Super Soft and Easy Pumpkin Cinnamon Rolls | Cinnamon Buns Recipe | Tea Time

Soft Pumpkin Cinnamon Rolls filled with a gooey and sweet cinnamon swirl and topped with cream icing. These incredibly gooey cinnamon rolls would make a delicious treat for Halloween. The best breakfast indulgence ever.

PRINT RECIPE: http://mggk.eu/1Z6es8c

Ingredients:

For the dough:
dry yeast – 1 package (7g)
warm water – 1/4 cup
white sugar – 1 tsp
pumpkin puree – 1/2 cup
heavy cream or full fat milk – 1/4 cup
salt – 1 tsp
unsalted melted butter or vegetable oil for dough – 1/4 cup
vanilla extract – 1/2 tsp
ground cinnamon – 1 ½ tsp
ground ginger – ¼ tsp
ground pepper – ⅛ tsp (optional)
egg – 1 large
granulated sugar – 1/4 cup
bread flour or all-purpose flour, divided – 3 cup + 2 cup (and more if needed)

For the filling:
melted butter, brushed on rolled dough – 6 tbsp
brown sugar – 1 cup
granulated sugar – 1/2 cup
ground cinnamon – 2 tbsp

!For the glaze:
powdered sugar or icing sugar – 1 cup
cream – 1/4 cup or as needed

Method:

For Dough:

1.Take a large mixing bowl. Add yeast and 1 tsp sugar to it. Add warm water and whisk well. Let it sit for 10 minutes.

2.Mix well the yeast mixture, and add pumpkin puree, cream, ground cinnamon, ground pepper, ground ginger,vanilla, salt and mix well.

3.Add 2 cups all purpose flour and egg. Add oil/butter and 1 cup flour. Mix well for 2 minutes.

4. Add 2 cups flour, sugar and mix well for 5-7 minutes, or mix until it’s all incorporated.

5. Mix well using a hand mixer or standing mixer with the dough hook attached.

6. Add some more flour to mixer so that dough just barely pulls away from sides, and a very soft, slightly sticky dough is formed.

7. Add oil to the dough out of the mixer and pull it together with your hands to form a ball. Place it in a large oiled bowl and cover with a kitchen towel, and place it in a warm spot to rise for about 1-2 hours or until the dough is double in size.

For filling:

1. In a bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.

For roll:

1. When doubled in size, punch the dough down and roll it out onto a floured surface into a 15×9” rectangle. Spread the melted butter over the top.

2. Sprinkle over the sugar and spice mixture evenly.

3. Starting from one of the long ends, tightly roll the dough into a log. Apply water to the edge to seal. Cut into 16 to 18 slices (make sure they are even).

4. Slightly shape the rolls.

5. Now place them cut side down in a well buttered baking pan. I didn’t have a large pan, so I arranged them in (if you have a large baking pan you can arrange them in one pan).

6. Cover with plastic wrap and put them back into a warm spot to rise for another 1-1/2 hours.

For baking:

1. When double in size, preheat your oven at 350°F/15°C. Bake for 20-25 minutes.

2. Bake them for about 30 minutes or until golden brown. Take the out of the oven and let the cool for few minutes.

3. While the rolls cool for a few minutes make the glaze.

For glaze:

1. Mix all the ingredients of the glaze in a bowl and whisk well. You can simply adjust glaze by adding more powdered sugar or milk to achieve desired runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!

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