Time for Fall 🍂🍁

HOMEMADE PUMPKIN CINNAMON ROLLS Basically everything a fall morning should be 🍂 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (8 larger or 12 smaller rolls): Pumpkin Dough: - 3/4 cup (180ml) milk of choice, warmed to 110F - 1/2 cup (120g) brown sugar, divided - 2 1/2 tsp (11g) active dry yeast - 1/2 cup (120g) pumpkin puree, room temp - 1/2 cup (113g) salted butter, very softened (almost melted) - 1 egg, room temp - 1 tsp (4g) vanilla bean paste or extract - 4 1/2 cups (540g) bread flour (sub: AP flour) - 1 tsp (6g) salt - 2 tsp (4g) pumpkin pie spice - 1 1/2 tsp (3g) cinnamon Pumpkin Spice Cinnamon Filling: - 1/2 cup (113g) salted butter, softened - 1 cup (240g) light brown sugar - 1/4 cup (60g) pumpkin puree - 1 tbsp (6g) cinnamon - 2 tsp (4g) pumpkin pie spice - 1 tsp (4g) vanilla bean paste or extract - 1/2 cup (120ml) heavy cream, for pouring over the rolls Cream Cheese Frosting: - 8oz (1 block) cream cheese, softened - 1/4 cup (58g) salted butter, softened - 1 3/4 cups (210g) powdered sugar - 1 tsp (4g) vanilla bean paste or extract Instructions: Activate the yeast. Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (15g) of the brown sugar sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated. In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon. Set aside. Once activated, pour the yeast mixture into the bowl of a stand mixer. Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), pumpkin puree, butter, egg, vanilla, and the flour mixture. With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Rest for 5 minutes so the flour can soak up the liquids. Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don’t add too much, you want the dough to be slightly sticky! I ended up adding about 1-2 tbsp more flour. Transfer the dough to a lightly greased bowl. Cover and rise in a warm environment for 30-45 mins. While the dough is rising, prepare the pumpkin spice cinnamon filling by mixing together all of the ingredients until well combined. Set aside. Grease a 9x13” baking pan with butter. Once the dough is done rising, generously flour your work surface. Turn the dough out onto the surface and lightly sprinkle the top with more flour. If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle. Spread/smooth the pumpkin spice cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges. Starting on the long end, tightly roll the dough up into a log. Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2” in width. Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 mins, until puffy. Preheat the oven to 350F. Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls. For 8 larger rolls, bake at 350F for the first 22-24 mins. Then, turn the oven temperature up to 375F and bake for another 5-7 mins, until the tops are golden and the rolls are cooked through. For 12 smaller rolls, bake at 350F for the first 20-22 mins. Then, turn the oven temperature up to 375F and bake for another 5-7 mins. While baking, prepare the cream cheese frosting. In a large bowl using a handheld mixer, beat the cream cheese and softened butter. Then, beat in the powdered sugar and vanilla until well combined and smooth. Remove the rolls from the oven and rest for 10-15 mins. Spread the cream cheese frosting all over the rolls. Serve and enjoy!