Thanksgiving morning I set out a plate of these for my husband. We were busy cooking and baking for our dinner, but wanted something yummy for breakfast before the feast. I made the dough the night before and then popped these into the oven first thing in the morning. They were delicious!
I hope you’ll have the chance to enjoy these rolls on Christmas morning, New Years or special morning with friends and family. This recipe makes about eight rolls, but you can slice the rolls as big or as little as you like!
Cinnamon Rolls with Pumpkin Spice Filling
Ingredients, for the dough
1 package active dry yeast
1/2 teaspoon and 1/4 cup of granulated sugar
1/4 cup of 115 degree water
1/2 cup whole milk
2 tablespoons of brown sugar, packed firmly
1 teaspoon of vanilla extract
1 egg
1 egg yolk
2 3/4 cups of AP flour
3/4 teaspoon of salt
1 stick of unsalted butter, softened
Ingredients, for the filling
1/2 cup of granulated sugar
1/2 cup of brown sugar, packed
1 tablespoon of ground cinnamon
1 1/2 tablespoons of pumpkin spice blend
(mix of ground cloves, nutmeg, cinnamon, allspice and ginger)
3 tablespoons of maple syrup
1 stick of unsalted butter, melted
Pull out your stand mixer or a large bowl and hand mixer. Create a small dry mixture of the yeast and 1/2 teaspoon of sugar in the bowl. Add the 1/4 cup of 115 degree water. You can warm it up just before hand in the microwave and use a thermometer to check the temperature. It will feel warm to the touch. Stir the water, sugar and yeast and allow to sit a few minutes until it become foamy.
Next add the 1/4 cup of granulated sugar, whole milk, brown sugar, vanilla, egg and egg yolk. Whisk on medium speed until combined. Switch from the whisk to dough hooks and add the flour and salt. Mix on medium speed until combined. Turn up the speed to medium-high and mix the dough for 4-5 minutes.
Mix in the softened stick of butter and knead on medium-high speed for 5-6 minutes. When ready, the dough will be sticky and elastic. Scrape the dough from the bowl and put on a floured surface. I like to use a pastry cloth, it costs just a few bucks and keeps my counters clean. Knead about 1/2 cup of flour into the dough and then place in a greased bowl to rest for almost 2 hours. Cover the bowl with plastic wrap or a damp paper towel. The dough should double in size.
For the filling…
It’s quite simple. Just blend all the filling ingredients together in a medium bowl (minus the melted butter). Set the blend aside and wait for the dough to finish proofing.
Once the dough is doubled, place it on a floured surface again. Knead until it is no longer sticky for about two minutes. Cover with a kitchen towel and let rest for 5 minutes.
Pull out a rolling pin and roll the dough into a 10×20 inch rectangle. Brush the surface with the melted butter and then spread the filling all over. Leave the short edge of the dough uncovered so you will be able to seal the roll.
Roll the dough from the short edge, very tightly. Pinch along the edge to seal and the roll with the edge down on a board. Use a pastry or chef knife and cut the roll into even slices. Butter a baking pan, round or rectangle, and arrange the unbaked rolls in Cover with plastic wrap leave to rest for 2 hours or overnight in the refrigerator.
Bake the rolls at 375 degrees until golden brown for 30 minutes. Allow to cool and the spread your choice of icing. I love to use cream cheese frosting from the grocery store. So good! Grab a pumpkin spice latte and enjoy!
