Now that it’s officially fall, cardigan weather and cozy movie marathons have entered the chat. And, the arrival of autumn also marks the start of another classic season we look forward to all year: pumpkin spice season.
If you ran to Starbucks when its fall menu dropped (which, same), then we have a recipe for you. Gear up for a pastry favorite with a spiced autumn twist. Pumpkin spice cinnamon rolls!
Just imagine a fall morning with a pumpkin spice latte and pumpkin spice cinnamon roll in hand.
What are pumpkin spice cinnamon rolls?
Think of classic cinnamon rolls with a dash of pumpkin pie spice and everything nice. These pumpkin spice cinnamon rolls take that classic and infuse them with a delectable fall flavor thanks to pumpkin puree and a mouthwatering maple cream cheese frosting. Yum!
How to Make Pumpkin Spice Cinnamon Rolls
This recipe comes from Ambitious Kitchen and was tested by TikTok creator Grace Kim. And apparently, a successful go, as the video has over a million views and nearly 185,000 likes. Here’s how to recreate the hit cinnamon roll recipe.
@grasiankim pumpkin spice cinammon rolls w/maple cream cheese frosting SO GOOD #cinnamonroll #pumpkincinnamonrolls #falldesserts #autumnvibes #cinnamon #cinnamonrolls ♬ Autumn In New York – Frank Sinatra
Ingredients
Dough:
3/4 cup milk
1/4 cup granulated sugar
2-1/4 teaspoons quick rise yeast (1/4-ounce package yeast)
3/4 cup pumpkin puree
1/4 cup melted butter
1 egg
4 cups bread flour
2 tablespoons pumpkin pie spice
3/4 teaspoon salt
Filling:
2/3 cup brown sugar
1-1/2 tablespoons cinnamon
1/4 cup butter
Frosting:
4 ounces cream cheese
3 tablespoons butter
1/4 cup powdered sugar
4 tablespoons pure maple syrup
Pinch of salt
Directions
Step 1: Combine warm milk, sugar and yeast
Pour milk (Ambitious Kitchen notes you can use 2%, almond or whole for this recipe) into a measuring cup. Pop into the microwave for 45 seconds until it reaches 110°F. Be careful not to heat the milk over 115°, otherwise it can kill the yeast, which stops the rolls from rising. Add in yeast and sugar.
Grace leaves it to activate for 10 minutes before transferring to a mixing bowl.
Step 2: Make the dough
Add the pumpkin (which Grace calls “the star of the show), melted butter and egg (Ambitious Kitchen advises that the egg should be room temperature, not cold). Mix thoroughly; the ingredients should take on a cream-like consistency. Toss in flour, pumpkin pie spice and salt before stirring with a wooden spoon to create the dough.
Step 3: Knead dough and proof
Take the dough and knead it with your hands on a flour-covered surface or position the dough on the dough hook of a stand mixer—Grace uses a Kitchen Aid mixer—for 8-10 minutes “until it becomes a really smooth ball.” If you’re using your hands and not sure if your dough is kneaded enough, here’s how to tell.
Once the dough is properly kneaded, grease a large bowl with olive oil or cooking spray and move the dough into it. Cover the bowl with plastic wrap and a warm towel (this allows the dough to rise). Leave it for an hour, or less, if you notice the dough has doubled in size. Grace leaves it in the microwave off for a convenient location that may be warmer than a kitchen counter.
Step 4: Roll out the dough
Sprinkle flour on a flat surface. Take that dough out of the bowl and use a rolling pin to roll it out. The result should be a 16×14-inch rectangle of dough.
Step 5: Add the cinnamon roll filling
Spread softened butter evenly across the dough. Then grab a small bowl and mix brown sugar and cinnamon together to create a spicy filling. Rub it into the butter on top of the dough.
Step 6: Roll up dough
Begin from smaller side of the dough. Grace advises “tuck[ing] it under” while rolling to make sure there’s no space in between. Depending on the dough, you may have to cut around an inch of dough off the end. Use a serrated knife to cut 1 inch portions of dough to come out to 12 rolls.
For evenly sized rolls, gently mark the dough with a knife before cutting.
Step 7: Proof again
Transfer rolls to a 13×9-inch pan lined with parchment paper. Cover the pan with plastic wrap and a warm towel to let the rolls proof again for around half an hour. Preheat the oven to 350°.
Step 8: Bake the cinnamon rolls
Remove the wrap and towel and pop the rolls into the oven for 20 to 25 minutes. You want the rolls to be “slightly golden brown” around the edges. Let them cool for 10 minutes before adding the frosting.
Step 9: Whip up the frosting
Last but definitely not least, the frosting. Add cream cheese, butter, powdered sugar, maple syrup and salt into a bowl and mix with an electric mixer until smooth. Spread onto rolls and breakfast is served!
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