pumpkin cinnamon rolls
Ahhhhh look at these SEXY BEASTS.
I tell you, cinnamon rolls are one of the most sinful delights you could indulge in. This is why I primary save their creation for the holidays: sugary, high fat foods are the name of the game during the winter celebrations (in reasonable portions, mind you), and the special natures of the occasions, I think, warrants a bit of extra effort. It really felt right to make some cinny buns this week.
Not just regular cinny buns, mind you. Pumpkin cinny buns. Because I guess all I want to make lately is shit with pumpkin. It’s like summer peaches and tomatoes: I’ve landed on a muse, and I will club it until it loses consciousness in the minds of hearts of you, my dearest readers.
I’m thinking about Thanksgiving a lot presently, since November 1 is today (screams loudly) and we’ve got less time than I’d imagine most of us would like until the big fat food holiday consumes all of our kitchens. Cinnamon rolls, specifically these dudes, are perfect if you’re looking for a make-ahead-friendly breakfast to serve before the big kahuna later in the day. I’m a bit proponent of breakfast on Thanksgiving so I’m not a hangry little shit all day until dinner.
These guys? Spiced pumpkin dough, cinnamon sugar filling, and a bourbon-infused cream cheese frosting. Yes, more bourbon. Not sorry. The rolls are soft, fluffy, gooey, and sure to curb your morning sweet tooths.
Cinnamon rolls are, yes, a bit more labor than my usual desserts, but the payoff is irreplaceable and you’ve a few options when it comes to prepping beforehand. So, not quite as daunting as you might think. Just follow me along, dear folks!
A-dough-able
The dough for these sweet rolls is similar to my savory Pumpkin Sage Butter Brioche Dinner Rolls. So, if you’ve baked those prior, you might see some familiar proportions.
First, proof your yeast in a bowl of warm milk and brown sugar. Milk’s too hot, the yeast will die – you should be able to stick a finger comfortably into the milk without instinctually retracting it and hissing.
Next, whisk in your egg, melted butter, pumpkin puree, and pumpkin spice blend. Slap on that dough hook and add your flour gradually. Start with 3 cups, then add 1/4 cup at a time until the yeast draws away from the walls of the bowl and the dough becomes soft and tacky. It should not be overly sticky and crawling all over your fingers. Gross.
Turn the dough into a lightly greased, clean bowl. Cover with plastic and let rise until doubled, about 60-90 minutes depending on humidity and the fates the gods have decided for your rolls.
Hey, Sugar
When the dough has puffed up, punch it down and turn onto a clean, floured surface. Roll that baby out into a big rectangle.
Spread some butter over your dough, then sprinkle with cinnamon sugar – I use all brown sugar since I love the gooey caramelization that occurs when the rolls are baked.
Roll the dough into a log, then slice into 12 pieces. Alternatively, you can cut strips out of the dough with a pizza cutter and roll them individually. This creates a more uniform, prettier shape. Place your rolls cut-side up in a lightly greased 9 x 13 inch casserole dish. Cover the beauties up and let rise again for a bit longer. 20-30 minutes should do.
Or…At this point, you can cover them tightly with foil or plastic wrap and pop in the fridge overnight. Ideal if you’re pre-prepping for Thanksgiving morning, or any ole weekend brunch.
When you’re ready to bake, toss in a 375 degree oven for 18-20 minutes, until golden. Oh my, those smells. Glorious as fuck.
Bourbon or Bust
First note: you don’t have to use the bourbon in the frosting. But I’ll take any excuse I have to infuse my baked goods with booze, so I’ll go that route.
First, gently whip some softened butter with softened cream cheese until combined, then add in the bourbon and some vanilla extract. Toss in powdered sugar 1/2 cup at a time, continuing to mix on low speed, until incorporated. Then, TURN THAT SHIT UP TO HIGH AND LET ‘ER RIP. In other words, beat on high speed to fluff up the frosting.
Spread the frosting on the warm rolls, and dive right the fuck in.
Another prep option for you: do the first rise in the fridge. I left my dough for 2 days and it was still perfect when I finally found the time and inspiration to finish the rolls, so never fear if you have to leave it an extra day. Just make sure to pull it out a couple hours prior to shaping the rolls to let the dough warm up and become more pliable.
Mmmhmm. Not much better than a warm cinny roll on Thanksgiving morning. Don’t you think?
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Sweet brunches for your sweet asses:
Pumpkin Chocolate Chip Muffins
Baked Bourbon Apple Cider Doughnuts
Chewy Spiced Sweet Potato Bagels
pumpkin cinnamon rolls
Ingredients
Dough
- 2 1/4 tsp active dry yeast
- 1 cup whole milk, warm
- 1/3 cup dark brown sugar
- 4 tbsp butter, melted
- 1 large egg, lightly beaten
- 1/2 cup pumpkin puree
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 4 – 4 1/2 cups all purpose flour
Filling
- 6 tbsp butter, softened
- 2/3 cup dark brown sugar
- 2 tsp ground cinnamon
bourbon cream cheese frosting
- 4 tbsp butter, softened
- 4 oz cream cheese, softened
- 2 tbsp bourbon
- 1 tsp vanilla extract
- 1 1/2-2 cups powdered sugar
Instructions
- In a large mixing bowl, combine the yeast, milk, and brown sugar. Let sit until the yeast froths and foams, about 5-10 minutes. Whisk in the melted butter, egg, pumpkin puree, cinnamon, ginger, cloves, and 1/2 teaspoon kosher salt.
- Attach the bread hook to your mixer. Add 3 cups of flour to the bowl and begin to mix on low speed. Add additional flour 1/4 cup at a time until the dough pulls away from the sides of the bowl and becomes soft and tacky. Continue kneading for 10-15 minutes.
- Grease a clean bowl with oil. Flip the dough into the bowl so both sides are coated. Cover in plastic wrap and let rise in a warm, draft-free spot until doubled, about 60-90 minutes.
- Lightly grease a 9 x 13 inch casserole dish. Flour a clean, flat surface. Punch down the dough and dump onto the floured area. Roll into a roughly 12 x 18 inch rectangle. Spread with butter, then sprinkle with the cinnamon sugar. Roll from the long side into a log. Use a sharp knife to slice 12 rolls out of the dough. Arrange into the prepared baking dish. Cover and let rest 20-30 minutes longer until puffy.
- Preheat oven to 375 degrees. Uncover the rolls and bake for 18-20 minutes until golden on top. Let cool 10-15 minutes.
- In a large bowl, beat the butter and cream cheese on medium speed until combined, then whip in the bourbon and vanilla. Add powdered sugar 1/2 cup at a time, mixing between each addition until incorporated. Crank up the speed to high and whip until very fluffy, about 2-3 minutes. Spread generously onto the warm rolls. ENJOY!
