Products used in this recipe:
Ok pumpkin spice lovers, this is for you!
Soft, chewy, sweet cinnamon rolls just like you remember from your childhood but with a pumpkin spice twist and topped with maple, cream-cheese frosting. For my vegan or dairy/egg allergic friends, this recipe veganizes AMAZINGLY! See notes throughout for substitutions.
This recipe is a must have every fall in my household, and it makes my house smell amazing for a couple of days too!
This recipe has a lot of steps, but they are relatively simple and the bread base is just a mix which helps a ton, as well as being no-knead!
As always, I bake with my kids and sometimes my neighbor kids too! These little, loving hands bake a ton of joy into everything and make for awesome memories too.
Let's get started!
STEP 1: DOUGH PREP
In a stand-mixer, hand-mixer or hand-mixing bowl add the dry ingredients:
- 1 pouch Snacktivist Artisan Multigrain Bread Mix, 16 oz
- 1/4 cup sugar (We used unbleached cane sugar. If you omit or substitute the sugar, the bread will just be a little less moist but still delicious).
Mix for 10 seconds.
Add wet ingredients:
- 1 1/2 cups warm water (85-100° F)
- 1 tsp cider vinegar
- 1/2 cup of pumpkin pulp
Combine the warm water and vinegar together then add slowly to the bowl of dry ingredients while stirring on low speed.
Mix 3 minutes or until smooth and the lumps disappear.
- 1/4 cup melted butter, butter alternative or oil.
Mix 1 minute or until incorporated.
STEP 2: DOUGH REST
Scrape contents of bowl into a ball and wrap in plastic or place in a covered bowl and allow to sit a minimum of 2 hours or overnight in the refrigerator.
STEP 3: MAKE THE FILLING
In a medium bowl, add:
- 1 cup brown sugar (or coconut sugar as an alternative)
- 1 TBSP cinnamon
- 1 TBSP pumpkin spice blend
Mix lightly, then add:
- 3/4 cup softened butter (or shortening or olive oil as an alternative)
Add the butter, oil or shortening one TBSP at a time and incorporate into the sugar. I use a food processor (pulsing only) or pastry blade for this. The resulting blend will have a coarse texture. It is ok to have chunks of butter left.
STEP 4: PREPARE THE ROLL
Prepare the work surface using parchment or waxed paper.
Sprinkle paper with ⅓ cup of flour or liberally spray with a non stick cooking spray or oil.
Remove cold dough from the fridge and, using spatula, scrape it out of the bowl of plastic wrapping. Have a clean spatula handy. You want to work the dough while it is chilled or it becomes very difficult to work with.
Before placing on the prepared surface, flatten the dough into a disc using wet or floured hands*.
Pat out the dough to approximately 14 x 12 inches. Try not to overwork the dough as it will make it stick to the parchment and be more difficult to roll.
Once the dough is in a nice rectangle shape on your parchment paper, you will sprinkle your spiced sugar over the dough as evenly as possible. Clumps of filling will just result in nice pockets of pumpkin spice caramel so don’t labor over it too much.
*Wet vs Dry Dough Prep:
Floured hands work great and you will get a more “classic feel” but if the dough picks up too much flour, it will create a stiffer, dryer end pastry.
The wet hands (oil or water) help the dough to be workable and it is a great option since you don’t have to worry about making your dough too stiff with the extra flour. For the wet method, I have a pan or bowl of water handy set to the side of my working surface.
STEP 5: ROLL IT
This is the tricky part!
Start at one end and pick up your parchment or wax paper and fold the dough over the last 2 inches to begin the roll. You want the center to be tight so that the rolls don’t slump.
Have a spatula ready as you might need to run it between the dough and the paper to release it. It might not look beautiful, don’t worry, you can smooth the imperfections with your floured/wet hands as you go.
Now, using your paper, fold it over again by 2 inches. Repeat the process again and again until you roll up your bread.
STEP 6: CUTTING
Cut the cinnamon roll into 8 sections starting by cutting in half, then quarters then 8ths.
Place onto a parchment-lined pan or prepare with non-stick spray.
I use a smaller pan, because these cinnamon rolls will rise better if they are touching each other. You can spread them out too but they just won’t rise as high.
STEP 7: LET RISE
Set the pan somewhere warm (approximately 72° F to 77° F) for 30-45 minutes to let them rise. You will notice that they are looking fluffier. Time to go into a super hot oven.
STEP 8: BAKING
Preheat oven to 400° F.
Bake 15 minutes then turn down the oven to 375° F for another 30-35 minutes or until edges are golden and the filling is bubbling.
STEP 9: WAITING...... the hardest part!
Let cool for at least 20 minutes.
This will give you time to make the frosting. If they cool on a baking rack, this will speed up the process.
STEP 10: FROSTING
In your mixing bowl, add
- 4 oz cream cheese
- 2 TBSPS milk
- 1/4 cup maple syrup
Blend until smooth, then add
- 1 cup powdered sugar
For the vegan version, we use Kite Hill or Miyoko’s Cream Cheese, and milk alternatives like Califia Creamer.
If you are adding the frosting while the cinnamon rolls are still warm, only apply them to the ones you are eating.
Otherwise, allow the rolls to completely cool then add the frosting.
They reheat well and you can individually wrap them for the freezer and enjoy them later. Just defrost and place in microwave for 20-30 seconds or heat in oven at 375° F for 6-8 minutes.
Recipe brought to you from the Kindwall-Moore Family Cookbook.
© 2023 Joni Kindwall-Moore, Snacktivist