teas cinnamon
- 1/4 teas ground ginger
- 1/4 teas ground cardamom
- 3/4 stick unsalted butter, softened, and cut into 1/2″ cubes
- 2/3 cup while milk
- 1 large egg
- 2/3 cup pumpkin puree
For the Cinnamon Filling:
- 3/4 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 teas cinnamon
- 1/4 teas ground cloves
- 1/4 teas freshly grated nutmeg
- 1/4 teas salt
- 1/4 stick unsalted butter, melted
For Assembly:
- 1/4 stick unsalted butter, melted
For the Cream Cheese Frosting:
- 2 oz cream cheese, softenend
- 3 tbs well-shaken buttermilk
- 1 1/4 cups confectioners’ sugar
Preparation:
Make the pumpkin dough: Butter a 10″ round cake pan, line with parchment paper and butter the parchment. Dust with flour and knock out any excess flour.
In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugars, yeast, salt, cinnamon, ginger, and cardamom on medium speed. Add the butter and mix until incorporated, about 1 minute. Ad the milk and egg and mix on low speed until incorporated. Add the pumpkin puree and mix on medium speed for 3 minutes. The dough will be a light orange color and feel soft and sticky.
Remove the dough from the bowl, carefully form into a large ball, smooth the top with your hands, and place it on a clean, lightly greased bowl. Cover with plastic wrap and let rest for 30 minutes.
Meanwhile, make the filling: In a small bowl, stir together the sugars, cinnamon, cloves, nutmeg, and salt. Add the melted butter and stir until combined.
Assemble the rolls: On a lightly floured work surface, using a rolling pin, roll the dough into a large rectangle approximation 20 x 10″. Brush the dough with half the melted butter, and sprinkle the filling over the butter, leaving a 1/4″ boarder around the edges. Using the palms of your hands, press the filling lightly into the dough.
Starting with a long end, roll up the dough to create a tight log and place it seam side down. Slice into ten 2″ long rolls. Arrange rolls in the cake pan and brush the tops of the rolls with the remaining melted butter, cover with plastic wrap, and set aside until the rolls have almost doubled in size, about 45 minutes.
Preheat the oven to 350 degrees F and double check that your rack is in the center position.
Bake for 25 to 30 minutes, or until the tops of the rolls are browned.
In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and buttermilk on medium speed until the mixture is lump free. Add the confectioners’ sugar and beat on medium-low speed until a smooth, fluid mixture forms.
Pour the frosting over the rolls and serve.
I used to not LOVE pumpkin, but I’ve totally turned a corner!!!!
Ooo, now there’s a good recommendation: “So good I had to immediately get them out of my house!” In my opinion, that’s what day jobs are actually for – a repository for a hobbyist baker’s overflow. 😀 What’s extra awesome is that looking over the recipe…I have ALL of those ingredients. Yeeesss….myeess…../rubs hands together
Isn’t that something. I’m a huge pumpkin fan, but I have to admit that the title of the goodies doesn’t rock my boat either. They look amazing though; and if they’re so good that you had to whisk them out of the house, that’s a good enough recommendation for me. With all the amazing things you cook, I’m surprised you don’t have fat co-workers.
Be still my beating heart! Totally wish I was eating that for breakfast, possibly lunch, and then a snack after dinner 😉
HOLY YUM! The Fat Kid in me just started to SING! And BEG for a pan of this deliciousness!
I’d love to have a whole plate of these right now! Pumpkin and cinnamon rolls are 2 of my favorite things!
They might be all over, but for good reason. I love the sound of these. Wish we were neighbors so you could share!
Hahah work people are so good for getting rid of delicious things. I’ve been meaning to make these too after seeing them everywhere, but I never have the motivation to make cinnamon rolls.
What a lovely recipe! Yum!
oooh! I do pumpkin cinnamon rolls every Christmas morning but I’m thinkin’ I will be using this recipe this year!
Yes please! I love a good cinnamon roll… the more icing the better 🙂
I just bought that cookbook! Isn’t it amazing? I’ve been eying these rolls, glad to know they’re as good as they look!
OMG! I can tell just from the photos and the description that I would have to give them away immediately or I would eat every last one!
Saw you on Huffington Post & thought I’d stop by 🙂
Cinnamon rolls are one of my great weaknesses. I am supposed to be watching what I eat since I have two children getting married next year – however, I will have to make the exception to my rules and I WILL be making these tomorrow. Nothing better than the smell of pumpkin and cinnamon on a crisp fall morning.
if there was ever a cinnamon roll eating contest these would have to be the ones to eat. ha!
Fat kid approved? 🙂 Freaking love this! I was a fat kid. . I should know! 😛
I need to make this!
Mother. Of. Pearl. I haven’t even had my morning coffee and then you put THESE in front of me. Honesty, Kita. (sigh)
I can’t get enough of cinnamon rolls and now is the time to enjoy them with pumpkin. Yours look fantastic, Kita:)Save me one?
I would stand in line for these babies 🙂 It’s like a celebration of autumn on a plate covered with icing! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thanks for continuing to inspire me with your creations…
Made these this morning – worried about the amount of butter for dough. it only lists 3/4 butter is this stick or cups? iused cup have a feeling it was toooooo much butter. dough was very sticky and did roll up well. Any tips would be appreciated!
sorry – dough didn’t roll up well at all.
most impossible cinnamon roll recipe ever. i’m sure they’ll taste alright but the dough was horrible to work with…didn’t roll up well at all. if i was the yelling and cursing type that’s what i would have been doing while trying to roll up these cinnamon rolls.
How much butter did you use? I think that may have been my problem. The dough was impossible to work with.
Do you mean butter in the dough or butter in the filling? My dough was super tacky. I dusted a teaspoon more flour into it and was able to get it to form a ball and then roll it out after resting.
Hi,
I was wondering about the butter for the dough. I used cups not sticks. I wonder if that would have helped a bit. I could barely roll and cut them. It also took almost an hour to cook and they still came out very doughy 🙁 Want to give this recipe another try, it looks too good to give up on! Suggestions would be greatly appreciated 🙂
Looove, love love! these look awesome!
I made these today and they turned out really nicely. I made a few changes, though:
-I doubled the cardamom (I’m a Scandinavian. We can’t help these things).
-I used 3/4 cup of butter instead of 3/4 stick…mainly because I didn’t read the recipe. It worked just fine, and may have helped with these dough issues you all are talking about. The dough DID come out really sticky–too much so. I added more flour and that solved everything. Next time, I’ll probably add more cinnamon and reduce the milk a little bit.
-I also added raisins. No need for frosting on these for me, since they were sweet enough already!
These did take a bit longer than expected to bake. Could have been the pumpkin…could have been my oven. Either way, I know what we’ll be eating for breakfast tomorrow!
I NEED this, stat!