Cinnamon Rolls



1 cup whole milk 2 ¼ teaspoon active dry yeast ¼ cup granulated sugar ¼ cup unsalted butter 1 large egg  ¾ cup pumpkin puree 1 Tablespoon pumpkin spice 1 teaspoon vanilla extract ½ teaspoon kosher salt 4 – 4 ½ cups all-purpose flour


½ cup unsalted butter  ½ cup brown sugar packed ½ cup granulated sugar 2 Tablespoons cinnamon 1 teaspoon vanilla extract ½ cup heavy cream

Cream Cheese Frosting

¼ cup unsalted butter 4 ounces cream cheese  1 ½ cups powdered sugar 1 teaspoon vanilla extract pinch kosher salt

In a large microwave-safe bowl, heat milk for 30-40 seconds, until the milk is lukewarm. Add in yeast and sugar and stir with a whisk until dissolved. Cover with a clean dish towel and let the yeast proof for 10 minutes.

While your yeast is proofing, combine the filling ingredients; softened butter, sugars, cinnamon, pumpkin puree, pumpkin spice, and vanilla in a medium mixing bowl. Set aside.

After the yeast has proofed, whisk in melted butter, egg, pumpkin puree, pumpkin spice and vanilla, until fully combined.

Add in salt and flour, 1 cup at a time. Knead it slightly until the dough forms a ball. Cover the bowl with a clean towel or plastic wrap. Rest the dough for 10 minutes.

Lightly flour a surface and a rolling pin. Roll the dough out until it is approximately a 14” × 18” rectangle that is 1/4” thick.

Spread filling over the entire surface of the dough.

Beginning at the long end, roll the dough up. Use a serrated knife to cut the dough into 12 rolls.

Place cinnamon rolls in the pan, cut-side down. Cover with a clean dish towel and let rise for about 50 minutes.

Preheat the oven to 350 degrees Fahrenheit. Drizzle the tops of the rolls with heavy cream. Bake for 24-26 minutes until the tops are slightly golden brown.

Add softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt to a medium-sized bowl. Mix with a hand mixer until combined and smooth.