2packetsactive dry yeast1 tablespoon + 2 and ½ teaspoons
½cupwarm water105-110 degrees F
½cup plus 2 teaspoonswhite sugar
½cuppumpkin puree
3largeeggsroom temperature
1stick (½ cup)unsalted butterroom temperature
¼cupmilk
1teaspoonground cinnamon
½teaspoonpumpkin pie spice
½teaspoonsalt
4 to 4 and ½cupsall purpose flour
Cinnamon Roll Filling
2tablespoonsunsalted buttermelted
½cuplight brown sugar
¼cuppumpkin puree
1tablespoonground cinnamon
½teaspoonpumpkin pie spice
Buttercream Frosting
1stick (½ cup)unsalted butterroom temp
1teaspoonvanilla extract
½teaspoonalmond extract
3cupspowdered sugar
1tablespoonmilkmore as needed
Instructions
Cinnamon Rolls
Bloom the yeast. Mix yeast with warm water and 2 teaspoons sugar. Let rest 3-4 minutes, until it is foamy.
Mix all ingredients but flour (remaining sugar, pumpkin puree, eggs, unsalted butter, milk, cinnamon, pumpkin pie spice, salt, activated yeast mixture) in a large mixing bowl until thoroughly combined. You can do this by hand with a large spoon, with a stand mixer or a hand mixer on low.
Add half of the flour. Stir, or beat on low speed, until combined. Slowly add the remaining flour until a sticky batter-like dough forms. It should be pulling away from the sides of the bowl but still wet enough that it would be difficult to knead.
Lightly oil a large bowl. Place the dough in the bowl, tossing to coat with oil. Cover with a clean cloth and place in a warm area until doubled in size, about 1 hour.
Punch down the dough. Turn out onto a lightly floured surface (I use this baking mat for easy clean up). Knead a few times to coat in flour.
Roll dough out with a rolling pin until it is 12x15 inches. Sprinkle with extra flour if needed.
Make the filling by stirring together melted butter, light brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice in a small bowl. Spread out onto the dough using a pastry brush or spatula. Leave about ½ inch uncovered around the edges of the dough.
Roll up tightly along the long edge of the dough. Slice into 11-12 one inch pieces using a sharp knife.
Place cinnamon rolls in a lightly oiled 9x13 baking dish. Cover and let rest until doubled, about 30 minutes. Preheat the oven to 350 degrees F.
Bake cinnamon rolls at 350F on the middle oven rack for 18-20 minutes. Remove from the oven when tops are golden.
Frosting
Add room temp butter to the bowl of a stand mixer or a large mixing bowl if using a hand mixer. Cream on low speed until light and fluffy.
Add the almond extract and vanilla extract. Cream until combined.
Sprinkle in half of the powdered sugar. Cream on low until thick.
Add in 1 tablespoon milk and the remaining powdered sugar. Beat on low speed until smooth and fluffy. Add extra milk as needed to thin the frosting.
Let cinnamon rolls cool completely before frosting for a thick frosting. Frost while warm for a melted drizzle. Enjoy!
Video
Notes
Freezing instructions: You can freeze the entire container or slice them and store between pieces of wax paper in an airtight container. They will thaw quickly at room temp or can be popped in the microwave to reheat in just under a minute. Freeze unbaked cinnamon rolls after the first rise and before the second. Let thaw overnight in the fridge.
Leftovers: Keep leftovers covered and refrigerated for 3-4 days. They can be kept at room temp for 2-3 days.
Make in advance: After rolling up the cinnamon rolls and placing them in a pan place them in the fridge for up to 24 hours. When ready to bake, remove from the fridge and let come to room temp (this takes about 30 minutes). Then let double in size for 30 minutes. Once doubled in size, bake according to recipe instructions.