Pumpkin Cinnamon Rolls

 

Homemade Pumpkin Cinnamon Rolls

These Homemade Pumpkin Cinnamon Rolls are big, pillowy soft, and irresistibly fluffy. Each roll is swirled with a gooey pumpkin spice cinnamon filling that bakes into sticky, golden perfection. Topped with a lush and tangy cream cheese frosting, they’re the ultimate fall breakfast or brunch treat—especially when served warm.

Yield: 8 larger or 12 smaller rolls

Author: Kiley Heard

Prep Time: 30 MinCook Time: 30 MinInactive Time: 1 H & 45 MTotal Time: 2 H & 45 M

Ingredients

Pumpkin Spice Dough:

• 3/4 cup (180ml) milk of choice, warmed to 110F (I place in the microwave for ~45 seconds; it should feel like a warm bath, but not too hot)
• 1/2 cup (120g) brown sugar, light or dark, divided
• 2 1/2 tsp (11g) active dry yeast (substitution: instant yeast)
• 1/2 cup (120g) pumpkin puree (not pumpkin pie filling), at room temperature
• 1/2 cup (113g) salted butter, very softened (almost melted)
• 1 egg, at room temperature
• 1 tsp (4g) vanilla bean paste or extract
• 4 1/2 cups (540g) bread flour (substitution: all-purpose flour); see notes section below on how to properly measure
• 1 tsp (6g) salt
• 2 tsp (4g) pumpkin pie spice
• 1 1/2 tsp (3g) cinnamon

Note: I ended up adding more pumpkin because my dough was too dry

Pumpkin Spice Cinnamon Filling:

• 1/2 cup (113g) salted butter, softened (not melted)
• 1 cup (240g) light brown sugar
• 1/4 cup (60g) pumpkin puree
• 1 tbsp (6g) cinnamon
• 2 tsp (4g) pumpkin pie spice
• 1 tsp (4g) vanilla bean paste or extract
• 1/2 cup (120ml) heavy cream, for pouring over the rolls

Cream Cheese Frosting:

• 8oz (250g; 1 block) cream cheese, softened
• 1/4 cup (58g) salted butter, softened
• 1 3/4 cups (210g) powdered sugar
• 1 tsp (4g) vanilla bean paste or extract

Instructions

Activate the yeast for the dough:

1. Start by activating the yeast for the dough. Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (15g) of the brown sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated. If using instant yeast, no need to wait for it to bloom; go straight into mixing the dough together!

Continue preparing the dough:

1. In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon. Set aside.
2. Once activated, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading the dough by hand). Add the rest of the brown sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), pumpkin puree, butter, egg, vanilla, and the flour mixture.
3. With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids.
4. Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don’t be tempted to add too much, you want the dough to be slightly sticky! I ended up adding about 1-2 tbsp more flour. If you are mixing and kneading by hand, pour the dough onto a floured surface and knead for 7-9 minutes by hand, or until smooth and elastic.
5. Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes. Don’t let the dough rise for too long, or your cinnamon rolls will turn out a little too airy. NOTE: This dough won't double in size in that timeframe, and that's what we want!

Prepare pumpkin spice cinnamon filling and baking pan:

1. While the dough is rising, prepare the pumpkin spice cinnamon filling by mixing together the softened butter, brown sugar, pumpkin puree, cinnamon, pumpkin pie spice and vanilla until well combined. If the butter starts to curdle a little bit, that’s totally okay! It will all melt beautifully while baking. Set aside.
2. Grease a 9x13” baking pan with butter.

Shape, assemble, and proof the cinnamon rolls:

1. Once the dough is done rising, lightly flour your work surface. Turn the dough out onto the surface and lightly sprinkle the top with more flour.
2. If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
3. Disperse the pumpkin spice cinnamon filling all over the surface of the dough, and spread/smooth it out evenly, leaving a very small border around the edges.
4. Starting on the long end, tightly roll the dough up into a log. Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2” in width.
5. Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes while the oven preheats, until puffy.
6. Preheat the oven to 350F.

Bake:

1. Once the cinnamon rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour all over the rolls.
2. For 8 larger rolls, bake at 350F for the first 22-24 minutes. Then, turn the oven temperature up to 375F and bake for another 5-7 minutes, until the tops are golden and the rolls are cooked through.
3. For 12 smaller rolls, bake at 350F for the first 20-22 minutes. Then, turn the oven temperature up to 375F and bake for another 5-7 minutes. The change in temperature allows the rolls to cook fully through without getting too dark on top and drying out in the middle.

Prepare cream cheese frosting and serve:

1. While the rolls are baking, prepare the cream cheese frosting. In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy. Then, beat in the powdered sugar and vanilla until well combined and smooth.
2. Remove the rolls from the oven and allow to rest for 10-15 minutes.
3. Then, spread the cream cheese frosting all over the rolls.
4. Serve and enjoy!

Notes

• Everyone's ovens can slightly vary in temperature, which will affect the bake time. If you remove the cinnamon rolls from the oven and they still seem doughy in the middle, place them back into the oven at 350F and add 5 minutes at a time as needed.
• I HIGHLY recommend weighing your ingredients always (it's much more accurate). If you are using cups, please make sure to scoop and level your flour properly, this is one of the biggest mistakes that occurs when it comes to baking because it's very common to over-measure flour when using cups. Click here for a tutorial on how to properly scoop and level your flour for cup measurements.

Pumpkin Sourdough Bread

 

Pumpkin Sourdough Bread

This Pumpkin Sourdough Bread is fragrant with spices, subtly sweet and shaped like a pumpkin! A fun and easy (I promise!) sourdough bread recipe that’s perfect for Fall.

Prep Time10minutes mins

Cook Time45minutes mins

Overnight Bulk Fermentation + Rise12hours hrs

Total Time12hours hrs 55minutes mins

Course: Bread

Cuisine: Continental

Keyword: Pumpkin Shaped Sourdough, Pumpking Sourdough Bread Recipe

Servings: 12 slices

 

Calories: 173kcal

Author: Lucy Parissi | Supergolden Bakes

Ingredients

For your starter

• 50 g (scant ¼ cup) mature starter room temperature
• 50 g (scant ¼ cup) flour
• 50 g (scant ¼ cup) tepid water (filtered, bottled or boiled and cooled tap water)

For the sourdough loaf

• 100 g ( 3 ½ oz) active starter (most of the starter you prepared earlier)
• 300 g (1 ¼ cups) water (filtered, bottled or boiled and cooled tap water)
• 100 g ( 3 ½ oz) canned pumpkin purée
• 3 tbsp honey or maple syrup
• 1 tbsp pumpkin spice
• 2 tsp ground turmeric (this adds color)
• 12 g (2 scant teaspoons) sea salt
• 500 g (4 cups) white bread flour , more as needed
• 3 tbsp olive oil for the bowl
• 3 tbsp olive or vegetable oil for the kitchen string
• rice flour or gluten free flour for the bowl or banetton, as needed

Instructions

Feed Your Sourdough Starter

• Feed your mature starter. Leave for 4-6 hours, or until doubled in size, bubbly and floating in water (float test). 

Prepare The Dough

• Mix the starter and water together in a large bowl.
• Add the pumpkin, spices, salt and honey. Mix well.
• Add the bread flour and mix well with the dough whisk or your hands. It’s easier to have a feel for the dough if you use your hands. You will have a shaggy, slightly sticky dough. Cover the bowl and leave to rest for half an hour.

Stretch and Fold

• Pull a section of the dough from the underside and stretch it upwards. Fold this over the rest of the dough. Rotate the bowl as you do this so you stretch the entire dough. You can do this a few times – every 30 minutes for two hours or just the once. 
• Transfer the dough into an oiled bowl, cover and leave to rise at room temperature for 6-10 hours. If it is a hot night then place the dough in the fridge where it will need 10-12 hours.

Shape The Sourdough

• The following day take a look at your dough - it should have almost doubled. Mist your worktop with water and scrape the dough onto it – do not punch the dough down. Gently stretch the dough to form a rectangle. 
• Fold into three sections, like a letter. Roll the dough into a tight ball. 
• Flip over, seam side down, and shape into a round loaf (known as a “boule”). Use your hands and a bench scraper to roll the loaf in your hands, slightly tucking the edges under as you go (please check the video for a demo).

Second Rise

• Line a bowl or basket with baking paper and lightly dust the paper and your loaf with gluten free flour or rice flour to prevent the bread from sticking to the paper. Cup the loaf in your hands and place into the prepared bowl seam side down. 
• Leave the dough to rise again for 30-120 minutes. Check your dough is ready to bake by gently prodding with a finger. If the indent springs back slowly leaving a small dent then you are ready to bake. If it springs back really quickly you need to allow it to rise for a little longer.

Shape your loaf

• Cut four pieces of cotton string, about 24 inches long. Dip the string in vegetable oil and run between your fingers to get rid of excess oil. Position the strings on top of a round piece of parchment paper (cut so that it fits your Dutch Oven).  
• Place the loaf in the centre and tie the strings (not too tightly, to allow for the bread to expand as it bakes) over the loaf so that it is divided into eight equal sections. 
• Cut any excess string. Use a razor to slice the loaf in whatever pattern you like. I found the relatively shallow cuts are better for this tied up loaf. 

Bake your Sourdough

• Preheat your oven to 450F (230C) half an hour before the end of proving. Place a lidded pot (Dutch Oven) in the oven to preheat.
• Remove the pot from the oven using pot holders (please be very careful). Place the loaf into the pot, lifting it by the baking paper.
• Cover and bake for 20 minutes. Reduce the temperature to 425F (220C). Take the lid off the pot and cook for another 20-25 minutes. You can lift the bread out of the pot and cook directly on the oven shelf for the final 5 minutes.
• Leave the bread to cool, uncovered, for at least an hour or until it no longer feels warm to the touch. Remove the strings and boast about your pumpkin shaped sourdough! 

Air Fryer Pumpkin Spice Chex Mix

 

Air Fryer Pumpkin Spice Chex Mix

A seasonal sweet and crunchy cereal mix, made conveniently in the air fryer. This Pumpkin Spice Chex Mix is a must this holiday season.

Course Dessert

Cuisine American

Keyword Air Fryer Pumpkin Spice Chex Mix

Prep Time 10minutes minutes

Cook Time 15minutes minutes

Total Time 25minutes minutes

Servings 8

Calories 320kcal

Author Cathy noble pig.com

Ingredients

• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 2 tsps pumpkin spice
• 1 tbsp vanilla extract
• 3 cups Cinnamon Chex cereal
• 2 cups mini pretzels
• 1 cup pecan halves

Instructions

• In a large mixing bowl, stir together the brown sugar, butter, pumpkin spice, and vanilla. Stir in the cinnamon, pretzels and pecans to the sugar mixture. 
• Place Chex mixture in the air fryer at 300°F for 10 minutes, shaking the basket every 5 minutes to make it cooks evenly. 
• Allow the mixture to cool completely before eating.

Nutrition

Calories: 320kcal | Carbohydrates: 39.5g | Protein: 3.5g | Fat: 13.5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.7g | Cholesterol: 5mg | Sodium: 333.8mg | Potassium: 78.8mg | Fiber: 2g | Sugar: 18.3g | Vitamin A: 8.5IU | Vitamin C: 5mg | Calcium: 17.4mg| Iron: 28.6mg