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Pumpkin Pie Stuffed Cinnamon Rolls

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Scrumptious Cinnamon Rolls filled with pumpkin pie stuffed flavor, rolled and baked, then slathered with a spice-spiked cream cheese frosting. Hello, Fall!

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It’s FALL!! Well. Fine, maybe not in Phoenix, but absolutely in other parts of the country, pumpkin and pumpkin spice is being baked, poured, smelled and devoured.

While I’ve never been a pumpkin spice latte fan *clutch your pearls if you must*, I’m a sucker for pumpkin, and pumpkin spice flavors in baked goods.

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Given my penchant for cinnamon rolls, as evidenced clearly on this blog – it was a no brainer to use my old faithful roll dough recipe, and switch out the typical butter/brown sugar/cinnamon combo for a swipe of butter, and a rich pumpkin filling.

[Tweet “Pumpkin Pie Stuffed Cinnamon Rolls #pumpkin #pie #cinnamonrolls #recipe #yum”]

These rolls are awesome. The smell of them baking is just crazy good. I wish I’d taken pictures of my husband walking around the living room holding a pan of these, with both of my sons following along after him like he was the pied piper…. haha.

I mean…. look….

Pumpkin Pie Stuffed Cinnamon Rolls

I think the world just NEEDS more pumpkin pie stuffed things, right?

Want more rolls? Of course you do!

 

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Pumpkin Pie Stuffed Cinnamon Rolls #breadbakers
Author: Kylee
Ingredients
Dough
  • 1 cup warm milk 110 degrees F/45 degrees C
  • 2 eggs room temperature
  • 1/3 cup butter melted
  • 4 1/2 cups bread flour
  • 1 tsp salt
  • 1/2 cup white sugar
  • 2 1/2 tsp bread machine yeast
Filling
  • 1/4 cup butter melted (approximately)
  • 3/4 cup canned pumpkin puree
  • 1/4 cup brown sugar
  • 1 tsp pumpkin pie spice blend
Frosting
  • 3 oz cream cheese softened
  • 1/4 cup butter softened
  • 1 1/2 cups confectioners' sugar
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1 Tbs milk
  • 1/2 tsp pumpkin pie spice blend
  • 1 Tbs pumpkin optional - I use it for color
Directions
  1. Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough cycle is done, turn it out onto a lightly floured surface, cover and let rest for 10 minutes - this is an important step, don't skip!
  3. Filling
  4. Combine the pumpkin, brown sugar and pumpkin pie spice. Set aside.
  5. Assembly
  6. Roll dough into a 16x21-inch rectangle.
  7. Brush the dough with melted butter, and spread the pumpkin mixture evenly over the dough. Leave a gap for sealing the long edge.
  8. Roll up dough, seal, and cut into 12 rolls. I use (plain, unflavoured) dental floss to do this.
  9. Place a piece of dental floss under the rolled dough, 1 inch from the end. Bring the floss up around the dough and cross it over the top, cutting through the dough and filling. Repeat at 1-inch intervals.
  10. Place rolls in 2 lightly greased deep dish pie pans (or use a 9x13 pan). Cover and let rise until nearly doubled, about 30 minutes.
  11. Preheat oven to 400 degrees F
  12. Bake rolls in preheated oven until golden brown, about 15 minutes.
  13. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla, salt, pumpkin pie spice. Add milk to achieve consistency desired.
  14. Spread frosting on warm rolls before serving.
  15. Stand Mixer/Dough Hook instructions:
  16. Combine milk and sugar in a bowl, and put in microwave until the temp is reached (it's supposed to be lukewarm, not hot).
  17. Sprinkle yeast over the surface, and let it sit for 5-10 minutes until foamy.
  18. (Tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty).
  19. Add the yeast mixture to the bowl of your stand mixer with the dough hook attached.
  20. Add the flour, salt, eggs and butter and knead for 8-10 minutes. It should form a ball, and be relatively smooth.
  21. Let sit in a warm place, until doubled in size (about an hour?). Punch down - follow from Step 2 above)

Pumpkin/Pumpkin Spice was the theme for this month’s BreadBakers.

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. This month, the host is ME!! If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Check out what everyone else came up with!

#BreadBakers – Pumpkin/Pumpkin Spice

 

 

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Scrumptious Cinnamon Rolls STUFFED with pumpkin pie flavor, rolled and baked, then slathered with a spice-spiked cream cheese frosting. Hello, Fall!

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Comments

  1. Yeah, it’s not so fall-like in Dubai either but the smell of pumpkin baking helps me pretend. Your pumpkin pie stuffed cinnamon rolls look and sound divine, Kylee! I’ll bet your boys devoured them quickly.

    Reply

  5. Wow– these look so good! I can see why your family loved them! I didn’t know cinnamon rolls could be much better than the good old original but this topped it off!

    Reply

  7. I bet the aromas in your kitchen were amazing, Kylee! You are combining two of my favorite things here! Thanks for choosing pumpkin as our theme this month! I’m more than ready for fall! : )

    Reply

  8. These look seriously good. Here’s a truth – I burn pumpkin scented candles year round. So yeah, I’m a-gunna have to make these just for the scent of them. 🙂

    Reply

  9. I’m with you, I’m not a fan of pumpkin spice lattes (they seriously gross me out), but I love pumpkin spice flavors in baked goods also! I definitely would have been trailing right along with your boys waiting to get a bite! This looks like autumn perfection!

    Reply

  14. We don’t have fall season in Kenya, but experienced it for the first time 2 years ago when I visited my son in Canada. Its so nice to see pumpkins everywhere, fall colours and the availability of pumpkin based goodies. Cinnamon rolls with pumpkin puree sounds interesting.

    Reply

  16. I’m trying the filling idea with a basic sweetbread recipe that I started, because I just didn’t like the ideas my cookbook had printed.
    I used my food processor to mix the ingredients for the filling except I added the cold butter (instead of melting it) and added a dollop of cream cheese and a dash of tapioca starch to mine. Then I stead of spreading the dough with melted butter I spread the filling in one step instead of two.
    The rolled sheets are in the fridge right now, hoping to stiffen the filling so that when I cut them into rolls, the filling won’t ooze all over my counter.
    Here’s to hoping these turn out yummy and pretty.

    Reply

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