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5 from 1 vote

Pumpkin Cinnamon Rolls

Soft and fluffy pumpkin cinnamon rolls with pumpkin spice dough, brown sugar spiced filling and maple cream cheese glaze.
Prep Time30 mins
Cook Time25 mins
Proofing Time2 hrs 30 mins
Course: Breakfast, Dessert
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.