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Pumpkin Spice Cinnamon Rolls

Pumpkin Spice Cinnamon Rolls

Yield

12 rolls

Bake Time

25 - 30 minutes

Cool Time

10 - 15 minutes

Rest Time

10 minutes

Rise Time

1 hour

Yield

12 rolls

Bake Time

25 - 30 minutes

Cool Time

10 - 15 minutes

Rest Time

10 minutes

Rise Time

1 hour

ingredients

  • For the dough:
  • 4-1/2 to 5 cups all-purpose flour
  • 1/3 cup sugar
  • 2 (4-1/2 tsp.) packets Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 1-1/2 cups water
  • 6 tablespoons butter
  • 1 egg

  • For the filling
  • 1/3 cup sugar
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup pumpkin puree

  • For the frosting
  • 3 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/2 teaspoon pure vanilla extract
  • 2 cups powdered sugar, sifted
  • 1-2 tablespoons milk

DIRECTIONS

  1. Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
  2. Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
  3. Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
  4. While dough rests, prepare the filling: Combine sugar, pumpkin pie spice, and pumpkin puree in a small bowl. Set aside.
  5. Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread the filling evenly over the dough, stopping at least 1/2-inch from the edges on the long sides.
  6. Beginning at the long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces.
  7. TIP: Use unflavored dental floss instead of a knife to cut the rolls. To do this, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice.
  8. Place, cut sides down, in a greased 13 x 9 inch baking pan.
  9. To bake immediately:
    • Cover with a towel; let rise in a warm place until doubled in size, about 1 hour .
    • Bake in a preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for at least 20 minutes.
  10. To bake the next day:
    • Cover the pan with plastic wrap and refrigerate overnight.
    • The next morning, remove pan from the refrigerator and let sit at room temperature for 30-45 minutes. Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for 10-15 minutes before frosting.
  11. For the frosting:
    Beat cream cheese, butter and vanilla in a large bowl. Slowly add 1 cup of sifted powdered sugar at a time, beating well after each addition. Add milk ½ tablespoon at a time until frosting is desired consistency. Frost rolls.
  12. Refrigerate any leftover rolls.
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