- All-Purpose Flour
- Pumpkin Puree
- Unsalted Butter
- Melted Sugar
- Whole Milk
- Vanilla Extract
- Dried Cranberries
We’re going to get started with is the dough of course because it is a yeast based dough. I’m going to start off with some all-purpose flour, salt some pure pumpkin puree unsalted butter that I’ve melted some sugar some nice an egg some whole milk and vanilla extract and that is it the very first thing I want to do my milk I warmed it up in the microwave to about 110 degrees to that I’m going to add in my yeast this is just regular old yeast and a little bit of sugar because. I want to get this to activate so, I’m going to set that aside and it gets all foamy I’m preheating the oven for something else so if,you sure you’re rambling going around that’s just what’s happening back here you know it’ll get all foamy and it’ll smell like a wonderful bakery that’s what you that you need that you need your yeast to make sure it’s activated before.
You move on to to the rest of the recipe because if, you use isn’t activated you’re so you don’t want rise and then for you cinnamon roll pumpkin rolls or whatever you’re making just won’t be right now. I’m just going to take my flour and salt mix those together along with my sugar just get these to sit aside I’m going to make these in my standing mixer but I just wanted to give that a quick little mix and then in the bowl of my standing mixer.I am going to add my pure pumpkin puree now this is not pumpkin pie filling this is just pure pumpkin puree that’s what you want and my butter that I’ve melted my egg and just time a bit of a vanilla extract not a lot and I’ll give this a mix with my little hand whisk here just to get it going and then.I’ll wait for mine used to be activated and I’ll ask to it that looks good now my yeast is activated you can see it’s really really foamy that’s what you want it to look like. I’m going to add this make it short to scrape around the edge chew my pumpkin mixture it you can see this is so easy there’s really nothing.
I’m just gonna take my spatula and you can see the dough kind of comes together it’s not it’s tacky but it’s not sticky and wet which is what.I want but I also don’t want a dough that’s too too sticky otherwise.I’m just gonna have to knead.I’m going to need to add more flour to it what I’m going to do is sticking you guys in a wild chase today to find my dough scraper my bowl scraper here because it just works a little bit better than my spatula okay this is an oil boss it’s the same ball.I have my dry ingredients in I just oiled it with a little bit of vegetable oil and now I’m just going to scrape my gorgeous pale orange dough out of my bowl here and then with the brush that.I brush the bowl with with a little bit of vegetable oil.I’m just kind of tapping it on the top to make sure that the top is oiled as well so that there’s no crust forms anywhere now.
What I’m going to do now is cover this with some plastic wrap stick it.somewhere nice and warm and let it rise for about an hour and a half or so or until it’s doubled in size and I’ll show you what it looks like what’s there I do has risen beautifully it took about an hour and a half so now,I am ready to rock and roll now for the filling you’re going to need some granulated sugar brown sugar some pumpkin pie spice and some melted butter and I also have a little bit of flour here to help me roll things out now I have a 9 by 13 inch baking pan here.I always make my rolls in a 9 by 13 inch pan because it just works really well for me.
5I have greased it with just a little bit of melted butter now what I’m gonna do now is sprinkle some flour onto my work surface because,I need to roll this dough out. I want to roll it out to about a 15 by 9 inch rectangle so,flour your surface oh this is gorgeous it’s so um pillowy the dough is beautiful it’s not too sticky but it’s also not like really super dense because that would make for really dense and heavy rolls which we do not want flour the top oh it’s gorgeous it really is just gorgeous as you can see I’m flowering this just a little bit at a time not too much because I don’t want to add too much flour to my dough so we lift this a little bit because it’s getting a little sticky and then it’s the kind of dough that you can’t like work with your fingers to roll it out. I’m gonna use this just because I have it my little rolling pin and I’m gonna just roll this out to like I said about a 15 by 9 inch rectangle and I use my baking sheet like my baking pan as a guide because this is a 9 by 13 so I’m roughly just about where I want to be all I want to make sure is that it’s nice and even.
I don’t want thicker pieces here thinner pieces there I want it to be really nice and even so take my time and also what’s really good about this dough is that it’s so kind of forgiving and that it just does whatever you want to do to it so as you can see I’m using my hands to flatten things out and shape them right just take my butter looks like a lot kind of is but it’s okay we’ll live setting that over here brush it really well make sure every little piece is coated I don’t want any pieces uncovered because I don’t want a single piece not to taste delightful and I’m just going to mix my sugars and my pumpkin pie spice that this has got nutmeg in it and just wonderful wonderful blend of spices that are traditional and a traditional pumpkin pie but I also have cinnamon in it which is traditional for cinnamon roll so it’s really the both the best of all worlds and it just smells so incredibly fantastic if.
You wanted to you could add some nuts it is some dried cranberries a little citrus citrus zest you really could add anything you want it to this but I’m just going to stick with the sugar and then just make sure every single inch is covered with this delightful spice infused sugar now. I did leave a little border here because that is going to be kind of like how I seal everything together so you just start rolling this lengthwise like a jelly roll kind of like picture this is a big cigar or Stromboli or whatever you just want to roll this up and then.I just take this and just pinch it like so now remember it is butter on it so it sticks really well and then.I just take a little bit more flour roll this closer to me.
I want this seemed to be the bottom and now you can cut this into 16 or 18 rolls.I’m going to do 18 rolls out of this but again up to you and what I do is I cut it in half and then I know that out of each half,I need to get eight so, I don’t half again and then as you put these in your pan sort of cut side up you can manipulate their shape a little bit so go ahead and fit them all and nicely now I’m going to do is uncover these with the same plastic wrap I had originally cover the bowl with no need to waste any more and then I’m going to pop this back into the my in my microwave I don’t turn my microwave on it’s just above my stove and I’m gonna let these rise until they’ve puffed up quite a bit and you’ll take know about 20-30 minutes I’ll show you what they look like when they’re there and and then.
We’ll pop them in a line Oh gorgeous now I have my oven preheated to 350 I’m gonna pop these babies in for 25 to 30 minutes or until they’re beautiful golden brown color let them cool and then every time to glaze you don’t think I was gonna make a glaze II do have we met these babies were in the oven for 25 minutes and I’ve let them cool pretty much completely but there’s still a little warm because everybody knows I eat my rolls warm give me a cold cinnamon roll or a cold pumpkin pie roll or whatever and we’re gonna have some issues and so it’s slightly warm which is exactly how I like it there will be gooey this smell delicious but now I need to make a little cream cheese glaze to top these with because you know can never be too rich running all these come on now and that’s some cream cheese here it’s been softened to room temperature you don’t need a whole lot and what I have here as well is some butter that I’ve softened just one tablespoon of butter I’m going to try and just get the remainder of this cream cheese out of this bowl because it’s going to drop me crazy and because I want it in my glace and now to that.
I’m going to just add a drizzle of vanilla nitu I need to anyway and then I just use my spatula to kind of just give these a little mix get them going and then we’ll add in the powdered sugar my powdered sugar into them just going to add a drizzle of milk probably about a tablespoon and then I’ll add to it once I have the powdered sugar mixed in with the cream cheese but take a minute and then what you do is you kind of press the powdered sugar confectioner sugar or whatever with the cream cheese instead of just mixing it so just like that and incorporate it just adding another little drizzle of milk.
I’m just going to add a few tablespoons total and if, you want this to be more of a frosting just by all means don’t use as much milk look don’t use any look at all but I want this to be a nice thin glaze because I don’t want it to be I don’t make too thick I want a nice thin glaze so it’s pretty much combined now I’m just going to take that on my spatula and then just drizzle look at that.I let it go into all those little nooks and crannies so good so good look at that gorgeousness I think I don’t even I did you know I just don’t even I just don’t even hate a good know what I’m gonna do I’m that person I’m that friend I’m that family member that brings you a beautiful tray of cinnamon rolls and the middle ones missing it’s the best one it’s soft and more just and gooey gooey so forgive me my friends my cinnamon roll my pumpkin pie cinnamon rolls.