Pumpkin Cinnamon Rolls
Soft and fluffy pumpkin cinnamon rolls with pumpkin spice dough, brown sugar spiced filling and maple cream cheese glaze.
Servings: 12 rolls
Ingredients
For the Dough
- ¾ cup plain kefir, low-fat or whole milk Lifeway
- 2 ¼ teaspoon active dry yeast
- 1 teaspoon sugar
- 3 ¼- 3 ½ cups all purpose flour (see recipe)
- 1 tablespoon pupkin pie spice
- 1 ½ tablespoon granulated white sugar
- ¾ teaspoon salt
- 1 whole egg, whisked
- 1 egg yolk, whisked
- 5 tablespoon unsalted butter, softened
- ½ tablespoon vanilla
- 6 tablespoon canned pumpkin puree
For the Spiced Filling
- 1 cup light brown sugar, packed
- ½ cup unsalted butter, softened
- 1 ½ tablespoon pumpkin pie spice
- pinch salt
- ¼ cup heavy cream (for pouring between rolls while they proof)
For the Maple Cream Cheese Glaze
- 8 oz. cream cheese, softened
- 6 tablespoon maple syrup
- 1 ½ cups powdered sugar, sifted
- 1 teaspoon pumpkin pie spice
Instructions
For the Dough
- Microwave ¾ cup cold kefir for 45 seconds-1 minute, or heat on the stove, until it is around 105-110 degrees. Bloom your yeast by mixing 2 ¼ teaspoons of active dry yeast, 1 teaspoon of granulated white sugar, and the lukewarm kefir together. Let it sit for 10 minutes or until foamy on top.
- In a stand mixer with a whisk attachment, mix 3 ¼ cups of all purpose flour, ¾ teaspoon of salt,1 ½ tablespoon of granulated white sugar and 1 tablespoon of pumpkin pie spice together.
- Add in the whisked whole egg and egg yolk, 5 tablespoons of softened unsalted butter, 6 tablespoons canned pumpkin puree and ½ tablespoon of vanilla and mix.
- Add in the kefir and yeast mixture and mix until everything is blended. Switch to a dough hook and knead for about 5 minutes on medium speed. If the dough is sticking to the bottom of the bowl while kneeding, add more flour in 1 tablespoon at a time just until it is no longer sticking to the bottom and forms into a ball. When the dough is finished being kneeded it will be smooth and just slightly sticky.
- Form the dough into a ball and place in a large, greased bowl. (Works best with floured hands). Cover with plastic wrap and place in a warm place to proof for one to one and a half hours, or until the dough doubles in size.
For the Filling
- While the dough rises make the filling by mixing ½ cup of softened, unsalted butter, 1 cup of light brown sugar, 1 ½ tablespoon of pumpkin pie spice and a pinch of salt together.
Assembling and Baking the Cinnamon Rolls
- Grease a 9x13" casserole dish and set aside.
- Once the dough has had a chance to rise, remove from bowl, press down on the dough to release the air, and roll out on a floured surface. Roll the dough into a large rectangle, about 18 x 12".
- Next, spoon the prepared filling over the dough and spread it evenly.
- Roll the dough tightly into a long log shape starting with the end closest to you. Cut off the ends, then cut the rolls about 1 inch wide. You should be able to get 12 rolls out of the log.
- Place the rolls in the prepared casserole dish. Pour heavy cream in between each roll, (optional).
- Loosely cover them with greased plastic wrap and let them proof in a warm place for about an hour, or until they have doubled in size.
- Preheat oven to 350 degrees about 15 minutes before the rolls are done proofing (or earlier if your oven takes longer to preheat).
- Once the rolls have proofed, bake for 20-25 minutes at 350 degrees, or until a deep orange/golden color.
For the Maple Glaze
- While the rolls bake make the glaze. Add 8 oz. of softened cream cheese and 6 tablespoon of maple syrup to a medium sized bowl. Mix with an electric mixer until smooth.
- Then add in 1 ½ cups of powdered sugar a little at a time until all is combined.
- Lastly mix in 1 teaspoon of pumpkin pie spice.
- When the rolls are done baking remove them from the oven and let them cool for 5 minutes.
- Brush each roll with the maple cream cheese glaze and serve!
- Store leftovers in an air tight container in the fridge for up to three days. Rewarm for best taste.