Pumpkin season is almost done, and while I don’t LOVE all things pumpkin, I enjoy this time of year and the festivity of pumpkin things. So why not make one last pumpkin dish of the season before it’s full on winter and then it’s all things peppermint and gingerbread? Thanksgiving is fast approaching and the perfect time to whip these delicious little babies out. They could be the perfect addition to a Thanksgiving day breakfast or even a dessert at the end of the day. My favorite part is that they are mini so you can have one or two without feeling like it was too much after a huge Thanksgiving feast. They take a little time and a little love, but trust me, they are well worth it!
Ingredients:
Dough:
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 tsp instant yeast
- 3 cups all-purpose flour, plus more for rolling out the dough
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp pumpkin pie spice
- 1/2 cup canned pumpkin (puree)
- 1/4 cup vegetable or canola oil
Filling:
- 1/3 cup salted butter, melted
- 1 tbsp ground cinnamon
- 1 cup brown sugar, not packed
- 3 tbsp granulated white sugar
- 1/4 tsp pumpkin pie spice
Frosting:
- 8 oz (one package) cream cheese, softened
- 1 tbsp vanilla extract
- 1 1/2 cups powdered sugar
- 3 tbsp whole milk
Directions:
1. Heat the 1/2 cup of whole milk to about 115°F. This can be done by microwaving the milk in a microwave safe bowl or measuring cup for about 20 seconds.
2. Stir the 1/4 cup of granulated sugar and yeast into the milk and then let it sit for about 5 minutes, allowing the yeast to bloom.
3. While the yeast is blooming, in a mixing bowl, stir together 2 1/2 cups of the flour with the salt, baking powder, boking soda, and pumpkin pie spice.
4. When the yeast has bloomed some, dump the milk/sugar/yeast mixture into the dry ingredients you stirred together in step 3 and mix until clumps start to form. Be sure to scrape the sugar from the bottom of the bowl or measuring cup into the mixing bowl.
5. Mix in the pumpkin puree.
6. Stir in the oil.
7. *If you are using a stand mixer, it is best to switch to the dough hook for this step.* Add the remaining 1/2 cup of flour and knead until the mixture still a bit sticky but is starting to form a ball.
8. Set the mixing bowl with the dough in a warm place and cover with a warm, damp towel. Let the dough rise for at least an hour.
9. After an hour, turn the dough out onto a floured surface. Knead the dough until a smooth ball has been formed and the dough is no longer sticky.
10. Roll out the dough into a rectangle that is about 1/4 inch thick.
11. Assemble the filling by mixing the cinnamon, brown sugar, 3 tbsp granulated sugar, and 1/4 tsp pumpkin pie spice into the melted butter. *The mixture will be thick and may require a little love and care to spread onto the dough in the next step without tearing up the rolled out dough.*
12. Spoon the mixture onto the rolled out dough and spread around until the whole thing is covered, leaving a border of about 1 inch all the way around so the filling doesn’t squish out when you roll the dough up.
13. Roll up the dough tightly, trying to make the roll the same thickness all the way across.
14. With a sharp knife, cut the ends off where the dough doesn’t go all the way around and that may not have filling because of the border we left in step 12.
15. Cut the roll into disks about 1 inch thick. You should get about 12. If they get squished a bit when cutting, just gently shape them back into disks.
16. Preheat the oven to 375°F.
17. Place the rolls into a greased baking dish where they are all touching, but not squished.
18. Place a warm, damp towel back over the cinnamon rolls to rise while the oven heats up, or for at least 15 minutes.
19. Bake the cinnamon rolls for 25-30 minutes in the heated oven. They should be golden brown and the filling bubbling.
20. Remove the cinnamon rolls from the oven. While they cool, make the frosting.
21. Whip the softened cream cheese with a whisk in a bowl or with a mixer with the paddle attachment, until somewhat fluffy and creamy.
22. Whisk in the milk until the cream cheese is soft and smooth. Then add the vanilla.
23. Add the powdered sugar in a little at a time until all 1 1/2 cups are whisked in and the frosting is smooth and creamy.
24. Spread the frosting across the warm cinnamon rolls and enjoy!
Store cooled cinnamon rolls in covered in the fridge up to 5 days. I recommend heating them up a smidge when ready to eat, though they are just as delicious cold too!
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