Do you love the taste of all things pumpkin? If so, you’re not going to want to miss out on these Pumpkin Pie Cinnamon Roll Recipe . Every bite of these tasty breakfast goodies is certain to be a true treat to your tastebuds.
Waking up in the morning to this easy breakfast recipe is a wonderful way to start the day. These are so great during the fall months but can easily be enjoyed all year long. If you’re craving pumpkin, just make it happen. Perks of being an adult!
Be certain to check out our Gluten Free Pumpkin Pie as well. Such a great flavor for the holidays!
WHAT YOU NEED TO MAKE PUMPKIN PIE CINNAMON ROLLS
- 2 cups of flour
- ½ cup butter cut up
- 2 tablespoons of granulated sugar
- 3 teaspoons of baking powder
- ½ teaspoon of salt
- ¼ teaspoon of baking soda
- 2/3 cup of milk
Filling:
- 2 tablespoons melted butter
- ½ cup of brown sugar
- 1 teaspoon of pumpkin pie spice
- 1 teaspoon of ground cinnamon
- ¼ cup of pumpkin puree
Cream Cheese icING:
- 2 ounces of softened cream cheese
- ½ teaspoon of vanilla extract
- 1 ½ cups of powdered sugar
- 3 to 4 tablespoons of milk
HOW TO MAKE PUMPKIN PIE CINNAMON ROLLS
Start by preheating the oven to 375 degrees. Take butter and grease a 11X9 pan.
Put the flour and butter in a large bowl, or in a standing mixer, and use a fork to mix. It should look like sand once done. Then add in the baking powder, sugar, salt, and baking soda, and stir.
Add in the milk and stir until a dough forms. Once done, put the dough on a lightly floured surface and start to knead to form a ball.
Next, make the filling by combining the brown sugar, butter, pumpkin pie spice, and ground cinnamon with a whisk. Add in the puree and stir.
Take and separate the dough into two equal balls. Then roll out the first one to where the dough is 1/4 inch in thickness.
Spread the filling on top of the dough and roll it into a log. Use a sharp knife cut the rolls into six pieces. Put each piece in the pan and leave a bit of space between.
Repeat with the other dough ball.
Put the pans in the oven and bake for 25 – 30 minutes. They should be golden brown on top and cooked all the way.
As they are cooking, begin making the cream cheese butter. Beat together the cream cheese, vanilla, powdered sugar, and milk.
Once they are done baking, spread on the glaze.
TIPS TO MAKE PUMPKIN PIE CINNAMON ROLLS
While these aren’t hard to make, there are a few tips that you’re going to want to keep in mind.
- The thickness of these cinnamon rolls does matter. Do your best to roll them into the thickness described in the recipe so that they cook evenly.
- Pay attention to the tops of the cinnamon rolls when baking. They’re going to start browning first which is a key indicator that they’re done and ready to be checked.
Are cinnamon rolls and cinnamon buns the same thing?
The main difference is in how they are served. Cinnamon rolls are baked stuck together and are pulled apart to eat while cinnamon buns don’t have to be. Also, cinnamon buns tend to have a glaze make of varying ingredients and sometimes nuts as well.
How do you get cinnamon rolls to rise?
Covering them with a towel and placing them in a slightly warm microwave or even an even that is still warm but cooking down can be a super fast and effective way to get them to rise.
Can I let cinnamon rolls rise too long?
As with anything, moderation is the key. The longer you leave them to rise, the more that they’re going to rise and potentially fall. You shouldn’t let them rise any longer than a couple of hours, at most.
Pumpkin Pie Cinnamon Rolls
These Pumpkin Pie Cinnamon Rolls are the perfect way to start the day.
Ingredients
- 2 cups of flour
- ½ cup butter cut up
- 2 tablespoons of sugar
- 3 teaspoons of baking powder
- ½ teaspoon of salt
- ¼ teaspoon of baking soda
- 2/3 cup of milk
Filling:
- 2 tablespoons melted butter
- ½ cup of brown sugar
- 1 teaspoon of pumpkin pie spice
- 1 teaspoon of ground cinnamon
- ¼ cup of pumpkin puree
Glaze:
- 2 ounces of softened cream cheese
- ½ teaspoon of vanilla extract
- 1 ½ cups of powdered sugar
- 3 to 4 tablespoons of milk
Instructions
Start by preheating the oven to 375 degrees. Take butter and grease a 11X9 pan.
Put the flour and butter in a large bowl and use a fork to mix. It should look like sand once done. Then add in the baking powder, sugar, salt, and baking soda, and stir.
Add in the milk and stir until a dough forms. Once done, put the dough on a lightly floured surface and start to knead to form a ball.
Next, make the filling by combining the brown sugar, butter, pumpkin pie spice, and ground cinnamon with a whisk. Add in the puree and stir.
Take and separate the dough into two equal balls. Then roll out the first one to where the dough is 1/4 inch in thickness.
Put the butter mixture on top of the dough and roll it into a log. Use a sharp knife and cut it into six pieces. Put each piece in the pan and leave a bit of space between.
Repeat with the other dough ball.
Put the pans in the oven and bake for 25-30 minutes. They should be golden brown on top and cooked all the way.
As they are cooking, make the glaze. Beat together the cream cheese, vanilla, powdered sugar, and milk.
Once they are done baking, spread on the glaze.
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