Description
Indulge in the delicious flavors of fall with these Pumpkin Spice Cinnamon Rolls topped with creamy peanut butter frosting. Perfect for breakfast or dessert!
Ingredients
Scale
- 3 1/2 cups (440 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (7 g) active dry yeast
- 1/2 cup (120 ml) warm whole milk
- 1/2 cup (120 g) pumpkin purée
- 1/4 cup (60 g) unsalted butter, melted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup (110 g) unsalted butter, softened (for filling)
- 3/4 cup (150 g) packed brown sugar (for filling)
- 2 tbsp ground cinnamon (for filling)
- 1 tsp pumpkin pie spice (for filling)
- 1/2 cup (120 g) creamy peanut butter (for frosting)
- 1/4 cup (60 g) unsalted butter, softened (for frosting)
- 1 1/2 cups (180 g) powdered sugar, sifted (for frosting)
- 2–3 tbsp (30–45 ml) milk (for frosting)
- 1/2 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- In a large bowl, whisk together the warm milk, sugar, and yeast. Let stand until foamy, about 5–10 minutes.
- Add the pumpkin purée, melted butter, egg, and vanilla extract to the yeast mixture. Mix until combined.
- Stir in the flour, salt, and pumpkin pie spice. Knead the dough on a lightly floured surface for 8–10 minutes (or use a stand mixer with dough hook for 5–6 minutes) until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and roll it out on a floured surface into a 16 x 12-inch (40 x 30 cm) rectangle.
- Spread the softened butter evenly over the dough. Sprinkle brown sugar, cinnamon, and pumpkin pie spice over the buttered surface.
- Starting from the long edge, roll the dough tightly into a log. Slice into 12 equal rolls.
- Arrange the rolls in a greased 9×13-inch (23×33 cm) baking dish. Cover and let rise for 30–45 minutes, until puffy.
- Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes, or until golden brown.
- While rolls cool slightly, prepare the frosting: Beat together peanut butter and butter until creamy. Add powdered sugar, vanilla, salt, and 2 tbsp milk. Beat until fluffy, adding more milk if needed for a smooth, spreadable consistency.
- Spread peanut butter frosting over warm (not hot) rolls. Serve fresh.
Notes
- Ensure the milk is warm, but not hot, to activate the yeast.
- For an extra spice kick, you can increase the amount of pumpkin pie spice in both the dough and filling.
- The rolls are best served warm, but can be stored covered at room temperature for up to 2 days.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg